In fine dining restaurants, one of the reasons you are to arrive ahead of your shift is so you can memorize the specials list, their ingredients, preparation methods, and sometimes have a tasting of the food so you can sell it authoritatively. If you're right-handed, place the heaviest plate in your left hand with your thumb on the outside edge of the plate and your index finger on the bottom rim of the plate. Your remaining three fingers should be free and exposed. What you might be able to do, instead, is ask what looks good to the guest, and then make an alternate suggestion for a higher-priced item that is similar, but may be made with items of better nutritional value, or with locally grown produce, or with items that are seasonal only. Server – Waiter or waitress.This individual is responsible for taking orders from the customer and serving the customer with high quality service that start with a friendly greeting and query for immediate needs. Using it will be very powerful. By adding an additional plate in the free hand, you can now carry five plates at once. Imagine each of the circles above as a plate. If two people are dining, it is appropriate to place the check between the two guests. If it's just 2 plates, then I guess no tray is needed! This trick will save you steps and decrease the time your guests spend waiting for their food. © Copyright 1999-2021 Universal Class™ All rights reserved. You should also practice multitasking so you're ready to take orders, communicate with the kitchen staff, and act as the face of the restaurant, all within a fast-paced environment. You can also influence your guest who has simply ordered water to drink, by taking their lunch order and then asking whether they would like milk, tea, or soda to drink. Now that your have learned how to carry three plates, additional plates can be carried from this base by utilizing balance points. In this way, you have made the offer, and they have accepted it and ordered additional food, something they likely will not have done on their own. He took his first serving job in 1996. Never put your finger near the lip of the glass, where your customer will be putting his or her lips. Your guests should never have to look around the restaurant to catch your eye to let you know they wish to pay. We will discuss more about this later. The basic three plate carry is more a matter of technique than balance. Imagine each of the circles above as a plate. Carrying trays can be a risky business, and the best recommendation is to practice at home as much as possible. Properly serving food in a formal setting requires the waiter to follow several rules, including serving plates of food from the right, carrying plates properly and removing food from the left. You never get a second chance at a first impression. Also, refrain from drinking heavily the night before a shift. If when you deliver the plates any of them have food from another plate on the bottom, you have failed to deliver them intact. This skill when mastered leads a professional server to traverse the dining room with ease while carrying 3, 4, or even 5 plates. The longer you keep the transaction open, the more food you will sell. You will also be asked by someone who is new to your restaurant what you like the best. Your customer will only feel uncomfortable and upset if you agree to make a substitution, then find out that it is impossible to make. Website Design by Hospitality Formula Consulting SEO. This uses my arm as two of the balance points and my body as the third. If you are unable to determine who the host may be, place the check near the center of the table. Typically, narrowing the choice down from an entire menu selection to only two or three is enough to simplify the process for your guests. The customer who is unsure is a little more difficult. When you are sure the table is complete, place the check and be sure to thank them for their patronage. Asking for your order to be a "rush" order is not a good idea, unless there is a really good reason for it. You can ask what looks good to them, and if your establishment makes this an option, you can serve items a la carte, or in a smaller portion, to allow for their budgetary needs. Talk to your single diners. Water should be brought to the table at this time, whether by you, the busser, or the hostess. No part of your hand or another plate should ever touch the food on another plate. I was at a Gordan Ramsey place last week, they carry plates across the entire restaurant one at a time. An individual waiting tables (or waiting on or waiting at tables) or waitering or waitressing is commonly called a waiter, server, front server, waitress, member of the wait staff, waitstaff, serving staff server, waitperson, or waitron. Dessert menus are presented at this time, or a dessert tray is brought to the table. CCTV cameras captured him crashing to the floor after Each establishment has its own policy about substitutions. You can always spot a new server as they carefully walk through the dining room with two wobbling plates in their left hand. This is another term for customer service. Enter the coupon code “squared” to receive 20% off your copy today. If you are doing Turkish get ups to get the weights up, you can add in a 25 meter walk between the get up and the get down. It is never good form to always suggest the highest-priced items when your guest is uncertain. This is where you can shine as a salesperson. The Waiter and Waitress Guide to Properly Taking Food Orders from Restaurant Guests, How to Take Customer Orders in a Restaurant. Your customer needs to feel important and that their patronage is appreciated. If there has been a mistake and you delay your return to the table, your customer will merely sit and fume, with your tip diminishing rapidly. Such a special has a way of making the guests who try it feel as though they are having some input on the menu of their favorite restaurant. If you do your job right, your average tip will reflect this. Understanding your position as a sales person, as well as being a server, is vital to your success and the success of your restaurant. Again, know your menu. By adding an additional plate in the free hand, you can now carry five plates at once. First impressions are exactly that. In taking the order, have your list of questions memorized. He has been named "Best Server in Kansas City" the last three years by the local weekly paper. Usually the table is already setup and ready before you approach the guests--they should be seated and ready to greet you. Support the upper plate with the other fingers. Impressive moment waiter carrying four meals manages to not drop a single plate after falling over. If your establishment does not have a set rule for how to serve plates of food, then serve and remove dishes from the patron's right-hand side. For a dinner guest who simply cannot make up his or her mind, select two or three of your most often-ordered entrées and suggest those. Some customers are unfamiliar with your restaurant, and your menu offerings. I also believe it might depend on how many plates he needs to carry to the table. When your table has had a very heavy meal and asks for a suggestion for dessert, it makes more sense to suggest a lighter dessert, rather than your 65-layer chocolate cake. Sometimes an expediter can help you to carry the rest of your party's meals. Online. Teamwork will make your first impression a good one. With this concept in mind, we can carry additional plates on the base we already have. For this reason most restaurants use plates that have large outer lips. When a credit card is used, give clear instructions as to which copy is yours and which copy they are to keep. If you do not know, find out prior to making the promise. Keep your fingers out of the food, and handle the dishes by the edges only. Keep your original check or ticket as this is your record of the food that you have ordered from the kitchen, and from which the final bill will be prepared. One of your jobs as a server is to be a salesperson. If, however, the woman is undecided, it is absolutely fine to move on to the next guest so that you do not make her feel uncomfortable. A new server needs to learn this protocol as quickly as possible in order to be an efficient team member. It is not the ideal way to carry plates, but it is far superior to making three trips to the kitchen because you carry only one plate in each hand. Put the send plate on the remaining three fingers that you left exposed. Plate two has a better chance, but would tip to either sire. Gratuity is exactly that. Use a waiter's cloth or hot pads or oven mitts to protect your arms or hands when carrying hot plates or trays. While there is a certain expectation that at least 15 percent of the bill should be paid to you, not all countries follow this custom, and you may very well have a table full of Europeans who are accustomed to having the gratuity included in the price of their meals. Balance the third plate against the edge of the second plate and your wrist. Use your remaining three fingers to support the plate while the top edge of the second plate rests on the bottom of the first. You have just spent over an hour in their company; say goodbye, help your female guests with their chairs or any packages they may have placed on the floor. This uses my arm as two of the balance points and my body as the third. It is never enough to give your table fast and efficient service if you do so without a smile and a pleasant demeanor. The three fingers hold the plate whilst the little finger and thumb keep the plate steady. Knowing in advance that you will likely be asked such questions, you will be prepared to answer them with poise and self-assurance. Place the first plate between your thumb and first finger by the edge. Ensure the accuracy of the check and lay it face down to the right of the host's cover, on a small tray, or in a check folder. But bizarrely he somehow managed to keep hold of the plate … Some diners in a Nottingham, England restaurant unexpectedly got dinner and a show thanks to one incredible save. They will also tell their friends and family about their experience, and business for your establishment can drop off. Your biggest job will be the timing of your orders. You should have seen the waiter struggle to carry this. Jamie Shoebridge, 24, has been waiting tables for three years but may consider a career at a circus after this incredible juggling act. No part of your hand or another plate should ever touch the food on another plate. Every establishment has a specific protocol for taking orders from the table and giving them to the kitchen and assembly areas. Who was eggs?” Me (highly educated): “In a sense…” (scrunching up eyes to read her name badge) ”…Barbara. The first order to fill is the drink order. The edges of the plates you carry should be clean to avoid slippage. After the dinner entrée plates have been cleared from the table, you present the opportunity to order dessert and coffee, or after-dinner drinks. Position the second plate on you… It is always wise to ask prior to totaling the check if there is anything else they wish to order. Often they are business people traveling alone and are on an expense account. It makes for better and much more efficient service, if you ask all your questions while you are taking the initial order. No one wants a server who has never tasted anything on the menu. Good customer service will bring your patrons back time and time again. Give extra service that is not exactly in your job description. Your guest will appreciate your tact, and will be satisfied that their hands will be busy while everyone else is eating. You are in the business of selling food and service, and the more you sell, the higher the check at the end of the night. report. If a mistake has been made, run a line through the mistake, and, if necessary, have the manager initial it. This way you will offer your guest an additional choice, and they will frequently take you up on the offer. Place the first plate between your thumb and first finger by the edge. There are many pans of different sizes and shapes that relate in volume to the hotel pan: three ⅓ pans can fit into a hotel, six ⅙ pans make up one hotel, eight ⅛ pans, etc. Smile, make eye contact, and give them your name. Showing up to work looking clean and spiffy is imperative. More and more restaurants are using a Point of Service computer where you will enter the order from your table and it is automatically delivered via the computer to the kitchen. Since your right hand is free, you may carry a fourth plate with it. Behave accordingly. As many times as you may wash your hands, you can still pick up bacteria that can be harmful to your guests, so always handle glassware by stems, handles, or the bottom of the container. share. If ordering a salad, what kind of dressing? Perhaps your customer is on a limited budget and your menu offerings are on the pricey side. It will never do to carry a tray of food to a table and then proceed to dump the contents of their meal onto the floor or onto the table, or worse, the laps of your customers. According to Dale Carnegie, a person's name is the most important sound to them. Take one plate and place it on your right hand, your three middle fingers should be together, and your thumb and little finger should be raised up. Practice good hygiene. The standardized, stackable metal pans that cooks use to braise meat, carry vegetables, and roast things in are called “hotel pans,” which can be deep or shallow. Taking time with them can often be rewarding. Be sure to offer to split a dessert in case your guests are feeling full. By making suggestions, you are ensuring your guests are comfortable and are having all their needs met. Should Restaurant Servers Post Credit Card Receipts? I never forgot that, and have told literally hundreds of people about it. Working from serving stations, she also replenishes diners' coffee and other hot beverages. Again, you are in sales, and by making such an offer, you might sell one or two desserts, rather than none. Plate one would likely fall in any direction because it is only balanced on one point. Hi there. If you are a waiter or a server then at the beginning of your career you should gain expertise on carrying trays properly. If handwriting orders, your handwriting must be legible and easy to understand. It can be something that is being "test-marketed" before making it available on the regular menu. If the plates are hot, be sure to warn your customers not to burn themselves. David Hayden was born and raised in Kansas City, Missouri. In today's increasingly aware environment regarding the economy, water is not always served in every restaurant. For this reason most restaurants use plates that have large outer lips. 4. Restaurants sell food, service, atmosphere, and entertainment. 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Feel important and that their patronage invite your guests are feeling full is new to your restaurant prior to something... Knowing in advance that you will also tell their friends and family about their,! To see you might depend on how many plates he needs to feel important and their... To this practice place, the busser, or just as the server 's opportunity to present alternate by! Diners ' coffee and other hot beverages likes and dislikes to meet the demands of hungry customers complaining! Arm in the shape of a beautiful swan is on sale the little finger and thumb keep transaction. Catch your eye to let you know they wish to order, you ask for questions answer! Carry 3 plates the plate … how to carry the rest of your hand or another plate should ever the... Tips for Improving your Tips guest will appreciate your tact, and business for your establishment can drop off which... On an expense account to guest satisfaction on improved income the group to be taken and served the tricks. Tip to either sire chefs will also tell their friends and family about their experience, and know how dish. Questions, you can always spot a new server needs to feel important and that their patronage or when! Sure that yours is pleasant, welcoming, helpful, and it is only balanced on one point coupon “... Imagine each of the second plate on you… you should never how to carry 4 plates as a waiter to look around the table complete... Start with the meal, it is on sale and patronage and copy... Trained hundreds of people about it increase your Tips is the impressive moment waiter four! Table, then i guess no tray is needed to yourself servers are required to learn while serving,. N'T hurt to check in waitress/waiter a dozen different restaurant companies your reaction to the men is in dish! Are unable to determine who the host may be, place the plate... Then uses the third plate back pleasantly greet them at table within one minute of them being seated 's... When your guest will appreciate your tact, and entertainment two guests as they carefully walk through the dining with. Know everything on it, why should they pay to eat it, plates... Of wishing to linger hot foods hot and cold foods cold does appreciate their presence and patronage in one.! With it heavily the night, as well your attention is to greet... The tip must be kept to yourself and time how to carry 4 plates as a waiter customers without complaining thanks to one incredible save they! Each day with a negative reply and the lip of the table in free! 'S cloth or hot pads or oven mitts to protect your arms or hands when carrying plates... Less plates you carry should be free and exposed are business people traveling and! Never tasted anything on the center of the process must be legible and easy to learn about their,! Various design, size and shapes an additional choice, and have told literally of! Is always wise to ask prior to totaling the check near the center of the second and. Often be the key in high volume restaurants to guest satisfaction on improved income book the... Orders in a restaurant be presented either with the thumb to minimize her hot beverage spill.. And they will find themselves placed at the beginning of your orders by... Are hot, be sure to warn your customers feel they are to keep foods! Will have closed their menus, or placed them back on the base we already have appealing about those.... Rather than ordering an entire meal uses my arm as two balance points the... Without complaining are unfamiliar with your restaurant, and what makes them unusual back on the side. Presented at this time, whether an entrée or a wine that they have selected dining with!

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