Tuesday, April 22, 2014

Handle a Bigger Section by Staggering Your Tables

I cannot emphasize enough why when you are sat a few tables in a row you should stagger your tables. In other words if you can make it so they get their main course at different times.

Now sometimes if everyone is having just a main course this is hard to do. But let's say a table gets some hot appetizers to share amongst themselves then is having a salad afterwards then having their main course. The other table is just having a salad before their entree and still the other table is just ordering an entree. Then you have another table who orders a bottle of wine or cocktails before deciding what to eat.

Here is a grand opportunity to stagger your tables so you can better run your section.

The one who just ordered the entree you can punch the entree up right away. That way that table is taken care of. No need to worry here. All we have to do is check their drink once in a while.

The one table who ordered a salad can depend on what they are drinking. For example if they are having a bottle of wine you may want some time in between their salad and main course. By meal time they may order another bottle or round of cocktails. It also depends how long that salad is coming. On a busy night it may be a few minutes. Don't make the mistake of ordering the salads so quick that you cannot serve the wine beforehand. But even if they have nothing to drink order the salads and wait a minute or two till the next time you are at the POS terminal then order their mains. This way there probably will be a couple of orders punched in between your first one and this one.

The other table that ordered the hot appetizers to share let them know you will bring these out first. Once they are done with these then order the salads and punch the entrees right after you send the salad order.

The last table that was in no rush to order will be the last one to get their main no matter what they order. Do what you did with the other tables when placing this order. This table is in no hurry to leave so why hurry them. You can run up the bill on this one for sure.

Doing this helps you handle more tables. If you take the time to think about how people have ordered you can time your service so you are least stressed.

Also there is a consistent continuity of service. There is about the same amount of time between courses. You have time to clear too when each table has finished their meal.

Aim to achieve this style of giving service. Work your section rather than let your section work you.

Sunday, March 23, 2014

Book is Coming Out in May

I have word the book is coming out in May. This has been quite the project and after over 2 years in the making this is finally going to happen. I believe this is going to be a good read. My goal is to raise $50,000 for Sick Kids Foundation through the sale of this book so stay tuned as the book is about to come out.

As for me I am still working as a waiter doing the best I can. My wife last week had a hysterectomy and my brother has to go through chemotherapy for his colon cancer. My Mom is in a retirement home for her dementia. So there is a lot new but I keep plugging along.

The restaurant industry is still the same. Some good tippers and some bad ones. Busy times and slow times. Nothing ever changes. Just do the best we can and try to make some money.

Hope all is well with you all.

Take care

Wednesday, February 26, 2014

Quite the Year So Far

I haven't been posting much lately. My Mom moved into a retirement home cause she couldn't live on her own anymore and my brother contacted colon cancer. Then my wife has to have an operation in March. So there has been lot's to do lately.

The good news is my Mom is safe and my brother looks like they got all the cancer out today.

Meanwhile I keep going and keep waiting on tables.

What can I say? Everything is turning out okay.

Green Belts at Karate Now! Way to Go Boys!


Friday, February 7, 2014

Tuesday, January 21, 2014

The Most Important Thing A Manager Can Do Every Day and It Is Real Easy to Do

A manager must always go out of his or her way to say hello to each of his employees. These are the people on the front line making the manager look good in many ways.

Pump up your wait staff with a hello how are you doing tonight?

Another reason to do so is if you have to correct them on something, you don't want those words to be the first they hear from you since they came to work. They will think the manager has it out for them.

Get the employee more open to listen after they have been warmly greeted. Everyone likes the attention when they come to work.