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    How to Increase Your Tips Waiting Tables
    How to Increase Your Tips Waiting Tables
    How to Increase Your Tips Waiting Tables
    Ebook103 pages1 hour

    How to Increase Your Tips Waiting Tables

    By Riccardo Richard Sánchez

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    About this ebook

    Are you a waiter or waitress who wants to earn more money for what you do? In How to Increase Your Tips Waiting Tables, professional waiter and author Riccardo Richard Sanchez shows you how to increase your performance waiting tables to help you earn more money in tips.

    In this guide, Sanchez details his Full-Range Service Method, reviewing the finer points of service and the skills necessary to satisfy your customers and have them leave the restaurant with happy faces. Covering every angle—the initial greeting, your attire, a smooth presentation, and relationship building—How to Increase Your Tips Waiting Tables can help you shed bad habits and acquire new behaviors that can put more money in your pocket.

    Filled with personal examples and anecdotes, How to Increase Your Tips Waiting Tables presents an insider’s look into the profession of being a waiter or waitress and details the etiquette, culture, and mannerisms necessary to be financially successful in the food service business.
    LanguageEnglish
    PublisherTrafford Publishing
    Release dateMay 21, 2013
    ISBN9781466980242
    How to Increase Your Tips Waiting Tables
    Author

    Riccardo Richard Sánchez

    Riccardo Richard Sánchez earned a bachelor’s degree in literature and creative writing from the University of California in Santa Cruz. A writer and professional waiter, he teaches the art of waiting tables from personal experience and the experience of others who have succeeded in the business.

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    • 1/5
      Filled with outdated opinions and ideas stated as fact by the author. A well meaning attempt that quickly turns into a farce - how NOT to think to succeed as a service professional.

    Book preview

    How to Increase Your Tips Waiting Tables - Riccardo Richard Sánchez

    Copyright 2013 Riccardo Richard Sánchez.

    All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the written prior permission of the author. Copying without written permission is a violation of copyright law and will make you liable for law suit. You may reprint only up to five pages if it is only for publishing a written literary critique or for an academic literary analysis. If you want to reprint any of it to generate income exclusively or mainly from it, send your proposal to the email address below.

    For invitations to author for speaking engagements or comments: gohst395@verizon.net

    Other books by the author

    I Love My C.S.U.M.B.,

    Eighty Confessional Poems

    Who Stole The Donuts?

    ISBN: 978-1-4669-8022-8 (sc)

    ISBN: 978-1-4669-8023-5 (hc)

    ISBN: 978-1-4669-8024-2 (e)

    Library of Congress Control Number: 2013902615

    Trafford rev. 09/01/2020

    11604.png www.trafford.com

    North America & international

    toll-free: 844-688-6899 (USA & Canada)

    fax: 812 355 4082

    How to Increase Your Tips

    1. Making People Happy

    2. Service Is Your Greatest Asset

    3. Your Greeting

    4. Always Be Ready To Serve

    5. Your Presentation is Critical

    6. Don’t Bore Them

    7. Your Appearance

    8. Your Fragrance

    9. Your Hygiene

    10. Your Attitude

    11. Who Cares If You Don’t Drink!

    12. Insulting Remarks

    13. You Guys

    14. Idioms

    15. Insulting Answers

    16. Building Customer Relations

    17. Are You Ready For The Rush?

    18. Know Your Restaurant

    19. What to do When Business Is Slow

    Valuable Reminders

    Other Valuable Reminders

    Full Range Service Method—Check List

    About the Author

    Acknowledgements

    To

    Tony Merino

    a good person who helped me increase my knowledge of

    the restaurant business through

    his patience and tactfulness

    Thank you, Tony

    Thank you for teaching me so much and for helping me

    become a better waiter and better person.

    I did It My Way

    27798.png

    Mr. Frank Sinatra

    A name I highly respect and admire

    He was my five star General

    And my biggest influence

    Many Thanks for All Your Help

    To all the waiters of:

    La Louisian—San Antonio, TX

    To all the waiters of:

    The Fig Tree Restaurant—San Antonio, TX

    To the waitresses & waiters of:

    The Stardust Casino—Las Vegas, NV

    To all my friends of:

    The Little Rhine Steak House—S.A., TX

    To the waiters of:

    The Grand Hotel—New Orleans, LA

    To the crew of:

    Toulouse Lautrec—New Orleans, LA

    To the friends I left at:

    Granny FeelGood—Miami, Florida

    To all the Hollister Crew of:

    Tres Pinos Inn—Tres Pinos, CA

    To my late friends Barbara & Richard

    Mariposa Restaurant—San Juan Bautista, CA

    To everyone at:

    Jardines de San Juan—San Juan Bautista, CA

    To all who helped me at:

    Los Laureles Lodge—Carmel Valley, CA

    Preface

    T HIS BOOK IS about the best etiquette, culture and the most desirable mannerisms for waiting tables in any restaurant. It contains valuable information that should be known by every waitress and waiter and by restaurant managers and owners who want to increase their cash flow while providing a pleasing and satisfactory professional service that will assure a continuous inflow of return customers.

    So many restaurant personnel, all over the world, lack the finer points, the valuable information and the skills mentioned herein to satisfy their customers and see them leave the restaurant with a happy face. And, many customers have had the unpleasant and annoying experience of having been served by people who lack the proper training, and often times service tables with insulting remarks and ill-mannered habits and even repulsive attire that is unbecoming to working in a food service establishment. This book will show you and teach you how to provide a professional presentation even if you’re not a professional waiter or waitress.

    This book is not about learning to set tables or turning you into a sommelier (a wine steward). I’m assuming you already have some food serving experience and that you have some knowledge about table décor, but it is not essential that you have experience to benefit from the invaluable information presented here. In fact, if you’ve never waited tables, but you want to learn and master what I mention herein, you’ll be far ahead of many waiters and waitresses who’ve never learned the principles of waiting tables and have been working with poor habits for years. You’ll find many of those unfortunate ones that are poorly educated, in the culture of waiting tables, in chain restaurants and in some of the smaller mom and pop restaurants, but you can also find them in some of the upper class restaurants. Some of the poorly educated table servants can be downright insulting. That’s why the majority of them don’t work in the better quality dinner houses, but that’s not to say that some of the best dinner houses don’t have their share of these servers. They do. I’ve had the unpleasant experience of having been served by many of them and continue to meet more almost everywhere I have breakfast, lunch or dinner. I’m sure they do not choose to be bad servers, but if they don’t have the proper training, you can’t expect the best from their performance. If you think you may be one of those unfortunate waitresses or waiters of that caliber but would like to increase your income, you should keep reading. If you are sure you’re not one of them, and are sure you could not benefit by learning new and necessary skills, keep reading anyway. I can assure you you’ll learn something good that will put more money in your pocket even before you have learned all of my method of waiting tables which I call The Full Range Service Method, which is what I present here. I developed The Full Range Service Method to help you increase your cash flow. Look at it this way. If my method puts only twenty more dollars in your pocket, per week, it will be worth your time reading it, and it will certainly be worth its price? That’s $80 more per month. That’s like getting an immediate raise due to your new found knowledge. So why don’t you give yourself a raise and enjoy a better life? Gain from the mistakes I made before I developed this method. You don’t have to make your own mistakes. You’ll be losing money if you make them.

    Introduction

    I F YOU WANT to increase your cash flow, reading this book will put you in the right track. Read it. Study it, and study it again, and then again, then test yourself with the check list at the end of the book. Apply its method and guide lines and you’ll increase your income. It may even double or triple your income because all the information here has been tested and proven. It works very well. It has worked for me, for my family and for many of my friends, male and female, young and older. It will work for you too. Learn it, apply it and you’ll be smiling everyday at the bank as I have.

    If lately you’ve been thinking of buying a certain thing you want, be it a new car, jewelry, clothes of your choice, a vacation or even pay for a college education, you can do it. It’s all possible, just waiting tables, if you apply The Full Range Service Method I’m about to mention. It is the best and only method that will increase your income in the restaurant business because it covers every angle that you must be aware of to increase your income. It is so good, it works in other businesses also because what

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