Crisp appearance(uniform, personal hygiene). Leave emotional baggage at home.
Be task oriented, not a loafer. Stay on station. Always visible to Managers/Hostesses.
Tools of the trade:
Paper and pens.
Good corkscrew.
A lighter.
Crumber(if applicable).
Any other items not listed particular to the unit. So what else makes a waiter great? In my experience, that depends on who you ask. After all is said and done, it boils down to two categories. Guests and co-workers. Although, in the final analysis the guest is paramount, your first exposure will be to co-workers, so we'll deal with them first.
On your first day, you'll probably be assigned to a "trainer" whom you will follow in order to see how things are done. You should be given some kind of tour or overview of the restaurant, with respect to info you need to be familiar with. This is your training period, and varies from unit to unit depending on the service level to be performed.
You're going to receive a lot of information over this next week or so, and depending on the service, can seem overwhelming. Food, prep, liquor, beer, wines, dessert etc.,some of which you may not be familiar with. Relax, pay attention, and take it all in stride, for time heals all wounds.
During your training, try committing details to memory. Develop within yourself how best you would describe menu items. Pay particular attention to special items and exceptions for revue later. Often,the availability exists even though not listed.
Try to anticipate what your trainer may need without being intrusive. Display an eagerness to learn and be helpful. You may even want to use the tactic of asking if he/she minds if you perform certain tasks when the need arises,i.e. greeting a new table, taking a drink order, delivering food and so forth.
Table maintenance is another often overlooked aspect of a great waiter that is crucial. Empty glasses,soiled plates and flatware should be cleared per course, and replaced with mis-en-place(settings) for the next course. In upscale dining rooms, one should wait until all diners are done, as opposed to clearing piecemeal, unless of course at the guest's request.
Be aware of mis-en-place, in this case tools for performing various aspects of service. Examples would be: wine carts, decanters, coasters etc. for wine service, or items needed for french/tableside service.
Coworkers, whether of high or low station are to be dealt with courteously. As the "rookie", concentrate on listening, and observation skills. If discussions are not work product, remain uninvolved, except for questions that are germane. Let your bosses take any encountered problems in hand. This is wisdom gained from years of experience, and will help you go far in terms of becoming a team member.
