Top Of The Table

Christopher De Voss

Sept. 2, 2001

The secrets to successful serving now revealed, for a limited time only. Yes, you can be the proud owner, with a small fee of $99.99, of the true, time-tested, certified, revelation of the Secrets To Successful Serving.

Or I could just list them for free. As a matter of fact, most of them could be applied to any customer related business. As another matter of fact, most of them are common sense. As a final matter of fact, most of them you practice without ever really thinking about it anyway.

Point One: Give Individual Attention (Acknowledge those children)
This is especially true for parties of six or more. Make sure you make eye contact. Try to find the "host" of the party and address him/her on the important matters, such as dessert. Also, don't overlook those children. Parents appreciate the little things like that, and it keeps the children occupied for a few brief moments.

Point Two: Enjoy Your Job Or At Least Act Like It
It shows when you don't, so if you don't…fake it. People don't tip a sour puss as well as someone having a good time. Your guests are there (I know, sometimes theoretically) to have a good time, so why shouldn't you? Many a night, I have not enjoyed my job, but my guests would never know it. Your face and actions can tell a thousand stories, make sure they are all sitcoms on the floor.

Point Three: Be Friendly
I know, you want me to put a big "duh" right there, but sometimes we forget, or get busy and frustrated.

Point Four: Be Approachable
The more you guests feel at ease with you, the better. Don't seem stiff, or annoyed even if you are, at the dumbest questions. Just because you're familiar with the menu, they are not. Dumb people have money too!

Point Five: Follow Through On Problems
If you get a re-cook, or cold item when it should be hot, or any other number of mistakes…take care of them efficiently, and let the guest know what's going on; "We are going to cook you another one", "It will only take a couple of minutes", and the old standby of many a manager, "Desserts on us".

Point Six: Make Yourself Available
Don't disappear. Check back on your tables often. You don't always have to talk to the table either, you can just walk by, check drink levels, nod to the guests to let them know your there. This is called "Silent Service" in some circles. You never know when a request may be made even though everything looks perfect.

Point Seven: Know Your Menu And Bar
Study your menu as much as you can. Try hard to never have to say, "Um, let me check with the chef on those ingredients." On the bar side, write down every detail on the drink, so when you go to ring it in, it comes out right…without having to go back to the table and ask, "Um, was that shaken or stirred Mr. Bond?"

Point Eight: Have A System, Be Orderly
I'm not saying get a job in a hospital, I'm saying the more organized you are, the easier it will be. For example, if you take the orders with a neat, organized system, when the guest throws in that last minute; "We need split checks." You can reply, "No problem."

Point Nine: Try To Be Consistent
Treat each table with the same consistent basics. You can give special attention when needed, but be consistent on speed, pre-bussing, order taking, basically…um…the basics.

Sure there is more than that to this job, and these points are not going to turn a bad night into a good night magically. Only a winning lottery number can do that. It will help you over the long run be successful in your server position. Many times I hear, "Well, I'm waiting for a real job to come along." Well, while your waiting, why not put everything you can into your present job. You can use these tips to "coast" on, and you'll seem like the greatest server ever. OK, at least on your side of town.