Advice for a first time waitress please!!!?

Question

So I've never waitressed with food before, I've cocktailed at bars but only drinks. I just got a job at a family owned and operated Italian restaurant (it's middle of the road; not cheap but not a suit-and-tie place).

This as my second night and I almost wanted to quit. I was trained by one girl last night and another guy tonight--they both were telling me different ways to do things, not really showing me the procedure for things (it was busy so they were basically doing everything on their own without teaching me, but it's ALWAYS busy....so uh...when will I learn???)
Also, the owner is the bartender and if I have a drink order it takes her at least 20 minutes (unless she forgets completely) because she's talking with her friends or on the phone, so the customers end up frustrated.

I'm a very organized and detail oriented person and don't like disappointing people, especially people who are paying a lot of money to have a special dinner with their bf/gf.

Any advice or tips? I don't like half-assing things but I can't do a good job unless I know what I'm supposed to do. Hmmmm.

Oh yeah---
Also, they want me to be able to carry as many plates as possible, but I'm scared because I don't know how and don't want to drop and break everything. Any tips?

Answer 1

First off, relax. It will seem weird and busy for a couple of days then you'll start to see how it works. No need to panic ~ it always looks like that when you start out!

After having worked for over 25 years in the hospitality industry, I can tell you for a fact that a LOT of places are just exactly like you are describing, and most of them always will be,

They are run by families or folk who regard the business as an extension of their family life, they have a great, social time, and make friends with customers and staff, and never aim to become bigger or classier, just a nice little business that offers a good product and a fun atmosphere.

If you are a fairly laid back person who is able to come up with a funny quip when the drinks run late you will find that life can be pleasant ~ busy, chaotic and demanding, but also lots of fun and many happy moments working in a restaurant like this.

You will also get loads of good experience, as people who can work in this type of atmosphere usually fit in well in other environments, and you learn how to deal with delays, frustrations and most importantly, people.

BUT, it really is not everyone's cup of tea, and you will probably not learn all you need to about the better type of table service that will take you to places where you can earn more by using top notch skills.

If you prefer somewhere more structured, you will probably be better off looking for a new job, as you may find yourself simply 'paddling' to keep up in this place, and not really ever learning much.

Try approaching one of the 'classier' restaurants in your town, ask if you can do a few hours for free to learn how things are done there, and then see if you can get a job. You could even try a couple of types of places and see which you prefer.

One thing you must remember though, is that kitchens often do seem somewhat chaotic to the outsider ~ but once you are used to the routine, and if the chef or owner is a good manager, you will find the kitchen and the rsetaurant have a sensible, well planned 'system' that is easy to follow.

Other staff will usually be helpful if you are sincere and hard working, so why not try a few different places until you find the one you like the style of, and aim to be the best waitress in THAT place!

Good luck and best wishes :-)

Answer 2

First, with the training issues...the point of having two different people train you is so you can see two different styles of waiting. Take what you like, and discard what you don't. Stop and ask questions if you're confused....or maybe write down questions on a piece of paper during the rush, and ask them afterwards when there's more time.

If it's going to take you a long time to get drinks, and you know it...let the customers know. (It's a little trick) Just tell them the bar is going a little slow, and their drinks will be up as soon as possible. Then ask them if you can get them a water or an appetizer (hehe....upselling) while they're waiting. If you need the drink ASAP, is there anyone else you can ask to get it if she's busy?

Write down the orders...put them in right...and check the food before it's at the table (helps a lot with any mistakes). You are going to make mistakes for a little while, and you're going to feel overwhelmed. It will pass....and you'll be a great server for it. Also, don't make the cooks mad, they are your BEST friends.

Good luck!

Oh yeah...to carry plates (if you're right handed): put first plate in your left hand with the longer partbetween your thumb and pinky ( 1st-ring finger support the bottom, thumb and pinky steady). Balance the next plate on your wrist, hooking your thumb and pinky under the bottom rim of the plate. Practice with empty plates first...it's going to take a little while to get the hang of it.

Answer 3

the staff should know your situation and only set you up with 1 or 2 tables. more as you become more comfortable.
be extremely nice, smile alot, be respectful, let the guests know you are new at this. be attentive. you will find that people are very compassionate towards new servers.
do not carry more than you can handle. do not let others TELL you you have to carry a certain way, or a certain amount. put your tray jack up first, if you are carrying a tray. as you become accustomed to carrying food out, you will be able to carry the tray jack AND the tray, like the other responder stated. you'll get used to it.
don't look at what you are carrying. sounds weird, but if you have 4 glasses on a tray, they are less apt to spill if you are looking at them.
everyone breaks something sooner or later. don't panic. smile. probably won't be the last time.
again...SMILE, SMILE, SMILE.
think of all the tips you can make as you perfect this craft,,,and it is an art. good luck!

Answer 4

OK step #1 - set the rapport with your client, make small talk, and turn it into something that you can come back to later in the service experience.

Ask for drinks first, then appetizers, then meals, just work it out so that you're connecting with the client.

Make sure to do touchbacks several times throughout the expereience to let the customer know you're there. DO not act like you are trying to avoid them.

Carry at most 4 plates at a time. three on one arm and one on the other, you need that arm with the one plate to be immediately free once you have placed that plate down. Otherwise, use a tray and carry the tray stand like a purse.

Answer 5

Denny's third shift is a horrible idea. I worked as an overnight server at Steak N' Shake. Drunks and younger people were my only clients and they rarely tipped. It was an easy job, but I could have made much more during the day shift. Attach a resume to your application and make sure you appear to be very happy during your interview. Dress sharp and don't speak negatively about any job you've had.(Not Even about the Nurse aid position you have now.) Managers hiring staff that work with the always for positive, bubbly personalities. Anyways, best of look on your job hunt.

Answer 6

Maybe you could make arrangements with your manager to come in early for your shift a few times so you can just watch how things are done without you being too busy to learn. Or ideally your manager could actually train you during that time.

As for getting the drinks from the bar, maybe you could just stand there until she makes the drinks.

The other day when I was eating out with my dad, he told me that the kind of service he likes is when the server comes to the table, sees what you need, and takes care of it without interrupting what is going on with the diners. That is, he prefers it when the server simply sees that his water glass is partially empty and fills it rather than asking him if he would like more water. He says he tips biggest for that kind of service.

You might even talk to some people you know and ask them what behaviors they really like in a server, then try to do those things. It's a tough job; respect!

Answer 7

Wow sounds just like place i used to wait at. Took me forever to get the hang of things, because people training were so busy like you said. It just takes time and lots of frustration to get to know the ropes, in the end if you stick it out you will be great if you are a detail oriented person like you say. As for the owner tending bar.....mmm probably won't last long, if they dont hire a bartender, maybe you can offer to ;-) always room to move up!

Answer 8

if the owner of the resteraunt doesn't work their butt off how could expect anyone else to? The bar drinks can't take 20 minutes! thats CRAZY! If this is a job you really want, if i were you i would step back and watch to see how things are done. Once you are don't training and you are out there on your own you can do things your way (cause ever server has their own way of doing things..). I hope it works out for you! don't give up yet

Answer 9

1. Just be polite always.
2. As for procedures, watch the others, it's the best way to learn.
3. Keep reminding the ownerabout the drinks if she forgets.
4. Learn what is in the foods, so you can be informative to clients.
5. For carrying dishes, get a tray.

Answer 10

in most restaurants you don't have to follow the rules of how to serve by the actual trainers, they are just there to give you tips. First start out with what your restaurant requires you to do as a server, then rearrange it and add your own organization to suit you. I had to learn to start doing everything myself in order to get better tips. If the bartender was talking i would walk behind the bar myself and make the drink while giving her a dirty look. If my food was taking too long i would help the cooks out as best as i can. The only way you are going to learn is to throw yourself in the pitfire, they threw me on the floor on my 3rd day of training because they were running short on staff and it scared the piss out of me but eventually i got the hang of it.
people will be cruel, you will get yelled at, and customers are going to get mad at you for mistakes you made, and more often mistakes you didn't make, it's life as a server.
The more independent you are in your job, (meaning the more likely you are to run the whole place by yourself) the easier it will be for you.
One day it was just me and one cook, we both rocked the place though, i had 40 customers and between just the two of us, everyone walked out pleased. At the end of the night i tipped the cook 20% of my tips for the extra effort he put in, it really helps to distribute your tips when you know an hourly paid worker just busted their butt for you.
and i've dealt with carrying plates more than i should have in life; one job i worked at did not have trays, so i endured the pain of the heat and carried two on my forearm while holding the other two in my hands. Tolerance to high temps is a must with no trays. But of course the other job that did have trays drove me nuts, if one starts to fall, likelihood is they will all fall. nothing like seeing your customers starving and eager to get their meals and drop them all on the floor in front of them.