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| Waiter Training Newsletter |
Write it Down!
It sure is impressive when someone remembers everything a seven-top orders AND manages to bring it out all right and in front of the right person. WOW! I marvel at that person, too.
I’ve been that person – once or twice. The times that I was most impressive and got the best tip was when I wrote it down! Not only did I write it down correctly and remember to up-sell at every opportunity, I put it down in front of the right person – no “auctioning” going on! WOW! I was that person a lot! That was much more impressive than not writing it down and possibly getting it wrong. Not to mention much more rewarding financially!
I’m not sure why more restaurants don’t have a system that everyone is trained to follow. There are pivot points at tables; there are positions from that point that typically go clockwise from the left of the pivot point to the right of it. No matter where the server is standing, that pivot point remains a point by which to number the seats. The pivot point itself is established by a manager or supervisor. All pivot points face the same direction, which is either the kitchen door or the front door.
For example, if I have three people seated at a four-top, there are four seat numbers, 1-4. Position one is the seat directly to the left of the pivot point, regardless of where I stand as the server. Position four is the seat directly to the right of the point.
O-2
O-3
1
O-4
PP
If my crude diagram above makes sense, then “PP” is the pivot point; even if the server is standing at the other end of the table, the pivot point remains the same. Position 1, for the purposes of this example, is unoccupied. Three people have sat in the other three positions. When I take their order, it might look something like this:
Guest Check
Table: 13 # Guests: 3
1 –
2 – Cheeseburger MW
add gr onion and shrooms3 – Cobb Salad add shrimp
4 – Club Sandwich add avocado
If someone else runs my order to this table, they should know who gets what because they know the table numbers, pivot points and seating chart. My “Guest Check” is rudimentary, at best; many restaurants have pre-printed tickets to help the server do this properly. And if they don’t – it’s no excuse! It’s easy enough to establish for oneself.
There are sooooooo many other factors that go into serving your guests with excellence; this should be one of the basics!
Hey! Training and information is the key! Contact me, Susie, at Waiter Training, either by phone or email. My business number is (720) 203-4615, and web address is http://www.waiter-training.com.
“A Waiter’s Training” is only $17.95! - Order Now!
Server Manual: $79.95 - Order Now! Host Manual: $49.95 - Order Now! Busser Manual: $49.95 - Order Now! Manual Package: $159.95 - Order Now! Contact Susie for more information on training seminars.
720.203.4615All training material will soon be available in Spanish.
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