Waiting Tables and Work Ethic

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Comments

[casey adams]

Hello,

I am just starting off as a server. I have been in trainig for only a couple of weeks.

It's a little tricky learning the menu.I find myself getting flustered. I try to keep my expressions to myself.

I try to come in the next day better than before. I don't want to put too much pressure on myself. I want to do well and be recognized for my work in the future. I am never just standing around talking with the other waiters.

I was given tables, fell behind and taken off tables. I successfully got through counter over the weekend and made some pretty good tips.

I find myself trying to multi-task, but sometimes it's not paying off. I am having trouble with one other waiter. And I am trying to stay away from the gossip amongst some of them.

How can I be professional and gain the respect of the waiters and kitchen staff in the future.

[Rosa Say]

Hello Casey,
From what you have written, it sounds like you are tackling these new challenges with a great attitude, and that alone puts you far ahead! I love that you are trying to approach each new day with a fresh and optimistic outlook.

The difficulty in learning the restaurant business is that it seems there are so many people you have to please – customers, kitchen staff, and co-workers – and that is the “multi-tasking” if any you should focus on. My advice would be the same I give new managers trying to figure out how to “manage up:” In the service you give, be that hospitalitarian who figures out how they can make things easier for everyone involved, but without taking short-sighted shortcuts. When you seek to serve, everyone appreciates you, and can’t imagine working without you! They begin to then help you too, interested in the mutually beneficial relationship you offer.

When it comes to the tasks (versus the people) I’d recommend you focus on one at a time instead of multi-tasking, trying to do that one thing exceptionally well. Ask a lot of questions of those who have experience there (for instance, asking your food questions of the Chef is the best way to learn the menu). In asking, choose those who seem to be successful in the way that you define your own success, and ask them to mentor you. They will appreciate your humility.

As for customers, be friendly and not just an order taker: Engage them in respectful conversation when they first arrive, and they will be much more understanding when the kitchen gets backed up, or there are other glitches.

Hope that helps. Keep in touch and let me know how you do!