Food and Beverage Server (Episode 43)

By Brian Lemay No comments


Imagine a career that brings an exciting
environment and flexible hours to the table. Let’s meet a food and beverage server. Hi, Caylee. I’m Viviana. Hi. Nice to meet you. Likewise. Basic guidelines would be you want to greet your table as fast as you can. You’re trying to develop
a relationship with whoever’s coming in. Ask them if they need a drink,
highlight any specials or anything that they need to know about,
right off the bat. And then you want to have their drinks
on the table within two minutes. Food should be on the table as soon as it’s up,
so hot and fresh. But you need to ask them,
“Is there anything else that I can get you?” “Are you missing anything?” This is how we keep track of everything. Um, in here we have all the menu items
according to table number. So we can enter the table number. And you just press on the item
that the person wants to eat? Yup. And we have it all categorized
according to the menu. The hours are really flexible. It’s not a 9 to 5. You can have a day shift starting at 10:30,
or whenever the restaurant opens, going until 5 o’clock when the night staff will come on. And then the night staff
works from 5, around 5 o’clock, to close. We come on to shift. We have to make sure that our
outfit is clean and neat and tidy. Once you’re ready,
we’re going to go check the 86 board, which is stuff that we’re out of, so wines or food or anything like that, that might affect your service
throughout the night. Make sure that you have menus available. And then you’re going to look
at feature sheets for the evening, so if a customer asks you a price or ingredients
or if they have an allergy, you want to be able to tell
them what’s in it or about it. After that, you want to check all the tables that you have in your section of the restaurant. You want to make sure all your
tables are clean, that they have everything on them that they
need at the beginning of service so that you’re not rushing to get it
when customers come in. Can I help you carry anything to your table? Um, I’m okay. I’ve got it organized according to who ordered first and I’m gonna drop it off in that order,
so I’m totally all right. Thanks, though. That’s such a good idea. I have my Serving It Right,
which you need to serve alcohol. Um, you can get your FOODSAFE, but mostly they recommend that
for people in the kitchen. At any point when you’re working with people you are developing skills that you need in this industry, since you’re always talking to your tables and you’re always talking to people and you always need to be aware
of how you’re presenting yourself. Okay, here are your fruit chips. Ooh.

[Caylee laughs.] What’s that on the side, there? Harissa crème fraîche. Oh, thank you.

Lovely. Details are important in the sense that you need to remember what they want with their meal or if they have any allergies or anything like that. And also, how they’re enjoying everything. So, if they don’t like something, you want to be sure to fix it right away. Motor skills are really important, obviously, when you’re carrying things
and when moving around tables, picking things up and dropping things off. You want everything to be smooth. Your job is to be invisible when you need to be and there when you need to be. All right guys, so did you decide on an appetizer? Yeah. Uh, we’d like the calamari. The calamari? Okay. When you’re busy, you want to take notes, you want to have a shorthand
for everything that’s on the menu. So chicken sandwich, for example,
is going to be “chx sand.” Throughout the evening,
you want to keep all your bills with you. So any transactions that you make,
you want to keep it all in a billfold. And then you go into your cash out
whenever you’re done your shift. So it could be for day or night shift. You have to do it whenever you’re done. There we are. All right. Enjoy.

Thanks. The highlight of this job is that you can
make a lot of money really fast. You can pick up more shifts. You can work harder. You can come to work with a great attitude and you’ll probably make more money because people are gonna be more impressed. They’re gonna be having a great time and that’s going to reflect in your tips, for sure. As a server, you can move on
to anywhere in the company. So if you wanted to move up
to assistant general manager or general manager, even a floor manager or a supervisor,
that’s always possible. I would say start with your Serving It Right,
as long as you’re 19. As you have to be 19 in order to serve alcohol, and if you aren’t, then I would just say
start building your resume and highlight all the jobs that you’ve had or the points in your life when you’ve been in a position where you’re dealing with people because that’s the most important thing. And go around, look at some
restaurants that you find fun or places that you would like
to work because you like the people there. Because you want to be, ultimately,
happy where you’re working. The most rewarding aspect of my job is the people that I get to meet and the relationships that I’ve developed with them
over the years of serving. Thank you so much, Caylee.
I had a good time today. Me, too.
Have a good night. Once again, this is Career Trek and I’m Viviana, reminding you that this career could be yours. We’ll see you next time.

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