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Learn how to create a waitstaff that dazzles, delights, and delivers results. In this video,you'll learn some tips for great ...
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Bill Billingsworth: Hi. I’m Bill Billingsworth and I’m here to make you a better server who makes more money and does less work. Let's get started. Here’s the fundamental rule of great service. Execute simple things flawlessly with grace and style. If you follow this rule, you’ll be amazed at how quickly your tips increase. Tonight, we’re going to follow Jane who I’ve trained and John who has just had the regular training that his restaurant offers. Let’s take a look at them. John has his uniform on, but it’s wrinkled and there looks like there is a stain on his tie. He could do with a good shave too. Now, Jane looks great. Her clothes are neat, clean and pressed. She looks attentive and ready to serve. Here’s the one thing to consider when you're getting ready. Would you want to be served by you? Here are some guidelines. Always wear clean pressed clothes including your shoes and apron and no raggedy bottom pants. Make sure that you are showered, clean-shaven and well rested. If you’re a guy, make sure you’ve styled your hair and if you’re a girl, pull your hair back. Always remember to brush your teeth regardless of how fresh you think your breath is. Make sure your fingernails are clean and trimmed. Your guest will see a lot of your hands. Finally, make sure you aren’t wearing too much cologne or perfume. You're customers want to smell their food not your choice in cologne, seriously. I’ve told you to make sure your apron is clean but what about the stuff you have in it? Some things are necessary and some would just cause clutter and make you fumble in front of your guest. Here’s what you should have. Plenty of pens. You’ll be giving pens out to tables to sign credit card slips so make sure you have plenty. If your restaurant serves wine, make sure you have a good wine key. This item is called a crumber and it allows you to sweep the table to remove crumbs or food bits. Make sure you have plenty of order slips or check pads. This is all you should need. Some things not to keep in your apron, your cell phone, lipstick, snacks, cigarettes or any other personal stuff that’s not related to serving. Now that you're prepared, it’s time to prepare the restaurant. Jane: Set tables for dinner service in your section. Tablecloths, silver, water glasses, wine glasses, bread and butter plate, napkin. [Music Playing] Bill Billingsworth: A good catch. Jane remembered to check her tablecloths after she placed them and notice the stain. When you find one, change the tablecloth. Take a moment to make sure your tablecloths hang down equal amounts on all sides of the table. The simple things like making sure your napkins are squared to the table add a subconscious elegance to your customer’s dining experience. Jane looks like she’s on the right track. Her tablecloths are all nicely aligned, she tossed the one with the stains and now, she is polishing silverware for her tables, salad fork, dinner fork, napkin, knife, blade facing inward, teaspoon. Looks like John is running a little late. Let’s see if he gets everything done before the doors open. [Music Playing] By just being a little early, Jane was able to carefully set her tables while John has to hurry. [Music Playing] With the time she has left, Jane is carefully polishing and placing the silverware. Just like the tablecloths and napkins, a little extra attention to detail will go a long way in the customer’s mind. Water glasses go directly above the dinner knife and wine glasses go to the right and down from the water glass.