Hello can you please explain me how to put my hand under the tray? Sometimes it hurts my wirst… so you have any tips or advice and how to train please 🙏🏼❤️
Hold the tray on the points of your fingers. That should take the strain off your wrist. Your fingers will gain strength within a week but once thats fone you’ll not have wrist pain again. Good luck!
Yes, you are correct! You would most likely decanter high end wines. The majority of people do not work with that level of wines and this is a nice touch for 90% of waiters. It is always up to the user to decide if it’s appropriate to pour like this.
Just follow your managers instructions. My experience is that once the guests leave we clean up and close asap. Managers orders. Grab as much as I can and walk as few times as possible. In many places using a trolley to clear all the tables. Why take extra long time to close if no guests are present?
Also better to drop plates and drinks with an open body language and facing the guest, so ideally not with the arm directly closest to them as that can be disruptive moving in so close to the guest suddenly rather than gently with the further arm.
I learned to call all women regardless of age 'miss' if they're not obviously with their husband. They're always happy to hear it, and I'm never offending anyone by saying "Mrs." and having them snap that they're not married or whatever.
I’m confirming that is just simple as that 👌 Brilliant video and summarising one of the most important steps during „flawless experinece” 💙 I’m just afraid of that viewers with less restaurant experinece can choose two wines withoust any advices and knowledge and it can be misleading for the Guests 🥹 Why? Let’s say that’s one reccomend a extractive, tannic and full of flavour layer Tannat or Priorat which are often about 50$-70$ and the second option was some great 1er Cru Pinot Noir from Bourgogne region about 100-150$ and You can’t say in that situation first proposal was lighter… 🤷♂️🤦♂️ Wine style doesn’t corelate with it’s price and quality at all 💙
I am trying to be a waiter ,now I am studying F&B service and I will go to Dubai and looking for a job. your video help me a lot at learning and in future I wanna be a professional waiter like you.
how did you know that the first guest preferred to have a decaf coffee? Did you make an inference based off something she had said, or is there something I'm missing?
Im a server assistant. Hope to become server one day 🙏 Making money is nice, but creating a unique experience is even better. For example, i would go the extra mile and offer to serve them their sides on the plate with their entrée. Especially when everything is a la cart! I'm trying my best to split it individually, so i can be one step ahead in clearing the table, along with having everyone enjoy themselves with no extra effort.
If a guest is not a very... informed person and asks for your opinion for your lowest cut of steak... how would you describe it without saying it's tough and cheap? Obviously I would introduce my favorite such as a ribeye or strip after I described the least desirable cut. But how do I tactfully describe it?
I would phrase the cheap cut like: ”this steak is lean, low on fat and has a firmer texture compaired to the others. And with this steak I would recommend xxxx sauce to elevate the experience.”
Woow. Amazing. Thank you for the video Sir. You are following proper standards which is similar to LQA as well. Thank you again for this amazing content😊
