Bill & Tip Blog

Working at rush hour. 7 priorities in the waiter's work

Hi!

If you've ever felt like a fireman in the workplace who doesn't have time to “put out” task after task, then you know exactly what it's like to work during “rush hour”.

Today we'd like to share some simple but effective principles, once you learn them and automatize your work according to them, you'll see how much time and effort they can save you.

We call them the “7 priorities in waiters' work” rule. So, according to the degree of importance and order of fulfillment, we arrange them as follows.

Approach a guest who is attracting attention

By promptly approaching the guest, you will not only make them feel important to the restaurant, but you can avoid most conflict situations.

Count the guest out

As a rule, as soon as a guest asks for a calculation, they are psychologically ready to leave. If your restaurant does not yet use Bill&Tip for self-payment of the bill by the guest, count the guest as soon as possible. Don't antagonize the guests by delaying them.

Clean up the table

Ideally, completely prepare the table for seating, remove crumbs from the seats, and wipe down menageries, candlesticks, and the like. But if you're completely short on time, at the very least, clear the table. A table without dirty dishes will be perceived as vacant sooner than a table with dirty dishes. This way, you'll minimally prepare the table for the arrival of new guests, each of whom is important.

Bring ready drinks and dishes to your guests, ask if they are satisfied with everything, remove empty (dirty) dishes and napkins, and offer additional dishes and drinks

Important! Getting the food/drinks out is a priority №4. But, we should always remember the exception - if we are talking, for example, about a cup of espresso, which will lose its flavor in literally 2 minutes while we do other work, taking out the drink will be priority №1.

Bring ready drinks and dishes to the tables of other waiters if you see that your colleague is not on time

Teamwork - not letting a dish/drink “die” on the serving line is the number one task for all restaurant employees.

Do your routine duties, for example, a checklist

Help every one of your coworkers

For example, help take merchandise to the kitchen or bar. By showing team spirit, you can be sure that your colleagues will be happy to help you too.
Taking care of you and your business,

Bill&Tip (Bill and Tip) Team.

Want to learn more about how Bill&Tip can help your business or request a consultation from our team, simply follow this link.

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