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 clear 2) assess drink situation

I keep waters filled because:
1) in case they finish their cocktail before I have chance to get them another.
2) because water quenches thirst whereas cocktails often cannot.

I sell more drinks by being at tables the moment they may want another and asking if they'd like another.

I ask about another round when guest has just a bit left.