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Waiter & Waitress Training - Teach The Dining Room Service Staff About Presence

Waiter & Waitress Training - Teach The Dining Room Service Staff About Presence


An extremely important concept that should be taught in every waiter training program

is presence at the table and availability for all of the customers needs. Woody Allen once said that "95% of success is just showing up." And, I shall apply this type of logic to improve dining room customer service.

When a waiter is not readily accessible for thetablesat his/her waitstation, then the overallperception will bea lack ofrestaurant customer care. This, in turn, will have a "domino effect"of pulling down sales, hurting dining room service reputation and unfortunatelylosing repeat business. Poor management,low staff morale, lax cell phone policies, allowing waitstaff to take cigarette breaksall contribute toa reduction in restaurant customer care.


Presence is such a simple concept to teach inwaiter training programs or toreinforce at pre-shift meetings. A food and beverage server must be present for the customers at all times for proper table maintenance.Presence must occur whether it is very busyand especially when it is very slow. Often times, waiters may notbe present during the slow periods because they think there is less monetary incentive--but the opposite holds true.

During the slow period of a shift, a smart waiter will give extra attention to their tables in order to build upthe check. Additional food and beverage options can be offeredbecause of the extra time spent at the table

resulting in ahigher check average.

A waiter can also use this extra timeto "wow" the customersoffering much greater personal attention than if the restaurant was at full capacity.Iftop notch techniques and personality are utilized, the customers will then receive a truly awesome dining experience. It won't even seem like work for the waiter because of the reciprocalback and forth synergy.

The final result will be repeat business for the restaurant, free word-of-mouth advertising as family and friends are told, not to mention increased revenue because of biggertips.

And many times, a waiter will not alwayshave to hawk over a table, but justsimply be seen by customersto let them know there ispresence for anything needed. Anticipation and good judgment must be used in all of these restaurant examples.


The concept of presencealso holds true for managementasthey must be available for customers just like the staff. I have discreetly reviewed many restaurantswhere managers were either on the telephone unnecessarily or elsewhere unavailable. All kinds of problemssprouted in the restaurant dining roomleaving the waitstaff to completelyfend for themselves resulting in small issues ballooning into large issues.

An example would be waitersdesperately needing to get into the computer system to perform certain functions only allowed by a manager such as adjusting a check for a returned order. The manager was the only person in the restaurant whopossessed the keys to the computer to make the adjustment. Since the manager was not readilyavailable at the time, there was a much longer waitfor the check. Therefore, thecustomer's moodhad ballooned from being somewhat impatient to complaining heavily to the owner.

These types of mishaps and lack of communicationquicklytranslate into lost revenue that just flies out the door. It is all unnecessary and can easily be prevented.

So, please impress the concept of "presence" in all pre-shift meetings,every waiter training program and every restaurant management training program for your restaurant's reputation and bottom line.
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Waiter & Waitress Training - Teach The Dining Room Service Staff About Presence Anaheim