5 Secrets to Maximizing your Tips as a Server / Waiter
Posted January 18, 2008 by Chris While I typically like to focus on customer experiences from the customer side, this post is a win-win from both sides. For anyone that’s been a server or a waiter in a restaurant, these should, for the most part be common sense, but you’d be surprised at how often people get them wrong. Put these into action, and you’re guaranteed to see your tips improve - unless, of course, the food is just plain terrible.
- Do a two minute check.
Shortly after you’ve dropped off your table’s food and drinks, stop by and make sure everyone’s meal is okay. Anything longer than two minutes, and if there’s something wrong with their meal, they’ll be flagging you down shortly. - Assume that I’m thirsty.
With our bodies being made up of roughly 70% water, it’s safe to assume that I’m probably thirsty. Always bring water with you as you pass by and do a quick check to make sure everyone’s topped up. If you’re working somewhere that has unlimited refills of pop/juice, bring along another refill before they ask you to. Mind readers get good tips. - Be genuine.
People can tell when you’re faking an overly friendly greeting or smile; lose the act and be genuine. Everyone has their bad days, and if that’s the case, see if you can’t switch shifts with someone and take the day off. Your manager will thank you for it. - Be Knowledeable.
Know your menu, your specials, and your drink list. If you don’t know, I might as well walk to the kitchen myself and call out the order. - Don’t be a tip grabber (aka Grabby Gus).
Now that you’ve followed all of these simple guidelines, don’t go and blow it all at the last step. If the customer leaves a tip, don’t swipe it up off the table in front of them before they leave. Allow them to leave when they’re ready, and retrieve your tip after the fact. I know you’ve earned it, but its rude.
If you can put all these tips to use, there’s no reason why you shouldn’t be getting excellent tips and providing an excellent dining experience to your (soon returning) customers.
Do you have other serving tips that make people’s dining experience extra special? What are some of your restaurant experience pet peeves?
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All very interesting comments from the customers point of view, however there are other more subversive ways that as a server you can make yourself more appealing to the customer and thus more tip worthy. Surprisingly, there has been some psychological research done in this field. Empirical evidence as describes that when servers kneel, and begin the conversation at the same “level” as the customer they received higher tips then servers who towered over their clients. Also servers who used slight physical contact such as touching a customers shoulder to get there attention also had a higher tips then those who did not. However it should be noted that any physical touch which lasted for a longer period stated above or no physical interaction what so ever actually lowered the amount of tips handed out. So what does this all mean? Well generally, we want to be treated by our server as equals “at the same level” and we want a certain amount of intimacy with our server but not too much. In summation, a BSc in psychology may take your tipping to whole new levels in the service industry.