Teach A Novice How To Become A Great Waiter In 2 Weeks Or Less.

Teach A Novice How To Become A Great Waiter In 2 Weeks Or Less.

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Well the worrying is over! You start work next week. If you're thinking "what do I do til then?", consider these ideas. In any business, there are the "run of the mill" employees, and there is the "upper crust". The latter should be your goal. How do I get there?, you ask. It's about having a certain mindset, and knowing you will need certain inner gifts like:

Fortitude

Ability to speak well

Be organized in your thinking

Mannerable

Affable, efficient

Affinity for the public

Agreeable

Work with others

Availability

Decent with math

Stamina

Furthermore:

Keep your uniform in excellent condition - ironed, stain-free and neat, creased pants,polished shoes. Leave personal problems at home, or at least not at work.

Never sit around. If you have nothing to do, stand on your station, there's nothing worse than a hostess or manager having to find you when you've been seated.

Necessary Items:

Paper and pens.

Wine opener.

A lighter.

Crumber(if applicable).

Any other items not listed particular to the unit. So what else makes a waiter great? In my experience, that depends on who you ask. After all is said and done, it boils down to two categories. Guests and co-workers. Although, in the final analysis the guest is paramount, your first exposure will be to co-workers, so we'll deal with them first.

On your first day, you'll probably be assigned to a "trainer" whom you will follow in order to see how things are done. You should be given some kind of tour or overview of the restaurant, with respect to info you need to be familiar with. This is your training period, and varies from unit to unit depending on the service level to be performed.

You're going to receive a lot of information over this next week or so, and depending on the service, can seem overwhelming. Food, prep, liquor, beer, wines, dessert etc.,some of which you may not be familiar with. Relax, pay attention, and take it all in stride, for time heals all wounds.

While training, be aware of details as you follow your trainer.Observe the food presentation, and develop within yourself how you would best describe it. Listen for exceptions, and write them down for follow up when time permits. A lot of items/preparations may be available just not listed.

Try to anticipate what your trainer may need without being intrusive. Display an eagerness to learn and be helpful. You may even want to use the tactic of asking if he/she minds if you perform certain tasks when the need arises,i.e. greeting a new table, taking a drink order, delivering food and so forth.

Table clutter is an often overlooked part of being a waiter, especially when busy. You may or not have bussers with this responsibility. Even so, in the end it's still your territory. Clear all unnecessary items, and place settings for next course. There will most likely be an approach for clearing guests one at a time or all at once, depending on how upscale a venue it is.

Service items such as flatware, china, stemware, napkins,etc., are referred to as mis en place. Other items fall into this category as well. Wine carts, giradons for tableside cooking, decanters,caesar/house salad prep items to name a few. These may be needed at any given time, so make sure to know of them.

Coworkers, whether of high or low station are to be dealt with courteously. As the "rookie", concentrate on listening, and observation skills. If discussions are not work product, remain uninvolved, except for questions that are germane. Let your bosses take any encountered problems in hand. This is wisdom gained from years of experience, and will help you go far in terms of becoming a team member.

About the Author:
For more information on how to be the best waiter,check out the Waiter Tips|Training blog by Brent Newby, or get more expansive waiter service basics at this website. This and other unique content 'waiting tables' articles are available with free reprint rights.



Article Originally Published On: http://www.articlesnatch.com


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