Server Tips

Be familiar with the menu. Although initial training involves general knowledge of the menu, it is not uncommon for a server to draw an occasional blank. Even as a new server to a restaurant, appear confident and sure about the quality of the food. If you are unsure of the dish, be honest and say you're new and suggest a popular dish or a personal favorite.

Practice lots of manners when waiting on customers. Remember the old pleasers such a "thank you", "ma'am", "sir", and so on. Repeat them often. They will make a good impression.

Remove clutter from the table. Clear dishes that appear finished, but always ask first to be sure. If you are serving a smoking table, remember to change ashtrays frequently. When removing ashtrays, make sure you first cover it with a napkin to avoid ashes from getting on their food and other tables that you pass when discarding the butts.

Frequent your tables. There is an appropriate medium for how often you tend to your tables' needs. Don't ignore your intuitions and never discriminate based on stereotypes. Some customers demand more attention than others. However, don't assume that every customer needs constant attention - this can become a nuisance. Feel out your customers on an individual basis and you'll acquire a knack for the perfect delivery.

Introduce yourself. Break the icy impersonal barrier by telling them your name. After all, customers often base their generosity on the level of service that they receive. Rather than simply being their server, you have the ability to form a relationship at a more personal level. Great servers are critical channels for acquiring repeat restaurant clientele, and what is more comforting than being graced by a familiar face?

Make sure drinks are always filled. Do not wait until they have to ask you. Depending on personal preference you can either refill drinks with a pitcher or bring their drink in a new cup. You'll figure out quickly what works for you. As long as you keep the customer's thirst quenched, you're in good shape!

Always check ID's when serving alcohol. Do not assume anyone's age. If you fail to make sure that the consumer is over the age of 21 and alcohol is served to a minor, this may result in losing your job and/or serving jail time. It can also get the restaurant owners in a lot of trouble.

If often your humble nature exudes a level of modesty, don't be afraid to break from those chains. As shallow as this may be, in a business where looks can score you more cash, stay in touch with your personal hygiene and overall appearance. Look in the mirror often. Pay attention to little things like remnants of your previous meal lodged in between your teeth!

Keep your sense of humor. Participate in small talk with your customers. Keep them engaged. Listen to what they have to say. Politely remove yourself when need be - they will understand that you are busy. Even during a dinner rush, make sure that your customers are relatively entertained when you are in their presence. The little time that you spend with your table is very valuable, so use it wisely.

Timing is everything when you're asking your guest "Are you enjoying your meal?" I can't tell you how many times I've been asked that question just after I've taken a bite of food! Take a second to make sure your guest can answer the question before you ask it!

When taking orders for large groups, it is helpful to assign everyone a number in order of where they are seated either in your head or written down. This will help you organize who gets what drink and what food as you can write down or remember what they ordered according to their number. You can even use this method for small groups as well if your memory isn't the best.

Be sure to check the general mood of your table. If your customers seem on edge or as if there is something wrong with their order, they may be too shy to tell you. Ask if there is anything you can do to be of further assistance. You want to make sure you can defuse any potentially bad situations as quickly as possible!