tips on waiting tables for the visual/conceptual learner?

[Dabamf]

I just started working at a pretty upscale but casual restaurant during my year off school before I go back for my masters/phd. Now I have a lot of banquet experience but none waiting tables. My problem is that I learn through meaning mostly, that is, I pick up on concepts very well but I suck at learning facts. Ex: I averaged a 98% in pre-med chemistry class in college, but in an easy non-premed biology class I struggled, because chemistry (and math) is very conceptual whereas biology is more fact-oriented. I'm also a very visual learner.

For real application, when I take orders I have to write orders down around a table I draw on my pad so I can visualize where each goes. The problem is that this takes up a ton of space which makes me have to flip pages a lot for multiple tables, plus a lot of stuff I can't do on the fly because I have to consult my diagram. Other servers take 5 person table orders with many modifications without even writing it down, which I can't even fathom. I can just write a list and know who I began with, but this always is problematic when new people enter the table and then I'm all disoriented. Seriously the only way I can even tell if someone moved positions or something is if it is a kid/adult or male/female switch.

I also have trouble memorizing the menu since it's really nothing but a large list of data. It is huge, and I have to take a test over it, basically describing each dish verbatum.

So anyone have any suggestions for memorizing the menu or a better way to take orders for someone of my learning...(dis) ability? It sounds like I'm a shitty server; I'm not, I just have a few sticking points. My way works okay, it is just a little slower, and that's time I don't have when I'm busy.

[Alexzandra]

Other servers take 5 person table orders with many modifications without even writing it down, which I can't even fathom.

Part of that comes after having experience with the menu. I used to wait tables at one of those then trendy 150+ topping pizza joints. When I first started there, I'd have to write down everything. After a few months, I only needed to write down orders if I was double sat, or if they just ordered something totally off the wall.

[Kilivek2.0]

Fuck, i wish i could find a waitor as concerned as you.

[RiskyChris]

Carry around notecards and if someone asks you what a dish is, hand them the appropriate card.

[Mythas]

As I have waited tables before I think i have a few tips for you.

First, learn your menu. I can't stress that enough. The more the menu is instinctive to you the less you have to think about it.

Second just pick a starting point on your table. If its a rectangular table 4 top. Go in order left to right. L1 L2 R3 R4. Then you can write what ever mods you want vertically.

These are called pivot points.

L2 R3



L1 R4


Thats how your table looks. So on your pad you can do

L1 Filet Ranch Salad Mashed Pots

L2 Burger 86 Mushrooms, onion, pickle Fries

R3 Pasta Dish - Sauce on side

R4 Pasta Dish 86 marinara sub alfredo

So on an so forth. Find what ever works for you. I got to the point where i could remember 8 people before writing anything down. Your short term memory becomes very good the longer you wait tables. Thats one of the harder parts about the job is developing your short term memory.

Another just general tip for waiting tables in general is learning to consolidate your steps. Your gonna get the assholes who like to drink 8 or so drinks before they get thier entrees. You are also going to need other refils, sauces, dressings, misc items. So if you have 3 tables, view them as all one table. Get everything you need for them all with one stop. That way you are free to run food or do what ever else you may need to do.

[Shoeby]

Can't stress the usage of pivot points enough, it helps out a ton. My biggest problem were the large parties of people that would have the checks split four or 5 ways. Let's say a 10 top, with 4 seperate checks, kids on one end, adults with the other. In addition to the pivot points, I would assign each check a Symbol and write that out next to their order. So Check 1 would be the * check Check 2 would be the O check, Check 3 would be the X check, etc.

[The Ancient]

Yeah, just learn the menu so that you can shorthand everything and understand your own abbreviations.

[prescient63]

They should really be teaching you this stuff in training if you have never waited tables before. Working in fine dining is nice and all, but if they aren't teaching you things like pivot points you might be better off trying out a large chain. Outback or Longhorn or something. I worked at longhorn for a while and one thing I will give that restaurant is that they are by far the most efficient place I worked while waiting tables. Resets usually in 60 seconds made for lots of table turns. It was pretty decent money but we were the second busiest Longhorn in the country so that probably accounted for the money.

Anyhow seems to me you aren't receiving proper training.

[The Ancient]

A lot of the fine dining places look at Chain restuarant experiance as a negative because of how you are trained to interact with tables in that atmosphere.

[prescient63]

I never had an issue with that. Most places I ended up working wanted a couple of years experience so I suppose YMMV. At any rate they should have some sort of training program that goes over these sorts of things. If you aren't learning pivot points then how exactly do you know who gets what meal when the ticket comes up? Seems like a real breakdown in service to me.

I'm going to throw a little edit in here. I've had tables where the people at the table didn't even know what they ordered. One of the reasons why pivot points are important, and one of the reasons these things should be taught in training. I'm not saying the training at this place is bad because he hasn't commented on it, but if he doesn't know these little things, like how to write down an order, it is going to make for a rough couple of weeks.

[Menoz]

I'm a cook in a Cracker Barrel. Be kind to the kitchen staff. If they dislike you, your life as a server will suck. Also, don't be afraid to make mistakes. Everyone does it and in the restaurant business you can't afford to slow down and feel sorry for yourself.

[Tyen]

Be kind to the kitchen staff, if they are illegals give them more crap then they give you and it's all gravy.

Don't piss off the managers.

Bring salads out as fast as humanly possible. It should take no more than 2 minutes to bring them out, unless its a 15top.

Don't get too drunk on your break when you work a double.

Bitch about your shitty tip where the customers can't hear you.

Pivot points = win, if you ring up all the seats jumbly and they ask for seperate checks you are fucked.

Your first month be a stud muffin so the rest of the time you work there you can slack a lot and take a bunch of smoke breaks. Be sure to do 1 amazing thing a day so you can get away with murder. (lol win~)

No matter how hot the hostesses are don't flirt with them, they are retarded and young.

Even if you are feeling lazy if you bust ass and pick up as many tables as you can you will reap the rewards!

I got a 7 top of rednecks today and I asked if someone could pick it up because I was in the weeds, fully knowing that they would run my ass off and tip 8% no matter how good I was. Their bill ended up being $74 and they tipped $5. Just thought I'd throw that out there, it's sad but it happens.

If the restaurant you work at involves you going to the bar, waiting 10min for a ramekin of peach/strawberry/raspberry flavoring so you can mix it in with the sweet tea and then watch your table guzzle down 5 of those while you have 4-6 tables, expect every table to get it when you least want it to happen.

Make friends with the most shady manager so when you get $2 off of a $50+ bill they can 0 out a cash table so you rape in the money. No matter how amazingly great you are there will always be those people that tip terrible and run you all over the restaurant making you slack on the other tables.

No matter how boring it sounds it is beyond hilarious reading applications that come in or the manager's book where they write notes about other people. Probably not a good idea for the people in charge to let that happen (as I'm pretty sure they can get canned for that) but it is hard not to look when they are laying out and Curious George kicks in.

[Neph]

As for memorizing the menu, the only advice that I can give is just to start memorizing the day's specials, work through the menu's "favorites," and then try to tackle the lesser ordered items. At least in this way, you learn what you need to know first.

Seconded on the whole "not flirting with the hot hostess." They're all hos.

[Dabamf]

I know pivot points. The training is pretty good, the issue is just about how my brain operates. At small tables it is no problem, but with big tables when shithead kids move around or new people come in late, using pivot points just makes me get orders totally messed up. I don't see people I just see seats, which is kinda funny/bad for being a server. I'll be able to focus more on the people though once the other stuff is internalized and natural.

That's a good idea about memorizing the popular items. I can (and plan on) cheating a little on the tests, especially the final test that include the massive menu + about 20 liquors and 25 wines. They have me training every single day, mostly doubles, from this past Friday through next Sunday. So I'm working every day all day and during the off-time that I don't have I'm supposed to be memorizing the menu. I'm probably gonna request a day or 2 this week off for study time, the main problem is that I need 7 more shifts before Sunday when I am scheduled for my own section. Was hoping to get a little breather but they are pushy about getting you ready asap, and after a stressful day since I don't know a whole lot, I can't get my mind to focus on studying. Damn I need some adderall.

[Menoz]

As with anything, you'll learn how to serve one way or the other. Just focus on memorizing the menu and staying sane, after that, it's gravy.

Also, work in dish a few times, it'll help you appreciate your job.