Being a server at a restaurant is hard. While it can be hard to do so—especially with a million things running through your mind at any given moment—a server’s top priority needs to be creating amazing dining experiences for each guest they serve.
The best servers are master multi-taskers, schmoozer extraordinaire, and part mind-readers. Plus, your on-the-job performance can have a huge effect on a restaurant’s bottom line and your tips.
Connect with your customers:
While it can be hard to do so—especially with a million things running through your mind at any given moment—a server’s top priority needs to be creating amazing dining experiences for each guest they serve.
They can’t just go through the motions and rehearse the same spiel with each customer. Great servers connect with each guest differently. Those who succeed generate more tips repeat customers and table sales.
Start by being personable and introducing yourself by name. A 2009 study found that servers who introduce themselves by name saw a 23% in their tips.
A separate study found that telling a joke to your guests can increase tips by 40%. Laughter can also create fond memories and increase the probability of creating a regular customer.
Great servers know how to never waste a movement; they never go from one place to another empty-handed. There’s always something that needs to be taken from the dining room to the dish pit, bar or kitchen, or vice versa.
Even if you have your pre-assigned area, help your team bus tables, restock server stations or clear tables helps build camaraderie with your front of house and back of house team members.
The best restaurant waiters understand how to read their customers and tweak their approach to their needs.
Adaptability also extends to lending a helping hand to your team when it’s needed, from helping bussers clear tables to running drinks for the bartender.
A positive, can-do attitude is essential to winning over patrons and coworkers.
“If, during an interview, you ask how the candidate would handle an irate customer and they say ‘well, I don’t like customer complaints, that’s a red flag that they’re not cut out to be a server.