waiting tables

I worked in a sports bar when I was 18, and I think I was a pretty good waitress and server. It’s a hard job, but if you have a little common sense, it’s easy to collect big tips. I guess the reason I’m so picky when I’m in a restaurant now is because of my experience waiting tables. I expect a certain level of professionalism, whether I’m in a chain restaurant or having a 5 star dining experience.

My friends that I eat out with often know I have a few pet peeves and will tip accordingly. My #1 rule? You are my server. You are not my friend. You are not enjoying a night out, I am, therefore, don’t sit down at my booth or table to take my order. Why do waiters and waitresses DO that? Yes, you’re tired and you’ve been on your feet for hours. Take a break in the kitchen, not at my table. This happens to me so many times you’d think I’m on candid camera.

My #2 rule - don’t EVER ask “Do you need change?” when I hand you the money with the check. Yes I need change, and I’m lowering your tip now. It puts the customer on the spot. I realize that for a server, it’s easier for ask and NOT have to make change if the customer intends for you to keep it, but waiting tables isn’t about what’s easier for you. Asking this question is tacky. A better option is to say, “I’ll be right back with your change.” That leaves it open for the customer to say “Ok”, or “Keep it”.

#3 - Keep the drink refills coming. My glass shouldn’t ever be empty. I don’t care if you’ve filled it 13 times and I’m going to float away…keep the drinks coming.

Obviously, I have a strong opinion on what I expect when I’m in a restaurant. If you treat me right and do a good job, I tip well. If not…well, I don’t tip as well. But don’t just take my opinion on the matter - check out this waiter and waitress training DVD. This should be used by every restaurant and diner the US to train servers on how to provide the best dining experience possible. People will stop coming to a restaurant for bad service - the waitstaff is the only face a customer usually sees, and average waitstaff can ruin your restaurant.

3 Responses to “waiting tables”

1. Jennifer Says:
   April 4th, 2007 at 12:44 pm

   I agree 100%!! On all counts! I have had many servers sit down in the booth with me, or sit in the booth across to have a nice chat while I was trying to have a good meal with a friend. Empty drinks are a huge thing. I should not have to ask for a refill. If I’ve resorted to chewing ice, you’re probably not getting a tip.

2. Tim Says:
   April 25th, 2007 at 2:23 pm

   If you do not like the order-taker sitting down with you, stay away from Chilis! Seriously, if you want professionalim, you need to go a bit upscale. I am a career professional WAITER, and if you do not tip because your glass is empty, you are LOOKING for an excuse to screw someone who makes $2.13 per hour, and has to help pay the salary of most of the ancillary staff on the front of the house. By the way, there is a difference between a waiter and an order-taker; a WAITER is a professional there to guide you to an experience you will enjoy without knowing exactly why. And they will get your check up, as well.

3. Colleen Says:
   April 25th, 2007 at 3:08 pm

   Being an “order” taker is no excuse to not do a good job at what you were hired to do. I’m sure if you asked any Chili’s manager, he would tell you that what I’ve said is what HE expects his waitstaff to do.

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