Tips for tips: advice on being a server

[SidVish]

Re: Tips for tips: advice on being a server

I can only assume you're joking, but people that really do that piss me off to no end and I have never even been a server nor have I ever had any job that relied on tips.

He's an avid proponent of not tipping much.

[SidVish]

Re: Tips for tips: advice on being a server

Don't get mad when people like me leave a $2.00 tip on a $20 tab.

Good luck with people being happy with your tips.

[Beantown]

Having been in the restaurant business for the last six years, I'm going to go a bit different than everyone else it seems:

-Don't care about your tables. Obviously, don't let this come out in how you treat them, but don't care about them in the long run. Theyll get their food when they get it, you'll get their refills when you have a moment, and you're only human so you will forget things and make mistakes. Most of the time the people will be okay and understand, but if you don't care then those other times when the table is full of douchebags, their responses and attitudes won't affect yours an you can rebound on the next table.

-Never rush in the dining room. Doesn't matter if you pull a Jackie Cahn-esque chase routine in the kitchen, but in the dining room never hurry, never run.

-stereotype. Not even kidding. It's better to be pleasantly surprised by a good tip than let down by a bad one. You'll learn which stereotypes I mean, but I can't actually post most of them. Hate to say it but 99% of time people will play up to the stereotypes no matter how well you treat them.

-Eye contact is a big one.

-I, also, don't agree with the "don't write anything down" mentality. Most chain restaurants won't agree with it either. If you don't write anything down and then get something wrong there's no one to blame but yourself and the customer will notice. Most feel more comfortable when they see you at least jot something down.

-Become friends with the cooks and bartenders. They are the two most important jobs in the restaurant to have on your side. If the bartender likes you they'll make your drinks quicker even if they're busy, not to mention most will take requests if you really like a table and want to get them a free round.

As for the cooks, if they like you they'll help you out with extra requests and won't get annoyed if you ask them to do something.

[JohnnytheSkin]

Re: Tips for tips: advice on being a server

Man, I'd love to hear the tipping stereotypes. I always tip 15-20%, hell, I tip when I get carryout at a place.

One pet peeve about service that I have is the "follow-up". You serve a table their food, and then before people can even cut a bite off the steak, you swoop by asking "how everything tastes". Obviously I don't know, and sometimes by the time you come around again and I let you know that something isn't right (overcooked, missing something from the plate, etc) and it gets fixed, I end up eating under the watchful eyes of my wife, son, and other companions as they are finished with their plates.

[Beantown]

Man, I'd love to hear the tipping stereotypes. I always tip 15-20%, hell, I tip when I get carryout at a place.

One pet peeve about service that I have is the "follow-up". You serve a table their food, and then before people can even cut a bite off the steak, you swoop by asking "how everything tastes". Obviously I don't know, and sometimes by the time you come around again and I let you know that something isn't right (overcooked, missing something from the plate, etc) and it gets fixed, I end up eating under the watchful eyes of my wife, son, and other companions as they are finished with their plates.

Id love to tell some stereotypes but they would get me banned, ha.

As for the "check back," most corporate restaurants have their steps of service that are drilled into their servers brains. For instance we are supposed to greet within 45 seconds, have drinks down within 2 minutes, etc. The "one bite check back" is actually taught to us. We're supposed to give the customer enough time to take one bite and then check back to make sure.

Usually if I don't time it right or the person has spent the minute arranging their meal in order of importance and hasnt cut into their steak or burger I catch myself and give it another minute, but if one person has eaten a bite and the other hasn't, and I don't catch myself, I'll come up with some kind of joke or something.

As for the fixing time, if the server doesn't check back quick enough I agree, but some people (not saying you as I think you're smarter than this) don't realize that, if we need to recook your steak or burger the cooks don't automatically ignore the other things already cooking. They'll rush it as fast as they can and sometimes will take someone else's food on the grill if the Meal matches but otherwise you do need to wait and it's not the servers fault if something was cooked wrong.

[slickdtc]

Re: Tips for tips: advice on being a server

Having been in the restaurant business for the last six years, I'm going to go a bit different than everyone else it seems:

-Don't care about your tables. Obviously, don't let this come out in how you treat them, but don't care about them in the long run. Theyll get their food when they get it, you'll get their refills when you have a moment, and you're only human so you will forget things and make mistakes. Most of the time the people will be okay and understand, but if you don't care then those other times when the table is full of douchebags, their responses and attitudes won't affect yours an you can rebound on the next table.

-Never rush in the dining room. Doesn't matter if you pull a Jackie Cahn-esque chase routine in the kitchen, but in the dining room never hurry, never run.

-stereotype. Not even kidding. It's better to be pleasantly surprised by a good tip than let down by a bad one. You'll learn which stereotypes I mean, but I can't actually post most of them. Hate to say it but 99% of time people will play up to the stereotypes no matter how well you treat them.

-Eye contact is a big one.

-I, also, don't agree with the "don't write anything down" mentality. Most chain restaurants won't agree with it either. If you don't write anything down and then get something wrong there's no one to blame but yourself and the customer will notice. Most feel more comfortable when they see you at least jot something down.

-Become friends with the cooks and bartenders. They are the two most important jobs in the restaurant to have on your side. If the bartender likes you they'll make your drinks quicker even if they're busy, not to mention most will take requests if you really like a table and want to get them a free round.

As for the cooks, if they like you they'll help you out with extra requests and won't get annoyed if you ask them to do something.

Very helpful.

Oh, I know the stereotypes. Got tons of friends and my fiance' was a server (she was an ANIMAL). I know you're going to get just a $5 or a $10 no matter the bill total from some people and the service you give, and that's fine because I know. The good tables will balance the bad tables. Admittedly, this is one thing that's kept me from serving, having to deal with the **** customers. But it's come to the point where I just don't give a damn, I need to make some good money and I'm not going to let some bitchass customers ruin that for me.

One of the bartenders is actually my friend, so I've got a leg up on that already.

The one thing I must admit that has me a bit nervous is writing down the orders. I guess once I get familiar with this menu, I'll be able to shorthand better. But I like to be meticulous with my notes, so I hope I don't take too long writing stuff down or be staring at my notepad as the customers are talking. Ehhh, it'll come in time. I just want to get through the first few weeks so I can start doing things second nature instead of having to think through them. Once I settle into a new job, I'm golden.

[Beantown]

Just do whatever works for you when writing stuff down. I write more than some but it doesn't matter much.

For instance, if someone orders a seven ounce filet, medium rare, with a baked potato with butter and sour cream and a mixes green salad with bleu cheese dressing, my notes will look like:

7ozF MR. BPb/s MG-bc

Nice and simple.

[ImTellinTim]

Re: Tips for tips: advice on being a server

I can only assume you're joking, but people that really do that piss me off to no end and I have never even been a server nor have I ever had any job that relied on tips.

Eh, I don't berate them. I just make up for them. I've lived with way too many servers and heard some stories both ways (good tippers/bad tippers) during my having-roommate years to ever be a ****ty tipper.

One tip for tippers. If you're a chronic ****ty tipper, don't go to the same restaurant a lot.

As for what I like to see in a server:

Don't hover, but don't disappear. Treat the regulars right. Act like you are happy to be there taking my order. Pay attention to when my drink is getting low. Pay attention to when it's time to bring the tab - I should never have to seek you out for my check unless something comes up and I have to leave. That's my biggest pet peeve - at least ask when it looks like we're wrapping up the meal.

[Beantown]

One tip for tippers. If you're a chronic ****ty tipper, don't go to the same restaurant a lot.

Bingo. Being a regular that doesn't tip well, unless you're incredibly nice, is not a smart idea. Despite the fact we see thousands of people a week, we do remember.

[Chef Matt]

Re: Tips for tips: advice on being a server

Beantown where do you work again? I want to make sure I never go there. haha

Actually your right on every point. That's all great advice. It's obvious you know your stuff.

Slick to get in good with the cooks don't be afraid to play grab *** in the kitchen. Cooks like to play stupid games, and unless your willing to play you'll come off as a douche and it'll be impossible to get them to like you.

At the same time however, know that we like to keep you guys on our side too, because sometimes we'll be supplied with the mistake drink every once in a while.

[ImTellinTim]

Re: Tips for tips: advice on being a server

Bingo. Being a regular that doesn't tip well, unless you're incredibly nice, is not a smart idea. Despite the fact we see thousands of people a week, we do remember.

And in a smaller-sized town like Duluth, all of the servers and bartenders around the city hang out or have worked together. You will be well-known - and not in a good way.

[Beantown]

Beantown where do you work again? I want to make sure I never go there. haha

Actually your right on every point. That's all great advice. It's obvious you know your stuff.

Slick to get in good with the cooks don't be afraid to play grab *** in the kitchen. Cooks like to play stupid games, and unless your willing to play you'll come off as a douche and it'll be impossible to get them to like you.

At the same time however, know that we like to keep you guys on our side too, because sometimes we'll be supplied with the mistake drink every once in a while.

I work at a Longhorn steakhouse on the other side of the country hahah.

Id also agree with that about the cooks - most I've worked with do enjoy those games and they're pretty easy to get on your side if you play back. Also, whatever language they speak, learn the swears and expletive expressions. It usually makes them laugh.

And yes, always supply the cooks with what they need. Even if it's something as simple as a water or coke, ask if they need drinks or refills.

[C the Lyte]

Re: Tips for tips: advice on being a server

Eh, I don't berate them. I just make up for them. I've lived with way too many servers and heard some stories both ways (good tippers/bad tippers) during my having-roommate years to ever be a ****ty tipper.

One tip for tippers. If you're a chronic ****ty tipper, don't go to the same restaurant a lot.

As for what I like to see in a server:

Don't hover, but don't disappear. Treat the regulars right. Act like you are happy to be there taking my order. Pay attention to when my drink is getting low. Pay attention to when it's time to bring the tab - I should never have to seek you out for my check unless something comes up and I have to leave. That's my biggest pet peeve - at least ask when it looks like we're wrapping up the meal.

This deserves re-posting!!! And as for the check, I absolutely hate hanging around for 10 to 20 minutes longer than need be waiting to pay.

[JohnnytheSkin]

Re: Tips for tips: advice on being a server

As for the fixing time, if the server doesn't check back quick enough I agree, but some people (not saying you as I think you're smarter than this) don't realize that, if we need to recook your steak or burger the cooks don't automatically ignore the other things already cooking. They'll rush it as fast as they can and sometimes will take someone else's food on the grill if the Meal matches but otherwise you do need to wait and it's not the servers fault if something was cooked wrong.

Oh yeah, I understand it's not the servers fault. I should have clarified more on the first bite thing too, as most of the delay on my part is getting my son's meal ready, which doesn't happen as often now, but before it was adding ketchup, cutting up the food into bite size pieces, etc.

I have all the respect in the world to people in the restaurant industry. I once worked at a counter service place, taking orders and delivering food to tables, and it was stressful enough.

[ASB37]

Re: Tips for tips: advice on being a server

Only two things that irk me about servers is when I don't get refills for drinks and when I have to wait around for the check.

I also tip 20% no matter what, but there is one shushi place by me that is amazing and out of this world but the service the blows so more times than not I order to take out and eat it at home as opposed to sitting in the dining area and never getting my drink re-filled.