How to manage your workflow
Dining Experience Lectures
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2m 35s
KEY POINTS
After taking orders, I first see if there are other orders I can take in my section, then pre-bus, then put in orders.
FULL HANDS IN, FULL HANDS OUT
This is the best way to manage your workflow and get as much done as possible with each trip AND improve the operation of the restaurant overall.
Organized workflow: Write down orders -> pre-bus -> bus dishes -> put in orders -> run food/ drink -> drop items -> write down orders -> repeat
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Why to set your tables up for entrees
KEY POINTS
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Scanning tables
KEY POINTS
As I move through my section, I'm always scanning tables. I'll often have my eyes glued to the table and don't need to pretend that I'm not scanning, but I avoid locking eyes and staring into the guest's soul.
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How to sell more drinks
KEY POINTS
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