Introducing Tips2: Tips For Improving Your Tips

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Tips2: Tips For Improving Your Tips

(Note: This week I am writing double duty.  Each day on this blog I will introduce you to a new site on The Hospitality Formula Network.  I will also be posting new and informative posts on the sites I am introducing.  Today’s post was inspired by out friend the only slightly cranky waitress and deals with building and maintaining rapport with your tables.  It can be read in it’s entirety at the new home of Tips For Improving Your Tips, www.tipssquared.com)

Tips2: Tips For Improving Your Tips is the evolution of what this site was created to be.  This is the home of all server related posts on The Hospitality Formula Network.  The focus of this blog is to provide servers with practical information they can use to create happier guests and bigger tips.  The name is actually very accurate.  This is the next level of server knowledge.  It is the home of a variety of posts that used in combination have the power to improve the service you provide exponentially.

Tips2 is more than just a new version of this site.  It is designed exclusively for servers and those who hope to lead them.  I have cut out all of the information that will not directly improve a server’s income.  No weird restaurant stories.  No posts about leadership.  It is simply the tips that servers can use to improve their tips.  Conveniently indexed and frequently updated to provide the relevant information without the fluff.

Take a look at the new site and let me know what you think.  You will find it nearly identical to this one.  I kept the formatting the same for the convenience of my existing readers.  For those of you who are new to this site, there is a wealth of information waiting for you at Tips2.  Here is a look at what you can find.

The Rules of Serving

The Rules: Rules 1-10

The Rules of Serving: Rules One and Two

The Rules of Serving: Rule Three

The Rules of Serving: Rule Four

The Rules of Serving: Rule Five

The Rules of Serving: Rule Six

The Rules of Serving: Rule Seven

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Selling As A Server

The Most Important Phrase You Are Not Using

Using Words That Sell

Selling Away and Selling Up

I Make A Mean Cherry Limeade

Wine Descriptions That Sell

Three Ways to Describe Dishes

In Defense of Selling as a Server (Part One)

In Defense of Selling as a Server (Part Two)

In Defense of Selling as a Server (Part Three)

How To Sell More Desserts

How To Sell The Bottle

Selling, Upselling, and Integrity

The Lost Art Of Suggestive Selling

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Skills Of A Server

Five Simple Tricks

Budgeting for Servers

Three Ways to Describe Dishes

Foil To-Go: The Swan

Foil To Go: The Shark

Five More Simple Tricks

Making Tips on To-Go Orders

Learning Restaurant Spanish (Nouns)

The Mistake and The Letter

How To Serve A Bottle Of Wine

Job Hunting: The Do’s and Don’ts

Spotting The Complaint

Coupons, Discounts, and How to Deal

Love and Greed

Memorizing Orders

How To Memorize Orders

Resumes For Servers

On A Good Night

Making a Difference

What I Use

Server Safety Tips

How To Make Hostile Guests Love You (Part One)

How To Make Hostile Guests Love You (Part Two)

How To Make Hostile Guests Love You (Part Three)

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Server Issues

A Bit of Publicity and the Response

Fighting For The Server Wage

A Few More Thoughts On Emmer

Refuting Emmer’s Myths

Remembering Labor on Labor Day

The Disadvantages of Set Schedules

The Advantages of Set Schedules

10 Reasons Why Serving Is Not Like Your Job

Serving Sober

Recommended Reading 11/1

Server Safety Tips

Recommended Reading 11/8

The Economics of Tipping

A World Without Tips

Critiquing The Server

 

How To Make Hostile Guests Love You (Part Three)

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(Note: in order to get the most out of this post you should read parts one and two.  They create the foundation for this summary post and will be referenced frequently.)

My friend Marcy has the innate ability to intimidate people.  She is a beautiful 5’8” blonde attending law school.  She is aware of having this effect on people, but neither of us truly understands why.  While other people see the surface, I have seen her trip over her own feet and know that she occasionally enjoys cold marinara as a salad dressing.  This makes her far less intimidating to me.  Where others are intimidated by her appearance, I know that there is a health portion of inner dork beneath the surface.

As a server, you must be aware of your intimidation factor.  There are most likely traits that you have which will intimidate your guests and create hostility.  While you cannot change these, you need to be able to counterbalance them by relating to your guests in a way that overcomes them.  Remember the third rule of serving: generic servers receive generic tips.  The key to winning over a hostile guest is to not be a generic server by showing that you are professional, human, and similar to them.

Integrating these characteristics into a serving routine is not as difficult as it appears.  Over the course of a meal there is time to convey all of these traits to them.  They are not contradictory, but rather compliment each other nicely by creating an image of you as a well-rounded person.  To win over hostile guests you must be more than a one-dimensional person reciting the same lines you do with every table.  You must exceed the guest’s preconceived notions of you and become someone more relatable.  Tripping over your own feet is optional.

Here are the steps to integrating the factors discussed in the first two parts of this series to win over hostile guests.

Read the full post at Tips For Improving Your Tips

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