Don’t Be “That Guy” (Part One)

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Nobody wants to work with "that guy."

We were all rookies at one time.  We walked in confident the first day at a new restaurant only to end up with a deer-in-the-headlights look by the first rush.  I’ve worked at plenty of restaurants over the years and know the feeling all to well.  I have most certainly been “that guy” as well.  There is something unnerving about being a rookie at a new restaurant.

I have also been the veteran at several restaurants.  I have been around long enough to see countless rookies come through my restaurant and make the same mistakes.  Most of them are incredibly well meaning.  I try to be patient with all of them.  Sometimes I even bother to learn their names after a couple of months.

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The Rules: Rules 1-10

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If I were not a server, I think I would make a good scientist.  My approach to serving is very similar to scientists testing new theories.  I form hypothesis and experiment to see if it can be proves true or false.  Everything I write about here has been tested on thousands of guests and over years of serving.  With this critical eye, I think I have proven some theories to the extent that I refer to them as rules.  These are truism that have been proven in my mind time and time again.

In the coming weeks I will expound upon these rules in greater detail.  For the moment though, here are my first ten rules of serving:

Read the full post at Tips For Improving Your Tips

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