Just got a job at Lone Star Steakhouse as a waiter/server, I've been in training for the past couple of days. Any veterans have tips for me...to get better tips 
Anyone here a waiter/server?
- Thread starter DrumminBoy
- Start date
Just work your butt off and always smile and ask to help.
You'll be raking in the tip money in no time.
You'll be raking in the tip money in no time.
So you want some "tips" to help you get some tips?
1) Look at ME when you are taking my order, not the chick in section 2 that you think digs you
2) If I ask for a lemon with my vodka and you serve it with a lime, it tells me you are incompetent or just werent paying attention to ME.
3) If my water or cocktail goes dry without you asking if I need another or more water, you just lost a big chunk of tip.
4) If I am waiting on my cocktail, and I see you BSing with the bartender while holding my drink, it shows me that you arent concerned with my need for alcohol, so another chunk of tip gone.
5) If you spend too much time BSing with the off-duty employees that are at the restaurant eating, I can only assume that you arent in need of my tip dollars.
6) If you are hot sheet enough not to write down the order, you had best make sure you remember it correctly.
7) If you are tired, overworked, have a big test, hate your girlfriend, hate your manager, hate me or any other crap, keep it to yourself. I am not here to relate to you my personal biography, so what would make you think I would want to hear yours.
8) If my wife orders a baked potato with butter and chives, there had best not be anything on the potato saucer but foil, potato, butter and chives.
9) If I ask for your manager dont ask why, just go get the manager. It isnt always to complain about you, sometimes it is to compliment you, sometimes it is a matter that has nothing to do with you, its something I think the manager needs to hear about...good or bad.
1) Look at ME when you are taking my order, not the chick in section 2 that you think digs you
2) If I ask for a lemon with my vodka and you serve it with a lime, it tells me you are incompetent or just werent paying attention to ME.
3) If my water or cocktail goes dry without you asking if I need another or more water, you just lost a big chunk of tip.
4) If I am waiting on my cocktail, and I see you BSing with the bartender while holding my drink, it shows me that you arent concerned with my need for alcohol, so another chunk of tip gone.
5) If you spend too much time BSing with the off-duty employees that are at the restaurant eating, I can only assume that you arent in need of my tip dollars.
6) If you are hot sheet enough not to write down the order, you had best make sure you remember it correctly.
7) If you are tired, overworked, have a big test, hate your girlfriend, hate your manager, hate me or any other crap, keep it to yourself. I am not here to relate to you my personal biography, so what would make you think I would want to hear yours.
8) If my wife orders a baked potato with butter and chives, there had best not be anything on the potato saucer but foil, potato, butter and chives.
9) If I ask for your manager dont ask why, just go get the manager. It isnt always to complain about you, sometimes it is to compliment you, sometimes it is a matter that has nothing to do with you, its something I think the manager needs to hear about...good or bad.
- Oct 28, 1999
- 62,484
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booo! Lonestar. Check in with the Texas Road House. That's the new hotness in CR.
As for pointers - KNOW the menu, know the upsales, know the prices, know serving sizes. When people want apps first out, get the apps first out. When you think there's a chance they will want to split the bill, ask if they want to split the bill. Know your tap beers. Know your bottled beers. When an order is out make sure you get it out hot. Always keep your eye on glasses. Keeping alcoholic drinks full keeps your customer happy and your cash drawer full. Be prompt in bringing back the check. Be quick in bringing back the payment. Always thank your customers. Always tell them your name.
As for pointers - KNOW the menu, know the upsales, know the prices, know serving sizes. When people want apps first out, get the apps first out. When you think there's a chance they will want to split the bill, ask if they want to split the bill. Know your tap beers. Know your bottled beers. When an order is out make sure you get it out hot. Always keep your eye on glasses. Keeping alcoholic drinks full keeps your customer happy and your cash drawer full. Be prompt in bringing back the check. Be quick in bringing back the payment. Always thank your customers. Always tell them your name.
Be annoying. for real, 4 years of statistical analysis in waiting shows excessive interaction yields more money than even slightly too little interaction.
big tables pay out the best. To maximize tips only add on the "17% gratuity will be added to parties of 8 or more" if the table is full of rednecks or asks for separate checks. Otherwise, you'll usually make at least 20% unless you suck at your job. Every once in a while you hit the jackpot on somebody who wasn't paying attention, but over time you end up losing.
Liquor adds to the bill quickly. Your biggest priority should be returning often to see if they'd like another round. If anybody ever has an empty drink on their table, you suck at your job.
Never recommend pasta or salads as an entree even if they taste good.
Your bussers are worth more than you're paying them
Don't take smoke breaks.
If one guy is picking up the check and somebody else at the table offers to pick up the tip, make sure the second guy knows what the total on the bill is. Usually, the tipper has no idea how much the meal was and just throws out 5 or 10 arbitrarily because he didn't know the bill was actually $100. You can't be obvious about it either which makes it kind of hard. So you have to do stuff like put down the check with the total side up somewhere in between them so hte other guy can catch a glimpse.
don't lie to the customers
I don't know if any of this applies to a chain restaurant. They tend to have stupid rules. I worked in an upscale place with a different class of people.
big tables pay out the best. To maximize tips only add on the "17% gratuity will be added to parties of 8 or more" if the table is full of rednecks or asks for separate checks. Otherwise, you'll usually make at least 20% unless you suck at your job. Every once in a while you hit the jackpot on somebody who wasn't paying attention, but over time you end up losing.
Liquor adds to the bill quickly. Your biggest priority should be returning often to see if they'd like another round. If anybody ever has an empty drink on their table, you suck at your job.
Never recommend pasta or salads as an entree even if they taste good.
Your bussers are worth more than you're paying them
Don't take smoke breaks.
If one guy is picking up the check and somebody else at the table offers to pick up the tip, make sure the second guy knows what the total on the bill is. Usually, the tipper has no idea how much the meal was and just throws out 5 or 10 arbitrarily because he didn't know the bill was actually $100. You can't be obvious about it either which makes it kind of hard. So you have to do stuff like put down the check with the total side up somewhere in between them so hte other guy can catch a glimpse.
don't lie to the customers
I don't know if any of this applies to a chain restaurant. They tend to have stupid rules. I worked in an upscale place with a different class of people.
The thing that bothers me most:
I drink A LOT, when i say a lot, i mean a Glass of water about ever 1 min and 30 seconds. Most waiters figure this out after about 2 glasses, and bring a pitcher. This is a big +
Its not to say I would rather have the waiter walk by every min or so and glance (not stop, dont be anoying) to see if I need more, but i understand I am abnormal.
I drink A LOT, when i say a lot, i mean a Glass of water about ever 1 min and 30 seconds. Most waiters figure this out after about 2 glasses, and bring a pitcher. This is a big +
Its not to say I would rather have the waiter walk by every min or so and glance (not stop, dont be anoying) to see if I need more, but i understand I am abnormal.
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