Any tips on being a better waitress?? In a classy restaurant?

Question

Any tips on being a better waitress?? In a classy restaurant?

Answer 1

ALWAYS HAVE YOUR HAIR CLEAN AND PULED BACK, WEAR LIGHT MAKEUP, WITH A DISCREET LIP GLOSS, YOUR NAILS SHOUD ALWAYS BE CLEAN, AND NOT PAINTED, OR WEAR ALIGHT COLOR, EVER LOOK DIRTY, SMILE, BE POLITE, AND ALWAYS SAY THANK YOU. IT JUST BEING NICE, POLITE, POLISHED

Answer 2

I worked as a waiter in a fancy restaurant when I was younger.  I also eat at fancy restaurants now.  Here are some things you might consider.

Go to the table as soon as they sat down.  Even if you only go to say hi and let them know you'll be back.  This lets them know you're attentive.

NEVER let them see the bottom of their glass.  If your restaurant charges for refills of soda/tea/coffee, etc.  ask before refiling it.  If it doesn't, keep the glasses full.

You always want to make sure you have covered all your bases before you walk away from a table.  To do that, just ask, "Is there anything else I can get you before I leave?"

Some people get very upset if things aren't perfect.  If they ordered no onions, don't take it out there with onions on it.  If they ordered their steak medium rare and you see it's well, send it back to the kitchen before they see it.  If you're not sure, ask them.  "is that cooked the way you wanted it?"

don't neglect the table.  You want to return frequently enough that they get the service they deserve, but not too frequently that they are annoyed with you.  As a general rule of thumb, once they have their dinner, don't wait any more than five minutes before checking back. If you wait too long, they could become upset if there was a problem and you didn't come back.  

ALWAYS ask before you take their plate.  When clearing the table, clear it completely.  Take away all extra plates, silverware, empty glasses, etc.  No one wants a cluttered dinner table.  At that point, ask if they want dessert.  They shouldn't have to look at a menu unless your restaurant has 20 different desserts.  If they ask what you have, you should be able to tell them.

Another thing is to make sure you know your specials.  Another rule, know how everything is cooked or how it can come.  Know if something is cooked in red wine or sherry (even if the info is on the menu.  It's always insulting to tell them to look at the menu)

Answer 3

First off, don't call it "a classy restaurant."

We work in "Fine Dining."

If the company rules doesn't already emphasize this, address your guests by their last name. You can have the host give you a guest card on the tables you receive and the amount of times they have dined with you. Or if they are visiting, welcome them to your city and ask if they are enjoying their time here.

For example, (repeat guests) "Dr & Mrs. Whitmore, welcome back to... thank you so much for joining us again." or (first timers) "Dr. & Whitmore, I want to thank you so much for choosing to dine with us. I hope your experience will be a pleasurable one."

When it's possible (boothes & walls don't make it so,) when serving, remember to serve on the left & clear from the right (vice versa with drinks) and clergy first then women then men!

Memorize ingredients of dishes. (Ask the kitchen for them.) When a guest with allergies or dislikes questions you, you can come back with a immediate answer rather than having to ask the kitchen staff.

Know how to properly pair wines with meals. Know your wine list (if it's large, learn it bit by bit if you don't have a sommelier)

If you don't have a food runner, remember position numbers when placing food down. It is quite improper to "auction" off plates. And announce the dish as you place in front of the guest. When making guest aware certain items on the plate DON'T POINT!!! Gesture with your hand (all fingers together) over the item you are describing. After all the plates are down ask, "Is there anything you think you may need that I can get for you?" Don't constantly ask, "Is everything alright?" I recommend a better standby, "Are you comfortable with everything?" This could be the food, the music, the temperature of the restaurant, anything. Also walking by the tables in you station slowly can give your guests a chance to stop you rather than having them send a messenger to get you.

If by chance you are starting out with a table and a table near them is getting food, don't be afraid to let the new table know what they ordered. Just say something along the lines of, "As you can see to your left, they are partaking in the Lobster Bisque and the Lamb Consommé with chick peas located at the top of your menu."

Learn a few napkin folds. When a guest leaves for the rest room and throws their napkin down on the seat (which is really gross, people don't realize how many butts have been their before) it's quite enjoyable to return to an origami wildebeast or some other fanciful mythical beast.

If your tables don't start out with all the silverware on the tables for all the courses, remember to mise the tables before it's too late. I have one server I have to go behind all the time. I can't count the numerous time folks have gotten soup or sorbet but didn't have a spoon.

If the menu includes some form of shellfish or other food that gets a little messy when eating, give a lemon half and a warm moistened towel for quick clean up after eating.

If your busser or back waiter is busy, do not clear any plates until EVERYONE has finished eating.

If guests ask for copies of the menu, ask the executive chef to sign them before you give them to the guest. Guests love that type of c**p.

I don't recommend asking a guest if they would like to have dessert. I bring them dessert menus automatically or say "I would like to let you know about our desserts for the evening." One place I worked included dessert with all it's meals as a gift from the executive chef. Give them a chance afterward to tell you whether or not if they want dessert.