This is how to efficiently collect decisions and prepare your table for seamless dining.

I prioritize unobtrusive service -- interrupting my guests as little as possible.

They’re here to enjoy each other’s company and be taken care of... not to hang out with me. Occasionally, guests do seem to be out to interact with me, but I always operate under the assumption that they are not.

Here's the truth: I have my own personal interests in not making too many trips or spending too much time at my table. It all comes down to output and efficiency. Always. It's how much I can produce in a fixed period of time.

*Note this entire training series is for HIGH-VOLUME restaurants and teaches a style of work that doesn't always translate to upscale restaurants.

So every time that I approach a table, I want to get as much done as possible. If I can deliver the app, scan drinks, answer questions AND get orders, even better.

Once they're into their appetizer, have little plates spread out over the menus, and are enjoying the food -- and then I approach to take orders -- it’s much more of an ordeal. They then have to move plates out of the way to get the menus out, they have food in their mouths, etc.

For language use, it's simple.

"How y'all doing on the menu?" "Any questions I can answer?"

"What can I get you?"

"For you sir?"

"For you ma'am?"

You know all the nice language we learned in grade school.

I ALWAYS ask if they have questions. I try and be helpful. That's the job.

Now I never do anything with the sole intention of potentially increasing my tip. It's not because I'm such a good person -- it's because I'm confident I'll earn enough regardless. I do my job well (both in terms of good service and high output), and the money is a natural by-product.

*Worth noting – intentions are often communicated.

People pick up on things however subtle.

When you approach a table thinking about money, they may not know exactly what you're after, but they'll know you want something. This will put them off and create a sense of distrust and repulsion.

On collecting menus: Stacking menus in my armpit while I write orders is gross and sometimes challenging. If someone starts throwing a menu in my face while I'm still taking orders, I'll just let them know that I'll collect them after getting everyone's order. I don't say it with an attitude, I simply let them know.

“I’m going to go ahead and get everyone’s order, then I’ll get your menu, cool?” “Sure, no problem.”