Sunday, February 21, 2016
Front and Back Waiter
This way the front waiter stays in the front of the house namely the restaurant where the guests are seated and the back waiter can run your food when it is ready on the pass to take out. If coffee needs to be served or cappucino need to be made the back waiter handles it.
In this fashion the front waiter is able to take care of the front without having to worry.He or she can take more tables and being always in the front can get drink orders, serve wine and time his tables when firing them throughout the evening.
One time I had a huge section and had two back waiters running my food. At the end of 2 sittings my total sales were $4,000 for 39 covers. Over a $100 per person.
I made $750 in tips that evening and I tipped out $120 to each back waiter. Now that was some evening!
Radio talk show host of "The Hospitality Industry News Network" and author of "You Only Live Once" about his early years traveling around and working on ships and foreign countries Steven blogs about his thoughts on the restaurant industry as he sees it today.
Check out his web site at www.stevennicolle.com for more information.