Lookin' Good at 58

Tuesday, August 30, 2011

Stagger Your Tables

When you have a big section and you get sat all at once learn to stagger your tables. What I mean by that is don't have all the mains coming out all at once. Know what appetizers people are ordering , how fast do they want to eat , what are they drinking , is their meat cooked well done or rare , how many tickets are in the pass being cooked etc....

Is it a two top or an eight top? How backed up are the appetizers? You don't want to ring in appetizers then go ahead and ring up their mains. What about if there is a wait for the appys and their rare steaks are coming up soon after? Give your people time to eat their appys.

It is not a race. Think about how you are going to time your tables. If you don't you will put yourself in the weeds because you improperly rang everything up when you shouldn't have.

The guests will not like it and you will look like a fool. Stay calm and don't panic. Just think about what you are doing.

Slow down everything so everyone gets the good service and maybe your average check will go higher cause you may get a chance to sell another cocktail and dessert after.

You gotta think about these things...

It is not just take the order and punch everything in and hope for the best.

5 comments:

David said...

I agree. Too many servers are taught in training to "treat them like one big table." This is bad for the guest because it denies them the ability to enjoy the meal at the pace they want. It is bad for the server because it virtually guarantees the following round of tables will arrive at once again.

Steven Nicolle said...

David....it usually begins when we are sat all at once but like you say everyone eats at different speeds and consumes more or less. It is up to the waiter to figure it out and then add all those variables into a proper flow of a section. We should really only be sat all at once one time during an evening if that.

Steven Nicolle said...

David by the way thank you for your comment.

maxi said...

Don't you always find the opposite it true though also? We generally make sure that servers don't get sat tables all at once to give us time to do the rounds. But I've had tables sat 10-15 mins apart, some with starters, some not, mains delivered at different times... and yet they all seem to land on dessert/coffees together and then all want to pay and leave NOW! It's like some sort of section synchronisation I'm not party too!

Steven Nicolle said...

Maxi...anything can happen and I agree on what you say. It sounds like you do a pretty good job of flipping your tables. If you can do that and do it comfortably not getting stressed out and running around you are a pretty good waiter I would say. If you take the orders quickly that is probably why your section leaves all at once. That is an asset.