But there's an easy way to get around most complaints: free food. Quora user Gabriela Martinez , who works at a Mexican restaurant, says, "There were a few foods that cost the restaurant next to nothing to make, like our sopapillas. Throwing these in to make an upset customer feel special was something we did to give the impression that we were giving more than we actually were.
Next time you're out to eat, pay attention to how your server speaks. Instead of telling a customer how much extra money something would cost, Martinez would "simply ask, 'Would you like to add cheese? That implies it's an add-on without making people think about price. Only if someone hesitated would I throw in 'its only 50 cents more. Here's a sneaky one: "Make up an expensive, brightly colored cocktail and just put it on a tray and walk around the restaurant a few times," says Quora user Alison Bourke , who worked at Sheraton hotels.
However, that doesn't mean being obnoxiously fake. The trick is to make yourself notable once, early on, and then fade into the background. The truth is that most of the time coffee is already brewing, but the little white lie gives you time.
Quora user Jackie Thornton remembers being taught to do the "encouraging nod" when she was suggesting expensive food or upgrades. Usually, the customer would say yes or at least choose another top-shelf liquor. It has a tone of insincerity or sarcasm. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.
If there is a service charge, alert your guests when you present the bill. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree. If there is a prix fixe, let guests know about it. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill.
This would also be a good time to ask if anyone has any allergies. Do not ignore a table because it is not your table.
Stop, look, listen, lend a hand. Whether tips are pooled or not. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts. Do not fill the water glass every two minutes, or after each sip. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong.
For those who want to linger, chat more, suggest another round of drinks, and talk about the desserts. Give the customer what they want be it speed or leisure , and their pleasure will be reflected in your tip. That should be your basis for good manners, but it actually goes much further than that.
Good manners involve smiling and listening when your customers talk. You are there to take care of your guests, yes, but you also there to do so in as refined a manner as possible. Please and thank you are mandatory. Good manners translate regardless of the food being served or what the guests are wearing.
For a more in-depth discussion of manners, check out these helpful books:. Some may view efficiency and organization as the same thing.
One certainly does influence the other, but the two traits are separate, distinct qualities. Organization allows a good server to manage everything in a timely manner. This means delivering food, drink, linens, tableware, and service at the proper time…not ten minutes after it was due. Organization is especially important during peak restaurant hours when there is a lot of activity going on.
A good server should be able to organize the chaos without spending a lot of time thinking things through. Doing so quickly makes the next part of the equation—efficiency—that much easier.
Efficiency is about doing what needs to be done when it needs to be done. It means promptly getting food and drink to your guests. It means not making your guests wait long for any one thing. Don't make us feel responsible for making your job easier. When we go out, we hope to be served, not to serve. If that's the case, when the server drops off the bill, he or she should say, "Our policy is to add a gratuity to the bill for parties of six or more, and that has already included in your bill.
That way I don't double tip you. Trust that if I want to tip you in addition to the automatic amount, I will. Don't draw conclusions about relationships, because you never know--and you never know when you'll make people feel awkward.
But if a recitation takes longer than 30 seconds or so, I start to get impatient, and then I'm left having to decide whether to be borderline rude and cut the server off, or sit and listen to the glories of an albacore sashimi with pea tendril salad, toasted hazelnuts, garlic chips, and scallions with a melon cilantro vinaigrette. I actually prefer to not be asked at all. I think it's great when a server just keeps the non-alcoholic drinks coming, especially if there isn't a per-refill charge.
Do that and I'll let you know when I don't need another. Asking "Are you finished with that? Some people eat relatively slowly. Others stop eating for a few minutes when they get really engaged in a conversation.
I know you're supposed to pre-bus, but don't make me justify or explain the fact that I would like to eat everything on my plate.
One, if your restaurant is so complicated I need instructions, that's not a good sign. But let's say I do. That's fine. Otherwise, it's really awkward, because asking for change is like saying, "Remember to tip me," which is uncomfortable for me, if not for you. I always try to tip well, but not triple-digit percent.
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