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How to Increase Your Tips Waiting Tables

Author: Riccardo Richard Sánchez

Publisher: Trafford Publishing

Published: 2013-05-21

Total Pages: 101

ISBN-13: 1466980249

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.

Waiting Tables for Very Good Money

Author: Richard Montauk

Publisher:

Published: 2020-06-12

Total Pages:

ISBN-13: 9781733915717

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Many waiters and waitresses just stumble into their jobs and end up earning little more than minimum wage. They mistakenly think one serving job is just like another-or that they need tons of experience to qualify for a better one. But that's far from the case! -which is based on hundreds of interviews with restaurant owners, managers, and servers, as well as the authors' own experience-shows you how to land the best jobs and maximize your tips.We walk you through every step of the application process, from putting together online applications, cover letters, and resumes, to mastering each type of interview you'll face. We show you the basics you'll need to master a job as a new server-and then become a true professional.

How to Increase Your Tips Waiting Tables

Author: Riccardo Richard Sánchez

Publisher:

Published: 2013-05

Total Pages: 103

ISBN-13: 1466980222

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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.

The Bitchy Waiter

Author: Darron Cardosa

Publisher: Union Square + ORM

Published: 2016-07-05

Total Pages: 257

ISBN-13: 1454922613

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Hilarious tales from the trenches of food service from the popular blog—perfect for fans of David Sedaris, Anthony Bourdain, Erma Bombeck and Mo Rocca. For all those disenchanted current and former food service employees, Darron Cardosa (a.k.a. The Bitchy Waiter) has your back. Based on his popular blog, this riotous book is full of waitstaff horror stories—plus heartwarming tales—from three decades in the industry. Cardosa knows you want your beer cold (“You want a cold beer? Thank you for clarifying so I didn’t bring you the one that just came out of the oven”). And while he may hate children (“I know the kid at Table Eight is trouble the moment he rolls into the restaurant in his fancy stroller”), he will at least consider owning up to his mistakes: “Do I take the steak from the floor, citing the “three-second rule,” and put it in the to-go box and carry it back to the woman?” From crazy customers to out-of-control egos, these acerbic tales offer a hilarious glimpse into what really goes on in that fancy restaurant—and inside the mind of a server. Praise for The Bitchy Waiter “Cardosa does for wait staff what Anthony Bourdain did for kitchens: he exposes the ugly side of food service from the perspective of those working on the front lines. And he puts the potential restaurant customer on notice that someone is watching and recording their bad behavior.” —Shelf Awareness

Intro to Waiting Tables

Author: Joey Bradshaw

Publisher:

Published: 2018-06-10

Total Pages: 44

ISBN-13: 9781983132926

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Attention New Restaurant Servers Recently updated to include two sections! If you are looking for server positions then you may be wondering how to be a great server. This introduction will highly compliment your training. Learn the difference between being a great server or just an order taker. Learn how to survive your first Friday or Saturday night on the floor.Inside you will discover proper wine presentation etiquette, which restaurants to apply to, customer service skills, and my personal experiences and theories on average tips vs. great tips. "Intro to waiting tables" will help you to be more confident if you are new to the restaurant industry.Learn the skills and the concepts that will help you make fewer mistakes and more money. I have been in this industry since I could legally work and I know what it takes to succeed. I have worked many busy Friday and Saturday nights when my restaurant was on an hour wait! I am confident that my "tricks of the trade" will teach you how to increase your tips every shift. Learn from a true veteran of the restaurant industry and discover what it really takes to be successful in this industry. Click on the "buy now" button and lets get started!

The Ultimate Tip

Author: Dexter Hall

Publisher:

Published: 2019-07-21

Total Pages: 116

ISBN-13: 9781081850227

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It's the first of its kind: an insider's words of wisdom on surviving-and thriving-as a server in the restaurant industry. This guide will provide you with practical steps to making the most money possible waiting tables. Dexter Hall, a 25+ year veteran of the food service profession, provides his keen insight (mixed with sharp wit and irreverent humor) so you can make the most of being a twenty-first century server.

Intro to Waiting Tables Combo

Author: Joey Bradshaw

Publisher:

Published: 2017-07-06

Total Pages: 40

ISBN-13: 9781520915777

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Attention New Restaurant Servers: Learn How to Make Fewer Mistakes and More Money! Are you thinking about getting a job as a server? If you are looking for server positions then you may be wondering how to be a great server.This e-book will highly compliment your training. Learn the difference between being a great server or just an order taker. Learn how to survive your first Friday or Saturday night on the floor. Inside you will discover proper wine presentation etiquette, which restaurants to apply to, customer service skills, and my personal experiences and theories on average tips vs. great tips. "Intro to waiting tables" will help you to be more confident if you are new to the restaurant industry.Learn the skills and the concepts that will help you make fewer mistakes and more money. I have been in this industry since I could legally work and I know what it takes to succeed. I have worked many busy Friday and Saturday nights when my restaurant was on an hour wait! I am confident that my "tricks of the trade" will teach you how to increase your tips every shift. Learn from a true veteran of the restaurant industry and discover what it really takes to be successful in this industry.Both books are introductory and are meant to be a guide for anyone who is new to the restaurant industry. Are you a college student who has never waited tables before? Are you nervous about doing a wine presentation? Would you like to learn ways to make fewer mistakes and more money? Are you a restaurant manager that would like to add to your server training? "Intro to Waiting Tables" and "Intro 2 Waiting Tables" will properly introduce you to the server life. Learn from a guy who has been in this industry for 20+ years! Final Exam Included to test your knowledge.

Service Included

Author: Phoebe Damrosch

Publisher: Harper Collins

Published: 2009-10-13

Total Pages: 244

ISBN-13: 0061833789

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A head server at a renowned NYC restaurant dishes out stories and trade secrets from the world of fine dining in this behind-the-scenes memoir. While recent college grad Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the legendary four-star restaurant Per Se, the culinary creation of master chef Thomas Keller. Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. Along the way, she provides insider dining tips, such as: Never ask your waiter what else he or she does. Never send something back after eating most of it. Never make gagging noises when hearing the specials—someone else at the table might like to order one.

Maximum Tips

Author: MenuTree Books Staff

Publisher:

Published: 1986

Total Pages: 148

ISBN-13: 9780937741443

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Waiter Rant

Author: Steve Dublanica

Publisher: Harper Collins

Published: 2009-10-13

Total Pages: 290

ISBN-13: 0061801232

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According to The Waiter, eighty percent of customers are nice people just looking for something to eat. The remaining twenty percent, however, are socially maladjusted psychopaths. Waiter Rant offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, The Waiter reveals the secrets to getting good service, proper tipping etiquette, and how to keep him from spitting in your food. The Waiter also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which he's truly thrived.