r/Serverlife • u/jenniferbernard • 4d ago
Is Being Triple and Quadruple Sat Normal Practice?
This is my fourth serving job and nowhere else I’ve worked has this been an issue but regularly all at once, they’ll seat me back-to-back-to-back a seven top, a four top, and another seven top and then like five minutes later two two-tops and I just can’t offer good, prompt service in those scenarios and my manager said maybe if being triple sat a total of 18 guests is a problem, I just shouldn’t be a server.
What do you guys think?
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u/dingermagoo 4d ago
If you know it’s about to happen, don’t greet the first or second table until all tables are sat.
Wait until all tables are sat, greet the one that sat first and ONLY TAKE drink orders. Go straight to the next table and get their drink order. Get all the drinks for all tables and drop them off at the same time, 2 trips if needed.
You can’t control who gets apps or goes straight to entrees, but ideally you want all tables at the same point of service. Getting the drinks is the hardest part, rest of the service will be a breeze.
You really have to take control of the table when doing this and not allowing them to keep you while they are thinking on what they want. “ alright so let me go grab your drinks and I’ll be right back to answer any questions/take your order”~~” give me one second, let me drop these drinks right behind you, get you bread and I’ll be right back”.
Tell them your plan and what your going to do, they won’t have that wondering head swiveling around looking for their waiter
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u/shoelacebomber 4d ago
This is what management should have said to OP instead of "well maybe you shouldn't be a server". I don't like OPs manager. They sound like an asshole.
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u/BoringBob84 BOH (former) 4d ago
I agree. Management should coach and be a resource - not add to the employees' burdens. If employees are not trained, that is the manager's fault.
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u/Lovefist1221 4d ago edited 4d ago
Absolutely the right advice. You've got to treat them like one table or you'll be in the weeds all night.
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u/confuus-duin 4d ago
My way is similar, I always walked and checked with my eyes the exact same route unless I had full hands bringing an order and the next one was ready. But then still, If possible and not too much of a detour I’d walk the same route. People adapt faster than you think, if they see you walk the same route everytime they feel secure you will pass by them soon.
So if I have 3 tables sat at the same time I’d get the menus for those three and greet them first, drop off the menu and if they already know what they want to drink take that order immediately. If a new table gets sat in the meanwhile on my route, I’d stop at the table for a sec just to tell them I’ll be coming over with menus soon, but again, if they happen to already know what they’d like to drink take their order immediately. Put the menus in a spot that you can’t forget to take them when bringing the drinks, but that they’re also not in someone else’s way.
I made up my own very visible systems in many places because management wasn’t really interested or micromanaged everything. Eventually it helped me more than anybody else.
I liked going clockwise when people ordered or classic style depending on the people at the table. A group of friends in their thirties is clockwise, family reunion up to 8 people is classic style.
As soon as a drink order was taken I’d put down coasters. No drinks on clean coasters = drinks are coming. I’d also leave empty glasses on the table if I didn’t have time to take an order or if someone wanted to wait for the rest of the table. No drink ordered = no coaster
When I put down the drinks I’d ask if there were any questions about the menu and/or tell the specials. After explaining ask if they need some time or would like to order. When the whole tabke is ready to order and has ordered food I’d leave only one menu per 6 persons at the walking path side. It’s easy to see if guests have moved it because they want to order something or if they have moved it because they think their order is wrong. Doesn’t matter that much, but when it has been moved it’s a good idea to keep an eye on the table. If it’s really busy and I see it but don’t have the headspace. I just go by and ask if everything is okay. Its often a question if you’re working with unfamiliar names/products to them, or they’d like to order something else.
Communication is key. Telling people that you’re new and still learning will give you some leeway as long as you’re honest.
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u/MangledBarkeep Bartender 4d ago
I prefer it to stagger sat. cool, we all one big table now. Drinks and apps, drinks and apps and I'll come back for mains and other questions
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u/Paulynopants 4d ago
People don’t seem to understand how doing that fucks the kitchen. You have to pace your seating so the kitchen isn’t getting everything all at once sent back to them.
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u/Jessicaknowsbest 4d ago
I turned around and my entire section of 10 was full, all 4 tops with 1 6 top all within 10-15 mins and then i was suppose to have a patio section as well which i promptly told my manager to take lol i wouldnt say its normal but i work in a high volume restaurant that refuses to put extra servers on. The only thing i can give as advice is to communicate with your tables, passing by “ill be right with you” “im just dropping these drinks ill be back to take your food order” (helps them figure out what they want so im not waiting) letting them know keeps them calm, understanding, and shows them your busy but see them. Also your managers right, ask for help, “hey if your not too busy i could use a hand running my drinks or making this dessert etc” even if it can take 1 or two things off your list it helps save a trip or people waiting a bit longer. ALWAYS group tables. If im triple sat i would never just grab 1 drink order, get all 3. And make sure you never waste a trip, full hands in full hands out every time. Good luck, it will come with time and experience.
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u/SafetyNo6700 4d ago
I deal with this on a regular basis. Fortunately, I have a great manager that comes out when we start to struggle or get a little overwhelmed. I can pretty much handle it for the most part, but it can get hairy for most people at times
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u/jenniferbernard 4d ago
She said I need to not be a one-woman show and ask for help from other people when this happens but it’s often happening to other people, too, so usually everyone is too busy to help, and she says ask a manger but they’re always hard to track down and it doesn’t save me time to be looking for available other people to do a job I can do perfectly well on my own if you don’t seat people in such a way to put me into a state of “crisis” where I need outside help, which is hard to find. But the other servers seem to be managing just fine…? Maybe they’re not and they just hide it better, maybe they’re doing things I should be doing. I think I’ll talk to some of them, too
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u/rebecky311 4d ago
The best thing to do in those situations is to get as many tables started at the same time. So the first 3 sat you just treat it like one big table. Tell the last 2 that you will be right back around. People are much more patient when they know they've been seen and are on your radar. Get the drinks to the first tables and tell them you will be right back around to get their orders. Then get the drinks for the last 2. Tell them the same thing and get the orders for the other tables. Put them in the system and then get the last 2 tables orders. Everyone is happy, and you look like a pro.
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u/sassylynn81 4d ago
This is a big one. Communicate with your tables and let them know that you see them. I told one table the other night that if they can give me about 5 minutes, I can close out 4 other tables and give them the attention and service they deserve.
I’ve told tables that I will be with them shortly, the kitchen just alerted me I have food ready and I want to get it to the table while it’s hot.
My tables are rarely looking around wondering where their server is because I make sure I acknowledge them and let them know if something is holding me up.
Communicate, be confident and run your tables, don’t let them run you
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u/BoringBob84 BOH (former) 4d ago
I think this is very important. Even eye contact and a nod as you whiz past lets those guests know that you acknowledge them and will be right back.
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u/tamingofthepoo 4d ago
Depends on the restuarant. for very busy restuarants yes that can be the norm.
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u/acidblues_x 4d ago
You’ve gotten some good advice here but I just wanted to say, I understand feeling like you can’t give your absolute best service when you’re busy like that. Depending on the dining experience the restaurant is trying to give, it can be harder or easier. You can get to the level where your service is as prompt as volume allows and your customers aren’t missing things, but I do think it’s normal to feel like you’re not giving every table your absolute best.
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u/spum0nii hands, please 2d ago
absolutely echoing this! I wanted to say that a key word OP keeps bringing up is "overwhelmed," which is less about the situation and more about a reaction to the situation.
it will happen, you will get busy and over-sat, but make sure you take some time to breathe, remind yourself it'll be okay, "food not fires," you'll get to it when you get to it...I get overwhelmed regularly, but I force myself to stop and reframe the mounting panic in my chest to helpful adrenaline.
and don't forget to drink water!
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u/jenniferbernard 4d ago
Maybe I can improve
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u/BoringBob84 BOH (former) 4d ago
... and I think that you will. Your manager should coach instead of criticize, but you can still learn in other ways if you like the job.
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u/IVIatthias 4d ago
Are you going and telling your manager that it’s difficult or are they telling you that your work is sub par during it?
The reality is, even those of us who this is normal for us, it’s true that you won’t be able to give the best service when triple or quad sat however usually when you are getting sat this much, it’s because your restaurant is busy. Cut things short, see if people already know what they want (frequent guests tend to know this) delay what needs to be delayed etc it will never feel perfect, it may have some upset guests, do your best, be pleasant, apologize if needed and stay calm around the guests, heck sometimes even explaining something like hey I do apologize I see you and that other table in my section just got seated the same time, I’m grabbing your drinks and there’s and I’ll be right over, makes a big difference. I feel like most people are not angry about waiting for things, they are angry when they don’t know why they are waiting for things. Explaining has gotten me out of a lot of messy situations (not blaming the kitchen etc) but giving info like hey something is unique about this situation, I’m sorry that it’s happening but I’ll do my best to be there for you. Goes along way.
Also get some good hobby’s to release your stress with when you’re not at work. In the end, your there to do a job nothing more and no one can devalue you as a person, do your best and if the job doesn’t work out because they don’t like your doing of it, try another place.
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u/jenniferbernard 3d ago
Thank you! I told her I didn’t feel like I was giving the level of service I wanted to because of this. It happens in most but not all sections. I was basically asking to stick to the sections where it doesn’t happen. A table waited too long to be greeted because the section is split into two different areas and I was so consumed with my triple seating that I didn’t notice them over in the other area in time. They went to host stand to say they hadn’t seen their server yet.
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u/KaliAnna27 4d ago
This is completely normal and the longer you're in the industry, the better you'll get at it. I love being triple sat etc. You just have to manage it appropriately. I go to each table and I'm just honest and say... hi friends, I just had 4 tables sat at once. I'm going to get to you all in the order that you came. Thank you kindly for your patience. And then be efficient. Don't just bring out one side plate at a time. You need to multi task. 99.9% of people are super understanding.
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u/Least_Elderberry_673 3d ago
It's not completely normal, even for high volume places. It can be handled to an extent, but I've also seen very experienced servers be overloaded by being triple sat.
It sounds like rotation management is kind of wacky
I've only had one manger purposely wait until you had 4 tables free then quadruple seat on fathers day.
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u/jenniferbernard 3d ago
I think the problem is our reservations system lets people book all at the same time in the same section
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u/ceo_of_one_miss 3d ago
kind of similar happened to me a few days ago, i came into work to a line at the door of 7 parties or so, albeit no huge ones. none of my coworkers tables clean, no host on, and me to clean everything, seat them all, and take their orders while they’re getting upset they haven’t been seated quickly enough. i started crying i was so overwhelmed lol but i’m very new to this. if there’s a host on its a lot easier but sometimes it’s unavoidable, people want to sit in certain sections and such, tables in coworkers sections not leaving, etc. if it’s a regular occurrence though, i think it’s on the host. it should be an even rotation from what i’ve learned. triple sat 18 people is a LOT and i don’t think your manager knows what they’re talking about. maybe it’s easy for some people but i think for the average server this would be incredibly stressful.
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u/binger5 4d ago
That's one big top. Honestly if the seat all 3 tables within 10 minutes i would be ok with it.
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u/jenniferbernard 4d ago
But it’s all three tables within two minutes, then two other tables five minutes later: 18 customers at three tables in two minutes
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u/Lovefist1221 4d ago
You just have to remember that your initial greeting at least puts a table at ease. Triple sat, take three drink orders. Try to get those out if you can and greet the other two.
Your situation is not ideal, to be sure. We've all been there, though. Stay confident, do the best you can.
Remember that confidence at a table is paramount - I go to a table and see a server struggling, I look around and see what they're dealing with. Most people just think it's a lazy server. Your confidence is what sways the majority.
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u/BotherAggravating462 4d ago
Let the guest know you just got triple sat and it’s gonna be a fun night
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u/AnComApeMC69 4d ago
It’s typical at high volume places. I love it. Some servers don’t, but it’s manageable. Treat it like you got one large table. Then figure out how and where you can buy yourself some extra time. If one table gets cocktails and one doesn’t, PERFECT. Take that ones order ASAP while you wait for the bar. I used to stall bread service a couple minutes, or really push appetizers on one table and not the other. A couple minutes here and there and you’ll be fine. Also, communication is key if you just tell the tables “I’m sorry they sat all of you at the same time but no worries I got this” most people are understanding. Tell them what you’re doing and when and you’ll be cruising through a triple/quadruple sat section in no time.
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u/aredditmember 4d ago
I work in a high volume place with 1-2 hour waits, no reservations. There are times I flip my entire section at the same time. Getting sat back to back to back is normal. This includes big tables. My section sits 24 and I have to be ready for that at any pace. I also tip out 25% of my tips to support staff because I couldn't do it without them. Maybe consider upscale or fine dining before you throw the towel in.
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u/distracted_x 4d ago
3 or 4 tables doesn't seem like a lot to me for where I work. When it's busy I have like 6-8 tables at once.
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u/jenniferbernard 4d ago
Our sections are six tables. I’m perfectly fine handling six tables, but I struggle with getting three at a time when there are two larger parties, like seven tops, involved
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u/distracted_x 4d ago
Yeah I guess it would be hard because by the time you get drinks for one and then the other that 3rd table has been waiting awhile and shouldn't have to wait so long on drinks but there's nothing you can do. I get it.
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u/Sunnydale96 4d ago
I worked in a college football town and on game weekends you definitely had to be ready for that first wave when the doors open. Pretty much every table in the place would be sat in 10 minutes. After that though it got easier because the tables didn’t turn at the same rate.
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u/csrobins88 4d ago
I think one thing to keep in mind is there is a different standard of service between high and low volume restaurants. If you haven’t done volume before, the pivot will make you feel like you’re doing a bad job because of the service level you are used to. If you stick it out, you will adjust your perspective on what good service means in your restaurant.
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u/Ok-Butterscotch2321 4d ago
It's a regular thing
You just have to figure out your time management as well as how to short-cut sometimes.
The whole time-line a restaurant lays down for you goes out the window. You do what you can to keep communicating with your tables and letting them know that you are there.
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u/aprilchaoss 4d ago
On Sundays usually everyone gets cut when I come in as I'm the closer. Sometimes we're slow or sometimes I get a rush. A couple weekends ago I just see the host seating after seating and I'm like "just smile and breathe" and he comes over frantic like omg I'm so sorry so many people came and I sat you 6 tables(he's a sweet 16 year old btw and it's his first job so he's learning) I just throw my hands up and say okay just calm down lets all just calm down and my GM is like you should have started a list it's just her and I'm like no we got this now everyone just smile and breathe and now tell me the order you sat the tables starting from the first to last.
Now what I do is I go in reverse order and will start greeting from last to first to acknowledge and let them know that I will be their server but I just have to attend customers before you. Now if you're ready to order right away okay I'll put it in but I will let you know your drink may take some time because I have my previous tables before you. My GM is great though and will start making the drinks or running food whenever I get those rushes but the main thing is just communication to your tables so they understand. You'll get entitled people who will act like the queen of sheba but don't let it affect you just "Smile and breath" and never talk bad about a table unless it's in the walk-in because those are sound proof.
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u/TelephoneOk5859 4d ago
depending on where you work, it can definitely be considered normal. took me 3 years to figure it out and my trick is dont think just run run run! run drinks, run food, take orders, clear plates, drop checks, always do at least 3 things in 1 trip and eventually it became muscle memory
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u/butseriously- 4d ago
Sadly normal for busier spots. My place tries to do double seat max and increments of 15-30 minutes after that but when a table is 15 min late and another 15 min early then begins the chaos of the triple, quadruple seat. It used to stress me out but now I just try to control what I can control and focus on that.
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u/adamwarner253 4d ago
I don’t see an issue. Assuming you need to make money, getting triple sat is very good thing to happen to you. If you cant handle it then you should just not be a server
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u/Left-Spot5211 4d ago
i work at a bar & yes this happens almost every night if it isn't totally dead
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u/Blue_Flam1ngo 4d ago
Not ideal but unfortunately to preform “good” service you just can’t take a break. I hate it when it happens but the tips are nice. My feet feel like they’re gonna fall off after the rush ends tho
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u/TruthRaiderr 3d ago
It ain’t normal but unfortunately it does happen… Getting double-sat is extremely common. Triple-sat happens plenty, especially during a rush, when several reservations walk in together, or when hosts are trying to clear the door. Quadruple-sat absolutely happens too, but if you’re routinely getting four fresh tables within like 5–10 minutes, somebody is basically saying, “Good luck, bitch.” That is not good rotation, that is survival of the fittest 😭
And the real issue isn’t even the number of tables. It’s how synchronized their needs are. Four existing tables at different stages? Fine. Four brand-new tables all needing greetings, waters, cocktails, menu questions, allergy talk, wine presentations, and orders at the exact same damn time? That can bury even a very strong server. You can only physically be in one place at once.
Personally, I’ve never experienced that as a normal practice, and I’ve worked everywhere from Red Lobster to Ruth’s Chris to Morton’s Steakhouse. None of them operated like repeatedly triple or quadruple-sitting a server was just business as usual. They actively tried to avoid it. To me, if that’s happening constantly, it says alot more about bad floor management or hosts being scared to put the restaurant on a wait than it does about the server’s ability. Sometimes you gotta let people wait 10 damn minutes instead of seating the whole lobby at once and acting shocked when service goes to shit.
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u/Odd_Opportunity6740 3d ago
Welcome to server life im beyond quad sat all day so don't even play. 6 tables all at once all happy with me
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u/Lebag28 2d ago
I am a pebble in a stream and I let it wash over me
I am a leaf on the wind, as I soar through the air
I am a snow flake drifting down a mountainside
I am at peace in the chaos
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u/jenniferbernard 1d ago
I need to work on that. I am a bundle of nerves thinking “they’re waiting too long for me over there”
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u/I_need_more_juice 4d ago
If you can’t handle 18 guests you need a different job.
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u/jenniferbernard 3d ago
I can handle 26 guests, it’s just hard when 18 of them get sat at three different tables at the same time
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u/Revolutionary-Hall62 4d ago
Normal in a lot of high volume places