Here are 10 basic rules to help you be a good waiter. These rules are a combination of industry standards, tradition and cultural expectations. We acknowledge that in many cases these rules do not or cannot apply. However it is important to know how something is done correctly before you start making decisions to do it differently.
I advise that where ever possible that you do things the right way & do them with pride. Professionalism is created by the choices we make and the actions we take.
A more comprehensive explanation on each of these topics will appear in Waiter/Manager Support.
1 Serve food from the right hand side working in a clockwise direction except when delivering silver service which is served on to the plate from the left.
2 Clear plates from the right hand side.
3 Serve wine from the right hand side working in an anti-clockwise direction from the right of the host.
4 Always greet a customer even when you are busy or unable to assist them.
5 Always say good-bye to your diners.
6 Remember the names of regulars and people in your section.
7 Check your bills.
8 Arrive to your shift 5 minutes early to check specials and the bookings. Ensure you have a waiter’s friend, lighter, pen (or 2), waiter’s cloth, and docket book. You can also include a small pen torch and a pair of spectacles for your complacent guests if necessary.
9 Where possible, always use position numbers.
10 Know your food & beverage products.
