Tips about how to be a good waiter, starting from greeting to customers to seeing them out, were very nicely presented by Bruce Bushel. His 101 tips for restaurant servers have become a sort of a “Server’s Bible”
One of the key factors of success is satisfied staff. When your staff is happy, it is very probable that your customers will feel the same way with the service they received. Regardless of how good your food and drink offer is, if the customers are not happy with your service, they are not likely to come back. Luckily, there are simple steps you can take if you still don t know how to motivate team in your restaurant. This will make your staff satisfied and smiling, thus keeping your customers happy.
Hi-Tech times in which we live are very fast and many things that were a part of general etiquette have been forgotten. In past times, politeness was a part of every day life and going out to a restaurant was a special and meaningful experience. Today, in most cases, that is gone, especially with the younger generation. Here are several useful tips about restaurant behavior:
People, especially young one always think that the waiter’s job is great. Fun at work, waking up late, exploring and making contact with people, baksheesh (tips) and so on. Managers of restaurants and bars have always looking for a new bartender for hire, but what if you are a beginner in this business and do not know where to start and where to learn how to do this cool job?
Theft among restaurant employees is our reality. It is a part of restaurant daily routine, but we rarely talk or read about it in the media. So it is a big chance that the employee you just hired was dismissed from the previous restaurant because of stealing. A sensitivity of this information and bad publicity are reasons for keeping this information as secrets.
Managing the organization schedule when employees are on vacation, whether itâ€™s previously approved or a sudden absence is always a problem in restaurants. It leads to reduced profit, as well as turnover. Even though every manager thinks he/she has a solution and that any server or cook can be replaced, in the long run this turns out to be a big operational mistake.