Archive for : January, 2015

Restaurant Key Terms: Fine Dining Language That All Servers MUST know

If you’ve actually waited tables in the past, you might have been told to possess your waiter/waitress checkbook and wine key readily available at all times. And if you’ve ever endured an initial day waiting tables in a restaurant before, you might have found yourself right in the center of a linguistics lesson situation

This also applies very much so to the seasoned vets of the food and beverage business. With a little or perhaps a large amount of experience under your belt, you can still end up in uncharted verbal terrain whenever starting a new job elsewhere. That’s because terminology can differ just a little from restaurant to restaurant, and the frequency of use with particular sayings changes also. But despite having the some differences within the very same terminology, there exists a still a commonly used list of Restaurant Key Terms that tend to be universal within the industry.

Each profession has their own jargons that only people in that industry knows about. It’s not made to make a distinction but to make communication between front and back-end personnel address the concerns easily with minimal words. These words helps them to be more efficient and bring more focus on the tasks at hand especially during peak hours where everything starts to be confusing and noisy. Here are some terms that each food servers, chefs, and most staff members commonly use:

Restaurant Language: Essential Waiter Key Terms

7, 11, – This is referred to the number by itself – This is a table number. Restaurant personnel often talk in shorthand to save time when speaking to one another. So instead of saying “table 11 would like refills” a coworker could say ” you’re 4-top on 11 needs water.”

86’d – This keyword is two-fold. It could simply imply “we’re out of something” as in “the fish special is currently 86’d” or ” miller lights are 86’d.” Additionally, it may mean a person has been kicked out from the establishment for disrupting other guests. “Mr. Johnson has been recently 86’d for his inappropriate behavior with the customers. If he attempts to enter again, immediately look for the supervisor.”

Back of the house – The back end of the restaurant, the kitchen and storage areas, where the chefs, cooks, prep people and dishwashers primarily work. These are the workers that does not have direct contact with the customers.

Bank – The money a server or bartender holds onto to deliver change to the customer throughout their shift. Some restaurants may necessitate servers to bring their own bank themselves, while other restaurants provides a stack of 1’s, 5’s, 10’s and 20’s and also nickels, dimes, and quarters for waiters and waitresses to have from the start of their shift.

Bar Back – The staff member who helps maintain the bar stocked and operating therefore the bartender can concentrate on taking orders from clients. This may include obtaining ice, running beverage orders, and replacing kegs.

Behind – That is called out when somebody is transporting drinks or plates behind you. It’s a simplified version instead of saying something like:

“Be careful, Don’t back up, I’m carrying a lot of burning hot plates, if you bump into me we’re going to get covered in it and proceed to scream in excruciating pain”.

Bubble Dancer – Term used to the most valuable and unrecognized of kitchen staff – the dishwasher.

Campers – A party that stays at a table for a long time.

Chef de Partie – Station chefs. In the brigade system, these are the line cook positions, such as saucier, grillardin, etc.

Commis – An apprentice. A cook who works under the Chef de Partie to learn the station and responsibilities.

Comp – In an essence it means free beverage or food. This is often given to a table that’s upset about an order they placed or even to a customer that comes regularly as an appreciation for his or her continues business. This can be said as “The supervisor comped my table for the reason that the soup was completely cold, again” or “He comped Mrs. Richardson’s first beer since she rang up an extremely nice tab the other day.”

Covers – The amount of meals served in an individual shift or altogether for the entire day of business in the restaurant. This is used for restaurant managers, supervisors and proprietors to track daily visitors in the establishment. The term “covers” can be used to arrange for a future reservation. Hostesses could be told to just seat a specific number of covers (people) at the same time to ensure that the kitchen will keep up with the business and traffic.

Cryovaced – Generally used with meat products, but many dried goods are packed this way to retain freshness. Cryovacing is a process used to remove any excess oxygen from a bag, and  then the bag is heat sealed to make it airtight.  When receiving meat products that have been cryovaced, keep a look out for products that are discolored and brownlooking, this means the airtight seal has been broken and you should send the product back.

Deuce – A table with only two seating spaces. For example, “Seat this deuce at Table 12″

Double – Two shifts in a row.  “I’m exhausted, I just pulled a double.”

Double/Triple Sat – When more than one table is seated in a particular station at the same time.

Dupe – The ticket/information that gets submitted to the kitchen so the cooks can cook orders of food.

Drop the Cheque – Taking a guest’s bill to their table for payment.

Drop – Start cooking the accompanied item. “The mussels are almost done, better drop the calamari.”

Drop Food/Order – The moment at which the kitchen begins to prepare a guest’s food or the moment a server delivers an order to the customers. “I just dropped the drinks on table

Early Bird – Generally elderly people or tourists who want everything included for very little money.

Early Bird Special – A cheap meal that is generally available for a limited amount of time when the restaurant opens for service.

Expo, Expeditor – A food runner. It is a position frequently employed at busy dining places to relieve the necessity for servers to rush backwards and forwards to the kitchen to check on orders. The food expeditors are located across the pick-up station, their purpose is to assure food order accuracy and run the meals out to the table when it’s prepared. This system is put in place to keep the servers in the primary dining room and the meals coming out promptly.

Fire, Fire it – Order given by the head of the line to the other cooks to begin preparation of certain orders, such as “Fire those shepherds pies!”

Flip/ Turning Tables Over – This means getting a massive amount of customers sat, fed, getting payment and having them out the entranceway so guests can sit at exactly the same table. High-traffic restaurants often enjoy servers that are proficient at keeping customers moving at a faster pace so more business could be accomplished.

Food cost – What a menu item costs to prepare. The cost of a chicken entrée with meat, sauce, vegetables and starch is your food cost. Most restaurants run between a 30-40% food cost, this does not include the cost of overhead that needs to get added in before you start making a profit.

Front of the house – The front end of the restaurant, the dining room and bar where the customers are served and wait staff, bartenders, bussers and dining room managers primarily work.

Garde-Manger – Pantry chef/station. The postion responsible for cold food preparation, including salads, cold appetizers and plating desserts.

Hockey Puck – A well done hamburger..

In the Weeds – This is referring to when a bartender, waiter, waitress or cook is hectic beyond their very own capacity. This tends to happen to everyone at one certain point of their career or another. It may be a consequence of inexperienced staff, whenever a section is sat all at one time or perhaps a slam of customers throughout a particularly crazy rush. If somebody is struggling in the weeds, backup is normally sent out to greatly help them out.

Mispick – An item that is ordered from a vendor that has a label on it that does not match the product it contains.

No Call/No Show – Employee who does not show up and does not call or a Reservation that does not show up and does not call.

On the Fly – This phrase means to obtain the order and have it shipped out as quickly as humanly feasible. On the fly is normally used when an purchase is sent back due to customer dislike or just because a server skipped something and requires it set out immediately

Overhead – The added in factors when you are costing out menu products to make sure you are making a profit. Overhead may include electricity costs, paper and chemical products, employee salaries and any additional costs that may be relevant in serving an item.

Party – A group of people at a table.

Saucier – Sauté Chef/station. The chef de partie responsible for all the sautéed items and their sauces.

Server – The preferred term for waiter or waitress, for example, “Could you find my server, please, I need a refill on my Pepsi.”

Shelf life – The amount of time in storage that a product can maintain quality, freshness and edibility.

Sous Chef – Generally the second in command in a kitchen; there can be an Executive Sous Chef, generally found in a larger kitchen with a lot of staff. The Sous Chef runs the kitchen when it’s the Chef’s day off or he/she is not available.

Upsell/Upgrade – To suggest a higher priced item.

Veg – The vegetable accompaniment to a plated meal.

VIP – A very important customer, perhaps well-known and deserving of extra special treatment. Food critics fall into this category. Generally accompanied by many Comps.

Well drinks – “Well” drinks are made from the inexpensive house liquors on hand. i.e. If you ask for a unspecified gin and tonic you will get whatever gin they serve as opposed to a Tanqueray and tonic.

I’m positive this has been a very helpful post for all you veteran waiters and waitresses along with brand new employees of the restaurant business. Make sure to bookmark this page to refer back to it whenever you are confused about any terminology or just want to up your restaurant vocabulary repertoire. Make sure to Sign up below for Exclusive content, graphs, charts, and specific tips that I save for loyal fans.

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How to Increase Sales: Are you a Sever or a Salesman?

Whether we decide to acknowledge this or not… waiters are salespeople

As servers and waitresses; our task would be to create and keep our personal clientele. We normally get paid a base salary that is modest with the door open for bonuses and commission percentages (tips with chance), we’ve acquired our very own land to handle, have catalog of merchandises to supply at request and we’re the business’ face. However, what makes a terrific salesperson in the restaurant business? Why do some waiters typically receive 20-25% commission on their sales while some are cemented in the 10 percentile range?

The next time you are working, consider these thoughts from a selling standpoint:

Worth:

Folks just spend cash when value exceeds the price. Yes it is usual to tip a waiter or offer a specific percent regardless of the service. But! Folks don’t cough up more than usual for no motive. What makes you worthy of an extra ten, or fifteen percent on your check? It is your task to generate as much worth as possible within that brief time frame when you are serving your guests. Imagine a variety of different instances where you can make it simple for your customers to allow them to justify spending more for their meal then what they initially intended too, ultimately leaving you a larger tip!

Gratuity/Tips/Commission:

Look at your tips the same way you’d look at commissions. As a staple rule: the bigger the bill, the greater the tip. This means upsell! Orders can be taken by everyone and punch them in to some pc, your work will be to capitalize the best that you can on every chance. You have very small power over who enters your establishment or their arrival time. BUT once they enter and get seated it’s all eyes on you my friend. The power is now officially in your hands. Make recommendations, offer choices, advocate alternatives, advice numerous features to be added to their entrée.

Return Customers:

Most “regulars” tend to tip more over a typical guest. A guest will decide to revisit exactly the same institution over once for a number of reasons – because they continue to enjoy a happy experience during every visit and encounter. It is crucial that you take complete responsibility for offering the very best experience in your physical power to the customer. Constantly be searching for methods on how to offer them a comfortable time and always finding ways to enhance your guest’s visit.

Approach & Elevation:

Approach is everything. It is time to awaken and get excited when you’re serving. Abandon any issues you are dealing with on your time there and might have before going in the doorway so that you can make the most cash and to supply the very best service. Besides that, have the supervisor working do table touches and come by your section. By having him or her come in to bring in an increased level of elevation using an additional layer of conviction that the guests are happy and cared for.

The Sales Procedure:

You understand how this works. The chances are that you’ve been serving many more tables than a typical customer has stepped into a restaurant. Make their dining experience go as smoothly as you can. Remember, they are choosing to eat out for a reason; they don’t need the anxiety of arranging a meal and cooking themselves!

Embrace the salesman (or woman) mentality. Find the out how bad do you want it and be grateful that you have an occupation that gives you the ability to increase your income through your actions. You’re not limited to waiting for yearly wages to increase your earnings. Get out there and persuade those guests. Happy selling my friends!

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The Pros and CONS of Being a Waiter/Waitress – Part 2/2

The whole idea around being a waiter or server has a lot of extra commentary with mixed reactions around the topic. You might have a friend that is a waiter and won’t stop complaining about how much he dislikes the customers, how they never tip, and how rude they are or you may have a family member that is a waitress and she won’t stop talking about how much she enjoys making such good money in a short amount of time while laughing and enjoying her interactions meeting a large array of different customers that enter the restaurant.

This post here will finally remove all the confusion and allow you to really be exposed to both sides of the equation. I’ve already covered in my previous discussion here on FineDiningAdvising all the different PROS of being a Waiter/Waitress. Here today I am proud to present to you the opposite end of the spectrum. All the CONS of being a waiter/waitress. Enjoy!

Cons

With Devotion and Expertise comes great Responsibility

That essentially implies the more you find out about your establishment, whether it be from the rear of your restaurant to the hostess, the more work you might need to do compared to your own coworkers. People anticipate more of you, which could make for a lot more pressure for you as well as having many others rely on you. Do you get paid for the excess weight? Perhaps not.

Being forced to work weekends

There’s pretty much a 100% probability of working weekends in the event that you’re working in a restaurant. While your entire buddy list, loved ones and family are off on weekend holidays and having dinner celebrations, you happen to be the one “caught serving” all the folks out for a night in town.

Always Having Cash Available At Hand

Yes we’ve spoke about this one previously and agreed it is a pro. But, those who are inclined to spending cash, they could have a significant difficulty with managing their money. Cash is not so difficult to spend, particularly if the entire staff is going out to get a drink later.

Years In

It takes a toll in your body. A lot of times, servers that have been working for years will feel the ramifications of always being on their feet and caring heavy plates. Knee problems and back problems are common. By being a real server, lots of strain is put on your body.

Forget about benefits

Whereas other businesses give their employees advantages like ill/sick days most restaurants don’t supply that for their employees. Are you ill? Don’t matter, either you show up or you don’t get paid.

Being forced to cope with Douchebags

I hate to say what I’m about to say, but it is not false. Individuals could be jerks and you are going to have contact with lots of them. It changes from people that understand nothing about the restaurant company, impatient people, those who believe you are their slave, and just plain vile malicious people. I am not saying you need to accept and like whatever crap people throw at you, but should you not possess a thick enough skin to let someone’s words simply roll off of you…then this isn’t the occupation for you personally.

The Mediocre Coworkers

Oh my goodness gracious…you’ll really find so many! Poor coworkers may cause you to lose your cool and could quite possibly destroy your day. It is consistently the coworkers that are at all times late, continuously assess their telephone in the rear, sneak out a million times a night through the back to get a smoking break, blow off their customers, speak back to the chiefs, are disrespectful to your tables, asking for people to cover their shift but never replacing anyone, and run around all over the place appearing like they’ve been active but never actually really lifting a finger. It has the potential to drive you NUTS! There will be times when you’ll be asking yourself “Why do I bother working so hard?” and will make your motivation plummet to the floor.

Being Forced to Work using Another Set of “Rules” than other Occupations

What I mean by that is the restaurant industry has a distinct manner of working. Certainly you’ve got the exact same group of work code and rules as other places…but occasionally not. Now, how shall I set this? For instance, the most busy Saturday night you can fathom to imagine. You will find folks everywhere! A big party in the rear corner is partying it up and loudly speaking and laughing. You can find children running across the restaurant as well as their parents not having a care in the world. Nonstop printing from the ticket printer and drinks reappearing every couple seconds at the bar. It’s intense and disorderly. Unexpectedly, you create an error that is critical. You sent the order of a table, however they wished to wait. The customers are angry that their food came out plus they would like you to bring the plates back since they’re certainly not prepared for their meals right now. You are frightened, as you walk back towards the kitchen because you messed up. Whoever is managing the kitchen is working in overdrive, attempting to have everything under control. They are sweating from yelling out orders, calling out directions and attempting to stay functioning fluently…and now you must let them know that you f’d-up and disrupt their entire system. They look at you at first like you’re lying …then you receive the “Are you f*cking kidding me?!” expression. They then proceed to call you an idiot and kick a little garbage bin against the wall. Is the way that people deal with errors in other occupations? No…not at all. However, in the restaurant industry there is plenty of discouragement, and anger particularly when beneath the pressure of a restaurant that is jam packed. People lose it, supervisors scream, dishwashers resign on the spot without notice, hostesses will not seat your section if you did something they did not enjoy, others make an effort to screw you up and back stab. That is merely the way it works at times, it’s just part of the game.

The High Chance to Become Bitter and Angry

Waiting tables after a significant amount of time can make you feeling bitter and angry. In the event you’re not attentive to your own thoughts, you may find yourself always bashing on your guests to other servers in the rear, judging customers when they sit down, becoming pissed off about the tips which people leave you. It will get so awful that to a specific stage in your occupation you’ll find it difficult to find any good in serving. You lose your faith in humanity. The worst is this sort of behavior is infectious. If you are around other waiters who are always upset and whining about the small matters, you will begin to feel that way as well unless you are of REALLY powerful control over your emotions you will feel an overpowering nature to feel that way also. It’s possible for you to turn into someone you do not like…so be cautious.

Eating Out

Some waiters aren’t unable to dine out in the manner individuals who do not serve tables dine out. They will always be cleaning up the table or piling empty plates, and will begin judging their servers particularly when they have been terrible waiters. They expect the exact same degree of service as they give…and sometimes that is not the case. They will observe just how individuals work, hear the telephone ring, and observe their drinks melt as they sit at the pub with no attention. Servers know how things work behind the scenes and it could deflect them from enjoying their only night out. That and sometimes being in a restaurant merely reminds them of work.

Alcohol/Substance Abuse

Being in the restaurant company and serving tables can result in a wide range of alcohol and/or substance issues. Where are you likely to go to unwind after work at 1 am with coworkers? Most likely a club or a bar. And what do folks do at pubs and nightclubs? Well, the answer is fairly obvious. In addition, folks searching for ways to unwind and escape the realities of life can be led to by the stress of working in the business. In the event that you’re working as a waiter at a tavern or with serving alcohol, individuals are searching for you to have a good time with them. They might go to the extreme of buying you drinks, and shots in order for you to party with them. At times it is just too difficult to decline their offer.

Simply remember…

Not all restaurants would be exactly the same. Each eatery that is individual has their particular sets of benefits and disadvantages to being employed as a waiter or server. A part of the conclusion is at least having an all around thought of the nice as well as the poor and understanding what could possibly occur. Consider either side under examination when choosing to serve tables and get ready for the greatest…and the worst.

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The Pros and Cons of Being a Waiter/Waitress – Part 1/2

Hello to you all, the holidays are finally slowly but surely getting behind us. I must admit it was a bit crazy but now I have more free time to offer value to my fellow waiters and waitresses. The good news is, I have had time to build up lots of fascinating and incredible content which is stacked up for the up and coming weeks for you guys! Consider this my comeback from my small hiatus! Now time for the targeted value coming your way that you’ve been waiting for 🙂


There really are lots of distinct points to consider before regarding a position as a waiter or server.

Thus, regardless of which approach you are starting out with, it is vital that you contemplate several things before getting to the advantages and disadvantages of being a true restaurant waiter.

Consider the following:

  • – What type of lifestyle would you like?
  • – What type of pay/income do you want so that you can feel safe?
  • – Are you prepared to say goodbye to your weekends?
  • – Is it possible for you to handle a customer service occupation?
  • – Have you been ready to really go above and beyond for guests?

As you let those questions sink in, allow me to present to you the FIRST installment of a TWO PART SERIES. Today I’m going to break down the Pros of being a waiter/server/waitress. Click Here to read how I speak about the Cons of being a waiter/server/waitress. Enjoy!

 Pros

Constantly having cash available

You make your hard earned money largely on tips. What’s exceptionally motivating is leaving along with your cash after each shift as it is quite refreshing after a long hard day.

Working Hours that is less than Normal, but Still Making Money

Lots of times you’ve got the opportunity to work shifts that are busy, but find yourself making your pay in several hours of the day. Instead of a 9 to 5, 8 hour days, it is possible to make your hard earned money in occasionally 5 hours or less.

Constantly active

Serving tables means running around catching this and that, presenting plates, carrying trays etc. You’re always keeping fit rather than sitting in a single seat all day staring at a PC screen by continuously being on the move.

You are Continually Around Others

Being around people means hearing fascinating narratives, laughing and socializing. In addition, you get to observe some pretty insane things because, let us face it, there’s definitely something interesting happening at all times if you are around folks. In the event you’re a social man or woman than this is the greatest chance because the friendlier you are…the larger the tips!

You are able to command your income – a bit

You’ve got a little control of the way the customers will show their respect for the service, since the majority of your revenue is determined by your gratuity and tips. The greater service you give, the customers improved tip towards you – or at least the better potential for having a tip written on the check that is good. Therefore, if it is possible for you to capture your way to their hearts and provide the customers the service they want…then prepare to get compensated for it!

The Ability to be Replaced

Plenty of restaurants will allow waiters to replace other waiters as long as they’re equivalent in experience and their abilities. Having the ability to be replaced for a shift is exceptional should you have plans with family or want a night away. With other types of occupations occasionally you have to take a sick or private day, whereas with “waiting” occasionally you can have your shift worked by someone and can just phone someone up last minute!

Life After Work

You never need to take work home beside you to be able to meet deadlines or carry the worry of wondering if the strain will bleed in the following day once you are off the clock. Once your shift is over – your shift is over. Tomorrow is another fresh day, another fresh opportunity to better your day!

Restaurants are Constantly Hiring

It may not be the most classy of restaurants, but when you need to move to another town or are stuck with no job you always have the option to turn to serving tables. I mean the options are limitless. Provided that there are restaurants, there are always occupations for waiters and waitresses.

Additional Cash through the Holidays and Special Days

Days and time you make lots of additional money are days like Mother’s day, around Christmas time and Valentine’s day. Those times bring in more people, larger bookings, celebrations, reservations, etc. There are times during the year where you make a little more than customary. Let’s just call it your bonus, enjoy it!

The Great Coworkers

What makes working as a server rewarding occasionally will be the folks you work with. Your coworkers who possess exactly the same type of work ethic as you will band together and united will develop a bond that is powerful. In the event you’re fortunate, you will have a few other servers when you are in the weeds, rooting for you yourself to earn more income, help serve your tables in case you are in need of a toilet break, etc.

Worker Outings and Get-Togethers

Odds are you’re going to want to hang out with individuals you work with should you work with an excellent team. Occasionally some individuals plan excursions for the team such as going out to a pub to get a drink after work, paintballing, viewing a movie, playing sports, parties, yearly Christmas celebrations amongst many other things. If you have great people you work with it’s just like a second family at times.

Feeling excited to become a waiter yet? Are you feeling a sense of pride reading this as a current waiter/waitress yourself? Well I’m glad, but don’t go quitting your job and start running to your nearest restaurant applying to become a server tomorrow now. Unfortunately there is always another side to every coin. In the next installment we will see the Cons of being a Waiter/Waitress and then AND ONLY THEN can we begin to judge our decision properly. You do not want to miss that post. CLICK HERE to check it out. Make sure to subscribe to my email newsletter below to find out before everyone else when the latest content is out! Stay tuned, and stay hungry my friends!