You are one step away from becoming a manager if you are a great waiter. Therefore, first, become a great waiter and see how life changes for the good. Waiters interact the most with the guests in any restaurant. Prepare yourself for frequent on-job situations, knowhow to upsell, and learn about the customs as well as the rules specific to the restaurant you work at. Follow these server tips and tricks, and soon you can turn into the most sought after waiter. Hindi Special " name="HOW TO BE A GOOD WAITER?" scrolling="no" src="https://www.youtube.com/embed/T6npW1Ku_6o" title="HOW TO BE A GOOD WAITER?" width="600"> 1. Good Waiter always learn There is always a lot to learn even if you experienced. When you join a restaurant, find a mentor, no matter his/her age. Being at the place for a longer time than you, he/she will know the work culture and the process better than you. Listen to what the professional tells you and try to understand why he/she is doing something. 2. Good waiter listen Guests have a number of things to talk about when they are out for dinner, lunch or are even on a holiday. If they are telling you something, listen carefully, for they may be expecting an important input or insight from you. We understand that you may be too excited or angry (depending upon your mental status) to stop yourself from telling your stories at times. However, work time is solely for the guests. So let them do most of the talking unless they ask for your opinion. 3. Good waiter stay ahead of the game Always let the guest know if you are going to finish any drink item in the future. Just let them know that you are running out of a certain drink and would you like to keep it on the side for them. This is one of my golden trick which I learnt in the business. 4.Waiter’s Kit If you want to become a successful waiter, be a helpful one. Carrying certain things with you all the time during serving ads to your goodie points. The first and foremost things that you should never forget are a pair of serviettes that come in handy when carrying hot food plates. Next comes the cork screw or the lever type wine bottle opener. Carry it in your pocket when working at events or when serving wine on a usual day at the restaurant. Make a lighter or a matchbox your constant companion in case the guest wants to go out for a smoke and is not carrying one. You may carry a crumber and a safety pin, but only when you need them. Crumbers can be carried when you wish to crumb down the table just before serving desserts. And, safety pins are used to tie an improper or erring table cloth. 5. Good waiter reach work before time In a waiter’s dictionary, the term - on time - does not exist. Hence, don’t come on time; target 10 to 15 minutes earlier than you are supposed to whether it is a restaurant or a banquet. You don’t waste your first paid hours in getting ready or having a cup of coffee, do you? And then, earn the manager’s wrath. Of course not. Reaching early gives you time to prepare yourself for the customers and plan your day ahead. If you are replacing a waiter at the end of his shift and he is doing a tiny overtime just for your sake, it is a spot on your reputation. 6. A good waiter is a great storyteller Drinks are expensive and some drinks are dearer than others. Most customers try to avoid the second category of drinks. But the responsibility to sell it falls on you. So, instead of talking about the price of the drink or boasting how old it is, simply state, ‘’ We are selling this wine a lot’’. This is going to attract 90% of the guests’ attention and they will think - “Really? Why not try it out?” 7. A good waiter remembers menu card You remember your birthdate and will never forget it unless, God forbid, you have amnesia or Alzheimers. Do the same with the menu card - right from the dish’s name and its ingredients to its price. You slip, you fall. One mistake in front of the customers and you lose your credibility. However, in case you make an error while naming an ingredient or mention a wrong dish, correct yourself immediately, or at least, as soon as you get to know the actual facts. 8. A good waiter is a team player Be a team player. We all want promotions in our respective fields, but we can do nothing without a team. When the entire team works together to achieve a goal, it shows and guests appreciate it. 9. Good Waiter set Monthly/Yearly goal Remember how you used to set goals at school to improve your scores in the next session. It is the same here. All you have to do is decide how much positive feedback you want at the end of a month or year. Monthly: Try to learn the wine region of the menu card. Yearly: Try to learn the wine grapes,region and year by the year. 10. A good waiter is always attentive Did the guest ask you something and you were too busy to respond? I call it poor hospitality. Guest is God in our profession and no matter how busy you are, acknowledging is key to successful hospitality. Just ask for some time, and tell them that you will soon be with them. This does not keep the customer wondering what happened. They will understand that you are busy and trying to get a solution to the problem at hand. 11. A good waiter is an expert in some field Want to make a mark in the field? Show what you are best at doing. It may be anything from expert knowledge on wine or whiskey, cocktail making, pumpkin carving, cooking or anything that can cut a special position for you. 12. Good Waiter knows what's happening If you are working at a fine dining place or Country Club, keep your intelligence of the price for a beverage to yourself. Why? Because these customers do not care about money. 13. A Good waiter knows that Guest is Always Right As already mentioned, Guest is God in the hospitality industry. Hence, if you ever feel that they are wrong, never argue. You are not being able to reason with her, right? Simply talk about it to your manager. You can read my article here on how to handle complaints. 14. A Good waiter Check First If you get an order, say, “Yes” only when you are sure the kitchen can churn it out. In the event that you are uncertain, seek the guests’ permission to ask in the kitchen. Remember, diplomacy is good sometimes, but not when a hungry customer is waiting to be served. 15. A Good waiter knows How to make tips You want tips? Work like you deserve it. Thinking that the guests are going to pay you whenever they come, irrespective of service quality, you are nowhere near being correct. Be good to them, speak politely, make them feel that they are the only guests in the restaurant, and they will surely tip you. 16. A Good waiter knows how to handle restaurant equipment The stem of a wine glass and the handle of a silverware are the most sensitive parts of their bodies. Remember the slap on your hand from your mother whenever you dropped a glass or silverware. That is all you need to handle wine glasses and silverware with care. I am not saying that you will be assaulted by your seniors for breaking these, but some restaurants deduct salaries when you damage their products. Also, what a field day, your colleagues will be having laughing at you. 17. A good server learns FAST Gone are the days when serving was all about manual work. Today, irrespective of the industry, the use of various types of software has become indispensable. If you do not learn about the latest software, do so now, for soon you might become an obsolete resource. 18. A good waiter never play blaming game You actually believe you can save yourself by blaming others? Like in any other industry, the hospitality industry too does not support professionals who are not brave enough to handle the complicated situation. If you are working in a team, be a team player. Someday, one of your team members will keep quiet to save you. 19. A good waiter ASK RIGHT QUESTIONS You are well aware of the basic bar terminology, but not the guests. If someone orders a Martini, politely ask whether they want it with Gin or Vodka, Twist or Olive. Make it easy for the guests and they will love you. 20. Do Your Best How many times do you remember the good that people do to you? It’s not your fault, it is human nature to find out the negative. Hence, if you satisfy one guest, he/she will bring 10 more guests. But, on the contrary, if you manage to annoy at least one guest, you may rest assured that you may lose 100 potential customers. That’s how it works! 21.Miss The Scene Put the ambience of the restaurant in order after a group of guests make their way out. Keeping tables and chairs clean and tidy keeps the interiors ready for the next group. 22. Miss My Place If something is removed from its place, put it back. It does not matter if it is in your work area or in the kitchen. If you notice that something is amiss and the person responsible is busy with other things, mise en place. 23. Good waiter can be a local guide Customers consider you as their local guide in the restaurant. Stay abreast of all the local tourist destinations, routes and shops. You never know, this might become another expertise besides carving pumpkins. 24. My name is Bond, James Bond Have you ever heard a waiter utter his name unless asked? If the answer is “No”, you are in for a cookie. Most restaurants have the name or the title of an employee mentioned in his batch. So, keep calm and work. 25. A good waiter figure out stuff fast When the guest enters to try to find out as soon as possible if they are in a rush for lunch. Try to tell them in advance if certain dish takes a lot of time. 26. A good server knows work speak Yeah! We know what shows, sells. But sometimes, you have to work to show. Some waiters brag about what all they have done in the past or at a previous restaurant. Everyone can see what you are doing, and making a fool of people is not going to help. So, do your work and let everyone appreciate your performance. 27. A good server always LEARN Staying where you are and not learning anything is probably a sign that you are not interested in. This is a harsh truth, but the truth it is. Keep on learning everyday. You can check our learning course:OUR FREE RESTAURANT WAITER PROGRAM 28. A good waiter knows Service Protocol Come on, it’s normal, you do not even need a hospitality degree to know this. Kids are the most important guests and get served first even at home. So why not at the restaurant? You know what? This small gesture can make you the parents’ favourite server. Now that you have brought a smile on the child’s face, it is time for the mother, and then, the father to be served because gentlemen always treat their family with respect. 29. A Good server knows Service Never Stops And you thought your duty ends as soon as the guest pays. Quite a mistake as this approach makes you and the establishment look selfish, serving only for money. Even after the guest pays, your duty is not done. You need to keep an eye on them. Can you imagine what would happen if the guests’ child falls suddenly and none of the staff goes ahead to help him/her? 30. Finding Special Guests are often in too much of a rush to check the menu properly and look forward to assisted service. Here comes your valued service. Now, a guest enquires what the daily special is and you stare blankly at him/her. That’s just not done. Know the day’s special before hitting the floor as a dumbfounded waiter is as good as no waiter. 31. A good server has a Checklist Before an event begins, have a small checklist to know what all things you need to prioritise and what you can do later. Moreover, if you have to do something extra, you will know by looking at the checklist. 32. A good server knows his food Seems funny? No, it is not. You must know what you are serving and for that, knowing the ingredients and how the food tastes are necessary. It will be quite embarrassing if a guest asks about a dish and you again bring back the blank look of the special dish query. In fact, this time, it might cost you the job. To save your job, enlighten your guests, and before that enlighten yourself. All you have to do is to politely ask the chef for a spoon or a bite, that’s all! 33. A good server knows the little trick of substitution Try to be as accommodating as possible for the guests. A guest has already ordered something and then realised that he/she is allergic to one of the ingredients in the dish. They call you seeking to know if the chef has already started the dish. If yes, you can serve it to one of their group members. At the same time, they will ask if you if you can prepare another item of the same price. There is no need to seek the chef’s permission if you know that the chef is preparing the food that day. Simply reply in the positive. 34. A good waiter knows the value of hygiene Smoking kills! True. I am not asking you to quit smoking since I am not your doctor. However, the smell is also pungent. If not for yourself, at least for the guests’ sake, rinse your mouth and wash your hands thoroughly after smoking. Being tagged as the waiter who smells of cigarettes or whatnot is not a nice thing for your career. 35. A good server always practice language Is English not your native tongue? With an ‘yes’ to the question, you have just confirmed the need to practise spoken English and asking for order in the language at home. This can make your pronunciation better and make you more suave than you already are. You can practice by looking in the mirror. 36. A good server Check the function sheet/event diary Your day should start with a schedule, stating what all you are about to do. But just maintaining the function sheet is not going to help if you do not remember your deliverables. So check it before starting to work. In case there is an event, you have to arrange your work accordingly so that you don’t sit biting your forefinger in utter tension when you suddenly remember what you forgot initially. 37. A good server always Repeat We know how busy a waiter is. In fact, at times, while ordering, guests often wonder how servers remember large orders, especially when the former themselves are confused about what they want. However, training, practise or sheer memory, whatever it is, your effort is appreciated. But, crisis may strike any time. Hence, It is always better to repeat the order no matter how small the table is. 38. A good server knows ''HOW TO UPSELL'' Do you know how to upsell? If no, have a word with your seniors or listen to them doing the same. Adopt their technique, instead of blatantly trying to push in a costly item. Most guests understand when you are desperate. So keep it subtle and make the need for another order sound necessary to the customer. 39. A good server wears a proper uniform A dirty and wrinkled uniform, black nails and dirty shoes are the last things guests would look forward to. Adhering to company hygiene standards and policy is thus very important for your career. 40. A good server is ahead of the time I have seen waiters asking guests if the food was good or not? This approach can land you straight in trouble. Why? You are reaping the seeds of doubt in the guests’ minds and the simple answer to the question will be ‘no’. Rather, enquiring how the food tastes gives a more definite answer. And, in case the customer is not satisfied with a particular item, he will mention it specifically instead of giving a negative answer for the entire order. Always ask ‘’How does everything taste tonight’’ 41. A good server Never Interrupt Guest Your guest is placing an order, asking you about local sightseeing destinations or telling you his/her experience. Let it flow. If you have to say something, seek the permission with an ‘excuse me Sir/Mam’. Interrupting the customer in the middle of his speech, however, insightful or interesting your input might be is rude. 42. A good server has always Something To Do You have delivered the orders at your tables and are relaxing for the time being. That’s great, unless you keep relaxing for a long time. There is no dearth of work at a restaurant. Ask your senior if there is work undone. I am sure you won’t return empty-handed. When your boss notices your eagerness to work, your chances of promotion increase. 43. A good server knows Michelin Service Treating all guests in the same manner is essential to maintain your reputation. Whether it is at the start of the day or the last table, maintain the same composure, style and approachability. You might like a guest more than the others. But that does not give you the right to misbehave with anyone. Yes, you are a human being and have preferences, and you may get tired. I would suggest, keep your feelings to yourself and take breaks to ease your mind. 44. A good Server Learn the Service sequence (Fine dining) One of the most important thinks in fine dining service. I have attached it in the link below as it can be very lengthy.FINE DINING SERVICE TIPS 45. A Good Server Knows that the Guest Name Matters Calling a guest by his or her name is a sign of respect. Just as you like to be called by your name and not your profession of a - waiter - they too want the same. When a guest pays with a card, take a quick look and say ´´Thank you very much´´ This can help you with repeat customers. 46. A Good Server Always Clean Section Your service section is the place where you operate. In most cases, it is the tables from where you take the orders. Keep an eye on the arrangement of the table cloth, the arrangement of the glasses, morsels of food leftover from the former guests and more. 47. A Good Server Knows How to handle equipment Touching a glass’ rim is not a very clean practise given the fact that people touch their lips to it. If a guest ever sees finger prints on it, he/she would think better than to accept the drink. 48. A Good Server Knows Table number and food You go to a table with a tray filled with food and ask who wanted what. This is quite bad as guests expect that once you have taken the order, you will know who ordered what. Also, when you are done serving and are about to serve the check, mention the table number, items ordered and the total correctly. Do not be one of those eat outs where the number of alcohol orders is purposely goofed up! 49. A good Server understand Every step counts Cleaning the table before and after a meal like lunch and dinner is understandable. But, you have to maintain the same level of cleanliness when it comes to buffet or breakfast. Every tiny particle counts and every effort you make to please guests count too. 50. Assumption:´´ Dangerous game´´by the server Assumption may have put Sherlock Holmes on the first rung of detectives, but you are not trying to find a criminal. Therefore, ask the guest politely if you think you heard anything wrong. Assuming that he/she said something and acting accordingly is quite the wrong way to handle guests. 51. Never make guests wait for the money And you thought you could keep the guests’ money long enough to make him/her feel exhausted of waiting! This is the worst industry trick you could practise. Be honest and return the money as soon as you get the balance. It is the guest’s money and if he/she wants to tip, no one can stop him/her. On the contrary, making the customer wait can only stop further chances of getting a tip. 52. Handling complaint Guests might get irate due to various reasons - poor food quality, iron wire in food, poor service, etc. No matter how hard you try to avoid, issues do come up sometimes. How you handle the situation determines how smart you are at the workplace. Ask the guest what is wrong and report the problem to the manager. 53 No/ Less noise You have a lot of things to talk about. Great! But your guests have more to discuss amongst themselves. It is after all their break time. In such a situation if you start talking loudly with your colleagues, they might get irritated. Don’t worry, you will get your chance when you are on a break. But for now, work first, break later! 54.Think as owner/manager You may well be an employee, but considering the place your own gives you a sense of closeness and responsibility towards your actions. If you think that you can simply do whatever you can because you can leave the place and are not answerable to anyone, you are wrong. The world is very small bro and if you show you do not care, people will know about it sooner or later. And even though you leave the restaurant for good, the news about your attitude will spread like wildfire. 55. No food and drinks During duty hours, keep yourself from eating the food prepared at the restaurant or drink any of the beverages meant for the customers, especially alcohol. If waiters start eating and drinking whatever is kept for the customers, there would be no food or drink left. The ultimate result - the restaurant will never have a single customer and you can bid adieu to your job. 56.Proper Words You probably love to use a particular word, especially when you are with your colleagues. You never know, the guests might take offence. Is it not better to maintain a list of the words that most people dislike and keep yourself from using them. 57.Sexy lady or handsome hunk It’s normal to think that a man looks handsome or a woman looks extremely sexy. Appreciating the good is a quality we should all have. However, keep yourself from complementing the guests as they might feel that you are going over the top to impress them unnecessarily. Women might feel insulted while men may find it weird. 58. Chef choice matters Guests have their preferences, true. But, several of them depend on the chef’s choice for preparing certain types of meat. You can rely on his expertise, as being a professional, he knows what is the right combination. Please know what chef choice is for every meat. 59. Allergies If you don’t want a guest to suffer an allergy attack and get hospitalised, enquire if the customers are allergic to any ingredient in the food. Once you are enlightened, convey the message to the chef so that he can cook accordingly. This is a crucial step as the hotel, the chef and you can all be in deep waters if the customer files a complaint. 60. My favourite When guests ask waiters for a suggestion about which item to order, many professionals make the mistake of saying - ‘My favourite is….’. Do not use this phrase unless the guest specifically wants to know it because they might feel that sometimes other items are not good in quality. A better way to respond is - ‘Most people prefer……’. This gives customers the confidence to order the food without apprehending its taste. 61. Quick,quick and quick… Guests are hungry when they reach the restaurant. As they sit, check the menu and place the order, they get hungrier. It is not uncommon for customers to ask the time taken to prepare the food. In such situations, give the exact time; you may however, give a minute or two extra, but not more. If you say a longer time, the guests will leave. Again, do not reduce the time taken because the guests start expecting the food sooner than he should. And, finally, when the food does not come at the promised time, gets irate and walks out. 62. Any extra charge Let the guests know about the service charge if applicable. When you keep mum about the additional charge and the guest orders food, expect massive retaliation. An unsuspecting guest gets very annoyed on seeing extra charges mentioned on the bill. 63. No Hiding Are you standing behind the guest? Are you hiding? Who are you hiding from? Your position is not just annoying for the guests, but they will feel that you have something to hide from them. Do not make it difficult for the guests to talk to you. Stand in front of them so that they can look you in the eye and trust you. 64. Make the guest feel comfortable Do you know that every movement you make can impact the guest? When a guest sees you walking towards them a hundred times, they get nervous. They feel that you want to tell them something whenever they notice you move towards them. 65. Eat with the eyes The chef told you something about the presentation, which you find missing now. Immediately inform it to him as the customer may especially waiting to see and eat that. With a particular item missing in the presentation, the guest will resort to a negative opinion about the chef. Don’t think you will be left out of the feedback. In fact you may be mentioned as the careless waiter who did not even check the presentation properly before serving the dish. 66. Never touch a guest “Did you just touch me”? - Comes the irate and annoyed voice of a customer. Always remember, it is inappropriate to touch a guest unless he/she unwell or seeks your support. This is more applicable for female guests. 67. No phone during work You are eager to have a word with your girlfriend, but work is calling. But, the restaurant authorities are not cruel. In the event that calling someone or accepting a call is absolutely necessary, seek permission from the manager, go outside and talk for sometime. Make it short! Comeback for your duty as soon as possible. A waiter who spends his time talking over the phone for most of his working hours is simply not acceptable. 68. Ask the Bartender if you are running short of any drink You feel that the drink reserve is getting shorter. Ask the bartender about it. He is the best person to give you an insight into it. 69. Leave the work place once you are done Your work is done and you are still in the restaurant. Now, that is not necessary if you are not doing overtime. A server’s job is quite stressful. So, go home and take rest to make yourself all prepared for the next day. Otherwise, you may feel groggy at work. 70. Announce for hot plate If you are carrying hot plate to the table, inform people around you about it. Try to avoid accidents at the eatery as much as possible. An unknowing guest or even a restaurant staff may mistakenly touch the tray or plate. And if that happens, you will be the first one to draw the flak and forget about the wonderful words you will have to hear right after the victim gets the shock of his/her life on accidentally touching the tray. So, it is your responsibility to protect them and your future. 71. You are everywhere As teamwork is essential for the success of the restaurant, you simply need to focus on more tables than your own. Be there when anyone in the restaurant needs help. 72. Importance of priority for waiter Prioritising work helps you understand which work should be done first and which work should be done later. Say you have to send a report to the manager of how many people you served the previous day. Since you find the work boring, you decided to stall it the end of the day. Your manager starts checking the reports submitted by all the waiters in the afternoon and not finding yours, calls you and gives you a good piece of your mind. You get angry and start cursing the manager in front of your colleagues. Tell me something, who is at fault here? The manager or you? Wasn’t it your responsibility to submit the report before doing aything else. 73. Use your foreign language You have a foreign language degree. Wonderful! Or, you are a native foreign language speaker. This is great too! Use it when you see customers belonging to that ethnicity. This conveys warmth and you can actually create an impact. However, when you notice that the customers want to carry on a conversation in English, do so immediately. See, it is not about what makes you comfortable or what language you want to use. It is about what language the guest is comfortable to use. 74. Say ´´ No´´ to guest offering alcohol´´ The guest offered you alcohol and you accepted it like a good boy. Well, there are other ways to be called good, and not just have alcohol. If you consume any inebriating drink, who on Earth is going to do your work? Did you think about? You keep accepting drinks from guests and very soon, you can say goodbye to your job. 75. The waiter should know the Children drinking age When children come to your restaurant without an adult, it is time to open your hawk’s eye and be a responsible citizen. If the kids order alcohol, simply refuse to serve by stating the minimum age of drinking. If they do not agree, show them the establishment’s policy. If they still do not listen, inform the manager. In case the manager is not available, inform the police. They know how to handle such kids. 76. A good Server know How to Handle Drunk Guest Customer - “Dude, one more drink please”. You - “I am sorry, sir. We cannot serve you anymore drink”. This should be your verbiage when a drunk is asking for more helpings. It is true that you will sell a lot, but there are two reasons why you should refuse. i) The guest will become unwell and you being a responsible person can never let that happen. ii) Controlling a drunk individual is a very big problem. To read CLICK HERE:How to approach guest complaint? 77. A good server call manager if something is strange A guest entered the washroom an hour ago and is not leaving. Sounds strange? Call the manager and let him handle it. Whenever you notice things turning weird, let your senior know about it. He will take the necessary measures. Just don’t leave him at it all alone and stay by his side to lend support. If it is something serious like calling the police or the hospital, he will definitely require assistance. 78. A good server never forget the guest Something when the space is less, you ask them to sit out of the crowd A guest is sitting at a table, waiting for a friend. And, another group is waiting for a table. What should you do now? Make space for the group at the table inside. But before that politely enquire the guest inside if he/she can wait for his/her friend at a less crowded place? Offer an on the house drink or a light snack so that he/she does not feel insulted. 79. A good server never run on the floor or in a restaurant How many times did your parents ask you not to run about at school or at home? I guess, you have lost count of it. The same instructions are again being given by me here and now. Running is noisy affair and creates a lot of mayhem at the establishment. You will push people, who will fall and you will drop the food all over the floor or may be even on a guest. 80. A good server knows Safety drill procedure Know the safety drill procedure by heart. What if the building catches fire or someone falls ill .You need to be equipped with the requisite amount of knowledge and skill to deal with the situation. Most guests get panic stricken during the time of an emergency and do not know how to respond. You are their only support! So, keep your calm and hold your nerves and get going! 81. A good server know to start a conversation You want to start a conversation with the guests? Mr. Weather is at your disposal, why not use him. Never talk about politics, sex and religion Your job is to maintain peace and stop conflicts at any cost. Like complementing the guests, ignoring their stories and accepting drinks from them, talking about these three is also a strict ‘No’. 82. The server should know the building of your place If the restaurant is situated in a multi-storeyed building it is normal for guests to lose their way and reach a different floor. It is up to you to help out of this situation. Answer their queries about the building and you will be their real-life hero. 83. Stamina and Strength for server job Well, I am not asking you to be a body-builder, but you can at least keep yourself fit. If you have to pick up an ailing guest, it will help. If the restaurant is short of employees and offers you extra in lieu of overtime, you say ‘yes’ But knowing how tough your regular work is, can you manage it? Eating good and staying fit can be of service during these times. 84. A good server is funny Like stories, jokes too can make way for your popularity as the customers’ guy. With jokes, you can easily grasp the customers’ attention and some of them night wish to visit the restaurant only to listen to the waiter who makes them happy while working. In the event that the table has kids, keep them entertained with your unique ability. Children often influence their parents to frequent a particular restaurant. Once, you gain a reputation, there is no looking back. 85. Waiter Job VS Manager Job Every day you see your senior working less than you do, and if you ever make the smallest error or falter in performance, it is you who draws his ire. It is quite frustrating and you rant about it to your colleagues. But, your boss’ professional life is not all chocolates or ice-cream. He too has to endure the heat of his senior and strive to improve his position, which is not easy. So, the chain goes a long way and does not end at your immediate senior. Your roles and responsibilities are vast. Adhere to these and you will have a great future! For more, check out our blogs.
The restaurant industry works on the basis of marking a profit of 6 to 10 percent. Needless to say, it has some of the most hardworking and dedicated resources on board. While the staff ensures you every comfort and a wonderful time as part of their job, you might gain some extra appreciation from them by doing certain things. Check out the following to be one of the preferred customers at your favourite restaurant. 1. 10 second Call You plan your birthday party with ten friends and reserve seats accordingly. Ten more joins in. That’s great news! It is your special day after all! However, if you drop in with a score without even informing the restaurant about the increase in the guest list, both you and the latter may be in a fix. What if you find that there is not enough infrastructure to accommodate all of you? Also, it is embarrassing for the restaurant staff to ask other guests to look for some other options. Again, looking at the huge guest list you decide to organise the party at a different restaurant or in your garden. Now, this is a big change of plans! Communicate your decision to the restaurant folks. We can lift the ‘Reserved’ plate to make way for some hungry waiting guests. 2. Hey! Number 32 Kind words such as ‘please’ and ‘thank you’ are simple, yet a sign of respect. You are reading this and probably wondering who on Earth would ignore the basic niceties of human interaction. But you will be surprised to learn that several people actually address waiters rudely. Since this is not the 19th century and the word ‘server’ is far from the term ‘servant’, be pleasant and polite to waiters. Do this even if you are in a rush. 3. Snake move Just keep in mind that you are not the only customer and the professional behind the counter deserves to know how many people are standing behind you. Or, the customers have been handed over token numbers and are being called one by one. In the event that you and some other guests stand exactly one behind the other, the one serving the order will fail to grasp if the guest with the right token number is next in line. 4. I am almost there This is quite a difficult point to discuss as late customs differ from one country to another. While a 10-minute delay to enter may be considered in most countries, it may get extended to five minutes in India. Make sure that just because the restaurant guys are well-mannered, you cannot end up being rude. So, enter on time, and if you have an inkling that you may get late, just make a call and inform. Just do not let us wait for you for a long time. Think of the time when you had to wait for 15-20 minutes and there was no communication from the person who was supposed to meet you. 5. Smile, please Yes, you love to pose at the restaurant and take pictures of the dishes to post on your social media profile for everyone to see. Some of you might have asked waiters, who readily obliged with a smiling face, to pose with you and your group as well. But, did you ever wonder if they were interested in smiling for a picture? Perhaps a sweet gesture from you. But the server may be too busy and waiting on other tables, and being professional is too courteous to tell you a big ‘No’ to your face. 6. I am HULK You might be the strongest and most influential person alive. If this gives you the power to break furniture at the establishment or its washrooms, restaurants will be extra careful before letting you in. Joking apart, damaging restaurant property is really not encouraged. If you are bringing kids, ensure you keep an eye on them! Otherwise, at the end of the day, it will be your loss, and you never know how much you have to dole out. 7. I will take out every penny Feeling hungry like crazy is normal and nobody is going to laugh at you for that. Having an idea about your appetite is human. When having a buffet, avoid filling your plate if you are not certain whether you will be able to finish the food or not. You do not want to be called the one who wastes food in a world where people are becoming increasingly sensitive about preservation and wastage. Did you know that some restaurants serve the uneaten food to beggars as a policy? Do your part and feel the satisfaction in your heart. 8. What's the time? It is fun to sit and gossip post-lunch. You feel lazy and relaxed, and do not want to drag yourself out of the restaurant after a heavy and filling meal. While you are at it, we are in all likelihood apologising to some guests for not being able to accommodate them or for making them wait for a considerable amount of time. So before the waiter approaches you with a smile, be a gentleman or lady and leave the seat to the incumbent. Some guests may get angry when a staff member comes asking politely if they would order anything more because there is a queue. But be a responsible citizen, and for the greater good, move away if you had been doing the same thing as the rude guests. This is not to say that the restaurant staff are always so heartless. If it is not peak hour, nobody is going to bother you, so you can keep talking for as long as you want. 9. Autograph please If you are staying at a hotel or country club and just had a sumptuous meal at the restaurant, feel free to mention your room number when you sign the bill. Oh! And, remember to sign the bill in the first place. We may not always recollect your room number simply by looking at you. If you are still feeling lazy like a sloth, simply request the server to note down the room number. 10. Are you joking? You must have heard some guests giving brutally honest feedback to waiters. They paid for the food and feel they deserve to express their opinion. All understood. Yet, to make an impact, use the constructive feedback theory. No matter how bad you found the food’s taste, quality, the atmosphere of the restaurant, the behaviour of the staff or interiors, using all negative words is not going to work. You shouting or giving poor feedback in a room full of people may be insulting to the staff. So, layer your words in a coat of good, then bad and then again good expressions. Sandwiching the several negative points between a few positive points is fruitful. 11. I am a regular here Here is a bonus tip. Stay away from bragging about how often you frequent the restaurant. The establishment’s employees know the regular guests and some restaurants even maintain a record for the guests. 12. The border line We know that you can help yourself by coming behind the bar or taking cutlery for a small task. Some things disappearing can lead to big confusion amongst the staff as well. It will only take one second to ask the waiter for the cutlery or any necessary item if required. Last but not least, did you like the service? Then, show your appreciation with a small tip. Every country has a different tipping system and we should give the money as per the respective system. If you are not sure, ask the one who knows everything, i.e. Google. Please Like, Share and Follow us for more interesting articles in the field of the restaurant industry.
SAMPLE MENU CARD DESCRIPTION The restaurant menu in detail to explain to the staff. It's just an example of one of the restaurants in Iceland which you can provide this for your staff to learn. Starters Pork belly and langoustine dates, rye- bread and kale Pork belly is slow-cooked for 16 hours, which makes the meat really tender. just before serving, the belly is pan-fried. it is sad with grilled langoustines. Langoustines are small, slim, orange-pink coloured lobsters. Date chutney: dates + boiled water. Rye bread crumbles: dry rye bread is processed in a food processor. It is also served with sauteed kale. kale is a type of cabbage with green leaves. Seafood salad Shrimps, mussels, scallops are slow-cooked, then toast with avocado mayonnaise. Served with tempura tiger shrimps. Lobster soup Langostino shells are used to make a strong Lobster stock, which forms the base of the soup, to which cream is added. Langoustine tartar is choked row langoustines mixed with capers and parsley. The champagne gel consists of champagne and agar-agar. Seared Minke whale The whale is seared in a pan( rapidly cooked at a high temperature until crust forms). it is served Japanese style with Pickled ginger, wasabi( Japanese horseradish), dill and onion. Main course Rack of lamb and pulled pork Rack of lamb is a cut from the Rib section of the lamb. It is served roasted. The kitchen recommends it medium-rare or medium. Pulled pork is made from pork shoulder, it's slow-cooked at low temperature, allowing the meat to become tender enough to be ‘pulled’ or shredded into individual pieces. Then it's mixed with barbecue sauce. Served with pearl onions, butternut squash and mushrooms and finished with cognac sauce. Atlantic halibut, potato cake, chorizo Halibut is a flatfish living on or near the bottom of the sea. The fish is pan-fried and it's served with a potato cake. Potato cake: Layers of potatoes, baked in the oven. Blackened leeks, burned in the oven. The dish is finished with a cognac flavoured sauce. Langoustines and duck confit Langoustines are grilled. To prepare the confit, the duck leg is seasoned and cooked in its own fat. It is served with blood oranges( slightly in blood orange juice), sauteed beetroots, puff pastry, and burned parsnip puree. Most of the ingredients apart from the puff pastry and parsnip puree are cooked together in the same pan. Tenderloin of beef and crispy thigh Tenderloin is a cut just below the rib cage. it is one of the most popular cut because it is tender and is low in fat. It is served with Crispy thigh. The thigh is a cut from the round/ lick section of the cow. it is slow-cooked after which it is wrapped in pastry, rolled, and deep-fried( spring roll Style). It is served with roasted baby potatoes, and cauliflower prepared different ways( always changing). finished with red wine sauce. Desserts Dill parfait, salted caramel biscuit and raspberries. Parfait is a frozen dessert made from egg, cream, and sugar, flavoured with dill. Dill is a herb commonly used in Scandinavian cooking. Chocolate bomb, sea buckthorn berries, meringue Chocolate bomb consists of layers of Kit-Kat, white chocolate ganache, dark chocolate ganache. Ganache is usually a mixture of chocolate, cream. Sea Buckthorn is a small fruit( size of a berry). Eaten raw, it is very sour. We marinate it in sugar syrup. Skyr moose Skyr mixed with beaten egg white. It served with white chocolate mousse, mixed berries and oats.
Running a restaurant can be an expensive and complex procedure. To make sure you are on top of the business, figuring out food cost is one of the most important things. Food Cost is the ratio between how much it costs the restaurant in raw materials to make a dish and how much revenue the restaurant generates from it. Always remember that food cost changes every day. Best restaurants try to put food cost under 30 %. The four methods used in the restaurant industry: SIMPLE MARK-UP MULTIPLIER METHOD PRIME INGREDIENTS MARK-UP METHOD NOTE: The prime ingredients here are Ham, Bread and Cheese. I used the food cost method Ham(1.26) + Bread(0.60) + Cheese(0.75)=2.61 RATIO PRICING METHOD CONTRIBUTION MARGIN PRICING METHOD
MENU ENGINEERING: Understanding food items in terms of returning a profit to the restaurant. PLEASE DOWNLOAD IMAGE FOR BETTER UNDERSTANDING. PLEASE DOWNLOAD IMAGE FOR BETTER UNDERSTANDING. Please Like and Share US on our social media platform.
90% of restaurants shut down in the very first year when they are launched. And you were thinking of investing in this business! Unless you have a solid reason to enter this industry, you better stay away from it. Just because it’s all glamorous and shiny, it does not have to be serene. Not everyone stands a chance in this tough game. The Restaurant Academy is here to help in your endeavor to make it big. 1.MONEY MONEY The Restaurant Academy means ''Profit''. Somebody must have told you that the business is lucrative and so you thought of giving it a try. Is it that easy? The truth is, most restaurants do not see any profit before the 3rd year of business, which may also get extended to the 5th year in a lot of cases. So, instead of building castles in the air, gather a massive sum for investment because success is still very far away my dear friend. 2. I CAN COOK The Restaurant Academy means ''Passion''. You love to cook because your best friend and your family keep praising you. Appreciation brings an interest in work, no denying it. However, cooking for friends is quite different from cooking at the restaurant professionally for discerning guests, who are paying for the food. Will the guests shower equal amounts of admiration on your preparation? You better start doubting yourself. And I hope my sarcasm helps you improve for your next venture. You have come to love working at the restaurant and now you are ready to have one of your own. Do a reality check beyond hefty salaries, uniforms, guests adorned in sparkling clothes and style. These just form the facade, the dullness lies beneath. Since you have started reading this article, let me tell you that the business will not let you rest, physically or mentally. Are you up for it? 3.LEARNING MODE ON The Restaurant Academy means ''Ability to learn''. You will learn more about the industry as you work. This may be true for all types of businesses, except this one. Hospitality can be ruthless. If you press the pause button for a second, your success rolls down the hill. An employee might join a rival restaurant, a rival restaurant can send their own employee to spy on you, somebody might spread nasty rumours about you. Therefore, hoping that very soon you will turn into a connoisseur is the worst idea that came to your mind. You have to be ruthless to learn in an environment of cut-throat competition. Can you do it? 4.PARTY ALL NIGHT The Restaurant Academy means ''Time to enjoy''. Do you really think you will have all the time in the world to enjoy your favorite beer and whiskey brand whenever you want? You are wrong. Let me clarify this, your business is like your child, and you will spend over 16 hours every day, including weekends, to see it stand out and shine. So say bye to your good old happy days, and brace yourself for a hectic journey ahead. 5.MY BRO ROCKS The Restaurant Academy means ''Partnership with brother/friend''. A friend or a sibling is the brain behind your costly dream? In that case, do not make it your dream. Some people, while looking for an investor or a dedicated resource cum owner try to influence others. This other person is unfortunately you. An unsuspecting you might consider the venture interesting at first, but then lose all enthusiasm over time. Why? The answer is simple, you were never into it. 6. I AM SPECIAL The Restaurant Academy means ''Niche''. We all think that our ideas are truly original. Surprisingly, many of us are probably thinking the same thing at the same time. Blame it on the population or easy communication in the 21st century, whatever! If you want to glitter above par, create a niche for yourself in the market first. Let people get to know you. Becoming unique is not a child's play and it takes a lot of experience, knowhow and intelligence to stand up straight in this path. 7.MY RULES MY GAME The Restaurant Academy means ''Controlling''. Many of us start our own ventures with the misconception that once we have our own business, we will have full control over it and not be answerable to anyone. But, we all forget that God is the ultimate controller and he always finds a way to tell us that whenever we start a game, the rules change with time. Your business, but you cannot be a dictator. A good leader is flexible, who understands the needs of the team members and values teamwork. So peek into your soul and ask yourself if you want to become a tyrant or a genuine leader. In the first case, your establishment will be a cage of depression, which will eventually close down. The second case might see you flourish. But again, this world is full of good leaders. You have to be better than the best. 8. I KNOW EVERYONE The Restaurant Academy means ''The Role of Investors''. In new restaurant businesses, the investor ratio is 1:13. Unless you get all the money from charity and donations, investors are practically owners. They will want a profit percentage of your business. The higher the invested amount, the bigger the profit they enjoy! But if the return is nominal, how much will you have left for yourself after you pay them? 9.HELPING HAND The Restaurant Academy means ''Help from friends and family''. Just like I argued that your brother or friend’s passion should not be yours, I do the same for their help. But, who am I to say anything? So this time, it’s your turn to dive into the moral science lessons from your school days. Remember what you learned about helping yourself and not depending on others. This is your dream and your journey. 10. PLAN B ON The Restaurant Academy means ''Moving to other business if it fails''.Having a Plan B is the sign of a genius only if you have thought Plan A through and through with all its pros and cons. Plan A should be almost full-proof in order to take your business through thick and thin. Plan B is a contingency to be implemented when Plan A does not work. So, do not ignore the first plan if you want to succeed. It seems I have snubbed your every excuse to start a restaurant industry. But my intentions are good, trust me! I am just helping you to be ready for the rough ride ahead. Check our second article for solutions to the problems I have identified in this article. The Restaurant Academy offers deep insights into the nitty gritty of the hospitality industry. With years of experience, the writers of this blog have earned the knowledge and talent to help you in every step of the way. Whether you want to commence a restaurant business or become a part of the industry as an employee, we can assist you with our input. Please Share our article on your social media.
Want to start a new restaurant business? Great! But, have you given the idea some careful thought? Or is it just a fly by night affair? The point is, talking and planning with your friends over a drink is easy. But implementing those plans in real life is quite a deal. Get a little serious, and jot down the doables. Otherwise, you will lose track of what you should do and what you should not. The Restaurant Academy will guide you to the necessary points to consider before opening a restaurant. We have discussed the following points in details: 1. Location and Concept in the restaurant I hope you have a target customer base in mind when you think of a location for your restaurant. The same goes for the theme and design, i.e., the concept as well as the menu of your establishment. If you try to target all types of audience, none of the two factors can help you. Targeting Europeans and Americans in an Indian restaurant offering spicy food is going to spell doom for the business. Again, a restaurant for the elite is best located in a posh area. Similarly, a veg restaurant will not see footfall at a place filled with non-vegetarians. Then again, while a Punjabi Dhaba can look vibrant and colourful, a fine dining restaurant is usually simple and sobre. I can come up with ample examples of location and concept mishandling. Talking about locations, how many guests are you ready to welcome at a time? Ponder over it and calculate the amount of money you can dole out. We all want to serve as many people as we want to, but unfortunately, we get restrained by limitations. The price of a plot depends on its location. An upmarket locale wants you to pay a fortune. Another significant aspect of a restaurant is its parking lot. For fine dining and mid-level restaurants, parking is a must as your target customers will definitely drive-in with friends and family. Hiring staff for your establishment? Again, the target customer base comes into action. Does your staff speak the local language fluently? Do they know any other language? Also, are they certified by accredited hotel management institutes? You cannot possibly employ less trained professionals if you wish to target educated customers looking for a class. 2. Staffing in the restaurant How many employees you can afford is important in this case as the strength of your employees determines how efficient your business can be. You also need to figure out if you are going to work as a staff in the restaurant. Is the competition sending you employees to ruin your business? Are you sure the new staff is actually searching for a job and not a spy from your competitors? By the way, did you check the competition? How many restaurants in your area offer the same type of cuisine, service, concept and facilities? Finding a great chef is the biggest quest for most of the restaurants. A chef is the biggest artist in the world who needs to make sure all three senses (Visual, Taste and Smell) of a guest are taken to their peak. Anything, if missing by a whisker, means the show is over. Secret tip: Family members in business - You might think that hiring family members may make your business a success as all the secrets and all the income will stay safe in the family. But you have to remember that many families have broken due to conflicts in the business. Even though the initial stage has been a real hit, the venture either flopped later or some shareholders separated to form a different venture. You don’t want to break your family on account of money, management and share of responsibility. 3.Budget in the restaurant Make sure that there is enough money to not just start the venture but take you through the entire process for at least 2-3 years. Keep enough deposits in the bank, talk to your financial advisor if needed. The money goes over what you planned in most of the restaurant opening budgets. So, having money ready at your disposal is a must before creating the business and not the other way round. Be wary of the following: A. Fixed Cost When it comes to setting up a restaurant, you cannot ignore the importance of kitchen equipment without which the business cannot function. Licenses, such as that of food safety, trade, establishment, lift, music, environment clearance and signage cost a hefty amount. If you are offering alcohol, you need a liquor license as well. Keeping a hawk’s eye on every incident at the restaurant is not easy with the naked eye. Therefore, installing security cameras at crucial spots like the entry, the dining space, near the reception, at the cash counter just outside the washroom and inside the lift is crucial. You can hire security guards but then you have to pay them a monthly salary. Can you afford it? God forbid! On the occurrence of a mishap, you cannot trust the naked eyes of personnel all the time. Website Cost - You simply cannot reach out to the target audience without being on the Internet. Therefore, having a responsive website, and conducting effective digital marketing is essential for higher visibility. You need to decide that you can work with the one-page website or 10-page website. Website is a crucial part of this century. Our advice is to go with the same company for the domain name and hosting package. Restaurant System - Managing payment, promotions and orders manually is time-consuming and not very cost-effective. The POS system of a restaurant streamlines the work by reporting, controlling costs and developing the overall profitability. You will have three options here, go for old school paper style, cash register machine type or the pos system for payment also. Rent and Property Taxes - Paying rent for the establishment and property taxes if you have bought the plot also demands a lot of money. A contract for Business, Insurance - Get the business insured. You never know what is waiting for you around the corner! There is a big difference between or and and in the business contract. Sentence: We will provide a storage facility or container outdoor for pieces of equipment. We will provide a storage facility and container outdoor for pieces of equipment. B. Variable Cost Unlike the fixed cost, variable costs, such as employees’ salaries, electricity, maintenance & water charges, vendor products and maintenance keep occurring as long as the restaurant functions. While you can use the budget for the initial round of variable costs, the revenue earned each year manages the costs later. Don´t create a restaurant first and then create a budget. Make sure you know the numbers for your business. 4. Name and logo of the restaurant The name of the company is the face of your business. Adhering to the business type while naming the business is essential to add some spark to the success of the venture. For instance, naming your restaurant - Gourmet - not only attaches itself to the industry but also shows what type of food you are serving. We sometimes say,´´ What's in the name?´´ but here there is a lot in the name. Please take your time before considering the name of the restaurant. It should say something related to the business. The logo is the symbol of the restaurant. Have you thought about your logo’s copyright? Don’t let others snatch it from you and later call you the miscreant. Moreover, the logo’s colour does have an impact on the restaurant’s appeal. Remember the famous restaurant business has Red, Yellow and green in them. Red provides maximum alertness and increases appetite, yellow is the sign of happiness and green is connected with freshness. I have made a special video explaining the colours of the restaurant. Please watch it. Big companies do spend a lot of money on making sure they get their logo right. Name article:How to find the right name for your restaurant business? Logo article:How to create a logo for your restaurant business? 5. Business plan in the restaurant When you are on the verge of creating a new business and are only a few steps away from realising it, focussing on the business, fuelling your ambitions and securing outside financing become significant. The business plan is also a useful tool to gather investment from outside by impressing interested investors. For such times, talk to a financial advisor and draft a business plan. Decide whether you want to have investors or not. In that case, they may want shares in your company. Think about it and then make the decision. If you want to catch the investors’ attention, nothing can beat the business plan. Put your Executive summary, company overview, market analysis, management financial projection, market and public relation strategies together. 6. Key decisions in the restaurant A number of things need your attention in the beginning. Consider small things like Would you be doing a Food delivery as the food taste changes after 20 minute. It's a small but crucial step. The food business is so popular that aspiring business owners and existing restaurant owners can go to any level for success. Imitating a venture’s model is quite common in this industry and if your rival is gifted with enough money, he can launch it with a bigger budget. Besides, have you given a thought to the profit you want at the end of a month, a quarter and finally, a year. You have to decide between four big questions: Quality: Can you deliver the same food every time? You can make videos or write manuals for the employees. Speed: How much time does it take for the food to come out of the kitchen? Cleanliness: How tidy is the place? Affordability: Can this be afforded by people every day or is it a luxury restaurant? 7. Life will change Now, the most important thing - are you sure you want to own a restaurant business? Why I am asking this? See, life throws different situations at us and not all are happy ones. If you are an employee at a restaurant, you can take a break and give yourself and your problem sometimes. However, in the role of a business owner, you hardly have the time or opportunity to give yourself time, especially in the first few years. Customers want to relax and stay away from their problems when they come to your restaurant. Trust me, they do not care if your girlfriend left you or a relative just passed away. Business is an animal, which kills people. If you are not up for it, do not indulge. 1 happy guest will bring 10 people but one pissed guest will make sure 100 people won´t come. 8. Opening and closing hours of the restaurant Check the customers’ pulse. You did not get me, did you? Wait let me explain it. What are the opening and closing hours of your restaurant? Do they tally with the lifestyle of the townspeople? If your open-air eatery is located in a quaint hill station, and you close it at midnight, nobody is going to come. Who would take the trouble in the cold to visit your restaurant? Then again, a European town will have more waking people in the middle of the night in December than a Bangladeshi town. Try to get a grasp of the mood of the folks and the months when they enjoy the most. For instance, in West Bengal, India, the time of Durga Puja is the prime time for all restaurants. There is no pause in the footfall at eateries during this time. 9. Your restaurant business specialty Po had a secret ingredient in his soups. What secret potion do you add to your restaurant? Add something special to your restaurant so that people love to return again and again. This is the WOW Factor we are talking here. Something out of the box and maybe one-click service, maybe telling men their wife birthday is coming and if you would like to book a table one day prior) Make it so cosy that couples consider it their haven. Expanding your magic, you can offer flowers to the female guests when they are leaving after experiencing a wonderful time at your eatery. 10. Seek for an advisor for your restaurant Running a restaurant in a sole proprietorship is hard. Maybe your leadership skills are awesome, but are you aware of the hospitality industry’s nitty gritty? If not, then you probably need someone to support you in understanding the industry and grasping how to manage a business. Handling your venture all alone may soon turn out to be problematic when you have to talk to investors, government bodies, suppliers and employees. On the contrary, having an experienced person to advise can fetch you a lot of time to delve into other things asking for your attention. AB BONUS TIP FOR NEW RESTAURANT BUSINESS: Consumer protection rights: You need to know in detail every right of a guest. I believe you remember the Mac D Coffee incident. If not please check it, this is crucial for both parties. It takes only one tiny mistake for the restaurant show to finish. Nearing the end, I would like to ask if you are contributing anything to the society that has given you everything. Every business leaves a footprint on society. In your capacity as a restaurant owner, you can generate employment in the local community and adhere to environmental norms to keep the atmosphere pollution-free. Last but not the least, distribute unconsumed food amongst the homeless. The restaurant business is an extremely low margin one. You have to know how much profit you can make if a customer spends a rupee in your business. Most restaurants earn a profit of 6 to 10% per amount spent by a consumer. Thus, the profit comes to 6 to 10 paise from every rupee. Before investing money, check the market and then go ahead with the plan. You never know, success might soon come knocking on your door! Please Like and Share on YouTube and Facebook. " name="How to open a restaurant?" scrolling="no" src="https://www.youtube.com/embed/RSS1Zd5Rd1g" title="How to open a restaurant?" width="600">
Every restaurant has its own style of service. 5 most popular service in the restaurant industry are: American or Plate Service (RS-CW-P) In this service style: 1. The food is plated in the kitchen by the chefs. 2. The waiter picks up the prepared plates(3 for an elegant service) and serves the guest directly RS-CW-P. This service style is suitable for: Check our waiter course for it. ADVANTAGES: Fast, Guests get what they ordered, Portion control and Platter service. DISADVANTAGES: Difficult for the waiter to carry hot plates and a lot of Food waste. Gueridon or Side Table Service(RS-CW-P) In this service style: 1. Fetch the plates with or without rechauds depending on the food being served and leave on the gueridon. I stack on rechaud if hot or 2 stacks on gueridon if cold. 2. Fetch the platter from the kitchen, present to guests explaining the food, leave on gueridon with or without rechauds. 3. The waiter prepares the plates in front of the guests with the spoon in one hand and the fork in the other. 4. Plates are prepared 1 by 1 if hot, then served RS-CW-P or by 2 by two if cold. 5. A rapid service with well-presented plates in essential. This service style is suitable for: Check our waiter course for it. ADVANTAGES: More personal service, Easier for the waiter and Guest watch their food being placed on the plates. DISADVANTAGES Takes time. English, Platter or Silver Service(LS- CCW-P) In this service style: 1. Fetch the plates with or without rechauds depending on the food being served and leave on the gueridon. 2. Fetch the platter from the kitchen, present to guests explaining the food, leave on gueridon with or without rechauds. 3. Distribute the plates(cold or hot)RS-CW- no P. 4. The waiter passes with the platter (LS-CCW-P) and serves the guests with the service clamps. 5. A rapid service with well-presented plates is essential. This service style is suitable for: Check our waiter course for it. ADVANTAGES: Personal choice, interactive and Guest see the food and take. DISADVANTAGES: Takes time and guests get distributed. French or Butler Service( LS- CCW-P) In this service style: 1. Fetch plates with or without rechauds, depending on the food being served and leave on gueridon. 2. Fetch the platter from the kitchen, present to guests explaining the food, leave on gueridon with or without rechauds. 3. Distribute the plates(cold or hot) RS-CW- no P 4. The waiter passes with the platter LS-CCW-P and the guests serve themselves using service clamps(spoon and fork) or their hands depending on the food being served. The handles of the clamps should be pointing towards the guest. The platter has to be brought close to the guest’s plate to avoid accidents. This service style is suitable for: Check our waiter course for it. ADVANTAGES: Personal service DISADVANTAGES: Takes time, Guests disturbed and Guest may not know the right way of using clamps. Self Service In this service style: 1. The service staff set the tables(not in a canteen). 2. The guests help themselves or are helped by chef’s behind the buffet. 3. Service staff clear and in some cases serve drinks. Guest should not move in one direction. Food should be placed on the buffet cold food first and hot last, light food before heavy and cheaper before expensive. Avoid using big plates(often peoples eyes tend to be ‘greedier than their bellies’. This service style is suitable for: Check our waiter course for it. ADVANTAGES: Guest has a wide choice,Easy to clean and No waiters needed professional. DISADVANTAGES Food wastage. Points to consider when choosing which service to use: Kitchen layout/Equipment available/ Types of food/Skills of staff/Speed of service/Final presentation/Space in the dining room/Guests wishes or needs. RS and LS - Side of the guest CW AND CCW: Movement around the table while serving P and No P: Who to serve first and order doesn't matter.
Every respective restaurant wants to give the best dining service in the world. I have combined all the points to create perfect fine dining service which I have learned in my 10 years of service in the USA, Switzerland, India and Iceland combined. I have observed the best waiters in the world which helped me to write this article. Big thanks to all the people who taught me to be a great waiter. The sequence of Fine Dining Service/Meal for 3 Course Meal (2 OR MAX 4) Check our 20 Steps for fine dining service in the restaurant. 1. Meet, greet and seat-help with chairs and napkins, light candle if needed. (Right side-CW-Protocol) Wish Good morning/Good afternoon/Good evening to the guest and take them to the table. Never wish Good night to the guest. Take the napkins and put it on the lap. You need to be careful here as some women don’t like napkin put by someone. In some restaurants, the hostess is there which brings the guest to the table. Light candle if you are serving food at night. 2. Pick up the menus and give it to the customers, explain the menu. (Right side-CW-Protocol) Bring the menus to the table and explain to the guest if you are serving fish of the day/soup of the day or anything special. You can also try to upsell here if kitchen wants certain items to go out. Try to clear small doubts here if guests are allergic to something here. 3. Get the bread, butter and water-pour ladies first. (Right side-CW-Protocol) Bring the bread, butter and water to the table. Make sure you don’t bring too much bread as you want the guest to eat food. Best is to ask your senior colleague or restaurant manager if you are new in the restaurant. In some places, you can keep the bread in the middle of the table. Pour water to the kids and ladies first and men later. 4. Take food and drinks order-remember the table#, covers, name, date, time,(host # if needed) and circle ladies-put the order in the POS system Take the order from the table. If a couple with kids ask them politely if they wish the kids food first and bring theirs when it’s ready. Some of the headings mentioned above are for elite restaurants. Most of the restaurant you need to write on the order pad covers(number of people), date and current time, food what they ordered and make sure you circle the ladies as you don’t want to ask people what they are having. Go to the bar and let the bar know what drinks you need in the restaurant. You can also check our youtube video how to write on the menu card pad. 5. Table maintenance. Here the table maintenance means to remove the wine glasses from people who are not having it. You can also ask the guest if they are having beer with the staters if they wish to have wine with their main course. Leaving empty wine glasses on the table can be dangerous with small kids. Also, some guest touches the rim which makes your job double. Bring the steak knife,soup spoon or any required cutlery if needed for the table. 6. Bring the drinks to the table. Bring the drinks to the table and serve them. If they are having wine make sure you have everything prepared for it. White wine, Sparkling wine and Red wine have a different method of serving. 7. Get the appetizer and serve. (2 PAX Alone or 4 PAX with your colleague) (Right side-CW-Protocol) Wish them to Enjoy your meal. Bring the appetizer to the table and serve kids and ladies food first(protocol) from the right-hand side and clockwise and later man/men on the table. In the case of four guests, you can ask your colleague to bring food to the table. 8.Table maintenance. We call this 2 bite/2 minute rule. Go to the guest and ask them ’’How does everything taste today/tonight?’’ Please don’t ask here ‘’Is everything good’’? Or ‘’is it yummy’’ as you are putting doubt in the guest head. You can also refill the guest water glasses at the same time. 9. Clear the appetizer. (Right side-CW-No protocol) Clear the appetizer plate right side, clockwise and without any protocol on the table. You can also tell the kitchen ‘’FIRE THE MAIN COURSE’’ means guests are done with the food. 10. Get main course plates(2 plates alone or 4 plates with your friend) using service cloth and serve. (right side-CW-protocol), Wish them to Enjoy their meal. Get the main course on the table and make sure you serve the kids and ladies first from the right-hand side, clockwise and man/men later. Wish them Enjoy your meal. 11. Table maintenance. Again follow 2 bite/2 minute rule. Go to the guest and ask them ’’How does everything taste today/tonight?’’ You can also ask the guest for drinks refill here and remove empty glasses. Please don’t remove the wine glasses if they are having wine bottle here unless it’s finished. 12. Clear the main courses. (right side-CW-No protocol) Clear the main plates with cutleries of the table from the right side, clockwise and without any protocol. 13. Get an appetizer plate, clear side plates, with the butter plate and bread basket (Left side-CCW-No protocol) Bring the appetizer plate, clear the butter plates and bread basket from the left side, counterclockwise and without any protocol. 14. Get a dessert plate, crumb, and place down the dessert cutleries and remove salt & pepper shakers. (Left side-CCW-No protocol)Get the dessert plate and remove the bread crumbs from the table. Place down the dessert cutlery and remove the salt and pepper. 15. Give the menus to the customers, explain the dessert. Bring the menus for dessert. 16. Take order for dessert and tea/coffee/cognac -remember the table #,covers, name, date, time, host# and circle ladies-put the order in the POS system Not compulsory for customers to take a dessert. Take orders for coffee/tea/cognac also at the same time. This is exactly like the order we did in the beginning. 17. Get the dessert plates(2 or ask your colleague to assist you) and serve. (right side-CW-protocol), wish enjoy your meal. Bring drinks also. In most of the places, you can bring all the dessert alone but some chefs like to go out of the box. You might need your colleague to assist you with the dessert. You can also bring the tea/coffee/cognac or any drink they ordered. 18. Clear desserts (right side-CW-no protocol) You don’t ask for the dessert regarding the taste. Remove the dessert plate from the right side, clockwise and without protocol. 19. Farewell procedure Bring the bill to the guest. Most of the time, we give the bill to the man or the host but sometimes people are splitting it. Always say ‘’ THANK YOU’’ when you are giving the bill. Let the guest go before starting to clean their table. 20. Clear up procedure It depends on your restaurant here. Scenario 1: leave the flower vase and candle on the table. We don’t set up again. Scenario 2: Start setting it up again and bring the cutleries, glasses, napkin, salt, pepper, etc for the table.
A complaint is part of every business and the restaurant industry has their share as well. The restaurant staff should always be calm and make sure they handle it in a professional way. Some complaints can be funny. -The spaghetti is too short. - The drink is too strong. But some are genuine. - The soup is cold. - Meat not cooked properly. The Restaurant Academy Golden tricks before every complaint: *There is no I You work in a team. Never say this is not my fault. *Your superpower Every company has a separate policy. Can you give a discount to the guest or need to seek permission before it? *Language power This trick works like bread and butter in most situations. If you have a native speaker of the same language let him/her try to it. Language is the biggest tool. The complaint time: L- Listen A- Apologise S- Solution T- Thank You Opening Sentence: How may I help/assist you? Assist can be hard for people when English is not their main language Listen After listening to the problem, Sir/Mam, I would like to confirm ………. Please give your full attention to the guest here. Apologise I’m extremely sorry for the inconvenience. Solution I am going to …… Or Please give me a moment and let me check with my manager. Make sure you explain everything to the manager/supervisor. You don’t want the guest to explain it twice. Thank You Thank you for letting us know about the issue. Always remember that 1 Happy Guest= 10 New Guest and 1 Unhappy Guest: 100 to 1000 Guests won't come to your place. " name="How to handle guest complaint?" scrolling="no" src="https://www.youtube.com/embed/OcV2M3Qc5No" title="Guest complaints" width="600">
The Restaurant Academy is an initiative that aims to provide the best possible advice to restaurateurs and waiting staff. Based on my decade-long experience in the hospitality industry, my array of blogs, vlogs, and social media posts provide an informative tool for those seeking to progress in the industry, or just to simply maximise their chances of customer success.
My approach is split into the following parts:
Information about the services people are providing in the restaurant industry here in Iceland. The necessary information like how to contact them, their description,etc are provided here.
About jobs in the restaurant industry in Iceland. How to get a job, what are your rights as an employee, what should your employers provide for you etc.
Through articles, blogs and vlogs, and YouTube videos on subjects like how to start a restaurant business, how to work out the best name for your restaurant, how to take food delivery orders, food hazard analysis etc.
My studies in hospitality and experience of working in locations such as the USA, Switzerland, India and Iceland has equipped me with extensive knowledge concerning the restaurant industry and provision of the very best customer service. I have over 12 years of experience in the restaurant industry.