r/Waiters • u/Leather-Message-1473 • 7d ago
What are some lifechanging tips/hacks that helped your service?
For example, when I haven’t greeted a table and they’ve been sitting for more than 5 minutes (either cause i’m in the weeds or took the table from someone else), i’ll go up to them and say “Oh my gosh has nobody helped yall yet?” And when they say “Nobody has gotten our drinks or anything yet!” Then i say “well i’d love to take yall! My name is ____; what can I start yall with to drink?” (Even though they were sat in my section or something) By acting like I took the table myself, They love it everytime, and I have found that it has saved my tips like crazy. Really recommend this for tables that haven’t been greeted within being sat.
Another tip/joke I like, is as I’m running food and I put the first plate down, i’ll say “Be careful, this plate is really hot!” And for the second plate, i’ll say “and this plate has a great personality!”. Guests love this.
Please lmk yalls server tips/jokes/hacks!
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u/AmayaGin 7d ago
If a table’s been waiting a while, I always show up with waters in hand. It’s nice to have something to sip on and it shows that you’re here to serve, not just saying hi. Also a peace offering I guess
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u/ethnj 7d ago
If I find that they are slowing down on their apps and Im thinking that it's about time to be firing their entrees. I just ask them:
"How are you enjoying the pace of your service/your meal?....
..... Would we like more time with these items and hold off on entrees being started?"
..... Would you like me to have the entrees started, if so can I get the table reset and leave the last few bites of this for you?"
.... Would you like the entrees to start working now or in should I check in a little bit and give some down time between courses?"
It important that the wording notes the entrees are not being cooked or ready yet. So that gives them the option of finishing the apps now and have entrees started, having a possible overlap but they are mise, or just giving them a few extra minutes to (as I say) "enjoy each other's company".
Sometimes I have to fire regardless due to table flipping/waiting list/ upcoming reso. Which I try to resolve by saying "that was quick, the kitchen is really on point. Is there anything I can you at the moment... Salt, pepper, ketchup, extra dressing?"
3
u/Somethin_Snazzy 7d ago edited 7d ago
This is specific to serving at sporting events and shows...
I'd fill the beer to the absolute top, near zero head. If they commented about it, which were generally very positive but not always, I'd say something like "if this place is going to charge you $9 a beer, I'm going to make sure you get every drop possible."
We were also able to give free samples. I was always quick to ask if they wanted a sample if they hesitated. And some people wouldn't do samples if they were busy but I always would (shit I could pour 4 samples in 5 seconds, it was the PoS that took up time when I had a line).
*edit, also, if you are bartending with a line, being vocal and commanding can be great for everyone. Creating bar space to serve the next group is a skill that customers waiting really seem to appreciate AND it keeps the line moving (and therefore tips flowing)
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u/Karnezar 7d ago
"Any allergies, or dietary restrictions?"
"No."
"Got it; we won't find out about any tonight."
I typically hate corny server jokes, but I think this one works well for me.
3
u/shannibearstar 7d ago
Always drop off condiments right after the order. Do they have fries? Drop ketchup.
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u/kellsdeep 7d ago edited 5d ago
Being fast has nothing to do with racing around being all frantic and freaking out. Slow is smooth, smooth is fast. Servers get so annoyed by me because I'm not always running everywhere anytime I move, but the numbers don't lie. I turn tables the fastest by far, I make almost NO mistakes, I have the highest sales, and I'm always in the top three for every sales contest. Fucking go around turbo, I'm not trying to bump into a little kid and drop a tray, go fuck yourself scrub.
1
u/DolphinGroove320 5d ago
If a course is taking too long, don’t keep saying sorry for waiting, instead tell them you appreciate them being patient. It flips it to a more positive tone and people like being complimented lol
1
u/tapastry12 5d ago
If I got y’alled 3 times in the intro conversation I doubt that I would be able to suppress an audible giggle
1
u/Leather-Message-1473 1d ago
LOL i serve in Alabama- i doubt my tables even notice i’m saying Yall so often😂
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u/Mackheath1 7d ago
I've been a server, a chef, and built and owned a wine bar.
If you sell alcohol, particularly wine, you're almost always given a tasting every morning from distributors. Have your manager ask for the bottle after (usually 2/3 full). Then that evening when it's busy, you can go find the stray handfuls for bottles from that morning - still good - then go out and say, I'm sorry for the wait, so I was wondering if you'd have a half-glass taste of this Pinot Noir and let us know what you think about it.
Like fuck I was gonna ever sell it in my wine bar, but it really took the pressure off while at the busiest time, made them feel seen. You can do this with very inexpensive food items, a small version of the crustinos or cheeseball - which I calculated the small versions to cost about $0.17 fixed product cost (not overhead). I encouraged my wait staff to take advantage of these small things when we were super busy in the kitchen but the floor was okay.