fun·da·men·tal
adjective: fundamental
forming a necessary base or core; of central importance.
Here is a partial list of the fundamentals of waiting tables that turn guests off and those that guests appreciate.
Knowing what the fundamentals of good service are we can expound on those and the threats to bad service we have the opportunity to improve.
Great fundamentals of service improve dining room service and increases the tip opportunity for the waitstaff.
Look around your restaurant and observe if any of the oversights are occurring and take immediate steps to correct. Your guests will appreciate it.
Fundamental
Oversights Observed:
- Failure to clear dirty dishes from table
- Allowing ice to completely melt in beverages
- Servers walking by table without making eye contact
- Failure to replace used silverware
- Failure to greet guest in a timely manner
- Failure to promptly check on guest satisfaction as meals are served
- Crumbs and spills allowed to build up at the table
- Failure to keep complimentary service items like bread, butter, or chips replenished
- Failure to include a beverage napkin when serving glassware on a hard service
- Failure to keep condiments filled and wiped clean
- Keeping guests waiting too long between table visits or delivery of check
- Failure to provide a pen to sign charge or room vouchers
- Failure to thank the guest for dining
Fundamentals of waiting tables that cause a positive influence on the guests:
- Servers asking if guest would like a lemon with their water
- Always pouring bottled beverages for a guest
- Replacing spent napkins with clean ones
- Bringing extra plates for shared dishes
- Offer to pack a doggie bag for leftovers
- Writing their name and a thank you note on the guest check
If we all practice the good fundamentals of waiting tables and correct the bad, imagine the money we could make!
Have an awesome day and make more money!
JD
Put More Cash In Your Pocket!
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