What Makes a Great Waiter/Waitress?

[M.D. Holloway]

Having dinner with my lil one at a very nice Italian Bistro she says, "So, what do you want to talk about Daddy?"

"Hmmm...well this seems like a nice place. Let me ask you something, what makes a restaurant good?"

"The food, the server, its gotta be nice in side, the chairs have to be comfy...I guess thats it?" She says.

"I tend to agree. Let me ask you this, what makes a server 'good'?" I ask.

"They have to smile and be nice. The should get you something if you need it. They shouldn't poison your food. They shouldn't be standing around doing nothing looking all "this is sooo boring" to which she gets animated.

Got me thinking about just what does make a server good?

What do you think? What are the characteristics that make a server get the maximum tip and make you buy that piece of cheesecake and coffee for dessert (that you weren't gonna get)?


((For those literal ones - that is just an example, I know some of you are cake-eaters and tea drinkers!))

[ChkbookMechanic]

I think a great waiter / waitress should have the following qualities:

(1) Unobtrusive (seen and not heard) -- they shouldn't be interrupting conversations (this is my pet peeve)
(2) Very knowledgeable on the food and drink menus
(3) Prompt / preemptive service
(4) Polite and looking like they're having fun and not just "at the job"

I'm sure there are others.. but these are the big ones that I think of right away.

[oldE]

A good server is the ultimate sales person.

They have to be able to 'read' their client in a few moments and provide the kind and level of service which makes that client comfortable without having it seem to be any great effort. (well maybe a little effort)

They become the client's advocate in the restaurant. It is their job to communicate the restaurant's abilities (and perhaps its limitations) to ensure the diner had the best experience they can have.

Tain't easy.

Les

[mossguy]

It depends. My requirements for HOOTERS! servers is different than for a more upscale restaurants.

Best,
Tom

[JoshB]

Well - clean cut appearance is pretty important. Quick to come to the table and quick on drink refills is important. Friendly while keeping in mind the table is hungry...

[legion]

Things a good server should not do:

1) Complain. I've heard servers complain to me (the customer) about the restaurant, about the cook, about the other waiters, about the food, about having to work. I don't care.

2) Play games with the customers to entertain themselves. I had a server friend tell me that she purposefully approached tables to ask how things are right as someone took a bite of their food. I've been asked to move tables in the middle of a meal to make "closing out" easier for the wait staff. I've been told at a steakhouse that they were "all out of rare steaks".

3) Spend too much time at the table. I've had servers (particularly female ones) spend way too much time talking to me or my wife at dinner. We want to talk to each other. If we wanted to talk to you, we would have invited you out with us.

4) Not pay attention. If I ask for something simple like a side of mayo or another beer, get it. If you forget to get me my beer, it better not be on the bill.

[Paul_Heery]

[vash]

a great server, the description shouldnt be able put into words. i've eaten at some great restaurants. the service was great,,and it "just happens". for the most part, you dont even realize it is happening.

some dives have great service too.

basically, i think all that is really required is the ablity to read the situation and react..fast.

[svandamme]

Consitantly get the right thing at the right time at the right table and you'll go a long way as a waiter.

I'm not Brad pit, i don't even have a great smile, i don't smile often because i had a broken jaw at 10, and "things" ain't right. But i typically had more tips then paycheck back when i was a waither (age 16-19), ad keep in mind there is no mandatory tipping in Belgium.. people only tip when they are happy here... I had ladies tip me while whispering:don't let my husband see this, and then the husband tip me again when the wife wasn't looking.. Why, cause i got the right thing at the right time, at the right table...She was happy for the attention, to cheerfull service, and a couple of cheecky remarks.. He was happy cause she was happy.

The right thing means the food and drinks, that's a given.

But it also means figuring out who is at your table, and how those folks feel that moment... Some like some interaction, or humor, or some wit some prefer to keep it strict ... If it's business men impressing a client, then the goal is to help impress the client, not the business man.. Impress the client and the business men will be impressed by default...stuff like that... little things...

[VINMAN]

My #1 pet peeve. Dont stop by the table and ask me how everything is when I have a mouthfull of food!

[stomachmonkey]

Originally Posted by ChkbookMechanic

(1) Unobtrusive (seen and not heard) -- they shouldn't be interrupting conversations (this is my pet peeve)

That's my biggie.

The other is, don't drop the bill then disappear for a half hour.

[trekkor]

they shouldn't poison your food.

+1


kt

[Hugh R]

Pleasant, gets the order right, refills the drinks regularly, stops by after serving to see if everything is OK or if I need anything else. Understands that when I put my credit card on the table, I'm ready for the bill.

[masraum]

At the beginning, I like a server that is friendly and personable. I don't want them to be too friendly, but I also don't want them to be aloof. They should be attentive throughout. It's completely fine if they walk by and make eye contact. They don't necessarily have to ask how you're doing every time.

[Christien]

If I were to ever open a restaurant, the waiters would probably be the highest paid people in the joint. Excellent service is something someone has to take pride in, and make it a career, not a job. To get that type of person, you need to pay more than minimum wage. Quite a bit more. Stijn laid it out well from a first-person perspective, and that's why he's not working as a waiter anymore.

Thinking of them as sales people is a good start, but it's a bit different, because the sale's already made - the waiter just has to steer them in the right direction and see the sale through to completion.

There was a thread on here a while back (year or 2) someone wrote up about going to (I think) a really nice steakhouse, where the service was impeccable - there when you wanted them, without having to ask, not there when you didn't, but always paying attention to everyone at the table, even if from across the room. Never interrupting, never speaking to someone who's mouth was full. Taking pride in their work, and taking ownership of the situation. Knowing the menu inside-out, having tried everything on there at least once. In any place nicer than a run-of-the-mill bistro, I almost always ask for a recommendation, so I expect the server to know the menu well enough to be able to describe it.

[Dantilla]

There is an airport diner, your typical "greasy spoon" type place where a bunch of local pilots fly for breakfast every Saturday.

Good waitress:

Towards the end of breakfast, she takes all the tickets, fans them like a deck of cards, and asks somebody to pick one.

That one is on the house. A freebee.

I have won twice. On those days, she gets a tip equal to the cost of the breakfast.

[Zeke]

I don't think any server should ask about the food. Yet, they should be within eye sight as much as possible so that you can signal that you'd like them to come over so you can ask for what you might need or tell them your meal is not prepared the way you would like.

I mean really, how many times has a server stopped by and asked about the meal and you just sloughed it off. For me, that's the case 99 times out of 100. I have an in law that sends food back 4 out of 5 times. I can't stand it.

Furthermore, stopping by to ask about the food is self serving; you want a good tip, don't ask for it, earn it. I carry this forward to the chef/manager/owner/ whomever. You want to stop by at an opportune time and thank me for my business, fine. If the food is bad, I'll let you know.

Other things: If my water is 2/3rds full, don't fill it. Same with my coffee. If you can't bring the toast with the browns and eggs, don't bring it at all. It's the same to me. Ditto for the beverage asked to be served with the meal.

Bussers are sometimes the worst. You stop eating your salad to talk for a minute and some third world person has got his hands near your plate asking if he can remove it. Is it a crime to have a plate in front of you that is partially eaten?

Oh, BTW, that can be a good clue to the server if you don't eat much off any given plate or serving. That might be the one time they could inquire as to the unsatisfactory nature of the serving. That I do appreciate and will take advantage of.

The last thing: No one should have to keep their used silverware from course to course. There either has to be enough utensils at the setting from the beginning, or clean ones should be placed in position along with a serving. That is unless you take them off the plate when it's removed (which you shouldn't because you don't place used silverware on the table, or tablecloth and your bread and butter plate will look kinda stupid with a dinner knife, fork and spoon on it along with your butter knife).

I've eaten at some very expensive restaurants over my lifetime and don't choose to any more because the art is lost. When I was young and green, a good waiter would make the biggest boor of a diner feel like a king. If you didn't immediately place your napkin in your lap upon being seated, they did that for you without hardly being noticed. Total grace.

[RWebb]

one view:
This Is Why Your Waiter Hates You - San Francisco Restaurants and Dining - SFoodie

another view:
http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/

[svandamme]

Originally Posted by Christien

If I were to ever open a restaurant, the waiters would probably be the highest paid people in the joint. Excellent service is something someone has to take pride in, and make it a career, not a job. To get that type of person, you need to pay more than minimum wage. Quite a bit more. Stijn laid it out well from a first-person perspective, and that's why he's not working as a waiter anymore.

Thinking of them as sales people is a good start, but it's a bit different, because the sale's already made - the waiter just has to steer them in the right direction and see the sale through to completion.

There was a thread on here a while back (year or 2) someone wrote up about going to (I think) a really nice steakhouse, where the service was impeccable - there when you wanted them, without having to ask, not there when you didn't, but always paying attention to everyone at the table, even if from across the room. Never interrupting, never speaking to someone who's mouth was full. Taking pride in their work, and taking ownership of the situation. Knowing the menu inside-out, having tried everything on there at least once. In any place nicer than a run-of-the-mill bistro, I almost always ask for a recommendation, so I expect the server to know the menu well enough to be able to describe it.

Problem is, you can't afford to pay a waiter like you say you would.
Why did i quit the restaurant business?

Because realistically i had to choices :

- either i'm "just a waiter" or "just a cook" employed by some restaurant, which means i'm braking my back for somebody else, and taking **** from everbody in the process.

- Or work towards my own restaurant, and then i will be working 18 hour days, 7 days a week, with maybe 2 weeks off per year...I'll be working my ass off to keep my customers happy, to make payroll, to satisfy health and safety inspectors, to build reputation and beat competition, to pay off loans for kitchen and restaurant equipment and to pay the tax man...
and i'de be working till way past normal retirement age, because if you do that for so long, you pretty much loose compatibility with life as a regular slacker...

Finding good help is near impossible, because either they start on their own, leave and go work for the competition or they leave the business for something that makes more sense financially. And even if you double the wage of a waiter, he's still not going to be able to buy a Villa...


I remember i was working as an intern in a fancy restaurant... the owner was a Master chef in Belgium, one of 33 only... He didn't go for the Michelin, for a fancy place, his was quite a commerical affaire for a fancy restaurant.. big weddings was his thing..

Ontwerp

For those weddings, we got weekend help from the hotel schools... 3rd year pupils... they came to help out as a weekend job.. You'de think they could manage to hold a tray up fully loaded with empty coffee cups, right? Forget it...

They were rubbish.. 3rd years.. i was a 3 month intern without any hotel school...I'de carry a round tray with 3 layers coffee cups stacked... that's about 21 cups, on little plates, with a spoon... held up high, above the head, lefthand...They be were struggling with 7... holding it with both hands

It's a not a busines you should get into if making money is your goal. Sure the above place, he makes money.. he has a nice house... But i can guarantee you he spends very little time in his house. He had a little cubicle attached to the kiten, where he'de spend his time, watching some television, doing paperwork, taking naps in between service...Frankly, i wouldn't wanna trade with him if he offered the kit and kaboodle to me for free. It simply does not float my boat... Not because the lack of money, but simply because you can't do it and expect much life outside the business.. It takes a lot of commitment.

[Seahawk]

I was either a waiter or a bartender during the school year in college. I agree with svandamme: I made a lot of money by paying attending and anticipating what each table wanted out of the evening. Some folks want their waiter to be a cipher, others the star of the show...and all points in between.

Among other things, know the menu, inside and out, especially at a high end place (I worked in San Fransisco) where the customer either expects you to because they know or is out for an expensive evening they saved up for and wants the help.

The key for me was I paid f'ing attention.

My Daughter worked as a hostess last summer at a waterfront crab place here in Maryland, right next to a bit of a honky-tonk bar. She asked me the most important things she should know to get it right.

- Make your waitresses look good.
- Do everything you see not being done.
- Pay f'ing attention