A large part of the income of waiters and bartenders comes from tips - money that guests leave to them for good service. Not all clients are generous. However, an experienced waiter can make the guest voluntarily part with a certain amount of money. Improve the quality of your own work, increase your attention to guests, and the size of the tip will increase significantly.
Instructions
Step 1
When choosing a place to work, give preference to classic restaurants with a large evening bill. A good income is brought by beer bars, where it is customary to go by companies, as well as coffee shops with a fast turnover of tables. The most disadvantageous places in terms of tips are inexpensive cafes, canteens and establishments where payments are made using a card issued at the entrance.
Step 2
There are two systems for dividing tips. The first one implies a "common boiler". At the end of the shift, all the money is summed up and divided among employees in equal shares, and not only waiters and bartenders are taken into account, but also kitchen employees. Another option provides that all the money left by your table goes to you, but at the same time you have no right to divide other people's tips. The second method allows you to earn more, but only on condition of quick service.
Step 3
Try to get into the service of popular tables that customers are willing to sit at. In most restaurants, the distribution of work is managed by the administrator or the chef of the hall. Establish a good relationship with him - your future income depends on this person.
Step 4
Don't show that you are only interested in tips. The owners and managers of the restaurant are interested in the profit of the establishment. Increase the amount of the check - this will provide you with the best tables, and possibly an additional bonus.
Step 5
Don't leave your guests unattended. If there is a delay in the kitchen, go to them, explain that the ordered dish will arrive in 10 minutes and offer to pass the waiting time by ordering another cocktail or glass of wine. Increasing your check will provide you with a good reputation in the eyes of management, and showing concern will make your guests more generous.
Step 6
Keep a close eye on guests. If they are looking around the room anxiously, ask what they need. Requests to bring a menu, wine list, or bill must be made with lightning speed. The more agile the waiter, the better the guests' opinion of him.
Step 7
Learn the menu and wine list. Be prepared to recommend a particular dish or drink. Forget phrases like "Well, everything is delicious" or "I don't know, I haven't tried that." When asked for advice, answer clearly and confidently - this will impress the guest. Warn if the dish is very spicy, contains garlic, large amounts of onions, or unusual sauce. You need to know the ingredients in each meal, the serving size, and ideally the calorie content.
Step 8
If guests come with children, take care of the little ones. Parents will appreciate it. Give your child a compliment from the establishment if it is practiced in your restaurant. Be prepared to fulfill unusual requests, such as a glass of milk not on the menu, or bacon-free scrambled eggs. Try to convey the request of the guests to the kitchen and make sure that it is fulfilled.
Step 9
When it's time to calculate, don't disappear. Be in the line of sight of the guest. Bring change in lightning speed. Try to keep it in small bills. Do not expect that after a business lunch, a guest will leave you a hundredth piece of paper with a generous hand. Chances are, he won't tip you at all if he doesn't have any smaller money with him. Please note that guests do not like metal money. Therefore, a handful of ten-ruble coins submitted has a chance to remain untouched, which is beneficial for you.
