Tiptop Waiter

Tiptop Waiter and Waitress is a site just for you the Professional Restaurant Waiter or Waitress, that wants to learn how to improve your service skills and how to increase your tip income potential.

We will provide you with free training articles that will improve your skills and tips earnings and point you to resources that every restaurant server should have at their fingertips.

The Restaurant Industry is the largest employer outside of the U.S. Government. So what that means to you the Professional Restaurant Server, is that you can take your skills with you anywhere you decide to go and surely be assured of a job.

Your odds increase with the level of service that you are able to provide and what you can bring to the bottom line of the restaurant that you want to work for. By being able to help the restaurant, you will also be helping yourself by earning a very decent living.

Many servers have developed a name for themselves in the community where they reside and are sought out by by the finer restaurants in there area and others.

This was the case with Christopher. Christopher was one of the best servers I have ever had the pleasure of knowing and being served by. Christopher worked in a small Italian restaurant, this restaurant had a total of 12 tables.

Now you wonder how this gentleman made a living in such a small restaurant with his station consisting of four tables. Well to put it simply, he was the best at what he did and was proud of the fact that he was a waiter.

He continually studied and mastered his trade. He read everything he could get his hands on that pertained to the service industry and selling.

One day an Executive Chef from a very renowned restaurant in California happened to be visiting the small town where Christopher worked. The Chef decided to check out this small restaurant that the locals kept telling him served the freshest and best Italian food.

As luck would have it the Chef was seated in Christopher's section. By the end of his meal, the Chef was so enthralled with the service he received, that he sat and questioned Christopher on his philosophy of service.

Now Christopher was still not aware of who this gentleman was, but being the professional he is, he answered all of the Chefs questions with eagerness. By the end of their conversation which lasted for a good hour after the meal, the Chef finally introduced himself and offered Christopher a job that he just couldn't refuse!

I miss Christopher's service and skills but rest well knowing that the wisdom he imparted is now shared with hundreds of others.

JD Marshall
Tiptop Server