How To Keep Growing As a Waiter
Cocktails, beverages, appetizers, entrees, networking, customer service, deserts, silverware placement, proper etiquette, social skills, excellent memory, the list goes on and on…. One of the beautiful things about being in the industry that we currently are in, is our job is far from being black and white. Unlike a cubical job where you sit in front of a computer for 8 hours, waiters and waitresses deal with so many obstacles and challenges with such a vast array of different people and personalities throughout the day. All in all, being a server consists of so many aspects and fundamentals that we ingrain into our persona to become more efficient in our work environment.
First Glimpse of the Clouds Parting
Now being a server may or may not be your ideal occupation for the rest of your life, but most likely it’s your current one at the moment if you’re reading this. With that being said, why not embrace the fact that within your job you have the opportunity to alter your check to become more proportioned to the amount of effort and service you provide. Granted, there will be those guests who just no matter how elegant the service you offer is they still don’t give you any tip. Maybe they don’t believe in it, maybe their religion doesn’t permit it, who knows. What I do know is that’s a variable that’s out of our control and in order to increase your service and most importantly your tips and sales, we’re trying to grab a hold of and enhance every variable that we DO have control over.
How to Start Taking Action
Become curious about your work. Examine how the customer averagely responds to certain drinks and meals and leverage the most popular ones. Awaken a resilience and persistence to unravel and discover advantages that others are not as willing to branch out their way and find. Ask the bartender what good wine or drink goes with what dish. Memorize two or three suggestions a week. Have exciting drinks for different occasions to recommend. By implementing strides to improve your craft, within couple weeks to a month, your knowledge will surpass other co-workers or servers in your establishment. The implications of this happening means you’ll upsell more, ultimately getting your customers to purchase more than just what they wanted at the very beginning of the interaction. Your work schedule and your income will be highly reflected by this newfound knowledge.
Universally Applicable
The principles taught here could be applied to others as well. Cooks, hostess, interns, even baristas. The head kitchen chief manager at my previous occupation began as a rather ineffective busser. The one interesting thing about him was that he would stay late after his shift was over and remain at the restaurant after work to assist all of the cooks clean up all the equipment and prepare it for the following day. During his time spent doing this which for the record he did for no other reason besides his curiosity and willingness to take initiative. In turn, they ended up teaching him how the equipment worked, he rode that momentum and the rest is history.
Become hungry for more. Become hungry to be the best. Becoming willing to sacrifice some time to really put in those hours that are inevitably necessary when it comes to improving any skill, or on your path to mastery. Don’t stop learning, the reward will always be worth it in the end.
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