Remember the last time you successfully took care of 12 hungry, thirsty, and temperamental puppies? And at the same time handling overflowing bowls of food and water while running everywhere to do the simplest task for them? Well, if so, then you've definitely been through an experience similar to that of a restaurant waiter.
I’ve realized how hard this job can be after working the past couple of summers as a server. During any given shift, I must manage my tables all while helping in the kitchen and at the bar. I wish I could explain the plethora of different aspects of the job to my tables to help them understand the difficulty that I experience daily. The following 12 aspects are crucial to a server:
1. Your tips really do matter.
A good paycheck for me is around $45 for two weeks. The difference between 15 percent and 20 percent stips can greatly affect how much money we take home at night.
2. Speaking of tips, one of the best ways to tip your servers is in cash.
Generally, credit card tips end up being split between the many other people that help the restaurant run. Don’t get me wrong—that isn’t the end of the world, but a cash tip going basically only to us is very helpful.
3. Let your waiter or waitress know when you place your order.
Were you planning on ordering something extra with your meal, like a side of ranch with your chicken tenders? This will typically guarantee that the extra item is delivered with your meal, instead of you asking us once we bring your meal and then us making an additional trip back to the kitchen for your side.
4. If you have any specific food allergies, let us know early
We can inform the kitchen to take extra precautions with your food.
5.Do not wait until the end of the meal to tell us that there was a problem with your food.
If you let us know as soon as you notice the issue, we can usually get you a replacement meal quickly.
6. During lunch and dinner rushes, we may end up having multiple tables at a time.
While we always aim to provide you with the best service we can, it becomes difficult during these rush hours.Remember to be patient with us if we forget to bring a lemon for your water; there are endless thoughts running through our mind and we are doing our best at tending to all the tables in our section.
7. Please don’t switch seats multiple times throughout the meal.
We usually write down orders in a specific way based on where each person is sitting and if you change seats, this can confuse us (as well as any other server who runs food or drinks to your table).
8. Not only are we in charge of our tables on the floor, we are required to help out behind the scenes.
If you think we have “disappeared,” we’re most likely running glass racks to the soda stand, running food to other tables, refilling the ice bucket or condiments on the expo line, and much more. We are constantly multitasking. Patience from tables can be very helpful when we may have seemed to disappear.
9. If it’s nearing the end of “normal” lunch or dinner hours, there’s a good chance your server has been cut.
After cashing out, it’s really beneficial to us if you leave in a timely manner so we can bus your table and work towards going home.
10. Be sure to read all of the descriptions listed on the menu.
Want to know if your burger comes with tomatoes or not? They will most likely answer any question you have about the entrée you’re about to order.
11. Simply pointing at your empty cup should not serve as a proper way to ask for a refill.
Asking your server politely for more sweet tea will boost their morale much more than being silently commanded to bring more drinks.
12. Servers are people too.
Asking us how we’re doing or engaging in some small conversation about where we attend college can put a smile on our faces during a stressful day.
While it is the job of the servers to accommodate their tables, that doesn’t mean the customers can’t do anything to make the shift easier for us. Keeping these 12 tips in mind will surely make your server’s job easier and allow them to provide you with even better service.
