Restaurant Process Outline

The job of a server is more difficult than most people think - Restaurant Process Outline introduction. Many Americans love to dine at restaurants whether it’s to celebrate a special occasion, or just to save them the trouble of cooking dinner at home. Waiting tables is an art form requiring skill, mental focus, charm and smarts. I have been a server at Fats Asia Bistro for about four years now and consistently notice many of my guests lack the understanding of my profession. This can result in mediocre tips or frustrated guests. The process of being a server has more to it than most people think.

There are many steps, however, the four most important are: Timing is one of the most steps to be a great server. Servers have a major effect on the success or failure of an evening by getting the timing right or wrong. Many people want a gap between courses, but it has to be just right or my guests might feel hurried or drawn out. It is important not to slow things down too much towards the end of the meal. If you do, it can push guests away from ordering desert or a cup of coffee after their meal. They will most likely just want their check, and not want to sit around waiting forever for a dessert to come out.

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Getting timing right can be difficult because there are many variable that can cause food or drinks to come out at unpredictable times. The kitchen or bar may be very busy which can cause food and drinks to come out later than usual. My guests often do not understand this and may get frustrated their food or drinks are taking a long time. Efficiency is another important step to pleasing guests. The fewer trips you have to take to get out drinks, appetizers, entrees, and deserts greatly improve the tip. The more efficient I am, the more tables I am able to please at the same time.

On a busy night I will get slammed if I am making a trip to get a drink for one table, while the table right next to them is waiting for their drink. It is important to bring out as much stuff in one trip as you can. A great server understands the skill involved in having efficiency. Socializing with guests is another key step to serving. Timing and efficiency will earn you a nice tip, but if you go the extra mile and show your guests you really do care about them, they are that much more likely to give you a great tip.

It is important to greet your tables with a warm smile and that you genuinely care about your guests. Taking the time to charm your tables is great for improving your tip. Many servers are not sincere in their personalities, which only a fool wouldn’t realize. Connecting with my guests on a personal level will also lead them back to the restaurant and requesting me next time they come in. Next thing I know I have new regulars and more consistent business. My managers love that. One of the most important steps of being a server is turning tables.

Turning tables quickly means more money for yourself as well as the restaurant. There can be a fine line between turning a table too quick, or not quick enough. If I turn it too fast, my guest might feel rushed which can result in a bad tip for myself. It may also steer my guests away from coming back to the restaurant in the future. If I turn the table slow, it can give me more time to connect with my guest and improve my tip, however I could lose a future table by taking too long. My manager will not like it because she may have pressure to seat a table if we are on a wait.

She will then have to deal with unhappy guests waiting to be seated. As you can see, serving is a profession that is difficult to master. Perfecting it can take many years. With variables that change from night to night, it can be tough to stay consistent on a nightly basis. If I can master the steps I can control, such as timing, efficiency, socializing, and turning my tables, I am guaranteed to give great service on a regular basis. There are so many Americans that like to dine at restaurants, it is important they see the difficulty, and how unpredictable the job can be.

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