Restaurant Staff

Prepare Yourself

A well-groomed appearance communicates professionalism and creates a great first impression. Uniform or clothing should be pressed and spotless.

Stained aprons are a no-no, hair should be tied back and please wear a belt when possible. Hand washing is important for many reason and don't forget to clean the fingernails.

Owners/Managers, put a mirror where the staff can check themselves during their shift.

Prepare the Dining Area

It's a big turn-off to be seated at a dirty table. I also tell servers that even if you have bussers cleaning and setting the table, it is ultimately your responsibility to make sure everything is prepared correctly for the guest. If it's not clean or there aren't plates on the table for the bread or the seats are wet, guess who gets blamed...YOU!

Know the Daily Menu Changes

It's very discouraging to hear a server say "I'll have to go check with the kitchen" when my wife asks about the soup of the day. Lots of blame to go around for this but I tend to blame management. A servers lack of knowledge around the daily items and specials means management isn't pre-shifting.

Every server on the floor should know the soups, daily specials and 86'd items. Managers should be quizzing their staff before and during the shift. It's hard to maximize a ticket average when you don't know these simple things.

Next Article

Restaurant Article

Many independent restaurants miss out on the great opportunity...

Read more

Recipe

Breast Of Duck w/Peach Sauce

Read more

Restaurant Business Plan

Italian Restaurant

Read more