If you do your job right, your average tip will reflect this. First impressions are exactly that. It is never enough to give your table fast and efficient service if you do so without a smile and a pleasant demeanor. If you are doing Turkish get ups to get the weights up, you can add in a 25 meter walk between the get up and the get down. When serving drinks, handle the glasses by the bottom. Terminology. Always use the appropriate abbreviations; do not make up your own -- the kitchen will not understand them. Water should be brought to the table at this time, whether by you, the busser, or the hostess. Should Restaurant Servers Post Credit Card Receipts? Take one plate and place it on your right hand, your three middle fingers should be together, and your thumb and little finger should be raised up. By utilizing these two factors, you can successfully carry three plates in one hand. Generally trays are carried on the left hand slightly on the above of the left shoulder. We will discuss more about this later. You will also be asked by someone who is new to your restaurant what you like the best. The important thing to remember here is that the top of the plate is sacred. Some customers are unfamiliar with your restaurant, and your menu offerings. Once or twice a week, the loaded carry can be the waiter’s walk. That is fine. You can ask what looks good to them, and if your establishment makes this an option, you can serve items a la carte, or in a smaller portion, to allow for their budgetary needs. Usually the table is already setup and ready before you approach the guests--they should be seated and ready to greet you. If ordering baked potato, what garnish? Chefs will also usually serve their meals on the center of the plate. The classier the place, the less plates you carry. This is a very useful skill in high volume restaurants where the use of trays is discouraged. I have recently been employing waiting at a restaurant and I can comfortably carry 3 plates. Make celebratory suggestions, if appropriate, or appetizing lower-priced suggestions if they appear to be on a budget. © Copyright 1999-2021 Universal Class™ All rights reserved. I was at a Gordan Ramsey place last week, they carry plates across the entire restaurant one at a time. If two people are dining, it is appropriate to place the check between the two guests. If you are unable to determine who the host may be, place the check near the center of the table. Make sure your fingernails are clean, your hair is out of your face and your uniform is free of wrinkles or kitchen odors from the last shift you worked. Teamwork will make your first impression a good one. One common practice is for an establishment to have a nightly special that may or may not show up on the menu. Keep your fingers out of the food, and handle the dishes by the edges only. Some diners in a Nottingham, England restaurant unexpectedly got dinner and a show thanks to one incredible save. The longer you keep the transaction open, the more food you will sell. If your establishment does not have a set rule for how to serve plates of food, then serve and remove dishes from the patron's right-hand side. But bizarrely he somehow managed to keep hold of the plate … Observe any safety procedures or wear any protective equipment (hot pads, mitts, aprons) provided for your use while preparing hot items. When your table orders something that will take some time to prepare, it is very appropriate to offer an appetizer or soup, so that they are not left waiting for a long time before their food is ready. In this case, it is appropriate to suggest soup, salad, or an appetizer, rather than ordering an entire meal. Good customer service will bring your patrons back time and time again. Nandos and lower do more. The key concept to remember is that a plate is secure once it has three balance points. Most of the time, you will never know when you have permanently lost a customer; they will quietly leave, and never return. Plate one would likely fall in any direction because it is only balanced on one point. Your remaining three fingers should be free and exposed. Perhaps your customer will ask about a dish and what makes it special. Once the drinks are served, you may ask if your guests are ready to order. You will often encounter a customer who has either never been to your establishment, or really is unsure of what they would like to eat that day. It is not the ideal way to carry plates, but it is far superior to making three trips to the kitchen because you carry only one plate in each hand. You should also practice multitasking so you're ready to take orders, communicate with the kitchen staff, and act as the face of the restaurant, all within a fast-paced environment. I also believe it might depend on how many plates he needs to carry to the table. All parts of the process must be present in order to make a good impression. A new server needs to learn this protocol as quickly as possible in order to be an efficient team member. Never throw these away. If a customer is unsure, make a suggestion or two and what is particularly appealing about those dishes. If you're right-handed, place the heaviest plate in your left hand with your thumb on the outside edge of the plate and your index finger on the bottom rim of the plate. Some establishments will have a tasting prior to the opening of the doors for the evening so the servers can see, smell, and taste what the offerings are, and they can honestly tell their patrons that they really enjoy the dish. He took his first serving job in 1996. The standardized, stackable metal pans that cooks use to braise meat, carry vegetables, and roast things in are called “hotel pans,” which can be deep or shallow. This customer is actually very easy to please. Use your remaining three fingers to support the plate while the top edge of the second plate rests on the bottom of the first. By exercising some curiosity, as well as some tact, you will usually be able to make suggestions that make your customers feel special and important, rather than inadequate and unwelcome. Waitstaff are expected to serve guests while keeping politeness, organization and efficiency standards. The third plate is added using my arm as two balance points and the lip of the second plate as an additional balance point. Alternatively, pizza express will carry 2 at a time. If you are a waiter or a server then at the beginning of your career you should gain expertise on carrying trays properly. The plan put forth by Pavel Tsatsouline and Dan John in Easy Strength makes sense - end each day with a loaded carry. It is not the ideal way to carry plates, but it is far superior to making three trips to the kitchen because you carry only one plate in each hand. The next point that requires your attention is to keep hot foods hot and cold foods cold. Know everything on it, know what is in each dish, and know how each dish is prepared and served. If ordering a salad, what kind of dressing? The basic three plate carry is more a matter of technique than balance. Talk to your single diners. A side view demonstrates that the height added by the stacking will allow greater clearance between the food on one plate and the bottom of the next. While serving food in a restaurant may not seem difficult, it can be frustrating to meet the demands of hungry customers without complaining. hide. Offer to package something in a special way if you can. Imagine each of the circles above as a plate. Know the policies of your restaurant prior to promising something to your customer. Knowing in advance that you will likely be asked such questions, you will be prepared to answer them with poise and self-assurance. You will need to determine if they are looking for a "lighter" meal, in which case you can suggest a soup, or salad and sandwich. This is where you can shine as a salesperson. You might even have a nicely priced special that is not on the menu that will meet their needs. Place the first plate between your thumb and first finger by the edge. By adding an additional plate in the free hand, you can now carry five plates at once. You have just spent over an hour in their company; say goodbye, help your female guests with their chairs or any packages they may have placed on the floor. No part of your hand or another plate should ever touch the food on another plate. It can be something that is being "test-marketed" before making it available on the regular menu. Plate one would likely fall in any direction because it is only balanced on one point. How to Program Waiter's Walks. Gratuity is exactly that. This is a good time to ask if there are any questions about the menu. You should never be expected to carry more than 4 plates. There are rules for every aspect of serving food, but most are easy to learn. If ordering steak, how does it need to be cooked? It is good customer service to invite your guests to return at some point to see you. Look for clues as to why they are dining with you. You should have seen the waiter struggle to carry this. Use trays to carry hot plates. No one wants a server who has never tasted anything on the menu. Your job, as the server, is make it easier for them to make such a choice. If you have a particularly popular after-dinner drink, mention that as well, especially if your guests show signs of wishing to linger. They usually only hear about the mistakes. Rotate the plate away from your body. You never get a second chance at a first impression. A server who has learned the specials and is able to present them to the table well, is effectively marketing for the restaurant. Such a special has a way of making the guests who try it feel as though they are having some input on the menu of their favorite restaurant. After checking about water needs, share the soft drink and beer menu with your guests, as well as any varieties of ice tea that you offer. If, however, the woman is undecided, it is absolutely fine to move on to the next guest so that you do not make her feel uncomfortable. Meeting The Rude Restaurant Guest The Next Day, Transitioning From A Restaurant Manager To A Restaurant Server, Five Questions To Know For A Restaurant Server Interview. An individual waiting tables (or waiting on or waiting at tables) or waitering or waitressing is commonly called a waiter, server, front server, waitress, member of the wait staff, waitstaff, serving staff server, waitperson, or waitron. Asking specifically if the guest would like something is more likely to elicit an additional order, rather than asking a more general question like, "Would you like anything else?" Be aware that older guests have different needs. Take your second plate and rest the … If a mistake has been made, run a line through the mistake, and, if necessary, have the manager initial it. When your table has had a very heavy meal and asks for a suggestion for dessert, it makes more sense to suggest a lighter dessert, rather than your 65-layer chocolate cake. If you are not able to carry a tray effectively, then bring out the courses/plates as you can easily carry them, and assure your customers that you will return with the rest. Server – Waiter or waitress.This individual is responsible for taking orders from the customer and serving the customer with high quality service that start with a friendly greeting and query for immediate needs. Position the second plate on you… As for making a suggestion about other parts of the meal, always try to suggest a salad or vegetable plate for added nutritional value. Your guest will appreciate your tact, and will be satisfied that their hands will be busy while everyone else is eating. Restaurants sell food, service, atmosphere, and entertainment. By discovering why your customer is uncertain about what they wish to order, you can then make appropriate suggestions. That way, all dinners for a given table should come out at the same time. Waitress carrying 4 plates: “OK now, honey. You can also influence your guest who has simply ordered water to drink, by taking their lunch order and then asking whether they would like milk, tea, or soda to drink. Make sure that yours is pleasant, welcoming, helpful, and neat. Since that time, he has worked for over a dozen different restaurant companies. Here is a step by step guide to this practice. No part of your hand or another plate should ever touch the food on another plate. Usually, it's the chef's responsibility to clean the plate edges, but it doesn't hurt to check. Typically, narrowing the choice down from an entire menu selection to only two or three is enough to simplify the process for your guests. Understanding your position as a sales person, as well as being a server, is vital to your success and the success of your restaurant. Who was eggs?” Me (highly educated): “In a sense…” (scrunching up eyes to read her name badge) ”…Barbara. how to carry five plates, how to carry four plates, How to carry three plates, Restaurant, Server, skills, Tips, tricks, Waiter, waitress. If you do not know, find out prior to making the promise. In continuing the “how to” series on this blog, we are turning from glasses to how to carry three plates. He has waited on over 100,000 guests and trained hundreds of servers. Again, know your menu. When your guests tip appropriately, it also means more money in your pocket by the end of the night, as well. Often they are business people traveling alone and are on an expense account. Website Design by Hospitality Formula Consulting SEO. If when you deliver the plates any of them have food from another plate on the bottom, you have failed to deliver them intact. The fourth plate then uses the third as two balance points and the knuckle of my thumb as the third. Trays can be of various design, size and shapes. Not only is this necessary for food safety, it also helps to preserve the beauty of the prepared food.There is nothing more unappetizing than to have a cold pat of butter melting on the bread and butter plate because it was served hot. Your guests should never have to look around the restaurant to catch your eye to let you know they wish to pay. Answer any questions about the menu; give your guest a list of the items included in a dish, if they ask, and be familiar with how each menu item is prepared. Often there will be one guest who is still perusing the menu when you approach the table to take the order. When a credit card is used, give clear instructions as to which copy is yours and which copy they are to keep. By making suggestions, you are ensuring your guests are comfortable and are having all their needs met. report. Tips2: Tips For Improving Your Tips is the new book from the author of The Hospitality Formula Network. Use your remaining three fingers to support the plate while the top edge of the second plate rests on the bottom of the first. Plate two has a better chance, but would tip to either sire. The small circles in the pictures represent a spot where that plate is supported. Online. He has been named "Best Server in Kansas City" the last three years by the local weekly paper. Position the plates in your arm in the order you will serve the diners to minimize movement around the table. This uses my arm as two of the balance points and my body as the third. For this reason most restaurants use plates that have large outer lips. If you will not eat it, why should they pay to eat it? This trick will save you steps and decrease the time your guests spend waiting for their food. Posted by just now. Chefs will also usually serve their meals on the center of the plate. This usually meets with a negative reply and the business transaction is concluding. In this case, you ask for questions and answer them as knowledgeably as you possibly can. Also, refrain from drinking heavily the night before a shift. Dessert menus are presented at this time, or a dessert tray is brought to the table. Be aware that plates under heat lamps are hot! While there is a certain expectation that at least 15 percent of the bill should be paid to you, not all countries follow this custom, and you may very well have a table full of Europeans who are accustomed to having the gratuity included in the price of their meals. It contains the 52 essential skills of the exceptional server. Enter the coupon code “squared” to receive 20% off your copy today. 317. If you have a special that is similar to a regular menu item, but it is a better price, be sure to draw that to your guest's attention. With this concept in mind, we can carry additional plates on the base we already have. Place the next plate under the first. What you might be able to do, instead, is ask what looks good to the guest, and then make an alternate suggestion for a higher-priced item that is similar, but may be made with items of better nutritional value, or with locally grown produce, or with items that are seasonal only. 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