I used to work for a big franchised restaurant chain and we were doing some market research to improve guest satisfaction. This got me excited because I have my opinion of what makes a good server but this was an opportunity to find out what the market research results would show from the following…

I work at a restaurant that has been around for 100 years. It is owned and operated by the same family that opened it in 1911. When it first opened, all of the servers were black and could not read or write. This gave the place an edge. People came from all over to try and stump these servers. They would literally switch seats when the server left just to test them. If that were me back then,I would have killed…

This is not meant to actually be instructional...there are many who need no instruction at all.  That being said, I know that we can all relate and have instances to share.  I swear on the holy menu that  all of these have really happened, although I'm sure you all know I couldn't make these things…

Together with Skygate, we have prepared a cool application for Your personal page at Waiters Today Social Network.

After a long day - You can easily enter You todays tip value in dolars - simply enter value (like 150$) and date - and …

When diners come into our restaurants, they're paying for more than just the food. With the prevalence of higher end fast food and ready-to-cook grocery store fare, all available for a fraction of a sit-down restaurant's prices, the food itself you serve doesn't represent the real value. The value is in the service,…

When taking order, try to take the entire dinner order (exept for dessert) to maximize the control that you have over the peace of the dining experience.

Write neatly and utilize table and position numbers,so there will be no questions when you ring the order in.…

The Waiter Pitch is incredibly important.  It is the introduction of the restaurant's food and culture to the guests, with a simple guide through the menu.

Every pitch is as different as the waiter who is delivering it. Your own style and nuances should shine through…

It is up to you as a waitress or waiter professional to read your guests.You should tailor your service style to their mood; are they in a hurry,are they having a serious meeting,is it a birthday celebration? Take time to ask questions to gauge their mood and the type of…

Upon delivery of the drink order,waiter or waitress will ask:

"Have you dined with us at the "the name of the restaurant" before"

If no, then begin your waiter or waitress pitch.

If they have dined at your restaurant before,pitch them…

Pick up your drinks from the service bar as soon as possible to maintain quality beverage.

Garnish drinks appropriately.

A tray must be used if serving more then two items.

Always handle glassware by the stem,or if no stem,grasp by the…

Take the initial beverage order.

Make suggestions for beverages when appropriate,ask questions regarding the preparation of their beverage (e.g. on the rocks or up,with twist or olives?), if they don't offer that information when ordering.

Ask for specific brand names and try…

Wait staff is to welcome their dinner guests with one minute of their seating.

Even if you are busy at time of the seating,acknowledge your guest briefly but cordially and let them know that a wait assistant will be by momentarily with water and that you will return shortly.…

AU KURANT AFFAIR

2 ¾ oz. Absolut Kurant

½ oz. Triple Sec

¼…

(Bivalve Mollusk.lat) All oysters begin their lives as “spat”, miniscule creatures that emerge by the millions from the parent oyster and then look for something to which they can attach themselves.…

      Oceanaire Seafood Room Indianapolis a few years ago. Formula I competition is on and our restaurant has more than 600 reservations, 16 waiters and 4 bartenders are on the floor.…

     I would like to give a shout out to Arthur Black for his presentations at The Oceanaire Seafood Room Indianapolis over the years. The knowledge he has shared has been extremely helpful and has inspired me to further expand my own knowledge.

 …

Analytical approach to wine tasting (The text below significantly relies upon my Cape Wine Academy notes, materials and lectures, in particular those by Ms. Cathy Van Zyl)…