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Serving food help
Jeice
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regular
So, I got a part time job as a waiter and I'm currently in my probation/training period. My main job is to serve the customers the food. Today was my second day, and I've learned that it's freaking harder than it looks! The person training me says I'll get used to it, but doesn't really speak English, so I can't ask for tips or instructions, she just shows me, and I try my best to copy.
My problem seems to be either the plates are too heavy, too hot, or I can't balance them or a combination of all three. Especially soup! The soup always spills over, and I always have to walk so slowly just so I don't spill anything. So far I haven't dropped anything, but that's just because it hasn't been busy. But, I have to work on one of the busiest days soon, and I really need this job, so any tips would be great! I have weights ranging from 2.5 to 10 lbs. Should I use those to get used to the weight? And, should I start dipping my hands in hot water just so they get used to the heat?
My problem seems to be either the plates are too heavy, too hot, or I can't balance them or a combination of all three. Especially soup! The soup always spills over, and I always have to walk so slowly just so I don't spill anything. So far I haven't dropped anything, but that's just because it hasn't been busy. But, I have to work on one of the busiest days soon, and I really need this job, so any tips would be great! I have weights ranging from 2.5 to 10 lbs. Should I use those to get used to the weight? And, should I start dipping my hands in hot water just so they get used to the heat?
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Whether it's worth it in terms of balance and so on is kinda up to you, but I always do it for barbecuing.
that's why we call it the struggle, you're supposed to sweat
That is either the kitchen being poor and not finishing a tables orders all at once, or yours for taking too long to bring it out. Figure out which it is, and fix it. That will solve one problem.
Too heavy - can you take multiple trips? You will grow to get used to the weight, but for now if you can take 2 trips do it to risk not dropping anything.
Soup - Sorry can't help you here, this will take practice.
The best way to hold hot things is to hold as hot a thing as you can handle for as long as you can without burning yourself. You'll start to temper your hands to it. But use rags as much as you can.
As far as weight, the muscles you're using right now are not ones you use for a ton of stuff in those angles. Keep doing it and you'll find your strength and endurance for handling them will grow a ton.
Having worked in several restaurants over the past several years (mainly front, but back as well), this is not entirely true, and it's certainly not something you're going to remedy yourself. The kitchen is putting up half of a table's plates too early? Yes, your third day on the job you should talk to the pivot about this and let him know that you're a fucking prick. This is not good advice on how to start serving.
OP:
You'll get used to the weight. You don't need to start practicing at home. If you like, try perfecting carrying two plates at once in one hand, and try your best to use your forearm as little as possible. You will eventually be able to carry two plates using your hand and part of your wrist. If those plates are even slightly warm, having them resting on your forearm is the worst idea.
Eventually, you will get used to some plates being too hot. You can either ask the expo to re-plate them for you (especially if it's a child's order), or you can grab a napkin. Just be as discreet as possible when carrying it this way, or use only linen napkins.
When carrying soup/coffee/spillable shit, the best advice I can give you is to not look at what you are carrying. It sounds strange, but it will spill over less often when you're simply looking straight ahead and walking. This takes some practice, but staring at the soup and walking like you're in an egg & spoon race isn't going to help you.
Other random tips:
- Write everything down until you develop a strong memory under stress. It's easy to say you can remember a table's order right now, but when you're on a dinner rush it's not so easy. Don't be ashamed that you have to sit there and copy everything down at the table--it sure beats coming back later to ask someone what they ordered again! Also, develop short-forms for everything. An 11oz Strip loin Medium rare with mashed and a side of gravy is "11oz MR M+G," for example.
- Take your time. This sounds weird when you've got a full section and you've been triple sat, but this is what you need to do. If you look like a frantic chicken, your entire section will see this and the mood will rub off on them.
You're running around looking like you want to explode? Well, you must be fucking something up. Come to think of it.. my drinks have been taking a long time. And where is my salad? And look.. that table came in after us and they're eating already... etc.etc. I
If you look like you have everything under control, your customers will see this and feel at ease. Don't be the server that tries to ride the "I'm sorry, I'm new" line all the time, because it won't win you tips most of the time.
- Never ask if someone needs change. Most people won't really care, but there are those who find it extremely rude, and they see it as you expecting a tip. Just say, "I'll be right back with this for you," and 9 times out of 10, if they want you to keep the change, they'll just tell you to keep it.
- Ask for help when you need it. If you don't think you'll be able to get to a new table in time, ask someone to stop off and take a drink order. If you can't find something in the computer, ask someone around you. The more time you spend worrying about things you can't do, the longer that list gets, and then before you know it you're weeded and fucked the entire rush.
That's all I can think of for now, but just hang in there. You develop your own style and things only get easier as you work more. The last thing I'll recommend is to not let the occasional shitty tipper ruin your night. Just shrug it off and keep going. Not everyone agrees with the tipping procedures at restaurants, and if they want to leave a few bucks instead of something more generous, that's fine. I'm sure there's a place in hell for people who treat dining like they're at a cafeteria
No, I wish they did though... >.<"
Some places do, some places don't. You shouldn't really need a tray, since anyone can learn to carry three plates at a time, and many servers are able to carry four. Other servers should be there to help, making any foursome a one trip ordeal. Any table of over four people is expected to take more than one trip anyway.
I guess I'm just unnecessarily worried. It's just that, there's this other guy who's new too, and has been there just about 1 week more than me, and he already seems pro. I guess he's just a natural >.<"
Currently painting: Slowly [flickr]
Ex: If you get double sat, don't panic. Simply either tell one party you'll be right with them, or take the drink / app order for one table and do the same for the next (saving yourself 1-2 trips back to each table).
Once you've got the routine down you'll eventually get better, faster and be able to handle more tables at once.
As for plates, well, that's just hand eye coordination and experience.
Be confident and keep calm, you'll get there.
It's a stressful job, if only for the fact that your well-being is entirely dependent on the satisfaction of your customer.
If food comes out late, you lose money.
If food comes out wrong, you lose money.
If drinks aren't made properly, you lose money.
If the restaurant is too cold, you lose money.
The list goes on. It's easy to get stressed when you think of it like this. Instead, just remember that most of the time, your day will balance out and you will go home with a decent amount of money. Just do your best, and keep a calm head. If in a few weeks you find it's not working out, then hey, the job isn't for everyone.
One of the most important skills a server can have is empathy. That, along with excellent timing. Conquer those and you'll be fine.
I'm a skinny dude with little to no muscle, and I've carried trays full of food; it's all short bursts of exertion from the kitchen to the table.
something to learn early on: as a server, problems happen. it's how you deal with them that makes the difference.