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| *Ostroff, Fair and Company>>>Food Service |
Any fine dining servers? |
Do you have any suggestions? I'm talking above and beyond, not just simple basic procedures. Anything about determining a guests needs beyond the basic assumptions. Well you should always ask if they need more to drink or need because allot of the time guests can feel uncomfortable to ask themselves so if you ask then they feel much better. Always keep eye contact when you are talking with your guests and engage in other table conversations. Make sure the your guest is comfortable and if they look uncomfortable then say before you get into eating if there is anything I can get you don't hesitate to ask. Don't be too presumptuous about what they may need. But do keep their glasses filled. As well as their bread basket and make sure you give them the condiments they will need without them having to ask. Pre-bussing is so important and so overlooked. You will shine if you pre-bus. Make them feel they are the most important in the restaurant. Thank them and invite them back. Know the menu. I don't mean just memorizing what's written... they can read. Don't treat them stupid, they aren't. I liked to dazzle them with the expertise of exactly how the meat is aged, how the sauces are prepared, what wine best compliments according to their taste (sweet, dry, red, white) On top of that, I always brought refills of refillable drinks when serving the entree without being asked. This is a premptive move that patrons always appreciated. Having everything they could possibly need to continue without interruption their dining experience. Along with refills, have an extra roll of flatware, a 'pinch' of napkins, and think of the dish they ordered, would clarified butter work nicely? Then bring it. Have they been sipping their water? Bring fresh ones, and remove even the slightly sipped ones. Recommending a dessert that is "unmissable" during the middle of the meal check (to see if anything was missed or tasted improper) is nice because they can save room for it! A final touch is not talking too much about personal matters, just listening intently to their "story talk" about whatever they want to muse. This I have found to be the most important feature; so many people just want to be heard! When you don't listen carefully, they aren't heard...and they don't like that! when it comes to fine dining, don't "smooze", don't BS. Know your menu, know your specials, what ever you mention, if you think it's good, they'll order it. Don't let their glasses go empty. Know your booze and wine. It's about them, not you. |
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