The Dining Experience
Learn how to prioritize tasks, structure your workflow, guide guests, control timing, and run your section like a pro.
We go through every stage of dining from the greet to goodbye with a focus on mindset, structure, and execution.
If you'd like to work in nicer restaurants (and make real money), this is where to start.
Here's a little more on what you'll learn how to do:
• Greet tables and build rapport without sounding scripted
• Read guests and adjust pacing to match their expectations
• Guide ordering decisions with confidence and subtle influence
• Manage your workflow under pressure while staying composed
• Prioritize your tasks and handle requests
• Pre-bus, turn tables, and generate volume
• Deliver a seamless dining experience
This is so much more than how to wait tables - it's how to think, how to approach your job, how to operate.
And it's set a price that should be accessible to anyone interested in leveling up.
To say you'll make your money back is an understatement. We consistently earn $50/ hour for perspective.
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How to sell dessert, how not to sell dessert
KEY POINTS
I sell dessert the same way I sell appetizers. Would you like me to get you some ice cream? (for example)
If I sell dessert, it's my responsibility to get the table to set up to receive the dessert.
I don't always offer dessert depending on situation. If I need the table for another...
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Getting checks
KEY POINTS
What are the only things left on the table when I drop checks?
Linen and glasswareIf they are engaged in conversation when I pre-bus (entree plates), I get caught up on other things then approach.
I sometimes have the check ready before asking about the check, but I'm mindful of ma...
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Saying goodbye
KEY POINTS
After dropping the checks, I check with peripheral vision if they've put card out. I don't really want them to see me eager to collect payment.
After collecting cards/ cash, I go straight to register and straight back.
I drop the check, step back, pause, and say, thanks for coming i...
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The server holds the cards
KEY POINTS
The only thing I can control is my performance.
Income generally reflects perceived value contributed to market. I can't extract without contribution.
By letting go of financial outcome, guests hold no power over me.
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Excellent service. No more, no less
KEY POINTS
The service I provide to every table: Excellent. no more, no less.
* DOES NOT depend on how much I think they'll tip me.If I don't earn much from one table, I relax knowing I'll make more from the next.
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Money is a by-product
KEY POINTS
Before blaming the restaurant and its guests, I assess my performance.
For days you really don’t care about the world nor the people in it, try to perform well for the sake of respecting your own standards. Your performance says more of you than it does of the job itself.
Thank you ...
