How to Get Better Tips as a Server

Being a server is a really hard job. While it's not rocket science, most people don't realize that it's not that easy. If you are waiting tables and not getting good tips, then maybe these tips will help you.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• A good attitude
• A smile
• Atleast 5 pens
• A good wine tool
• A server book
• Proper Menu Knowledge
• Clean Appearance, including Apron and Shoes

1. Make sure your section is properly set up, all your side work is done, you know what the specials are, and you know what, if anything, has been eighty-sixed. It's imperative that you have what you need for a smooth night. Are your salt and pepper shakers full? What about the sugar caddy? Are your tables clean? When your customers sit down, are they going to see drink rings from an improperly wiped table or salt sprinkles from the shaker being moved?
   It's also absolutely necessary that the back of the house/wait station is properly set up. If your patrons ask for something, can you get it right away, or are you going to have to spend 15 minutes hunting it down because you forgot to make sure it was there to start with? Did you make plenty of back ups for every thing you need?
   If your restaurant does line up at the beginning of the shift, make sure you pay attention to the specials, any announcements, and ask questions if you don't understand something. If your restaurant doesn't, then make sure you ask someone what the specials are, if you are out of anything, etc. It's embarrassing and makes you look inept if a customer asks a question and you can't answer it.

2. KNOW your MENU!!!! I can NOT stress this enough. If a customer asks you a question about something on the menu, you should know how to answer it correctly. Don't make something up, because as soon as the food is delivered, they are going to start complaining if you are wrong. You should always be able to answer ANY menu question that gets asked. Sometimes, they ask a question that you really wouldn't know the answer to. That's okay, tell them you will find out immediately, and then GO FIND OUT. Don't leave them hanging. If a customer asks for a special request, ask the chef first. Don't automatically assume the chef will do it, just because you ordered it. They may not have the ingredients, they may not have the time or the grill space for something off the wall.

3. Always be polite. This should go without saying, but somehow, it always needs to be said anyway. Always smile, be friendly, and courteous to your tables. For the most part, they are always right, even when they are wrong. If a customer get really irate, or abusive, always go get a manager right away, never deal with them yourself. If a customer asks a really stupid question, answer it with a smile on your face, as though you think it's the most intelligent question ever asked. I swear I got asked at one table, if the fish on the FRIED platter was fried. I answered yes, then was asked if the shrimp on the FRIED platter were also fried. Again I answered yes, then when it was the next person's turn to order, they asked the same exact question, only about the oysters. Yes, it stands to reason that if they are ordering a FRIED platter, that the food on it is indeed fried, and it said so in the description, but insulting them won't get me paid.

4. Write everything down. There is nothing worse than to forget to put in an order for someone and not remember until all the rest of the food is on the table. Especially if it's something that can not be prepared correctly, like a well done steak. Getting all your sides right saves you trips back to the kitchen, and keeps you from getting on the kitchen's bad side. Getting your orders right the first time saves you time, energy, makes your guests happy, and your kitchen happy.

5. Don't forget to refill their glasses. Yes, they've guzzled six glasses of Iced Tea, and their bladder should be exploding by now, and you have 3 other tables that need attending to, but your customers don't care about that. What they do care about, is their glass is empty, and you haven't refilled it yet.

6. Learn your kitchen's timing. If salads come with an entree, know how long you have before your food is coming up, and get your salads there. I've worked in restaurants where the ticket time was close to an hour. You don't want them to eat their salads and then wait that long for the rest of the food, so you send the ticket, wait, and then get the salads. Dont forget them!! Another place I worked, the kitchen was fast. I never sent my order until I was ready RIGHT THEN to take the salads out. Otherwise, the food would get there before the salads did.

7. Learn to multi-task. Refill tea and water in your whole section. You can carry more than one thing at once. Drop off a fresh basket of bread while you are dropping off the check for the next table. If you can multitask, there is no need to panic when you get triple sat. Get all your drink orders at once. When taking something to one table, do quick check ins on your other tables too. Pay close attention to your section so you don't leave others sitting for a really long time before you realize they are there.

8. When you drop the food off at the table, remember to ask if have every thing they need, and then go and get whatever they need right away.

9. Remember the three bite rule. Give your guests time to take a few bites and then check back and make sure everything is okay. Don't wait until the end of their meal and then become aware of a problem that could have been fixed immediately, such as an improperly cooked steak, or other issue. If there is a problem, make every effort to fix it immediately. Make sure the manager is aware of the situation, and informs you of how they would like to handle it.

10. Upsell, Upsell, Upsell. Know your appetizer menu, your drink menu, and any add ons. Be able to recommend a good wine pairing for their entree. If you don't know a lot about wine, ask someone to give you some good choices to recommend. Pick a few of the appetizers that you like, or that sell well, and as you are taking their initial drink order, offer to go ahead and put an appetizer order in for them while they are thinking about what they would like for their entree. This is where knowing your menu is the most important. Be able to suggest entrees for people that can't decide. Ask them what they are leaning towards, and then you can give them suggestions as to which one would be a good choice. Don't just say, When the meal is over and you are clearing plates, don't just ask them if they would like dessert, ask them if they would like a slice of Chocolate Bourbon pecan pie with Creme Anglaise, or whatever dessert you offer that sounds the best. Be able to describe the desserts in detail. Don't just offer coffee, if your tables are drinkers, ask if they would like an Irish coffee, or maybe a side of frangelica for their coffee. Remember, the higher your ticket, the higher your tip!

11. Don't make them wait for their check, don't make them wait for you to pick it back up, either. Always ask before you drop it off if you can get them anything else. Remember to say thank you.

Tips & Warnings

• Never be scared or too proud to ask for help. While, yes, everyone else is as busy as you are, your guests are important to the restaurant as a whole. If they get bad service, they are going tell EVERYONE they know. If you can't get to something and they need it now, ask another service, a busser, a manager, SOMEONE to help you out.
• Be a helping hand to your fellow servers. If you are refilling waters at your table, top off the table next to yours that is in someone else's section. If you aren't busy but others are, ask how you can help them. They will be a lot more inclined to help you when you need it.
• Learn proper wine serving techniqus, have a GOOD wine tool, and know how to use it properly.

[Sonyareads]

on 7/12/2008 PLEASE. GO. AWAY. You are to the point of stalking me. I've asked you nicely to leave me the hell alone. You are freakin crazy. And I don't mean fun crazy, I mean padded room crazy. STOP writing me, damnit.

[Springs1]

on 7/12/2008 "No one is cutting in front of you. You aren't in a line at an amusement park."
They are. Just because we aren't a in "LINE" has NOTHING to do with going out of turn.
"No one else gets bent out of shape if they get a refill they didn't ask for. It's not that complicated, just don't drink the damn thing, jeez."
It's the fact that the server isn't the person that's supposed to be ORDERING HERE. Don't you GET THAT? YOU HAVE NO RIGHTS WHAT-SO+No one else gets bent out of shape if they get a refill they didn't ask for. It's not that complicated, just don't drink the damn thing, jeez."
You have NO RIGHTS TO ORDER FOR YOUR CUSTOMERS, don't you get that? Customer service is all about what the ******CUSTOMER********* WANTS, NOT WHAT THEIR SERVER WANTS THEIR CUSTOMER TO HAVE OR ASSUMES THE CUSTOMER WANTS!! Don't you get that? It's NOT YOUR DECISION to decide WHAT I WANT TO DRINK OR IF I WANT

[Springs1]

on 7/12/2008 "No one is cutting in front of you. You aren't in a line at an amusement park."
They are. Just because we aren't a in "LINE" has NOTHING to do with going out of turn.
"No one else gets bent out of shape if they get a refill they didn't ask for. It's not that complicated, just don't drink the damn thing, jeez."
It's the fact that the server isn't the person that's supposed to be ORDERING HERE. Don't you GET THAT? YOU HAVE NO RIGHTS WHAT-SO+No one else gets bent out of shape if they get a refill they didn't ask for. It's not that complicated, just don't drink the damn thing, jeez."
You have NO RIGHTS TO ORDER FOR YOUR CUSTOMERS, don't you get that? Customer service is all about what the ******CUSTOMER********* WANTS, NOT WHAT THEIR SERVER WANTS THEIR CUSTOMER TO HAVE OR ASSUMES THE CUSTOMER WANTS!! Don't you get that? It's NOT YOUR DECISION to decide WHAT I WANT TO DRINK OR IF I WANT

[Sonyareads]

on 7/9/2008 Please go away. seriously. No one is cutting in front of you. You aren't in a line at an amusement park. I won't leave ANY of my tables sitting for any length of time without something to drink in front of them. No one else gets bent out of shape if they get a refill they didn't ask for. It's not that complicated, just don't drink the damn thing, jeez. I know you can't see me rolling my eyes and making the little circle motion beside my head with my finger, but I am. You are a nut. please don't send me anymore PMs, or comment on my articles anymore. You are psycho.

[Springs1]

on 7/9/2008 "And if I start with you and deliver the drinks in the order that I took them, when I get to that 3rd table, they are going to want me to take their order instead of yours, because now I have nothing in my hand."
That's why when you are handing out the drinks you tell them you'd be right back instead of handing them, then telling them. Also you could just tell all 3 parties when they place their drink orders that you are going in order of which they came in, so they would have to wait to order their food as well. The best thing is to tell them as you hand the drinks on the table "I'll be right back." As I stated before, I understand why you and the waitress did that, but it's not fair to let other people CUT in front of other people no matter what.