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Happy little trees, happy little rocks, a stream, a small cabin with smoke billowing in the foreground. Bob Ross knew one of the most important lessons to teach a painter, and frankly, those same lessons apply to a plethora of situations, even waiting tables.
Attention to detail. Nothing is too small to miss and nothing is big enough to hide. Understanding table mechanics and attention to detail will elevate any server to the next level, while underestimating them will destroy the experience for the guests. Ultimately, that can destroy reputations and restaurants, not to mention your income.
The key is to open your eyes. Look for anything out of place or missing. Some of the simplest culprits are condiments, sugar packets, ramekins of sauces during dessert, a dirty knife or missing fork. All of these things make up the “picture” of a table. Even though these all seem like miniscule, irrelevant items, they can cause a table to go awry. |
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The guest may never consciously realize what was missing or incorrect, but they will notice their experience wasn’t quite right. If your guests are professional diners or have experience in the industry, not only will they know, they will be watching and expecting performance. And these are the guests who know how to compensate for professional service.
Giving professional service is not always easy: some days, the plates are stacked against you. So, to help remind you and keep it simple (I love to KISS!), here are some cheesy rules of thumb:
One butt, two butts, three butts, your butt. This saying came from WWII, when the infantry were entrenched waiting for the enemy. One or two butts was okay, but the third would give away your position. Bye-bye, now. So, please empty those ashtrays after two cigs, and use a cover to change it out. |
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