• Try to keep the silverware bend full at all times.
• Keep floor under tables relatively clean.
• Make sure to have plenty of pens and paper.
• Keep uniform as clean as possible.
• Do everything you can to make yourself look presentable.  (Ex:  Keep your hair trimmed.)
• Keep whatever pitchers you have available for your section full.
• Make sure the beverage stations are stocked.  (Ex:   Straws, Cups, Kid’s Cups.)

Your greeting in crucial because this is your first impression on the guests.
Proper Greeting

• Always start with “Welcome to Chili’s” (or whatever establishment you work at).
• Get a set introduction that you feel comfortable with, and stick with it.

Ex.  “Welcome to Chili’s.  How are y’all doing today?  My name is Richard and I will be taking care of y’all today.  Would you like to get started with one of our signature, hand-shaken Presidente Margaritas or maybe a Strawberry Lemonade?  Can I get you some Texas Cheese Fries or a Jalapeno Stack to munch on while you look through the menu?”

• Always smile.  Make the guest’s feel like you are excited to take care of their every need.
• Make sure to hold the door for them if possible, and always welcome them to the restaurant.

You must be prompt and timely about everything.
Proper Promptness

• After greeting the table, get the drinks out in three minutes or less.  Exceptions can be made for large parties.
• Learn how long each appetizer takes to prepare and let your table know about how long it should take to get it out to them.
• Be ready to take the order as soon as possible once the guests have come to a decision.
• Learn about how long the items take to prepare and let the guests know how long to expect to wait.
• Try to take dishes off the table when the guest’s are done.  Tell them that you’re just trying to get some of this out of the way for them.  It also helps to decrease your table turn-over time.
• Lastly, pay out the ticket for them in a timely manner when they are ready. 

Always be aware of your surroundings and the needs of your tables.
Proper Awareness

• You must keep the drinks full.  This is one of the most important things when waiting tables.  The glass is always half empty in the restaurant business. 
• Be aware of when your guests are ready to order and pay.
• Pay attention to the little things such as napkins, sugar caddies, and ketchup bottles.
• Learn to read customers:
• You will get a lot of people on their lunch breaks during the week.  This means they are probably in a hurry so suggest items that don’t take quite as long to prepare.
• If you have a family who seems like they haven’t seen each other in a while, expect them to stay longer than normal, and don’t rush them.
• You could also have people who are on business meetings and would just like drinks and appetizers.  Don’t hassle these people.  They aren’t there to run you ragged.  They just want to munch and chat.

• Make sure to be very thankful. 
• Welcome them back to the restaurant.
• Try to pre-bus as much as possible.
• Don’t make the customers feel rushed out.

A good way to do this is by dropping the check and saying, “Here’s your check just for your convenience.  There’s no rush.  I’ll take care of this whenever your ready.”

You must keep good hygiene because of health codes and also to assure the guest’s experience.
Proper Hygiene

• Wash hands after bussing tables, sneezing, or getting any food residue such as grease on your hands.
• Take showers before shifts, and make sure you smell good.
• Keep uniform as clean as possible.
• If you must cough or sneeze, try to cover it with your shoulder instead of your hand as to lessen the chances of transferring germs to the guests.

Communication is the key to making any
business run smoothly.
Proper Communication

• Be honest with your guests. 
• Let your QA know about anything unusual about guests’ orders.
• Make sure the cooks understand each order.
• Don’t be too proud to ask for help if you need it.
• If there is a problem with the guests and you feel like things might get heated, always get a manager involved.

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