So I start a job as a waiter today - any advice?

In My Humble Opinion
41

I waited tables to put myself through college - my best advice would be to treat your station like one big table. Combine as many trips as possible, my old manager used to say “use your head, save your feet.” Never leave the dining room without glancing at ALL your tables, if you notice a glass is half empty, bring a full glass on your return trip - that will make them happy they didn’t have to flag you down. If you are coming from the kitchen, bring drinks for table 1, extra sour cream for table 2, a to-go box for table 3 and a dessert menu for table 4 (for example). If you take a pitcher of water to a table, check ALL the tables in your section to see if you can refill (and if you want to be worshipped by the other waitstaff, check the tables around your station, as long as you have time/water in the pitcher).

Anticipating is also good - families are going to want extra napkins, for example, so just bring them. Crayons for kids, sippy cups, asking if the parents would like the kids meals early.

Provide good service at the beginning - greet a new table as soon as you see them seated, even if your hands are full and you can’t get to them immediately. Provide good service at the end - be very attentive to when tables are ready to go. I second (third?) the recommendation to NEVER imply you are to keep the change. Always smile and say “I will be right back with your change!” if they want you to keep it, they will say so. Be smart with the change - always break it down into easy to tip 5s and 1s.

Try to be zen about the whole tipping thing. There are some people that just don’t tip (or tip very badly). It is no reflection on you, try not to take it personally. Do the best you can, smile, fix any mistakes you make promptly (if I really messed up, I would ask a manager to take something off the bill, offer free dessert, etc etc) and remember that good tips and bad tips will balance each other out.

42

Be friendly, be honest, be helpful. Be a boyscout, in other words.

No one can know everything, but know that if someone asks you a question about ingrgediants, it’s not just being picky. Find out the right answer or tell them you don’t know, but don’t fudge. I have a sister who is very allergic to basil, of all things. A little fudging on what’s in a sauce (if it says herbs and spices, don’t assume the amounts are so minute it won’t hurt anyone) can send her to the emergency room with an asthma attack.

Oh, and you might be able to pick the music, but know that in the wrong setting, loud music or even music that’s distateful to me will make me leave.

StG

43

To add on to StGermain’s point, it’s always better to err on the safe side or admit lack of knowledge with regards to ingredients. As a vegetarian I’d much rather know that the rice may contain chicken so I can choose something else rather than being told with feigned assurance that it’s meatless in order to placate me.

44

This may sound strange, but pay attention to what your customers order.

The guy ordering a hamburger (NOT a cheeseburger) may be kosher.
The guy ordering a diet coke may not be on a diet, he may be diabetic.
The chick asking about MSG may be allergic to it.

Make sure the orders you put in are the orders you get out. YOU are the one that will be punished if it isn’t.

We went to dinner one night with our friend who is diabetic. He double checked with the waiter if his drink was diet, the guy said “I’m pretty sure it is.” It wasn’t. Make Sure.