Reading the article about restaurant service (found at left) that has long passages from my boss about what it means to be a good server has me thinking. It has me thinking about my weaknesses and my strengths as a member of a somewhat elite wait staff. So, I made a list of them and posted them below.
Strengths
-I greet tables with water in hand. It makes guests think I’m on top of my game and, in my opinion, gives diners a chance to order something I can ring up: wine, cappuccino, iced tea. This usually saves me time in the long run, because most people want water anyway.
-I will not crowd you. I take great efforts to consolidate my movements so that I am at your table less. I am not an intrusive server. (Unless you are entirely ignoring me, in which case I’ll sweetly insist that you order or say something, anything.)
-My wine presentation rules. I can open a slippery, cold bottle of chardonnay, never letting the label not face the guests, without once setting the bottle down until every glass has been poured. It’s harder than it sounds.
-I am an obsessive prebusser. I won’t hover over you to take away a single empty sugar packet, but damn close. I like a clean, clutterless table when I dine, so that’s what you get. If I can’t pick it up and move out quickly I won’t go in. I have mastered the delicate balance between cleanly and in the way.
-I take special care with your dessert. I’ll heat your chocolate cake and add thin ribbons of lemon peel to your sorbet. I like to decorate.
-I know a lot about the menu. You have a question about the food, I likely have an answer. Though I may not remember every seasoning, I do know all I need to know to answer most questions. I feel more comfortable and confident that way.
Weaknesses
-The chances of my forgetting your soup or salad befroe a meal are very, very slightly higher than average. I don’t forget much else because I write down everything. People DO NOT PLAY when it comes to a) food and b) money. I take no chances. But dammit, if occasionally I don’t forget someone’s butternut squash bisque.
-I sometimes cannot hide my emotions. It is said I have a rubber face–an expressive mug that tells no lies. My tables are so not fooled.
-When telling the specials I talk with my hands. I hate that I do it. Half the time I see my hands going crazy in front of me, and I can’t believe I am doing it. “The bottom of the plate has spinach and bechamel,” my hands make this swooping gesture to simulate the bottom of the plate is lined. When I say “finished with” I do this little sprinkly finger motion that is foul and offensive in every way. But I cannot stop it.
-I do not know enough about our extensive wine offerings. In fact, I’m downright ignorant about them.
-If I get busy I tend to freak out. Some people remain calm, somehow, when they are balls to the walls busy. I, however, sometimes cannot. I tend to start to sweat and get uptight and am unable to even communicate what I need to those willing to help.
-I’m short and have a hard time reaching things. Especially at long tables. I just might have to lean into the table a bit to get your coffee mug. Least there is one on this list I can do nothing about.
10 comments ↓
I love your site! I used to be a waiter and bartender and freaked out at 4 parties…
Why do they call them parties when they for the most part are no fun?
Opening Line:Can I get you something to drink?
Customer: No thanks, I’ll just have water.
At this point since they won’t be drinking it a cup of ice should suffice…
Greeting me with water in hand…excellent. And yes, bus to your heart’s content. Definately worth 20%.
Just please don’t forget my salad.
As long as you’re not overbearing and TOO attentive, all is good.
I must admire you, Britt. I was just watching the NBC show “The Restaurant”, featuring Rocco di Spirito—did you see it?—and it’s amazing what servers and whatnot go through! Lots more multitasking than meets the eye, it seems. I know your place isn’t likely quite as crazy, but still, good on you.
As long as you’re not overbearing and TOO attentive, all is good.
I must admire you, Britt. I was just watching the NBC show “The Restaurant”, featuring Rocco di Spirito—did you see it?—and it’s amazing what servers and whatnot go through! Lots more multitasking than meets the eye, it seems. I know your place isn’t likely quite as crazy, but still, good on you.
Hey, Britt, what’s your two cents on Kill Bill, and Kill Bill II? I remember you being a Tarantino fan, so I was kinda surprised at the absence of any mention…
Although, now that i think of it, i could sorta see you not liking them. All the kung-fooey, and whatnot…
I used to get angry with waiters and bartenders. Your posts definitely changed my thinking towards staff at restaurants and bars, thanks for that.
I love a good wine presentation and an eye for details, excellent you have both.
Bet the special care for desserts results in nice tips ?
-I am an obsessive prebusser.
I can’t stand early bussing. I think it’s rude to take one person’s plate off the table while someone is still eating at the table. Makes the non-bussed people feel rushed.
Not that I’m going to get all spastic about it. Just a thing.
Kaf-
I completely concur. I don’t take anyone’s plate away until everyone at the table is finished eating. Unless, of course, they’ve pushed it to the edge of the table or stacked plates on top of other plates.
I mean only peripheral items like sugar packets, silverware from previous courses, extra glassware, etc.
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