If you want to maximize your tips, pay attention to the details. Criticism of restaurants Elizabeth Downer, believes that a better service in restaurants comes with professional training. If you work on a restaurant it offers only minimal training, manuals and searching video training is a better way of improving. The faster you develop professional skill, the faster skills can increase your income.
8 Tips | How to be a good waitress/waiter and achieve excellent tips
1. Maintain a positive attitude no matter what happens around you. According to critics Chef restaurants in Seattle after visiting hundreds of them, those with good service were those who were happy and smiling waitresses with real personality. If you define your personal mission as providing customers with a pleasant experience, then the attitude really is everything.
2. Meet the menu. While having a great personality it is a requirement, it will not offset the fact of not knowing the details of the products you sell. Make sure you can explain how the food is prepared, as many customers may suffer from food allergies.
3. One of the best compliments you can give a person is truly to hear what they have to say. A customer know you’ve heard it when you can repeat what I told you and when you do intelligent questions.
4. Know your location and areas. An excellent waitress has the same role as a hotel concierge. If you work in a restaurant frequented by tourists or business people, become an expert to answer common questions, such as directions to key locations or companies. Tourists, business travelers and people attending conferences appreciate and will pay you for your help.
5. Give customers your honest opinion about your favorite menu. If you present yourself as an expert and professional in your work, the more likely you are rewarded accordingly. As Grant Chef Seattle says, “one thing we hate to hear from our waitress when asked for his recommendation is’ everything is very good ‘, which translates as’ I am very lazy to tell you’ or ‘I have not personally tried any of the dishes’ or ‘I’m afraid to recommend something you do not like and do not tip you leave me.’ ” It is better for the restaurant manager and chef to give a try food to staff so that they will have a better chances of knowing which is good or bad.
6. Provide a fast, efficient and cheerful service, but respects the limits of customers. Learning to anticipate needs is part of being efficient. Be sure to ask if they need ketchup or other condiment with chips or beef. Pay attention when vessels are to be emptied, but never fill them without asking.
7. Warn/inform customers about any changes, items are exhausted or delays in the kitchen menu. This gives them time to change the order if they wish. Make sure to start with “Ma’am / Sir, sorry but at the moment…, would you like ….”
8. Do something extra for your customers. An excellent example comes from Stacy of “Achieve more tips!”. “Make an extra effort to make you feel comfortable drinking tea (iced). Ask for additional lemon, and if so, bring a small plate with lemon wedges. If your restaurant offers different types of tea (iced, hot, Herbal), ask the customer what type of tea you want, but do not assume. ”
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Don’t want to be racism now, but don’t expect tips from Chinese, Korean and Japanese nationality as they, themselves don’t feel comfortable to give tips thinking as “If I give tips, will the waiter feel ok or bad?”, “why should I give tips if that is their job to do the service?” They are confused by themselves. It doesn’t mean you should not give you best support and service but, just don’t expect. Not all of them think this way but majority do.