You Got Served!

So this is a different feature on How To Be a Better Restaurant Customer.  In each installment, we featured two awesome servers with funky fresh websites.  We posed the same five questions to them both, and you, the readers, vote on who had the best answers, and you can do so in the comments.  This is all in fun, obviously both candidates are super awesome!  Alright, here we go!

IN THIS CORNER: Steven, Waiter Extraordinaire

http://www.waiterextraordinaire.blogspot.com/

http://www.stevetalks.ca/
www.youtube.com/stevetalks

I currently work as a waiter in a corporate restaurant and have been in the industry since 1979 when I took a bar tending course. I have held various posts in the dining room as well as some experience in Conference and Banqueting operations. Traveled extensively and now choose to stay in one spot to bring up my young family.

1) How/why did you become a server, and how long have you been in the biz? I took a bar tending course back in 1979 so that I could get out of the warehouse and factories I was working in and have a little more excitement in my life. Basically except for a two year stretch I have been working in the industry ever since.

2) What is the average tip percentage that you receive? What is your best advice for servers who would like to average your tip percentage? The average tip percentage I receive on my net sales is anywhere from 12-18% . Here in Canada people tip based on the net sales and not the gross sales ( after tax ). The best advice I can give on increasing one’s tip percentage is just remember to give the best service you possibly can and don’t let a bad table bother you. It all averages out in the end.

3) What are the best and worst things about serving and why? The best thing about serving I find is every night is different. You just never know who you may meet or how much you will make. Of course the people you work with as well. The worst thing about serving may be the unsocial hours one has to work such as holidays. When you work everyone else is off or it seems that way.

4) What is the most important insight into the human psyche that you have gained waiting tables?
The most important insight into the human psyche I have learned waiting on tables is that people tend to act differently in a restaurant environment. They feel the need to impress who they are with or the need to feel superior to the waiter when going through their dining experience. A lot of people out there are very insecure so you as a waiter have to stick to waiting on the table and ignore the other things you may notice about the guest. There are psychologist out there who have the expertise and time for a guest’s personality traits. In general though most people are normal.

5) What is the best advice you can give RCs (Restaurant Customers) on how they can be a better restaurant customer? The best advice I can give Restaurant Customers on how they can be easier to serve is just tell us what you want and we will always try to do the best we can to get what you want. Be understanding as well.

Well put!!

AND IN THIS CORNER:  Lee from Waitersfriend

http://www.waitersfriend.com.au/

Born in New Zealand I moved to Australia in 1993 and was determined to have fun travelling around the country. A working holiday began that I have never seemed too finished. I started out working in a front bar on the North Shore of Sydney and have travelled between South Australia and Far North Queensland numerous times in search of that perfect job. I’m still searching for the perfect job but in doing so I’ve meet and befriended some amazing people, worked in and eaten out in some fantastic restaurants and along the way lived in some amazing locations. Hospitality has opened many doors for me and I find it an amazing industry to be part of. Those times you think of when some chef was screaming at you, your shift doesn’t end till 4.30am, you have more tables in your section than you can serve correctly and you’ve just had enough of people’s stupid requests, pale in comparison to the thrill of working amongst a diverse range of people and making happen what would seem to most as “the impossible”.

1) How/why did you become a server, and how long have you been in the biz? I spent 16 years in the industry and all those years ago I hard to break into an entry level position pulling beers in a front bar. I got into hospitality because I believed it would allow me to travel and work in some great locations.

2) What is the average tip percentage that you receive? What is your best advice for servers who would like to average your tip percentage? The Australian system is not really percentage based, but our hourly rate of pay is a lot higher and can range from $14 – $22, weekends and public holidays can attract penalty rates of up to two and half times the base rate. The best place for tips in Australia would have to be tourism destinations frequented by those with a generous disposable income. The best way for any server to extract a good tip is to connect with your guests, anticipate their needs and deliver them a fantastic time while they’re with you. You need to be able to read you guests and understand if they need “fun and entertaining server or minimalistic efficient server”. Gain their trust, give them some guidance and provide them a hassle free maximum enjoyment experience.

3) What are the best and worst things about serving and why? Best would have to be the instant gratification you get when you’ve really made someone’s night. You know you’ve worked hard and your effort being appreciated by verbal and monetary acknowledgement can be some of the most satisfying moments in you’re life. Worst would have to holiday periods, I hate driving to work at the beginning of a long weekend listening to the radio jock getting everyone amped because the next 4 days is all about fun and nooooooo work. Little do they know hospitality staff never get the luxury of being part of the long weekend in fact it usually means well be working a lot harder than normal.

4) What is the most important insight into the human psyche that you have gained waiting tables? Almost everyone can be charmed you just have to find out what their thing is.

5) What is the best advice you can give RCs (Restaurant Customers) on how they can be a better restaurant customer? Understand the environment you’re in, from style of eatery to how busy the things really are, and act accordingly
Roger that!

Well, there you have it ladies and gentlemen! Now its up to you! Chime on in (via comments) and let us know who’s answers you liked best! God bless!