Author: Patti Farnham

When we go out to eat we often take the waitress for granted. We want her to be doing all she can to help us enjoy our meal. While we are visiting and eating though she is tending to many other people. She has her own method of keeping everyone on track. That is if she is a very good waitress. When you have one that isn’t organized it can be frustrating. At the very least it does interrupt the flow of your meal.

Many who do this type of work depend on waitress tips to help them pay the bills. The paycheck they take from such a job is very low. Depending on where they live it can be just a few dollars an hour to minimum wage. However, a very good waitress at a busy location can more than compensate for it with her tips.

Waitress tips are left by customers who have had a meal there. It isn’t mandatory part of the meal but one that is customary. You will find that some people don’t leave a tip if they are very unhappy with the food or the service. Yet most people will leave something if they feel the waitress made some type of effort to help them have a great dinner out of the house.

That amount can range from a few dollars to much more. It depends on the establishment and those who frequent there. A couple of dollars per person is standard but someone may leave a very nice tip just because they can afford it or they want to do something nice for the waitress.

You will find that waitress tips increase around the holidays too. I guess people just get into the spirit of the holiday. They want to make sure they are giving what they can for others to enjoy it as well. Many waitress tips go to pay for college and other things that can help a person move on to a better job. That means they really do rely on that money to help them make ends meet.

You will find that many restaurants have mandatory waitress tips for large parties. This is because they do consume so much of that waitresses time. Generally this is from 10% to 15% of the total check. Some people don’t think that waitress tips are fair but they leave one anyway. They don’t want to be viewed as being a cheap skate.

For those on the other end of it though, they really need those tips. It can be a long time between paychecks. Knowing you will have some money in your pocket at the end of the shift though can help you to pay for gas, food, and other necessities in between.

Knowing they have to work hard for waitress tips, most of them do their best to earn it. They go out of their way to make sure everyone dining at the restaurant gets the best possible service. This means that the restaurant often gets many return customers which keeps the owner happy as well.

About the Author:
Patti Farnham has a great deal of experience in the hospitality business. You can get more great information at waitress tips. Check out her website Gratuity-Ingenuity.com to learn more on how to make bigger tips.

Article Source: ArticlesBase.com – Waitress Tips Make a Difference

A Tip20! Original Article, by Tom Mason

Making better tips doesn’t have to be rocket science. In fact it can be as simple as the words you choose when taking an order. The list below are just 10 simple ways to make better tips and improve your guest experience.

1. Greet your table immediately. A minute or less. If you simply don’t have time to do your big introduction at least stop by the table for a moment and say “My name is ________ and I’ll be right with you.” This will buy you a little time because they know that you are aware of their presence and are hurrying to get back to them as soon as possible. When you get back to them apologize for the delay.
2. Smile. Smile. Smile. It’s you strongest money maker.
3. Don’t be just an order taker. Repeat their items back and re-enforce their decisions. People are often unsure about their choices and are comforted to know they have made a good one. Set yourself up for success – “That is one of my favorites” or “I just had that myself yesterday” or “A very popular dish”
4. Know your menu. Not just the items on it but the ingredients that make them up too. Solid product knowledge will help you sell and build your credibility with the guest.
5. Always up-sell. When you do make sure it is an addition you personally like. If you can be honest about your recommendation, you will sell more. No one likes a salesman but people do value your opinion. Higher ticket averages mean larger tips.
6. Recommend specific beverages and deserts. “Anything to drink?” won’t cut it and they will stick with water. People can get exhausted just deciding on their entree and won’t want to think anymore about a beverage. Instead try “Would you like a cold soda, fresh brewed iced tea or glass of red wine?” Notice the adjectives cold, fresh and red. This helps your guest visualize the beverage and may trigger a taste for it.
7. Stay on top of refills. You never want your guests thinking about you. Nothing will get them thinking about you faster then thirst. Also, use napkins when possible. Drinks sweat and leave pools of water on the table. People don’t like putting their hand inadvertently in said pool, it’s gross.
8. If you need to apologize for something, be sincere. Don’t try to shift blame if it is your fault. People may feel sympathy for you if you feel bad for the mistake you made. They may not be so forgiving if you are trying to blame the kitchen for their late food.
9. Present the bill at the right time. Don’t make them wait for you, this is the number one tip buster.
10. Tell them how much you have enjoyed waiting on them and to please come back and ask for you. Building your own clientele is good for you and your establishment. You will get to know your guests and can hone your service to their likes when they come back. “It has been my pleasure serving you today, please come again and ask for (say your name).”

Bonus Tip: For a great eBook on improving your tips, check out Patti Farnham’s Gratuity Ingenuity. The proven techniques and information it contains will pay for itself almost immediately!

Owning Your Section
A Tip20! Original Article by J.D. Marshall, Tip20! contributor.

Originally the title of this article was going to be “Owning” your section – as in running it as if it were your own little restaurant. Like you I thought it might be to long and may not grab your attention. But I’m sure “Give yourself a raise” did the trick and got you here.

What do the titles have in common you ask? We all want to make more money and we know the boss isn’t going to give us a raise over the measly $2.13 we already earn. So how do we give ourselves a raise?

Simply by taking over ownership of the section/station we work in. That’s right taking over ownership. That doesn’t mean we have to purchase anything or put a huge capital investment on the table for the owners. What we do have to invest is some time and effort and the pride of ownership.

We walk into work everyday saying “If I owned this place, things would be different.” “I would make so much more money” “I would make sure all the guests were receiving great service.” On and on we go. Well now you can “Own your own restaurant.” At the very least your own section, it’s very easy to do.

Before you leave home, check yourself in the mirror, are you groomed and dressed for success. Is your hair nice and neat, is your uniform pressed and cleaned? If you want to be a success, you must look like one. You do want to look like you own the restaurant right?

Then let’s start from when we first clock in, take pride and responsibility in doing your side work and setting up your station. Make sure that everything you need is ready by the time you get your first table. Do you have all the condiments set up, tea, coffee made? You don’t want to waste time looking or restocking something when you need it in a hurry. Next go to your tables. Are they nice and clean, no crumbs or sticky areas, would you sit at that table? Make sure any condiments you have on the table are stocked and clean. Salt/pepper shakers full, sugar caddie full and clean? The first impression your guest will receive of there dining experience, comes from what they see at the table. A nice neat table will increase your tip average by 1 to 3%.

Do you have the menu memorized? Do you know what is offered with each entrée? If not, you need to learn it right away. You should be able to answer all of your guests’ questions.  Take time to review and memorize the day’s specials. Just by knowing the menu and being able to recite the specials, shows that you are a bright and knowledgeable server. Yes this can increase your tip average also.

Now your first guest walks in, your happy to see them, you smile at them and greet them by name. You thank them for coming in. You ask them if they are having their regular cocktail or glass of wine if you know it. Never ask what they want to drink, always recommend something, such as glass of our special house wine or margarita perhaps a nice cold ice tea. If you don’t recommend something, they may just tell you water. There is no extra income in serving water. Before you leave, recite the specials to them, let you know you will answer any questions they may have when you return with the drinks. As you go to get their drinks touch them lightly on the shoulder, ensuring them that you will be right back. Get their drinks and bread to them as quickly as possible. Remember your manners when you get back, set the drink down for the ladies first.

Recommend at this time two special appetizers. Would you folks like to start with the shrimp cocktail or the crab cakes? They may not have been thinking of one, but now you gave them two choices, odds are that they will order one. (This again increases your income.) Be sure also that they enjoy the drinks they have.

Now it’s time to order the entrée’s, recite the specials again and answer any questions they may have. Repeat the order to them and suggest a nice wine that would compliment the ordered entrees or offer to freshen up the drinks they have. While waiting for the entrée be sure to check back and let them know that the meal will be ready shortly.  Clear off any unneeded dishes at this time also.

Returning with the entrees (you again serve the ladies first), making mention of what a great choice they made (the salmon looks delicious etc.) Ask if there is anything that you may get them at that time. Thank them and tell them to enjoy their meal. Check back on them to be sure everything is to their liking.  You should do this in the first two minutes (2 bites equal 2 minutes).

Keep an eye on the table and remove any empty plates as soon as possible. Crumb the table if needed. (Wipe it off if dirty). Return with the desert tray, being sure to never set the tray on the table. Don’t ask if they want desert. Say something similar to, folks let me tell you about our wonderful deserts. Then describe them in a way that makes them irresistible. Ask then if they would like the devilish chocolate cake or the soufflé. Yes you will sell more deserts this way and increase your income. Don’t forget to offer coffee or perhaps a nice cappuccino.

Have the check ready for presentation, but never lay it down until you have written a nice thank and signed your name (you may want to draw something also, but if you’re a male, never draw a smiley face). Clear the desert dishes from the table and offer to refill the after dinner drinks. Then and only then should you present them the check. Thanking them once again for dining with you and what a great pleasure you had in serving them.

When they look at you and say what a great server you are and that you should own the place. You can smile and say “I do, I do”.
(J.D. is a long time veteran of the restaurant wars. He is always willing to share his wit and wisdom about the restaurant industry. You can find many of his thoughts and comments at Tip20.com.)