The longer you keep the transaction open, the more food you will sell. Place the next plate under the first. Make sure your fingernails are clean, your hair is out of your face and your uniform is free of wrinkles or kitchen odors from the last shift you worked. Be helpful. Keep your original check or ticket as this is your record of the food that you have ordered from the kitchen, and from which the final bill will be prepared. With this concept in mind, we can carry additional plates on the base we already have. By utilizing these two factors, you can successfully carry three plates in one hand. Your remaining three fingers should be free and exposed. Place the first plate between your thumb and first finger by the edge. Carrying trays can be a risky business, and the best recommendation is to practice at home as much as possible. 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. If when you deliver the plates any of them have food from another plate on the bottom, you have failed to deliver them intact. By making suggestions, you are ensuring your guests are comfortable and are having all their needs met. 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. In this case, you ask for questions and answer them as knowledgeably as you possibly can. This waiter takes a massive tumble carrying four plates of food but somehow manages to save them all (Video via SWNS) Watch: Waiter falls while carrying four meals, doesn’t drop a single plate. Asking specifically if the guest would like something is more likely to elicit an additional order, rather than asking a more general question like, "Would you like anything else?" 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. It is never good form to always suggest the highest-priced items when your guest is uncertain. Position the plates in your arm in the order you will serve the diners to minimize movement around the table. Continue to be courteous as your guests are leaving. 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. Chefs will also usually serve their meals on the center of the plate. After checking about water needs, share the soft drink and beer menu with your guests, as well as any varieties of ice tea that you offer. You might even have a nicely priced special that is not on the menu that will meet their needs. If you are not able to carry a tray effectively, then bring out the courses/plates as you can easily carry them, and assure your customers that you will return with the rest. Held from Above: The first plate is held with the thumb and index finger. To add a fourth plate, I move the third plate back. When your table orders something that will take some time to prepare, it is very appropriate to offer an appetizer or soup, so that they are not left waiting for a long time before their food is ready. In this case, it is appropriate to suggest soup, salad, or an appetizer, rather than ordering an entire meal. One of your jobs as a server is to be a salesperson. Your guest will then feel more that you were instrumental in helping to decide on a better meal, rather than feeling strong-armed into a higher-priced plate just to pad the bill. If you do not know, find out prior to making the promise. Put the send plate on the remaining three fingers that you left exposed. I was at a Gordan Ramsey place last week, they carry plates across the entire restaurant one at a time. 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. Since your right hand is free, you may carry a fourth plate with it. Your reaction to the amount of the tip must be kept to yourself. Carrying three plates in one hand is one of the first tricks many servers are required to learn. Use your remaining three fingers to support the plate while the top edge of the second plate rests on the bottom of the first. 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. Hi there. report. This uses my arm as two of the balance points and my body as the third. Be aware that plates under heat lamps are hot! Higher-priced items can be a touchy subject. If, however, the woman is undecided, it is absolutely fine to move on to the next guest so that you do not make her feel uncomfortable. 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. But bizarrely he somehow managed to keep hold of the plate … Here is a step by step guide to this practice. The three fingers hold the plate whilst the little finger and thumb keep the plate steady. Place the next plate under the first. Balance the third plate against the edge of the second plate and your wrist. Your guests should never have to look around the restaurant to catch your eye to let you know they wish to pay. Rotate the plate away from your body. If you have a particularly popular after-dinner drink, mention that as well, especially if your guests show signs of wishing to linger. 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. The Waiter and Waitress Guide to Properly Taking Food Orders from Restaurant Guests, How to Take Customer Orders in a Restaurant. The first order to fill is the drink order. If handwriting orders, your handwriting must be legible and easy to understand. Working from serving stations, she also replenishes diners' coffee and other hot beverages. It is good customer service to invite your guests to return at some point to see you. You should also practice multitasking so you're ready to take orders, communicate with the kitchen staff, and act as the face of the restaurant, all within a fast-paced environment. Often there will be one guest who is still perusing the menu when you approach the table to take the order. This is a very useful skill in high volume restaurants where the use of trays is discouraged. As many times as you may wash your hands, you can still pick up bacteria that can be harmful to your guests, so always handle glassware by stems, handles, or the bottom of the container. Waitstaff are expected to serve guests while keeping politeness, organization and efficiency standards. Place the first plate between your thumb and first finger by the edge. CCTV cameras captured him crashing to the floor after If you have a special that is similar to a regular menu item, but it is a better price, be sure to draw that to your guest's attention. According to Dale Carnegie, a person's name is the most important sound to them. Know the policies of your restaurant prior to promising something to your customer. Observe any safety procedures or wear any protective equipment (hot pads, mitts, aprons) provided for your use while preparing hot items. I can balanc Use a waiter's cloth or hot pads or oven mitts to protect your arms or hands when carrying hot plates or trays. That is fine. He has held both hourly and salaried positions at independent and corporate restaurants. If ordering a salad, what kind of dressing? 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. That way, all dinners for a given table should come out at the same time. 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. If a customer is unsure, make a suggestion or two and what is particularly appealing about those dishes. Imagine each of the circles above as a plate. © 2021 Tips For Improving Your Tips. If you do your job right, your average tip will reflect this. 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. 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. Once the drinks are served, you may ask if your guests are ready to order. Some establishments will have a tasting prior to the opening of the doors for the evening so the servers can see, smell, and taste what the offerings are, and they can honestly tell their patrons that they really enjoy the dish. They usually only hear about the mistakes. khow to carry three plates, a skill all banquet servers should know. Position the plates in your arm in the order you will serve the diners to minimize movement around the table. Answer any questions about the menu; give your guest a list of the items included in a dish, if they ask, and be familiar with how each menu item is prepared. This uses my arm as two of the balance points and my body as the third. 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. Also, refrain from drinking heavily the night before a shift. Orders can be written on checks, the duplicate of which is given to the kitchen. It is always wise to ask prior to totaling the check if there is anything else they wish to order. There are rules for every aspect of serving food, but most are easy to learn. Once you understand how to carry three plates, the only limits to the number of plates you can carry is your ability to locate balance points. If you are a waiter or a server then at the beginning of your career you should gain expertise on carrying trays properly. The small circles in the pictures represent a spot where that plate is supported. Taking time with them can often be rewarding. Some people are not very hungry, but have joined the group to be sociable. Bring all food for the table out at the same time. The basic three plate carry is more a matter of technique than balance. Vote. 0 comments. If you will not eat it, why should they pay to eat it? Your biggest job will be the timing of your orders. If there is a problem with the meal, it will be discovered within the first few minutes of eating. With that hand turned slightly upward, balance the second plate on the lower forearm and the ball of the thumb. The third plate is added using my arm as two balance points and the lip of the second plate as an additional balance point. Trays can be of various design, size and shapes. With this concept in mind, we can carry additional plates on the base we already have. Closed-toe shoes help to minimize her hot beverage spill risks. 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. Plate three is secure because it has three balance points. All parts of the process must be present in order to make a good impression. The important thing to remember here is that the top of the plate is sacred. The fourth plate then uses the third as two balance points and the knuckle of my thumb as the third. No part of your hand or another plate should ever touch the food on another plate. Specials can also be something the chef is trying out and has never made before. After the dinner entrée plates have been cleared from the table, you present the opportunity to order dessert and coffee, or after-dinner drinks. Ensure the accuracy of the check and lay it face down to the right of the host's cover, on a small tray, or in a check folder. However everyone I work with carries 4. The rule to follow when approaching your guests is to pleasantly greet them at table within one minute of them being seated. This way you will offer your guest an additional choice, and they will frequently take you up on the offer. Your remaining three fingers should be free and exposed. Know everything on it, know what is in each dish, and know how each dish is prepared and served. Never throw these away. Enter the coupon code “squared” to receive 20% off your copy today. 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. If it's just 2 plates, then I guess no tray is needed! When a credit card is used, give clear instructions as to which copy is yours and which copy they are to keep. Never leave a guest without food. If ordering baked potato, what garnish? To add a fourth plate, I move the third plate back. It never pays off to always suggest the most expensive item on the menu. They will also tell their friends and family about their experience, and business for your establishment can drop off. The key concept to remember is that a plate is secure once it has three balance points. Perhaps your customer will ask about a dish and what makes it special. Be sure to offer to split a dessert in case your guests are feeling full. You can always spot a new server as they carefully walk through the dining room with two wobbling plates in their left hand. This skill when mastered leads a professional server to traverse the dining room with ease while carrying 3, 4, or even 5 plates. Your customer will only feel uncomfortable and upset if you agree to make a substitution, then find out that it is impossible to make. You will often encounter a customer who has either never been to your establishment, or really is unsure of what they would like to eat that day. 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. Gratuity is exactly that. Using it will be very powerful. You should have seen the waiter struggle to carry this. I have recently been employing waiting at a restaurant and I can comfortably carry 3 plates. Since that time, he has worked for over a dozen different restaurant companies. Terminology. If when you deliver the plates any of them have food from another plate on the bottom, you have failed to deliver them intact. Meeting The Rude Restaurant Guest The Next Day, Transitioning From A Restaurant Manager To A Restaurant Server, Five Questions To Know For A Restaurant Server Interview. This is the server's opportunity to present alternate suggestions by listing the evening's specials and what makes them unusual. If there has been a mistake and you delay your return to the table, your customer will merely sit and fume, with your tip diminishing rapidly. The customer who is unsure is a little more difficult. Some diners in a Nottingham, England restaurant unexpectedly got dinner and a show thanks to one incredible save. 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. First impressions are exactly that. No part of your hand or another plate should ever touch the food on another plate. You will need to determine if they are looking for a "lighter" meal, in which case you can suggest a soup, or salad and sandwich. By knowing exactly how it is prepared, and perhaps something specific about it that makes it unusual, you will often intrigue your guests and they will order based on your suggestion. If your customers feel they are unimportant in your eyes, they will find an establishment that does appreciate their presence and patronage. Offer to package something in a special way if you can. Some customers are unfamiliar with your restaurant, and your menu offerings. It is your job to ensure that the food arrives at the table in the condition in which it was served from the kitchen. For hygiene issue, you should try to keep away the tray from your neck or mouth. Jamie Shoebridge, 24, has been waiting tables for three years but may consider a career at a circus after this incredible juggling act. Imagine each of the circles above as a plate. share. In taking the order, have your list of questions memorized. The edges of the plates you carry should be clean to avoid slippage. Should Restaurant Servers Post Credit Card Receipts? Usually, it's the chef's responsibility to clean the plate edges, but it doesn't hurt to check. He has been named "Best Server in Kansas City" the last three years by the local weekly paper. 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. 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. He has waited on over 100,000 guests and trained hundreds of servers. 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. Water should be brought to the table at this time, whether by you, the busser, or the hostess. The important thing to remember here is that the top of the plate is sacred. This means more money for your restaurant. 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. Plate two has a better chance, but would tip to either sire. If you are unable to determine who the host may be, place the check near the center of the table. Make a guest feel good about a choice made, whether an entrée or a wine that they have selected. No one wants a server who has never tasted anything on the menu. Your job, as the server, is make it easier for them to make such a choice. The classier the place, the less plates you carry. Alternatively, pizza express will carry 2 at a time. Rotate the plate away from your body. If a mistake has been made, run a line through the mistake, and, if necessary, have the manager initial it. Good customer service will bring your patrons back time and time again. Each establishment has its own policy about substitutions. The next point that requires your attention is to keep hot foods hot and cold foods cold. This trick will save you steps and decrease the time your guests spend waiting for their food. 4. hide. While serving food in a restaurant may not seem difficult, it can be frustrating to meet the demands of hungry customers without complaining. By adding an additional plate in the free hand, you can now carry five plates at once. Smile, make eye contact, and give them your name. For a dinner guest who simply cannot make up his or her mind, select two or three of your most often-ordered entrées and suggest those. This usually meets with a negative reply and the business transaction is concluding. 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. Place the first plate between your thumb and first finger by the edge. Usually the table is already setup and ready before you approach the guests--they should be seated and ready to greet you. Use your remaining three fingers to support the plate while the top edge of the second plate rests on the bottom of the first. Use trays to carry hot plates. 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. One common practice is for an establishment to have a nightly special that may or may not show up on the menu. By utilizing these two factors, you can successfully carry three plates in one hand. Again, know your menu. Servers who are always "rush" orders will find themselves placed at the back of the queue, more often than not. By combining tact with good salesmanship, you will be able to help your guest feel you are being helpful, rather than pushy and trying to pad the bill for your own benefit. As for making a suggestion about other parts of the meal, always try to suggest a salad or vegetable plate for added nutritional value. I never forgot that, and have told literally hundreds of people about it. How to Program Waiter's Walks. This description should specify the role, expectations, responsibilities, and duties of a waitress, waiter, or server in the hiring restaurant so job seekers can get a better understanding of what the position entails, what they can expect during their shift, and whether the opportunity is … This is a good time to ask if there are any questions about the menu. More and more restaurants are using a Point of Service computer where you will enter the order from your table and it is automatically delivered via the computer to the kitchen. how to carry five plates, how to carry four plates, How to carry three plates, Restaurant, Server, skills, Tips, tricks, Waiter, waitress. Teamwork will make your first impression a good one. Make recommendations based on your intuition. Close. Sometimes an expediter can help you to carry the rest of your party's meals. Plate two has a better chance, but would tip to either sire. If the plates are hot, be sure to warn your customers not to burn themselves. Generally trays are carried on the left hand slightly on the above of the left shoulder. Members. Customers like products that are made from local produce or from seasonal items. Saving steps can often be the key in high volume restaurants to guest satisfaction on improved income. You can always spot a new server as they carefully walk through the dining room with two wobbling plates in their left hand. When you are sure the table is complete, place the check and be sure to thank them for their patronage. 657k. This customer is actually very easy to please. The basic three plate carry is more a matter of technique than balance. Knowing in advance that you will likely be asked such questions, you will be prepared to answer them with poise and self-assurance. Typically, narrowing the choice down from an entire menu selection to only two or three is enough to simplify the process for your guests. © Copyright 1999-2021 Universal Class™ All rights reserved. Plate one would likely fall in any direction because it is only balanced on one point. 317. ... **We Want Plates** crusades against serving food on bits of wood and roof tiles, chips in mugs and drinks in jam jars. Such a special has a way of making the guests who try it feel as though they are having some input on the menu of their favorite restaurant. For this reason most restaurants use plates that have large outer lips. By adding an additional plate in the free hand, you can now carry five plates at once. It can be something that is being "test-marketed" before making it available on the regular menu. Check back with your guests to ensure that they are satisfied with their meal. Keep your fingers out of the food, and handle the dishes by the edges only. The plan put forth by Pavel Tsatsouline and Dan John in Easy Strength makes sense - end each day with a loaded carry. Should your customer be ordering from the a la carte menu, you can still sell additional food by asking if they would like a beverage with the sandwich, or if they would like a sandwich with the soup. The standardized, stackable metal pans that cooks use to braise meat, carry vegetables, and roast things in are called “hotel pans,” which can be deep or shallow. Perhaps your customer is on a limited budget and your menu offerings are on the pricey side. A new server needs to learn this protocol as quickly as possible in order to be an efficient team member. It makes for better and much more efficient service, if you ask all your questions while you are taking the initial order. 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