Check back with your guests to ensure that they are satisfied with their meal. Waitress carrying 4 plates: “OK now, honey. David Hayden was born and raised in Kansas City, Missouri. All Rights Reserved. If it's just 2 plates, then I guess no tray is needed! It contains the 52 essential skills of the exceptional server. Often there will be one guest who is still perusing the menu when you approach the table to take the order. Posted by just now. Enter the coupon code “squared” to receive 20% off your copy today. Never throw these away. It makes for better and much more efficient service, if you ask all your questions while you are taking the initial order. As for making a suggestion about other parts of the meal, always try to suggest a salad or vegetable plate for added nutritional value. This is the server's opportunity to present alternate suggestions by listing the evening's specials and what makes them unusual. To be a waiter, work on your communication skills since a big part of being a good waiter is being friendly, talkative, and a good listener. By exercising some curiosity, as well as some tact, you will usually be able to make suggestions that make your customers feel special and important, rather than inadequate and unwelcome. It can be something that is being "test-marketed" before making it available on the regular menu. I have recently been employing waiting at a restaurant and I can comfortably carry 3 plates. save. Again, know your menu. Nothing is more uncomfortable for your guests than to serve three guests at a table, only to find out that the fourth guest's meal has not yet been started. Hi there. This book shows how you can provide better customer service and dramatically improve your tips. Tips2: Tips For Improving Your Tips is the new book from the author of The Hospitality Formula Network. Many times they will order the special because it is on sale. Use your remaining three fingers to support the plate while the top edge of the second plate rests on the bottom of the first. This is another term for customer service. When you pick up the payment, and the payment is in cash, be sure to mention that you will bring their change back to the table for the denomination of the bill that is presented. By utilizing these two factors, you can successfully carry three plates in one hand. In this case, you ask for questions and answer them as knowledgeably as you possibly can. Always use the appropriate abbreviations; do not make up your own -- the kitchen will not understand them. 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. If you have a particularly popular after-dinner drink, mention that as well, especially if your guests show signs of wishing to linger. By utilizing these two factors, you can successfully carry three plates in one hand. This uses my arm as two of the balance points and my body as the third. If ordering steak, how does it need to be cooked? How to Program Waiter's Walks. Do NOT focus on the tip. 317. In this case, it is appropriate to suggest soup, salad, or an appetizer, rather than ordering an entire meal. You never get a second chance at a first impression. Water should be brought to the table at this time, whether by you, the busser, or the hostess. If you have new guests who have never been to your establishment before, be knowledgeable about the menu, where specific items are, and offer to help your guest to find such items. An impressive waiter managed to keep hold of all four plates he was carrying after he slipped and fell to the floor in astonishing footage. Plate three is secure because it has three balance points. This is a very useful skill in high volume restaurants where the use of trays is discouraged. However everyone I work with carries 4. Held from Above: The first plate is held with the thumb and index finger. Plate two has a better chance, but would tip to either sire. With this concept in mind, we can carry additional plates on the base we already have. Typically, narrowing the choice down from an entire menu selection to only two or three is enough to simplify the process for your guests. Chefs will also usually serve their meals on the center of the plate. Plate two has a better chance, but would tip to either sire. 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. The customer who is unsure is a little more difficult. By creating a list of questions for every menu item, you will be prepared when you are taking the order, and will not have to return to the table when the kitchen asks you for the missing detail, because you forgot to ask. how to carry five plates, how to carry four plates, How to carry three plates, Restaurant, Server, skills, Tips, tricks, Waiter, waitress. Good customer service will bring your patrons back time and time again. If you are unable to determine who the host may be, place the check near the center of the table. I never forgot that, and have told literally hundreds of people about it. No part of your hand or another plate should ever touch the food on another plate. Understanding your position as a sales person, as well as being a server, is vital to your success and the success of your restaurant. The first order to fill is the drink order. 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. Asking for your order to be a "rush" order is not a good idea, unless there is a really good reason for it. The three fingers hold the plate whilst the little finger and thumb keep the plate steady. The classier the place, the less plates you carry. 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. Watch: Waiter falls while carrying four meals, doesn’t drop a single plate. Plate one would likely fall in any direction because it is only balanced on one point. Be aware that older guests have different needs. While serving food in a restaurant may not seem difficult, it can be frustrating to meet the demands of hungry customers without complaining. He has held both hourly and salaried positions at independent and corporate restaurants. Also, refrain from drinking heavily the night before a shift. If handwriting orders, your handwriting must be legible and easy to understand. The key concept to remember is that a plate is secure once it has three balance points. CCTV cameras captured him crashing to the floor after 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. Chefs will also usually serve their meals on the center of the plate. 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. Never put your finger near the lip of the glass, where your customer will be putting his or her lips. Higher-priced items can be a touchy subject. Your remaining three fingers should be free and exposed. You can always spot a new server as they carefully walk through the dining room with two wobbling plates in their left hand. After the dinner entrée plates have been cleared from the table, you present the opportunity to order dessert and coffee, or after-dinner drinks. The next point that requires your attention is to keep hot foods hot and cold foods cold. 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. 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. When guests become regulars, remember their name, and try to remember some of their likes and dislikes. Perhaps your customer is on a limited budget and your menu offerings are on the pricey side. 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. 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. It is your job to ensure that the food arrives at the table in the condition in which it was served from the kitchen. Closed-toe shoes help to minimize her hot beverage spill risks. 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. Subscribe to our e-mail newsletter to receive updates. Most of the time, you will never know when you have permanently lost a customer; they will quietly leave, and never return. According to Dale Carnegie, a person's name is the most important sound to them. The longer you keep the transaction open, the more food you will sell. If you are a waiter or a server then at the beginning of your career you should gain expertise on carrying trays properly. In continuing the “how to” series on this blog, we are turning from glasses to how to carry three plates. For this reason most restaurants use plates that have large outer lips. Any foreign names must be pronounced properly, and it is your job, as the server, to learn that pronunciation. Anticipate them, and be ready to answer any questions they may have about the menu, and what other offerings you have. 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. The edges of the plates you carry should be clean to avoid slippage. All parts of the process must be present in order to make a good impression. Plate three is secure because it has three balance points. First impressions are exactly that. Rotate the plate away from your body. The Waiter and Waitress Guide to Properly Taking Food Orders from Restaurant Guests, How to Take Customer Orders in a Restaurant. Be sure to ask your guests if they would like water, because many of them still do not realize that serving water is no longer the norm. Sometimes an expediter can help you to carry the rest of your party's meals. Trays can be of various design, size and shapes. Whether you know it or not, you are in the business of selling a product; you are the salesperson, and how you approach your customer will determine the price of the final product. Dessert menus are presented at this time, or a dessert tray is brought to the table. khow to carry three plates, a skill all banquet servers should know. A server who has learned the specials and is able to present them to the table well, is effectively marketing for the restaurant. This order needs to be taken and served very quickly. If ordering baked potato, what garnish? A new server needs to learn this protocol as quickly as possible in order to be an efficient team member. Imagine each of the circles above as a plate. Customers like products that are made from local produce or from seasonal items. Make a guest feel good about a choice made, whether an entrée or a wine that they have selected. You might even have a nicely priced special that is not on the menu that will meet their needs. Members. This book teaches the philosophy to turn average service into an exceptional guest experience that will rapidly increase your tips. 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. The small circles in the pictures represent a spot where that plate is supported. Proper etiquette requires that you start with the women of the table, then the children, and finally move on to the men. 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. Restaurants sell food, service, atmosphere, and entertainment. 0 comments. Some customers are unfamiliar with your restaurant, and your menu offerings. Place the next plate under the first. If when you deliver the plates any of them have food from another plate on the bottom, you have failed to deliver them intact. Position the plates in your arm in the order you will serve the diners to minimize movement around the table. Rotate the plate away from your body. Make a point of learning how long it takes to prepare any given dish, then put in the order for the one that takes the longest to prepare first. Orders can be written on checks, the duplicate of which is given to the kitchen. Nandos and lower do more. Alternatively, pizza express will carry 2 at a time. You should have seen the waiter struggle to carry this. Since your right hand is free, you may carry a fourth plate with it. If a customer is unsure, make a suggestion or two and what is particularly appealing about those dishes. 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. This skill when mastered leads a professional server to traverse the dining room with ease while carrying 3, 4, or even 5 plates. This is a good time to ask if there are any questions about the menu. Saving steps can often be the key in high volume restaurants to guest satisfaction on improved income. By adding an additional plate in the free hand, you can now carry five plates at once. That is fine. Not only is this necessary for food safety, it also helps to preserve the beauty of the prepared food.There is nothing more unappetizing than to have a cold pat of butter melting on the bread and butter plate because it was served hot. You should have seen the waiter struggle to carry this. A side view demonstrates that the height added by the stacking will allow greater clearance between the food on one plate and the bottom of the next. These two factors, you may ask if there is anything else they wish to order you. 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