The Ultimate Guide To Great Table Service

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From the desk of Shane M Belanger:I have been in the restaurant business for well over 20 years and have held pretty much every position in the front of the house. I started out as a busser and then progressed to server. During that transition, I did not receive any formal training in how to wait tables (back when we were called waiters). I kind of made it up as I went. I made a lot of mistakes, and through that trial and error, I learned what worked and what did not.It wasnt until I started working at a very successful steakhouse, that I received the most comprehensive server training I have ever been through.I began to apply what I had learned at that job to all of my future jobs and saw my tip averages go up, and my repeat customers keep coming back!This was an epiphany for me, and I wanted to share what had taken me years to learn with other people in the industry, and people thinking about joining the industry.Below is the introduction and the first chapter for you to check out. Enjoy!If youre reading these words right now, chances are youre one of the following:Either way, if youre reading a book called The Ultimate Guide to Great Table Service, then its safe to assume that youre in the hospitality game and, whats more, are also in it to win it. Thats good; thats great, because like you, Im the kind of guy who doesnt get into a job where the majority of my money is earned on tips and not try to make as much as I can.Theres a reason most of us have decided to work FOH, or Front of the House, and thats because that way we know we have at least some say in how much money well make each shift. Unlike hourly, salaried or management positions, we have the flexibility toAll of this puts us in a position to learn, to grow, to adapt, to hustle, to grow adept at our patter, hone our presentation and excel in providing excellent service to each and every table, hopefully in exchange for a tip that is commensurate with that level of service.Sure, it happens there are always those one or two tables each shift that, no matter how high you jump or how great the meal is, theyre going to leave you peanuts just because. But for everyone else, they are going to respond, and favorably, with a more generous tip as a result of your over and above service.So, who am I and why should you listen to anything I have to say about table service? My name is Shane Belanger and I have been a server, bartender and general FOH employee for years. Like you, my days and nights have be[…]
In His Book, Shane M Belanger, Takes His 20+ Years Of Experience Working In Restaurants, And Gives His Simple Tips, Tricks And Techniques To Increase Your Tip Average On Every Table, Every Shift Of Every Week.

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