| The waiter (and waitress as well, but for | | | | you have checked on them and they have |
| convenience we are lumping everyone into one | | | | everything they need, allow them to enjoy their |
| term) are the face of any food and beverage | | | | meal. |
| establishment. These men and women are on | | | | |
| the front line any restaurant and the services | | | | - Keep an eye on guests. In connection with the |
| they offer. One could argue that the services of | | | | last point, while you don’t want to hover over |
| a waiter are even more important (or at least as | | | | guests, you do want to be within eye contact so |
| important) as the food that is served. As such, | | | | that if they signal you or otherwise want to get |
| it the success of any food and beverage | | | | your attention, you will be able to respond quickly. |
| establishment is dependent on the quality services | | | | |
| that its waiters provide. | | | | - Rush guests. Do not give the impression that |
| | | | | you are rushing guests by asking if they are |
| Because waiters are an integral facet of the | | | | ready of their check or asking if they are finished |
| business operation of a food and beverage | | | | eating. Instead, allow guests to signal when they |
| establishment, there duties in regards to guest | | | | are done and ready to pay for their meal. |
| service should be thoroughly detailed in a | | | | |
| restaurant SOP (service operating policy). The | | | | - In addition to following the above duties, waiters |
| restaurant SOP should cover the following points | | | | should have a few common characteristics that |
| and much more. | | | | allow for consistent success: |
| | | | | |
| A Successful Waiter Will… | | | | Attributes of a Good Waiter |
| | | | | |
| - Be confident and friendly. Smile at guests and | | | | - A good waiter is tactful. |
| engage in useful conversation. Avoid personal | | | | - A good waiter is responsible. |
| talk, as guests are there to enjoy themselves | | | | - A good waiter possesses round knowledge of |
| and not help you through personal problems. | | | | an establishment’s services and products. |
| | | | | - A good waiter pays attention to details. |
| - Be accurate. Make sure you repeat | | | | - A good waiter is well dressed. |
| everyone’s order back to them to ensure | | | | |
| that you have it right. Nothing frustrates a guest | | | | This is only a small sample of what the attributes |
| more than to have their order messed up and | | | | and traits that comprise a good waiter or |
| the delays that result. | | | | waitress that should be found in a restaurant |
| | | | | SOP. For a restaurant manager, having |
| - Ensure guest satisfaction. After you deliver | | | | personnel with these skills and characteristics is |
| food to guests, take a few moments before | | | | paramount for success. Much of this can be |
| leaving to make sure that everything is to the | | | | instilled with proper training. In addition to a |
| guest’s satisfaction. If drinks need to be | | | | restaurant SOP, every establishment should have |
| refilled this is a good opportunity to do so. Also, | | | | a restaurant training guide that outlines procedures |
| check back in periodically to make sure that the | | | | that allows food and beverage management to |
| guests have everything that they need. | | | | impart needed skills to personnel. Our ebooks, |
| | | | | are terrific resources for establishing your own |
| - Not hover. While you want to make yourself | | | | restaurant SOP and training procedures. |
| available if the guest requires your services, once | | | | |