Waiter Training Newsletter

Hiring and Training Practices

It's been a while since my last newsletter; I hope you all have survived without my questionable wit and curious charm!

So let's get right to it!  Recently I was contacted by a server who had just been hired to start working at a fine dining establishment.  She stated that it had been a couple of years since she had served and she was a little nervous about it.  She was hired as a back waiter in a front and back waiter system, a system in which she had never worked.

She said she went through three interviews to get the job.  Training consisted of a one-hour orientation before her shift on the day she was to start.  I would be nervous, too!  We all know this isn't rocket science; however, in a fine dining establishment, you're expected to know the menu and proper service, etc.  It can seem like rocket science when guests are asking questions about ingredients while you're trying not to spill red wine on a pair of white pants.

My point is that management went through three interviews to hire this person, which indicates that they are thorough in their hiring process - which is great!  They then proceeded to simply throw her onto the floor without any training whatsoever.  What does that say about the care of their staff and, ultimately, their guests?

Yes, it's true that being a waiter is relatively the same in most restaurants.  No argument from me.  Here's the thing - if you're promoting that your restaurant is one or a few or all of the following things:

• better than other restaurants at your price point,
• unique in your approach to culinary arts and the dining experience,
• has better value than others in the area,
• has an entertainment atmosphere/"can't miss" happy hour,
• claims of customer first;

then why wouldn't your training reflect those qualities?  Anyone can take an order; it takes a personality and proper training to give better service, provide a unique experience, offer and prove the better value, entertain with class and genuinely give your guests the best service possible.

If you truly want to separate yourself from the rest of the restaurant herd, then you have to commit to that pronouncement with your entire staff.  Your hosts, bussers and servers are the ones with whom your guests are going to engage and experience all of the wonderful things you promise.  Shouldn't you make sure they are doing it your way and not the Applebee's/Chili's/Macaroni Grill or "wherever-they-just-came-from" way?

I think you'll find from past newsletters that I shamelessly plug my services from time to time.  This newsletter is no exception.  Consider the plug "plugged."  Hey, the economy is inching up; the best we can do is help push it along.  I've lowered my prices to help you and your teams.  Call or email - I'd love to hear from you!  (Even if you just want to tell me that you disagree with my view points!)

Training and information is the key!  Contact Susie at Waiter Training, either by phone or email.  The business number is 720.203.4615, and email address is Susie@waiter-training.com.  Web address is http://www.waiter-training.com.

 

Excellence is an act won by training and habituation.
We do not act rightly because we have virtue or excellence,
but rather we have those because we have acted rightly.
We are what we repeatedly do.
Excellence then, is not an act, but a habit.
                                                                                - Aristotle

 

   Waiter Training Book for Waiters:  $17.95

   Host Manual:  $49.95

   Server Manual:  $79.95

   Busser Manual:  $49.95

   Manual Package:  $159.95

 

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