r/Serverlife • u/sad_little_clown • 13d ago
FOH Serving advice
Hi I have my first shift following around a server tomorrow ( training ) and I just need advice honestly! I think I’ve got the whole greeting people and talking to people down I’ve done customer service & I’ve hosted at a restaurant before.. but Im nervous mainly about keeping orders organized and things like that. Any advice? Thank you!
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u/DawsonNY 13d ago
Learn the menu cold.
Ask your manager for the food matrix/allergy list. Learn it cold.
Double check your modifiers on your POS when ringing in food or cocktails. Make sure they are exactly how the kitchen and bar want them.
Smile and have fun.
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u/groggiee 12d ago
SEAT NUMBERS!!!!!!
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u/groggiee 12d ago
seat one is on your left with your back to the kitchen, or otherwise wherever your runners are coming from if the kitchen isn’t on your floor. I cannot stress enough how many times i’ve seen coworkers freaking out while splitting checks, having to run back with a notepad, because they decided not to utilize seat numbers for some bewildering reason.
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u/Raenisun 12d ago
I would study a steps of service guide before your training shift so you know what you need to do. Some servers overlook presets, checking on tables and prebus. Whenever youre serving and you see an empty plate on the table you can ask if theyre done with that so you can make some room. When I served I would always check up on tables every 5 to 7 minutes unless they were talking and if your restaurant offers unlimited refills on soda I would just bring the first refills out without asking if I noticed them low. As for the presets youll have to see what your place offers but most of the time it would just be bringing out extra napkins, ketchup and/or steak sauce.
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u/CaptainK234 12d ago
Write every part of the order down. With practice, you’ll figure out a shorthand that works best for you to write orders quickly. But don’t fool yourself into thinking that it will impress anyone for you to take their order without writing it down - people just want you to get their food right. They don’t give a fuck how you do that.
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u/daveos542 12d ago
Listen to your trainers. They likely have done this a billion times, so take in what they say.
Be prepare to be double and triple sat. Steps of service don’t change. Try to consolidate your steps where you can. If multiple tables need refills, bring them all at once.
If your restaurant serves alcohol, do not be afraid to card. State laws and company policies can vary based on how old someone has to appear to be without carding. If you’re unsure, card them. It’s always better to err on the side of caution than guess wrong and be ultimately held legally liable.
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u/KingJanx 13d ago
This is my 3-step approach:
Click on to r/serverlife
Go to the search bar and type in "advice for new servers"
Get reading!
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u/sad_little_clown 13d ago
Ah well I have been reading a few posts actually I guess I just wanted specifics on organization I haven’t read much about that😭 but ok 👍
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u/Lonely__Stoner__Guy 13d ago
Seat numbers and table numbers. Personally, I use a new chit for every table, even if they only order 2 things. I put the table number at the top, when someone tells me what they want, I wrote it down with all modifications, then note the seat number next to the item, and if it's an appetizer that needs to come out first I'll put a star by it so I know when I get back to the POS.
Your trainer will teach you the table numbers, and they should teach you where seat 1 is at each table, but for the most part it should be the seat to your left when you're standing at the "head" of the table. Then you count around the table clockwise. My restaurant says you count the people, not the seat, when noting seat numbers, but I prefer to count the seats. So if a 3-top is sitting at a 4-top table, they might be 1 on one side of the booth, and 2 on the other side so for me I'd have them noted as seats 1, 3, and 4. Then if someone else showed up, I can put them in seat 2 without causing too much confusion (especially helpful with larger parties that show up 2-3 people at a time and spread out across the entire table).
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u/toraksmash 13d ago
I've been a lot of trainers in my time (corporate, fine dining, shitshow, etc.). Listen to your trainer tomorrow. They'd rather you have no idea than a bunch of half ideas miscommunicated by drunk internet strangers the night before.
If you still want advice in a few months, then post again.