How to manage your workflow
The Dining Experience
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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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If entrees are coming out soon, and guests haven't f...
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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.
I move through my section and scan tables in order to 1) notice items to c...
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How to sell more drinks
KEY POINTS
A lot of people will take another round if you ask them, but won't flag you down to ask.
Best way to sell more drinks is to be on top of things, anticipate needs of guests, be proactive, and move with a sense of urgency. Ya heard?
