Whether waiting tables to earn extra money or as a full-time job, making the best impression on restaurant customers makes skilled waitresses bigger tips.
Some of the following advice may seem obvious, but many waitresses fail to perform these actions.
Good Waitress Hygiene
Appear neat and clean. Long hair must be tied back and short hair should be styled off of the face. Use a hair band or clip to hold short hair in place. Loose hair can fall onto plates of food, and is more likely to look unkempt by the end of the evening.
Never touch face or hair when in view of customers. If hair comes loose and needs to be fixed, go in the back or into the restroom to remedy the situation.
Wash hands frequently while working. Check fingernails before the shift for cleanliness and neatness. Customers see the waitresses' hands while she is placing plates in front of them.
Waitress Clothing
Clothing should be neat, clean and pressed. Restaurants that have uniforms or dress codes for waitstaff give a more professional impression. Details do matter, and shoes must be shined.
Waitress Fine Dining Service and Etiquette
Nicer restaurants and fine dining establishments are much more likely to train staff to adhere to rules of refinement for dinner service. Waitresses who follow these rules with aplomb will impress their tables and earn bigger tips for their efforts.
- Stand up strait. Do not touch the table or the customers. Annunciate clearly when speaking to tables. Do not use foul language.
- Use a tray to serve drinks, even if only one or two drinks. It looks sloppy to walk across the restaurant holding martinis or wine glasses, and it is easier to spill a full drink without a tray.
- Provide cocktail napkins with drinks; it is a mark of bad service to neglect this. Water condenses on the table under the glasses and makes a mess.
- Hold stemmed glasses by the stem. Do not touch the barrel of the glass that holds the liquid.
- If a wine bottle has been served to the table, offer to pour more when delivering dinner.
- Bring clean utensils between courses; do not expect people to use the same fork with salad and with dinner.
- After delivering a meal, return to the table once to ascertain that everything is satisfactory.
- Check periodically to make sure the table has water.
- Wait for everyone at the table to be finished eating before clearing. This way, the slower eaters do not feel rushed.
- When approaching a table to clear, never ask "Are you still working on that?" Its gauche. Either ask "Are you still enjoying your meal?" or "May I clear?"
- Clear everything except spoons, water glasses, and glasses that are still being used. De-crumb or wipe the table quickly, then present dessert menus.
It should also be noted that even when waitstaff snack or eat a meal during the shift, they must do so out of sight of customers.
How to Drop the Check
The best way to drop the check is to have it ready, but ask the table "May I bring you anything else?" They will either order more coffee or request the check.
If the restaurant is busy, it is appropriate to leave the check on the table anytime after serving dessert. When this is necessary, be sure to say "At your convenience" so the table does not feel rushed.
Over time, waitresses who consistently employ these methods at work find that many customers reward their hospitality, consideration and efficiency with bigger tips.
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