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And then when delivering the food, the other tip I have for you is I think it depends on
the restaurant. Like, we're just a barbecue joint, so basically I think auctioning off
the food is part of the atmosphere, but I think if you're paying fifty dollars a plate
for your dinner or you're at a white tablecloth restaurant, I don't think you should auction
off the food, but that's just my own opinion. The other part about after they have their
entrees, checking back. I've had several experiences at restaurants, and sometimes I think the
servers check back too much, and sometimes I think that they don't check back at all.
Here at Rib City the manager--once the customer does get the food--the manager needs to go
to the table and also check. So now the server's checking, and the manager's checking. So what
you want to do, the rule is pretty much that two minutes after they get their food, you
want to hurry up and come back, or the first bite, because if you forgot--if they're eating
a steak and you didn't bring steak sauce out, now they're into their second bite, you need
to make sure you have everything the customer needs. Or if they don't have any silverware,
you'll know within that two minutes or after the first bite.