KEY POINTS

I sell dessert the same way I sell appetizers. Would you like me to get you some ice cream? (for example)

If I sell dessert, it's my responsibility to get the table to set up to receive the dessert.

I don't always offer dessert depending on situation. If I need the table for another...

KEY POINTS

What are the only things left on the table when I drop checks?
Linen and glassware

If they are engaged in conversation when I pre-bus (entree plates), I get caught up on other things then approach.

I sometimes have the check ready before asking about the check, but I'm mindful of ma...

KEY POINTS

After dropping the checks, I check with peripheral vision if they've put card out. I don't really want them to see me eager to collect payment.

After collecting cards/ cash, I go straight to register and straight back.

I drop the check, step back, pause, and say, thanks for coming i...

KEY POINTS

The only thing I can control is my performance.

Income generally reflects perceived value contributed to market. I can't extract without contribution.

By letting go of financial outcome, guests hold no power over me.

KEY POINTS

The service I provide to every table: Excellent. no more, no less.
* DOES NOT depend on how much I think they'll tip me.

If I don't earn much from one table, I relax knowing I'll make more from the next.

KEY POINTS

Before blaming the restaurant and its guests, I assess my performance.

For days you really don’t care about the world nor the people in it, try to perform well for the sake of respecting your own standards. Your performance says more of you than it does of the job itself.

Thank you ...