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Learn how to create a waitstaff that dazzles, delights, and delivers results. In this video,you'll learn how to set the table ...
and greet your clients,ensuring a good serving experience.
Tags:The Perfect Server - Setting the Mood,greeting guests,jumbobay,perfect server,resturants service,serving,Serving tips,setting a table,vat19.com,waiter,waiters training,waitstaff
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Let's’ see what I found when I sat at each servers table. Let's’ start with Jane. Jane’s table is a great example to learn from. The silver is spotless, aligned properly with the table and placed in the proper order. The water glass is properly placed just above the knife and the wine glass is in its proper position just to the right and down from the water glass. The table cloth and napkin are clean and pressed. Everything is symmetric and appealing to the eye. Jane’s section looks great.
Now, let’s take a look at John’s. Well, that’s not very appetizing. John’s table has all the necessary items on it, but the table cloth is going crooked and everything has big water spots on it, and nothing is aligned properly. This isn’t the way to start a great dinning experience. Let's do a quick review of some important points to remember when setting up your tables.
First, be on time. This is the only way you can get everything you prepared properly for your evening. Second, cleanliness. Make sure that everything form the table cloth to the glasses to the chairs are clean. It’s a good idea to polish glasses and silver with a damp napkin. Third, arrangement. Take those extra moments to individually arrange napkins, silver, and glasses on the table. Make sure that you are consistent. Tables should be aligned with other tables, glasses should be aligned with other glasses and setting should be aligned with settings on other tables. In addition to setting up your section, you most likely have side work to do including restocking salt and pepper shakers or folding napkins. Again, arriving a little early gives you a chance to do everything you need to do without rushing.
To deliver the best service possible, you want to have all your side work done before the meeting so you have a clear head during the meeting.
Male: Alright, we're expecting an early rest tonight. Mcbeth starts at 7:30 p.m. tonight so make sure to accommodate your guests if they’re heading to the play. In addition, the symphony is playing tonight.
Female: I have an eight top coming in at 9 p.m. Jane, I’m going to give that to you. Try to make sure your last turn of tables is out by 8:45.
Jane: No problem.
Male: As for specials, we have one appetizer, two entreés and an amazing dessert.
Male1: For an appetizer, I have prepared a Ravioli stuffed with lamb, herbs and Italian cheeses. Now, that’s topped with a fresh marinara with basil and parmesan reggiano cheese. Now, the first entreé is sashimi grade tuna, marinaded in a light soy rice wine vinegar and encrusted in pink peppercorn. Now, I’ve grilled it to medium rare and I would not recommend going any doner than that. Then I drizzle a lemon soy reduction over the entire thing. Now beside that is a tian of sticky rice and Asian vegetables. We have batchoy, Chinese broccoli, Shiitake mushrooms, fresh bamboo shoots and Japanese eggplant.
Jane: That sounds good. Do you have any wine that you would suggest to go along with these meals?
Male1: Actually yes. I would recommend the 2001 Sauvignon Blanc from Anderson Valley and for the seared tuna, I would recommend the Penfolds Koonunga Hill Chardonnay.
Male: All right. Five minutes until we open. Make sure that your sections are in order. Your side work is done and you look presentable. Oh, and don’t forget to check your flowers
Your first impression is important to your customers. By being here early and getting her work done, Jane is ready to serve. John on the other hand, still had side work to do. If you walk into this restaurant, right now, who would you want to await on you?
Male: Jack Smith, party of four.
Female: Okay. This way please. John will be right with you.
Female: You’re welcome.
Male: So, you must be John.
Male1: Oh no, John will be with you in just a moment.
It’s best to approach a new table within 60 seconds of their arrival. John’s table has been waiting for three minutes now.
Male: John, you’ve got a table, man.
John: All right, cool. Hey, would you get some waters for me?
Male: I already gave them some water. Now, put that cigarette out and get in here.
Let’s check in and see if he makes up for this y giving an awesome presentation.