Master Tips for the Server In the Restaurant

 Master Tips for the Server In the Restaurant 

Hi and welcome back to Angkor PhorsBartender as usual you need information and we're here to help you you have requested a video on what to say and phrases to use for guest interactions in a fine dining restaurant we'll also cover upselling because that goes hand in and with guest interactions you're basically always upselling and creating regular guests before we start please subscribe to the channel and leave a like on this video so we can help you even more so let's get right to it welcoming guests when guests arrive

Tip 1  welcome the guests introduce yourself leave your title out of it and pay them a compliment anything that's regarding their outfit choice of colors or hairstyle for example this will break the I and get a conversation going pull out the chairs take coats and don't forget to smile keep the conversation going how was your day if they're dressed fancy ask if they're going to the Opera later the more you talk to guests like this the better you'll become at making conversation without effort upselling starts before or during

Tip2 you hand out the menus the power of suggestion lies in the ability to shape perceptions create expectations and influence behavior without the individual being consciously aware of it just tell the guest your opinion about well paired food and wine and most of the time they'll just go with your suggestion for example it's Friday night it's hot outside so you can say this good evening sir Madam I'm Julio nice to meet you how's your day so far I like your tan have you been to the beach pull out the chair for the ladies

Tip3 hand out the menus by the way Daniel in the bar he's an artist at making mojitos would you like to start with one while you look at the menu did you notice the suggestion obviously you just changed the script depending on the weather season if a bartender is working or not if the guests are wearing tuxedos suggest a dry martini like jokingly Mr Bond dry martini Shake and not stirred I promise you they'll have a laugh and if not a dry martini they'll for sure have something else always address the guests

Tip4  Mr or Mam and their last name it's usually written in the booking and if not just refer to them as Mr and Madam if it's a young lady you can call her Miss Madame is for married women only men are always called Sir no matter the age or their marital status I'm actually unsure what to say if your guests have different pronouns I live in Sweden so this is not yet the topic that is relevant here here but uh I'd probably just catch the name when I introduce myself and if not I'd just say excuse me and or make eye contact and say what would you like for the main course so back to the script obviously sense the room if people seem to be in a bad mood at this point just keep the talk to a minimum when you take the orders suggest a starter by saying the GOI salad is our most popular dish and is often followed by the confit of duck now you suggested two things most of the time someone will go for your suggestion this sets you up for selling wine later on write down the order the person closest to the exit or entrance

Tip 5 is always number one on your list if it's a woman I would typically encircle the number just so you know and you can inform your colleague who ordered what and if I'm busy with another table my colleagues canot serve the food without have to ask the guests who had what suggesting and selling wine always offer two choices never the cheapest always a medium expensive option and an exclusive wine point at the wines on the menu clearly so that the guest can see the wine refer to the cheap one as a lighter all round type of wine that goes well with everything and the expensive one as a more full bodied heavier option this way whatever the host chooses he or she won't lose face in front of their guest and be embarrassed if the host picks another wine that you don't suggest just go with the flow and smile and say ah excellent choice the host just scored points with the guests and you are one step closer to better lips it's important to serve the drinks before the starters arrive you might need to decanter the wine depending on what type of wine it is if they order white wine or Rosé be sure to bring an ice bucket with a stand to place next to the table show the host or the person who ordered the wine the bottle and introduce the wine with name and grape the name and the grape just says on the bottle so before or you take it out just read it read the label and then you go out and you're prepared once they approve verbally or with a nod proceed to opening the wine we have another tutorial regarding how to open and pour wine but just pour anoun or a few centiliters in the glass so they can taste or smell the wine before pouring the wine for the rest of the table always pour for the ladies first by this point the starter will be ready because you were smart and wrote the order down with numbers you can remember who ordered what it's typically very crass to just shout out chicken who had the chicken no we know exactly who has what and the guest won't be interrupted during their conversations while you put their plates down more points for you make eye contact with the host blink and

00:06:27 Nod for a telepathic enjoy your food if they having a conversation if you work in a restaurant that requires you to present the food then just stand in front of the table after all the guests have their plates in front of them they will notice you and direct their attention to you now it's your time to speak point with your whole hand while explaining a specific dish repeat for Mains and dessert and when you're done say Enjoy or bone Appetit or whatever it is in your native tongue when everyone's

00:07:05 finished eating you may clear the table don't start clearing it while one person is still eating this is very rude you might be stressed about the next booking waiting by the door but I've got you on this don't worry if you have another area with sofas you can suggest that the guests have a change of scenery and tell them that you have prepared a compliment drink for them in the next area comp one small drink with their dessert if you're really stressed out and don't have time and you can just glue like half a

00:07:37 portion you can also tell the next table to hang out at the bar while you prepare the table and also comp a small cocktail for them without apologizing and let the first table remain seated until they're done for example please follow me pull out bar chairs or point to the sofa make eye contact with the host blink and Whisper this one's on the house excuse yourself by saying that you will go and prepare their table if those guests are sitting in a sofa area and they don't have a bartender to talk to just bring

00:08:09 them a small generic cocktail for example a Cosmopolitan for ladies and an Arron for gentleman make sure to talk to the bartender before the shift so that he's in on it if you're taking his stock comping drinks is needed because you can make the guest feel like VIP simply by using suggestive thought the bill check or wait for the guest to ask for the bill sometimes they will signal with this gesture from afar nod and blink he who asks for the bill shall have it if the person who asks for the bill is in

00:08:44 the restroom then wait until he or she is back to the table never hand out the bill with just the paper always bring a small plate or a book that is used specifically for this purpose this is so the guest can put cash or card in there don't stand around and wait for the money once you see that the book is closed on the table usually they push the book away from them always bring back the change if it's cash if it's a card payment bring the machine to the guest and let the host follow the steps in the machine you may turn around when

00:09:19 it's time to punch the code in so as not to stare at their pin code until the guest SS up don't bring them their coats or clear the table complete from the last glasses once they stand up bring the coats pull out the chairs and escort them to the exit and say thank you and have a great evening this sums it up for this episode and we hope that you found this video helpful and please leave a like subscribe and comment down below thank you see you next time hi there in today's episode we're going to go through a full service of a

00:09:57 three course dinner with two guests here let's Jump Right In [Music] hey ladies welcome thank you thank you how was your uh trip here very good thank you great thank you um can I take your name please Anderson Anderson for two write this way please thank you please all right yeah first time here yeah yeah excellent welcome uh let me get the menu for you for the drinks I'll be right back how was your day so far very good great nice to hear this party of two have pre-ordered a three course dinner set menu together

00:11:21 with the chef so right now I'm heading over to pour the water and to take their drinks order good did we find anything interesting ladies I like a glass of wif please excellent may I suggest a reeling to go with your starter Sal spice and don't have a non-alcoholic apple cider please excellent [Music] [Music] thank you this is our homemade sour dough bread M thank you enjoy thank you not your Apple Cider non-alcoholic thank you and the German wling in this this case I poured from the left because I

00:13:03 couldn't get around the guest so instead of squeezing my way back from the guest I would just pour from that side so I fired their starters in the kitchen and now I'm going to prep the table for the starters that means for me removing the unused drinks glass okay uh the lady will probably have another different wine for their main course and I suspect that uh this guest also will have a different type of drink for the main course so I'm leaving those glasses but I'm taking the third one [Music]

00:13:53 away before their starter arrives I'm going to clear the table of any breadcrumbs and I have this handy tool here to help me with the task that's cool it is isn't it it's very handy silent thank you ladies thank you okay so I have their starters here and uh they have their drinks they have had their bread and I've cleared the table of unnecessary glasses and uh breadcrumbs so now it's time to serve the uh the [Music] starters ladies your starters today will be a soup made out of Jerusalem AR choke

00:14:53 with the seared scallops and Bleak row with some dill and uh potato chip chips M [Music] chip M wow thank you there we are ladies [Music] enjoy how's everything so far so good excellent can I get you some more bread you're all right I'm fine thank you Lees well done thank you thank you thank you I'm going to take their bread plates also because there will be no bread for the main course miss your Shard name you're you're fine for now miss I'm fine thank you ladies your main course and today we're having grilled cod with fenel

00:16:59 parsnips and shrimps and these are scallion TOS new potatoes and white wine [Music] sauce let's give it SW fore speech [Music] speech speech [Music] [Music] [Music] perfect thank you [Music] thank you thanks you're welcome enjoy ladies thank you thank you how are we doing here ladies it was very nice really good thank you excellent nice to hear you know all the collagen is in the skin oh I'm not saying you're lacking collagen I'm just saying that it's it's a a natural way of getting collagen into

00:19:11 your body thank you are we ready for desserts no yes all right I'll bring that right out for you would you like to have coffee uh yes please yes uh decaf I suppose uh yeah thank you exent would you like to have coffee sure yeah cappuccino espresso cappuccino would be nice than excellent thank you ladies thank you thank you for and so ladies a selection of our greatest hits and this is a chocolate mousse blueberry panacotta no sorry blueberry cheesecake this is a regular vanilla panacota H Tiramisu and fum Miss

00:20:43 uh this is alcohol-free white chocolate mousse M and here we have salted caramel truffle and champagne truffle wow I'll bring your coffee thank you black decaf coffee with milk on the side and your capucino thank you and if you like sugar there will be some right there enjoy ladies thank [Music] you which one was your favorite it was so good I love this one I think for the Cher Su was perfect great to hear I'll tell the chefs uh we're okay with coffee and such very nice thank [Music] you all set it was all so nice can we

00:21:51 have a bill please [Music] certainly there we are ladies I hope everything was to your satisfaction check so that everything is correct before if it's ready just tap to pay excellent thank you very much I'll leave the receipt right there thank you we would like to thank saho for letting us film here today saho is a spa and Conference Hotel on the west coast of Sweden and I for one love to personally visit here today we're going to learn how to open wine and to serve it to the guests and uh in what glass we

00:22:43 will be serving it to the guests let's get started for today's video I have the wonderful Emma with me and she will be acting as a guest first of all we need to identify who the host is since Emma has chosen to go out on her own she will be the host therefore I will give the wine menu to Emma there you go thank you she will have a look at the menu shoose her food according to what she's in the mood for and then she will ask me for what wine will go well with the food I need to know what type of wine

00:23:29 goes with what but generally we can say that white wine goes well with poultry that's as in chicken and fish or just vegetables salad things like that and red wine will go well with meat also poultry and some heavy salads that contain a lot of cheese or a lot of fat sauces those are the general pairings you can expect okay so Emma has chosen her food and now she has some questions about the the wine menu I would like the white fish please so what would you recommend I would recommend the V from France and

00:24:26 uh this is a very light and crispy wine made from green grapes I don't have to go into that much detail but I can just say that this will go well with her dish and I know this because the restaurant has provided me with a food pairing manual and when I'm going to serve this wine to the lady I need to bring a few things with me we have the wine itself some water and the wine glass that she will be drinking from in this case she'll be drinking from the white wine glass so I can remove these two if they

00:25:11 were already set on the table the first thing I do when I get to the table is serve the water because she might be thirsty and while I'm opening the wine she can have a drink of water I'm going to present the bottle to the host with the label facing the guest and again I will tell the guest about the grape where it's from and that will suffice they will usually just nod or say oh thank you now to open the bottle I will place a napkin on the table and with the label facing the guest I will place it down on the table like so

00:26:05 I have my trusted opener and with the knife I will cut on the bottom lip and remove the foil around it and the trimmings will go into my pocket for now then I'll take out the screw part of the opener and I will set it down in the middle and from here on there are six turns to do 1 2 3 4 5 6 okay now I can use the leverage from the first latch that will get me halfway through and now for the second part and use the leverage and as I'm coming to the to the end of the cork I will slow down and gently

00:27:11 twist like that and I'll just keep this for later and now we're ready to pour so now that I've opened the wine I'm going to grab gra a napkin in my left hand because I'm right-handed I will pour with my right hand and while showing the label to the guest I will pour just a small amount I will twist the bottle and raise it and then wipe it and while she is smelling the wine and tasting it I will hold it like this always presenting the wine to the guest it's very nice approved great so step number two if we have more

00:28:06 guests here I will serve the guests first and the host last she ordered the wine and therefore she invited the other people to this party so she will make sure that everyone has wine first and then she will receive and I am an extension of her wishes in this visit but since she's the only one here we can just go ahead and pour the wine as usual to the guest twist and raise there there is also a version where we can use this napkin like so and we can pour it like this and we wipe it this is white wine

00:29:06 so this needs to go in a nice bucket for it to stay cool throughout the dinner and I will swing by and top up whenever that glass is beginning to become empty when it starts to be empty I will be there to top it up just a little bit okay okay but this needs to go in ice right now if we have red wine we have an additional choice of glasses okay so the smaller one is for white wine the larger one is for red wine and this big one is for burgundy wines and you you need a bigger glass for burgundy wines because they're very

00:30:02 aromatic and you'll be able to swirl it more in the glass than say this small one so the lady has ordered a bottle of red now I'm presenting it to her looks good looks good exactly that's the one she ordered now I'm placing it on the table on top of a napkin with the label facing the host now I am cutting open the bottom lip and we're removing the foil keeping it in my pocket for later and with the screw part of the opener I will twist it six times 1 2 3 4 5 6 use the first latch to get halfway

00:30:56 through and with the second latch I will will use the leverage and I will slow down at the end and open it as silently as possible this goes into my pocket she has two different types of red wine glasses this is an Italian wine so we're only going to pour in the normal red wine glass if she would have ordered a wine from burgundy this is the glass depor however if this bottle is an older vintage type wine it's going to have a lot of sediment in the bottom so we can't come in with the bottle and just juggle it around because

00:31:47 the sediment will will have to be filtered through a filter so that it doesn't come into the wine when she drinks it so we will decanter the wine that has sediment in the bottom this is fairly easy to do still with the label facing the guest we will gently tip the decanter and just [Music] pour now there's no specific Pace to doing this but we're decanting it so that the sediment remains in the bottle and all the liquid that we have in the decanter will be free of sediment so just as we're approaching

00:32:41 the the last bits of wine in the bottle we gently stop this part contains all the sediment there's still a bit of liquid left but the sediment is here here so from here on every time we pour from the decanter will be sediment free and also because of the exposure to more air it will also taste better for the guest and pouring from a decanter is really not that complicated it's holding a napkin in your left hand grab the de [Music] caner and just pouring it like this and she may now taste the [Music]

00:33:43 wine I like this one it's really nice excellent thank you and we can proceed to pouring a healthy amount of wine in her glass thank you and if she would have had guests at the table we pour for the guests first and then for the host last now let me repeat that the sediment is like residue from the bottling of the wine so it's going to be the grapes skin inside of the bottle and those are very bitter and do not taste good so we need to keep it in the bottle the cantering gets rid of the sediment from the bottle

00:34:31 while exposing the wine to air which makes the wine taste better so we remove the bottle and we just keep the decanter with the wine at the table this concludes our tutorial on opening and pouring wine thank you so much for watching I hope you'll give us a like and please subscribe to our Channel Emma thank you so much for being with us today thank you she's going to drink everything now [Laughter] bye I want to start off with a story of when I was working in a hotel and a guest said to us that he had a milk

00:35:11 protein allergy so somebody of the waiters thought that it was a good idea to give this guy some margarine for his bread now margarine is made from vegetable oil but it looks very similar to butter so when going out with the margarine they accidentally gave him the butter and his reaction was uh loss of breath so he couldn't breathe we had to call the ambulance luckily this guy made it and there were no legal consequences to all of this he was very nice and polite and he's like all right mistakes have been made but we'll we'll

00:36:01 disregard that so we got lucky that time but what we should have given him was olive oil to be 100% sure that he didn't get any milk protein so today we'll be covering the different allergies and learning about how you can avoid situations like the one I just told you about how dangerous are allergies well people can die from allergic reactions you don't want your guests to suffer for one they will not come back two they might they might report you and there will be legal ramifications so the best thing to do is

00:36:47 just to listen to them and not give them what they are allergic to the severity of allergies varies a lot I myself I'm lactose in tolerant which means that if I drink milk I need to go to the hospital but if I eat some ice cream I might get gases and that's not so bad but it can be uncomfortable if I'm on a spa weekend with my girlfriend and somebody gives me ice cream with lactose in but I can eat lactose free products but people that have milk protein allergies they can't have anything that's dairy or made from milk

00:37:34 before we continue with the allergies let me just quickly talk about our work uniforms you can tell a lot about a person by just looking at what they're wearing sometimes the restaurants that we work in they will provide us with shirts and it's important that we keep those shirts clean and ironed because other wi it just looks like we're sloppy we partnered with Jeremy at 6: a.m. work shirts and he's provided us with this shirt that's non crease which means that I don't have to iron it more than once

00:38:15 and it'll stay crease free and it is liquid repellent let me show you red wine shirt look at look at all that wine I I spilled on it and it's still completely white let's do that again and the shirt is really comfortable too and like I said it doesn't get creased so it'll stay like this even though if I try to scrunch it up and it'll just stay ironed all the time so we recommend this type of shirt or this exact shirt if you click on the link below and use the promo code waiter tips you'll get a nice discount on the shirts

00:39:16 and now back to the video the most common allergies are dairy or lactose soy nuts gluten or shellfish so basically shellfish is anything from the sea that has a shell so prawns lobsters crabs nuts also include almonds and some people can die from ingesting nuts or almonds gluten is everything that's made from flour so typical things like bread sauces that have gluten for to make them thicker so what you can replace that with is for example corn starch or potato starch so people that are allergic to eggs for example they can't

00:40:17 have mayonnaise so they need a different type of condiment or sauce to go with their food and you should know your menu so that you can easily tell the guests what they can safely eat so whenever you have guests in your restaurant always ask them for allergies do we have any allergies and they will hopefully tell you and you need to write all the orders down this is important because the ticket to the kitchen if it's specified you can then prove in a court of law that you were not negligent and thus you'll not have to go

00:41:09 through a court process so when you write down your ticket number the people on the ticket for example is there if there's four people sitting at this table the first person is sitting here second here third fourth so if this person is allergic to lactose on your notepad you write first one to no lactose for this person if the fourth person is allergic to gluten then on the fourth line number four you write no gluten you give that ticket to the kitchen some restaurants have written down all the allergies

00:41:58 in the description of each dish for example if you are serving trout with um a dill mayonnaise it will say contains eggs this is important because then the guest can easily read it for themselves and just pick something else or ask you can I get the trout without the mayonnaise okay easy and then you can ask the guest if they would like something else instead of the mayonnaise for example a white wine sauce or something like that if the guest do have a special request for example they want the trout they

00:42:44 don't want uh white wine sauce and they don't want the mayonnaise you need to go to the kitchen and ask the chef what they can give the guest that works with the food instead it'll just take a few more minutes extra but you'll be sure that the guest won't get any allergens into their body cross contamination happens when if I'm cutting bread that contains gluten and I have a guest that wants gluten-free bread I'm not going to use the same cutting board and the same knife to cut the glutenfree bread okay I need a new new knife and a

00:43:28 new cutting board the same goes with everything in the kitchen if they are using a bowl for mayonnaise that contains eggs and they are going to whip up something new they need a new bowl and a new whisk or else that will be cross-contaminated so people that are allergic to eggs can't eat so what what happens if someone has an allergic reaction you can easily tell if someone starts getting rashes big red rashes or they just can't breathe the thing you have to do is first of all you have to call the

00:44:16 emergencies in the US it's 911 here in Sweden it's 112 and after that you have to stay with the guest they have to lay down and you have to elevate their legs so that all the blood goes to the vital parts of the body the brain usually guests will have an EpiPen with them also called an ephrine auto injector and you need to stick them in the leg with this stay with the guest until the ambulance arrives and you should keep your ticket just to make sure that you you can prove to the police that okay I took all the

00:45:01 necessary precautions to make sure that the guest did not receive any allergens into their body but this sometimes happens anyways because if you're allergic to shellfish and you have a drop on on you from another guest at the same table you'll start to swell up and you won't be able to breathe this is super serious there was once a dishwasher that I knew he was washing the dishes he had rubber gloves on him but he came into contact with shellfish even though he had gloves his whole body start to swell to

00:45:48 swell up so it's quite serious what legal responsibilities do you have okay if a guest has an alert IC reaction you need to prove that you weren't negligent okay that you took all the necessary steps to prevent an allergic reaction having guests coming into your restaurant that are allergic to different things and never having allergic reactions build a massive trust with your guests so many times I've been out and Order lactose-free food but I still got a bit of lactose in my food and I never go back there I

00:46:31 don't sue them but I never go back because I don't trust them so to summarize first of all ask the guest if they have any allergies if they do have allergies write them down go to the chef and ask if he has any replacement for the allergens this also makes the guest feel valued and important and you'll likely score a bigger tip if you seem concerned and actually care about them not having an allergic reaction in your restaurant I hope you like this video please like And subscribe and if you have any more questions regarding

00:47:15 allergies please write in the comments and I'll answer for you today we'll be talking about why it's so important to serve different wine in different glasses I know it can be hard to know exactly what glass to use and today I'm going to talk about the most common glasses and what you should know when you serve white wine red wine and sparkling wine do you know the difference it's easy and I'm going to tell you the glass we're going to use today is from a company called home of s and I find them really beautiful and I

00:47:49 have actually worked with these glasses back in 2015 I started as a waiter and bartender at at a hotel in gothamberg Sweden in a French style hotel hotel pigal it wasn't only me that found the glasses beautiful but also the guests I actually caught a lot of guests trying to steal the glasses after their visit I could hear the crystal glass soft clinks from the guest when they would say thank you and try to leave during this time you can only find the glasses in the hotel so I totally understand some of the guests

00:48:26 trying to take them with them because of their unique look good news is these once exclusive glasses can now be bought thanks to home ofs in the web shop Let's delve into the magic that sets each glass apart the champagne flute slender and elegant perfect for a celebration this glass holds 180 ML and a bottle should serve six glasses with 125 ml per glass glass the evolution of the champagne glass from early glasses used for beer and cider to the development of the coupe and the flute reflects changes in drinking culture and

00:49:09 glasswar design the coupe introduced in the 19th century wasn't originally for champagne but symbolized High status the flute emerging in the 1700s was designed to preserve champagne's carbonation and aroma the white wine glass with its gentle curve cradles the delicate Aromas and flavors enhancing every sip a standard white wine bottle which hold 750 ml typically yields about five glasses assuming a serving size of 150 Ms per glass this estimate helps in planning the amount of wine needed for events or dinners the white wine glass

00:49:54 has evolved to enhance the sensory experience of drinking white wine traditionally these glasses are designed with a narrower Bowl compared to the red wine glasses this shape is intended to maintain cooler temperatures and concentrates the aroma profiles typical of the white ones the development reflects a deeper understanding of how glass work can influence the taste and enjoyment of wine showcasing the interplay between form function and the subtleties of white Wine's delicate flavors the red wine glass a broader and

00:50:33 more generous a vessel for the rich and complex notes red wine glasses are designed with a wider Bowl to allow the wine to breathe enhancing the win's flavors and Aroma this design Choice reflects the understanding that red wines often denser and richer than white wines benefit from increased air exposure the larger surface area exposed to air allows for the bouquet to fully develop enriching the drinking experience over time the design of red wine glasses has been refined to cater to the specific characteristics of

00:51:11 different varieties of red wine emphasizing the importance of glass shape in wine appreciation the burgundy cup with its ample Bowl captures the bouquet of the wine offering a truly immersive experience the burgundy glass designed with a wide bowl and large opening is tailored for the unique characteristics of burgundy wines both red and white this shape allows for ample air contact which helps to release the rich Aromas and the flavors of the wine particularly in the delicate complex notes found in the pinoir and

00:51:49 the chardonay from the burgundy region the design emphasizes the tasting experience enhancing the wines texture and taste profile making it a favorite among Wine Enthusiast for enjoying these specific varieties we want to thank home ofest today for sponsoring this video and giving us these beautiful glasses so that we can educate you to become better waiters you can order these wonderful glasses in the link below if this video was helpful please hit the Subscribe button and smash the like button on your

00:52:23 way out thank you today we have a catering assignment and the lovely people that we're catering for have agreed for us to film their dinner they'll be having a three course dinner and first up we'll be setting the table with a tablecloth and traditionally when you use a tablecloth you need to direct the line towards the nearest exit okay that is by tradition and we're just going to check so we have the same length on all sides okay looks good and now we'll proceed with the uh the tablecloth that will be on the

00:53:23 top layer and the same goes with this the line will go towards the nearest exit now it's time to polish The Cutlery before the guests arrive so I have hot water in a plastic container I have a tray here so I don't if I accidentally spill water it'll stay on the tray and not spill on the table I also have a clean cloth which I'm going to polish The Cutlery with and I have a plate and a napkin in which I will place the cutlery inside of okay so I am folding it two times like this and and then I'm

00:54:33 taking folding it this way I need to First polish all of the cupery so I'm starting with the knives I'm putting them in hot water these have been pre-washed in a machine so they are clean but I'm just making sure that all the finger prints disappear from the The Cutlery so that's why I'm doing that last polishing of the cutlery right now so the way I'm working is I'm getting everything wet like that and I'm holding it with one hand and with the other I'm polishing it all the way as you can see and it comes out without

00:55:26 fingerprints and I'm just inserting it there so I can do quite a large batch and you can see that I can pick up a lot of speed this way now the next part I'm going to let them heat up a little bit now the forks are good to go so this technique is very efficient and it goes really fast to polish this [Music] way and I think you get the point so we're just going to skip the the rest of these and you're going to see the finished result instead when I set up the table with the cutlery so I've polished all the

00:56:36 cutlery and now I'm going to uh set up all the guests covers and I'm wearing white gloves cotton gloves so that I don't get any fingerprints on the cut so there are five guests attending this party so I have five plates here now I will place the plates first like this okay and now I'm making sure that there is 1 in from the edge of the table to to the plate and I can just go around with my thumb and it's about an inch on each each place there we go and it's always an inch from the edge of the table to the plate the fork I'm

00:57:48 placing it here the knife here for the main course and I'm thinking about an in there as well from the edge of the table and I just 1 in is usually like a thumb width and now for the starter and for the dessert all the forks like that and as I drop them I more or less get the distance from the table correct the first time and now I go all the way back I double check the distance now for the uh the small the starter Fork now the starter knives for the bread I have small plates that I will place there actually

00:59:41 this will not fit on this round table so I'm going to change the positioning to here to the left of the forks and now I'll do the butter knives and the butter knives need to be facing inwards and be placed like [Music] so and this is because you will normally grab your bread with your right hand and you would butter it with your left like that so now we're doing the wine glasses I'm starting with the red wine glasses because they will be in the center so it's just easier for me to go off the center

01:00:39 first make sure your glasses are polished white wine glasses and theyve also ordered sparkling white wine to start with and then last of all the water glasses now this is a round table so here at the end it is a bit tight but we can just move the red wine glasses just a little bit and we can get a bit more space out of it I mean the most important part is that the guest is happy with their experience okay good so essentially we've uh set five covers in 5 minutes everything was clean I did polish the

01:01:49 cup G but that took about a minute and uh yeah we're all done so the thing is that the guest they start with the with the starters on the outside and they work their way inwards okay and the guests are about to arrive I have a few finishing touches left I've uh added a water car and uh two candles I'm waiting with lighting the the candles um and the guest have expressed the the guests want paper napkins so I've just folded that in half and I will just place it like so on the plates and I may sure to wash my hands

01:02:40 prior to touching the napkins all right and now the guest will be here momentarily the uh guests were happy with the dinner uh they ate basically everything and now they're going out to party and our work here is done I'm going to clear the plates uh fold the uh the table cloths and return everything to the uh the rental uh business uh but I want to thank you for watching this episode uh if you like our Channel please subscribe hit the notification Bell and if you have any wishes for upcoming episodes please

01:03:33 leave a few comments uh in the comment section below and just tell us what you would like to learn about and we'll do our best to accommodate okay take care bye I want to start by thanking you for commenting and requesting information I read read all of your comments and I will always strive to help you so keep on commenting for us to keep making videos we'd love it if you could like the video comment and subscribe to the channel so ladies and gentlemen due to popular demand will be deep diving into tray carrying

01:04:12 techniques in this episode we'll talk about different glassware and offer advice on how to overcome difficult scenarios as usual we have time codes in our episodes so just click on the corresponding part champagne glasses and how to carry loads of them this is probably the hardest glassw to balance but luckily we can make the whole situation Easier by placing a wet towel around the foot this technique is useful for all types of glasses that are topheavy let me demonstrate how I would do this firstly place the weight in the

01:04:48 back of the tray because it'll be easier to unload later next place the towel around the glasses so let me just load up the tray you can see how thin the foot is so I have the weight at the back of the tray and you see how I load them like this first and as promised I have a wet towel so I just place the wet towel around the glasses and this just gives me much more balance because the weight is now on the foot because normally the glasses would be very topheavy so with this on I can now walk like this and when I just have to

01:05:36 serve one glass I can just move the towel put it down and go to the next guest and repeat so the towel helps us with the balance if you don't have a wet towel or your manager prohibits you from using one then holding the tray with both hands will be effective like this if you can place the tray down on a shelf next to the table or like a side table then do that instead it's better to place it on a table next to it or on the guest's table rather than dropping the whole tray of glasses and then you

01:06:20 can dispense the glasses 2x two you will improve with time so just do this in the beginning to not lose money by dropping champagne and breaking glasses next up unevenly shaped glasswar sometimes bartenders serve cocktails in fruits totally normal but carrying them on a tray just raises the difficulty level to nightmare the bow is great for placing uneven glasswar in it and as you can see the balance holds up really well and you can go high you can go low go side to side so just take a regular old bowl

01:07:07 from the kitchen this one is for cranber and it's just so much easier to to carry uneven glass bar with next up is high tray carrying this skill is only acquired by practice and repetition start by carrying low but heavy object objects at home or when it's slow at work I have a few Tumblr glasses here filled with water we can also add a bottle because it's uh it's heavier and for the bottle not to to drop or tilt over I'm just placing the glasses around it I used to work in Mara back in the day with my

01:07:53 older brother and we'd work in nightclubs doing bottle service as you can see from the photos proof that I also used to have to handle loads of coconuts anyways back to high tray load the tray with low and heavy objects carry for a few minutes every day and I promise in 2 weeks you'll have good balance I've seen Waiters with no experience become good at this in less than a week and if you master this tips will increase since not a lot of people have the patience or the motivation to actually become good at

01:08:29 this so why you need to practice this is because your shoulders need to become used to the weight and the more you move in like weird positions the more comfortable you will be when someone bumps into you or you need to like avoid something when guests see you working like this they will be imp pressed your free hand can light people's cigarettes or pull out chairs for the ladies and so on just taking your level of service to new heights the balance comes not from trying to hold the tray straight all the

01:09:10 time but from going with the flow people will bump into you and you have to counter that somehow so practice big moves and get used to the movement don't be afraid to drop it uh I'm using real glass where but you can obviously just do this with soda cans or plastic bottles or whatever you have at home but always keep doing this movement and you'll be used to high traying in no time the proper technique to unload the tray is from the front to back with your lightest items first if possible if your arm is about to fall

01:09:49 off because you're at the end of your shift and tired you can politely hand the drink to the guest Madam your drink and she'll just take it from you and you don't have to stretch and put it down on the table missia your drink in some countries the guest expects you to arrive with the bottle of spirits and serve them in front of them because well if you pour the spirits in the back who knows it's it if it's from a fake type of gin or whatever so you need to practice also doing this in front of the

01:10:31 guest and then obviously bring a two bottles of tonic [Music] to and then handing it to the guest also as a bonus if you try to spin the tray you'll get better at the B the whole balance thing and this takes about a week so just keep spinning it and once you find the Middle Point with your finger that will improve your balance greatly this is all I have to say this time but we'll keep updating the videos as long as you have need for new answers thank you for watching like And subscribe as this greatly motivates us

01:11:21 to keep posting new content thank you see you next time bounce you're more likely to not drop the the glasses so if I move in this way the tray with you hi you asked me in the comments if I could explain how to carry a tray now we did learn in the shorts how to load a tray to carry a tray properly you need to hold the tray with four fingers four fingers gives you more flexibility to move your wrist so we'll load up our tray and carrying it is fairly simple you should twist your body and not move

01:12:13 the tray that much your balance is affected by how far your arm is from your body so keep your arm tucked in close to your body and rotate your your whole body hold the tray like this and rotate the whole body don't move the arm you know your your wrist is not as strong as as the whole body okay now if you need to move with the tray and you do this motion you see how the the glasses fall just right off but you can move fast if you tilt the tray slightly towards the direction you're moving so if I move in this

01:13:01 way it's going to be hard to keep them on the tray tilt the tray slightly in the direction that you're moving okay so let's do an extreme example if you need to go high then you need to use the four fingers and if you're walking with the tray bounce the tray with you because if your body moves then the liquid will automatically balance itself out and you're more likely to not drop the the glasses so as long as I keep moving my whole body you see the the glasses are like not falling off and so tilt the tray towards the

01:13:54 direction in which you're moving I hope this teaches you something and you need to practice at home really for it for it to work properly okay good luck like And subscribe to make them feel understood you can just say that is certainly something that I've done many times before but actually they don't even know you the chef did something or the owner did something just say I'm sorry today we'll be talking about how to handle difficult guests step one active listening you need to listen to what they have to

01:14:31 say let them speak without interrupting to make them feel understood you can just say I understand or I'm sorry to hear that I will go check on that for you right now make them feel like you've actually heard what they said Point number two stay calm and remain positive if it's often the case that a guest can make you uncomfortable and you feel like they're attacking you but actually they don't even know you so you just need to listen to what they have to say stay positive and thinking about resolving the situation finding a

01:15:15 solution to the problem step three apologize even if it's not your fault I mean if the chef did something or the owner did something just say I'm sorry and it'll go away you don't have to take it so personal now step four empowerment you might not be the owner maybe don't feel like you can buy the customer drink or give them a percentage of their bill but sometimes to solve the the problem you need to do that you need to take charge of the situation is it fair for me to comp a few Dr RS off their bill just to

01:15:57 make them happy and to not get a one-star review on trip advisor maybe it is that is certainly something that I've done many times before number five offer Solutions after understanding the guest concern you can offer practical Solutions be honest about what you can do and not do number six look for feedback after the issue has been resolved after ask the guest what could we do better next time and they will most likely come up with a solution to avoid the whole situation next time that's all I had to say about difficult

01:16:36 guests if you have any topics that you would like me to cover please write so in the comments below don't forget to subscribe and like okay that's it for today bye that will also make people like you and they just feel so much more special before they ask you about it you already provided them with that just to make it feel like oh this waiter and adopting these methods will guaranteed today we'll be talking about how to increase your tips I've worked in the hospitality industry for 16 plus years

01:17:14 I'll be sharing my tips and tricks on how to make the guest experience more pleasurable for them tip one be positive pay the guest a compliment give them a compliment on their scarf color their tie take their coats pull out their chair there's lots of things you can do to be positive tip two is you need to provide exceptional service give them what they need before they know they need it for example if you're working in the Terrace and you see that a guest is on their way to taking a cigarette from

01:17:53 their package up to their mouth you can instantly be there with a lighter and thus they don't have to use their own lighter that's just a small thing that you can do if they have a bottle of wine always keep the guest glasses topped up if you know that they they are turning up to the restaurant with a with a child if the booking says so you can beforehand prep a chair for the child get some coloring books pen and paper you know things that the guest will need before they ask you about it you already

01:18:28 provided them with that that's except exceptional service step three personalize The guest's Experience if it's a regular try to remember their dog's name their children's name just to make it feel like oh this waiter he remembers me and they just feel so much more special you can probably put information into the bookings that tells you like okay how many times have they been here before if you have a system where you can organize that that'd be great for like somebody else that is new can easily say to that guest welcome

01:19:07 back step four be knowledgeable if you know everything about the menu then you don't have to go and ask all the time that's bad service for you not to know what's in a dry martini or an amarto sour that's not good service so always be knowledgeable about the menu know what everything tastes like know how long everything is going to take so if there's a couple she orders a starter and um they both order main courses ask them would you like me to bring out the starter first and wait until you finish

01:19:48 the starter to bring out the main course or would you like me to just bring it out as it finishes up from the kitchen always communicate with your guests that way they will appreciate all the effort you put into their experience tip five make sure that your clothes are clean and not broken or teared or whatever please put some hair gel in your hair and make an effort to just be presentable and that will also make people like you I know it sounds weird but if you make an effort to look good and feel good then that translates into

01:20:34 more tips I promise if you're not making a lot of tips and adopting these methods will guaranteed give you more tips thank you for today don't forget to comment if You' like me to talk about any other subjects and subscribe and like this video video thank you very much bye see how it's going to tip over if the guest is sitting here the easiest way to unload a tray hi so I taught you in a shorts how to load the tray and I'm going to teach you how to unload a tray now in some restaurants it's really

01:21:14 important that you serve the guests from the right so if the guest is sitting here you come from behind and you serve them from the right okay so the easiest way way to unload a tray is to keep the majority of the weight closest to the hand in the back of the tray okay so if I if I have all the weight in the front see how it's going to tip over so I need to put it in the back okay this is where I have my balance now the heaviest item is placed here so now I can just unload the small items with relative

01:21:54 ease and and then the last uh most heavy item can unload pretty easily so when I load it I put the heaviest one there and then a lighter one there and let's say I would have seven glasses I would load it around like that not like randomly doing Z sacking doing the load up and so when I unload I unload from this end and going that way so I unload from here and the next glass if it's if I had more glasses it would be unloading from there there going all the way around and then the last the last item is the

01:22:46 heaviest so that's how you unload the tray like And subscribe I'll be giving you my best tips on the fastest way to memorize the whole menu we enjoy making these videos for you and if you will be so kind and leave a like and a subscribe to our Channel this would greatly help us make more videos let's get started if you're knowledgeable on the menu your tips will increase as you'll be able to faster answer questions at the table with about allergies food and wine pairings and also you'll be better equipped to guide

01:23:26 the guests that don't have a lot of experience in dining out meeting the expectations of the guests rather than excusing yourself to ask the kitchen or the bar every time a question arises will greatly increase your tips and as a long-term bonus the more you know the easier it'll be to change jobs or get promoted it will be as all the knowledge is applicable to Future jobs food knowledge speaking with with the chefs and trying out the menu yourself is the fastest way to learn not only will the written information now be imprinted in

01:24:02 your mind with a flavor but also an image of what the dish looks like talk with the chefs before service on how the stock is made for example all chefs have their unique spin on how to make red wine sauce if your job does not provide a menu tasting every time they change the menu you can visit your work as a guest with some friends and try a few of the dishes this will also provide you Insight on the atmosphere and the experience a guest has I know that this could be expensive for you but if you

01:24:38 have more knowledge about the menu you will make up for this with tips to learn the drinks menu fast you need to try all the wine for example every bottle that you open and serve save an ounce or a few centiliters for yourself and try before you serve the guests do this in the back and not in front of the guests you'll be surprised at how fast you will learn just by tasting small amounts if your restaurant has a somier they will gladly educate you on the wine list because ultimately you will be able to

01:25:13 sell more expensive wines if you have more knowledge and this is to the sar's advantage for cocktails ask the bartender to set aside a small amount for you after every shake and drink speak with the bartender before service to get to know the spirits and ask if they can provide you with a few minutes of their time to explain why the cocktails are composed in their particular fashion ask if you can smell the spirits from the bottle just to get an idea of the Aromas and flavors in the drinks in this channel we won't cover

01:25:47 wines just yet but I recommend that you type the grape Variety in on YouTube and there will be plenty of videos covering the origins of the grapes what they taste like and what food they go well with this is also applicable to Spirits these things are what I do whenever I change jobs and I'm usually up and running in a week or so thank you for watching and I would appreciate it if you could leave a like And subscribe to our Channel leave comments with requests below and we'll address your questions

01:26:18 see you in the next video today we'll be talking about mocktails and mocktail means non-alcoholic Cocktails so we'll be focusing on three main categories which is a FY mocktail a sour mocktail and a long mocktail so let's start with the FY mocktail we're going to make this FY mocktail with raspberry flavors to make make this FY cocktail we're going to process the raspberries in a food blender we have one right here and so we stick The Raspberries into it so now we have a finished raspberry puree that we'll use in the cocktail so

01:27:23 first of all we're going to fill the glass with ice and for this cocktail the measurements are as follows 4 C of lemon juice 4 C of your puree [Music] and 2 C of your sugar syrup it's just sugar and water can twirl it around like this for it to mix and lastly we're going to top it off with some sparkling water and this cocktail is best enjoyed with the straw to recap make puree of your raspberries add 4 C of lemon juice 4 C of the raspberry Pur and 2 C of sugar syrup and top it off with sparkling

01:28:55 water and you have a FY mocktail guys let's take a break from the video let me tell you about our newest thing and that is that we're starting an online Academy and we want you to join us go to waiter tips. Academy and I'll see you there and now we're going to make a sour cocktail so for this cocktail we have mango which we're going to blend and you don't need fresh mangoes you can just use by Frozen mangoes we're going to add a bit of water and some [Music] sugar and look the measurements you can

01:29:49 play around with the measurements if you like your mango cocktail sweet Okay add more [Music] sugar now we have mango [Music] puree and for this cocktail we're going to shake it okay so we need ice [Music] we need our mango puree let's do 8 C because we want a lot of mango [Music] flavor and lemon juice 4 C and sugar will do also four why the hell not and let's shake let's strain this into the glass [Music] and now we have a sour mocktail to recap 8 C of mango puree 4 C of the lemon juice and 4 C of the sugar

01:31:46 syrup we're going to make a long mocktail a blueberry sugar syrup to make a sugar syrup first we need to combine water and sugar equal parts together with the flavor that we want and we need to heat this so it mixes well so first off we're going to pour the blueberries into here and we're going to mash them inside the pot mashing them brings out more flavor now let's pour the sugar in stir it around and now the water and let's bring this to boil so we boiled the blueberry berries with sugar and water equal parts sugar

01:32:58 and water that means we used for this amount we used 1 dcil of sugar and 1 dcil of water and roughly 1 dcil of blueberries now we have this blueberry syrup so to make our long drink first we need some ice fill it all the way up now we're going to take 4 C of this blueberry syrup look at that now 4 C of lemon juice ooh that's good and we're going to top it up with some water and now we have a perfect long drink with blueberry flavor so each of these drinks that we just made took about a minute to make this one

01:34:20 took a bit longer because we needed to make the actual blueberry syrup but otherwise it's a minute per mocktail if you're able to premix all the mango all the raspberries and you can put it in bottles you can easily mix the cocktails in 30 seconds easily we have an academy going and to access our Academy I'm going to show you on my cell phone how to take the next step you're going to want to go to www. waiter tips. Academy like that okay here is our landing page where you can sign up so I'm going to input my email

01:35:18 address and press the button from here we can join the Facebook club and get an ebook with lots of tips on how to be a better waiter so this is our Facebook group which you need to join and apply for and down here we have our ebook that you can get when you apply contains several pages of great tips on how to become a better waiter and also don't forget to join the kickstarter and get notified when we go live so that you can get the best prices on our Online Academy I really look forward to seeing

01:36:19 you in our online waiters Academy but make sure to join our Facebook group where likeminded people people that are passionate just like you can share tips and build a nice Community maybe even offer each other jobs things like that thank you for watching this episode subscribe to us like this episode and please leave a comment and I'll see you next time