Top Of The Table

Christopher De Voss

Dec. 15, 2001

This is my review of the book, Great Tips, by David Cyrelson.

First off I should say that I do not know David Cyrelson, nor has he paid for this review or the advertising on this web page. It was an exchange of advertising for a copy of the book. The review of the book is entirely my own personal opinion.

If you are brand new to this business get this book. It will help you on everything from interviewing to basic serving. I expected to see the basics of serving, table set-up, clearing, and how to interact with guests, but I was very impressed that David took the time to cover interviewing and how to get along with the different members of the restaurant staff. Another daring feature of the book is in the very first pages, "Is this job right for you?" This is a tough business and his simple yet bold primer can tell you whether you should even consider giving this profession a try. This maybe the best reason to get this book if your unsure about this business for any reason at all.

This book is really straightforward. It's an easy read. David tells it like it is, without making you feel like a child or discouraged. Often trainers, managers, and consultants forget that they are talking to grown adults and not kindergarteners. You'll get better attention from a hospitality audience if you talk to them on a level of mutual respect. David does this quite well. You can tell he has done this job, and knows what he is talking about. This is the type of book you should read all the way though once, and then go back, and highlight certain sections to review again as needed.

One of the best features of the book is that in each section there are little side boxes of additional information entitled: Aggravation Saver, and Money Maker. These are just little nuggets of extra information to save you from having to gain them from experience or mistakes. It saves you the trouble of having to stumble upon them yourself. Even experienced servers can review these through the book to gain some insight into their own serving style.

Speaking of experienced servers, I stated above that if you're new to the industry, go buy the book, but what if you're well established? Is this book a good read for you? Yes it is. Honestly you will find the first half something that does not pertain to you, but the second half will help you in polishing your selling skills. There are tips on everything from timing, to dealing with people from different cultures, handling complaints, dealing with children, stress relief, and suggestive selling. The part that I really found useful for the experienced server is a selection of phrases to help you sell your restaurant, without sounding like a used car salesman under a deadline. These are little subtle phrases that coax your guests into buying when they may seem timid or reluctant. Let's face it, that's what this business is about, selling. Read Caroline Barden's articles if you do not believe me, she hits it right on the head.

I definitely recommend getting this book. It's a great manual to either get you started in this business, or it will give you some different ideas on how to sell and cope with restaurant life. It's $14.95 and only a little over a hundred pages, but it's a clear, informative read. You can follow the link on our index page or in our links page to order the book. David guarantees this book will help you improve your tips, I also think this book will help you also gain some different insights on how you approach your job and the selling of your product.