How do you respectfully ask a waitress?
- Say please and thank you. A waitress is serving you, but she is still a person and should be treated like it.
- Don’t call her sweetheart or any other “pet name.” It is condescending. Also, don’t stare at her.
- Avoid complaining about the restaurant.
- You might try empathizing with her, though.
Can I ask a waitress for her number?
If a waitress wants to date you, she will give you her number unsolicited. If a waitress wants to date you, she will give you her number unsolicited. Agreed with everything you said other than this. Because chances are she probably won’t, because women don’t usually ask men out.
How do I pick up a waitress?
Picking Up Your Waitress –
How do you tell if a waitress is flirting with you?
Is the waitress flirting with me & where can I meet girls my age? | Ask
What should a waitress wear?
Visit the restaurant or similar restaurants to see what other servers are wearing. Black dress pants and a denim shirt would be an example of a more casual, but still professional look. A formal uniform might include dress pants, button-up shirt and a vest, or a skirt or shift dress for women.
Do waitresses get hit on a lot?
The waitresses get hit on a lot. Having said that, the owner of the restaurant (who is a woman) actually encourages the waitresses to flirt with male customers to get drink sales up.
It is important to know what you are dealing with in trying to ask a waitress out. There are two main ways to go about it, and your choice will depend largely on whether you are making a one-off visit to the bistro in question or plan to make it your local.
But first, a little bit about the general attitudes and working conditions of your waitress.
Most restaurants hire young, unmarried, attractive waitresses because they tend to be the kinds of girls that go in for waitressing jobs. It is not an easy job. Shifts can run from 8 to 12 hours, and the girls spend that time entirely on their feet. Waitresses are not paid a full wage. They are expected to make up for this shortage with tips. They are friendly, helpful, courteous, and outgoing because they want a big tip. Your waitress may even flirt with you if she thinks you?re hot. But you should not misread the situation: she is not sending you the signal to ask her out; she is merely working for a tip.
The cold approach to asking a waitress out is the one that is most fraught with peril. Think about it. From her point of view, you are a complete stranger trying to get into her panties while she is busy trying to make a buck. Things may turn out in your favor. She may be single, on the rebound, and looking for some action; it may be a slow night, which gives her plenty of time to chat and be chatted up; you may be able to stay at the table long enough to develop a nice rapport with her and speak to her when her colleagues are nowhere in sight. Such a succession of events is possible, but highly unlikely. In any case, going for a cold pickup leaves too much to chance. Even if she does like you, is not busy, and is not under the gaze of her fellow servers she will probably still rebuff your advances.
Waitresses, especially the attractive ones, get hit on all the time. On any given shift, your waitress probably gets a dozen or more guys, just like you, who try to make moves on her. Most waitresses maintain a strict policy of not getting personal or too intimate with customers. Why does she flirt? Partly to get a tip; partly to entertain herself. Serving people food and drink all day is not among the most exciting activities in the world. If a waitress has a hot guy as a customer, she will of course take the opportunity to get some pleasure out of her interaction with him. This doesn?t mean she wants to take things any further.
If you want to ask a waitress out, the safest route is to make yourself a regular customer. The restaurant may be out of your way. There is nothing to be done about this. If you must have her, then you must do what is necessary to get her.
But let?s pause for a moment. This is an unwise and wasteful course to take if you have received not a single sign, indication, or vibe that she is interested. A long stare, the breaking of the touch barrier, an unguarded moment in which she tells you something personal?these are indications that she?s into you or has the potential to be.
So let?s say that everything seems right for the longer, more gradual strategy of asking a waitress out. How and when is it to be done?
You should start plotting the big moment after you have been identified by her and her colleagues as a regular. You need to get your waitress to see you as a person, as being more than part of her job. The usual small talk about your work and interests applies, but you should also steer the conversation towards relationships and dating; doing so will lead you to the facts about her relationship status.
The Right Way to Ask a Waitress Out
The actual act of asking her out can be tricky. She will want to protect her reputation among her colleagues. Allowing herself to be picked up by a customer can make things awkward for her at work. But your waitress is not a machine; she can?t switch off her feelings and her emotions and her pussy when she clocks into work. If she likes you, then she will respond to your wooing. Your main aim should be to make it easy for her to say yes, which is best done by being discrete.
If you have become a regular customer, you have gotten a sense of her routine. Catch her at a moment when she is not particularly busy or when she has stepped out for a break or when she has made the time to linger at your table longer than usual. Propose something simple. Asking her for coffee at a bookstore is a good one, especially if she is a student.
Another way of going about it is asking her if it?s okay to Friend her on Facebook, and mentioning your desire to send her a message about meeting up some place in the future. This last bit must be added, as friending someone on Facebook means nothing. You must state your specific intent to use it as a means of communicating with her about personal matters outside of her work.
The bottom line is if you?ve seen a hot waitress, go for it. With the right strategy you will avoid rejection, embarrassment, and time wastage.
November 28, 2011 By wingirls
She greets you with a huge smile and a wink every week. Only problem is, it’s when you’re ordering your morning coffee.
I get tons of emails from guys just like you asking if it is possible to flirt with a girl while she’s at work.
Even if you’re normally great at flirting with women, you may find it impossible to say the right thing, or even be sure if it’s right to say anything, the second she steps behind the bar and the girl you want to ask out is at work.
I can totally understand that: you don’t want to bother her and, having been a waitress myself in the past, I can confirm that it does get tiring getting the wrong kind of male attention when you’re in the service industry.
I’m not going to lie: attractive waitresses, barmaids and other women in customer service based industries are going to get hit on a lot. When I worked as a waitress after one too many tired lines or routines I did find myself thinking, ‘Oh boy, not another one,’ then smiling politely and walking off. I didn’t like feeling like an object when I was at work so I would let any crude comments or obvious lines drift in one ear and out of the other.
There were two kinds of guys I encountered all the time when I was working:
1. The ones who were super nice to me, who I secretly knew wanted me but were too afraid to ask me out
2. The jerks who saw me as an achievement and a goal of “getting the waitress” so they tried to show off in front of me, use lines on me in front of their buddies and generally treated me like a “thing” instead of a person
You don’t want to be the guy who uses a line because he wants the prestige of getting the hot waitress’s number, but you also don’t want to be the guy who is too afraid to ask.
So how do you ask out a waitress so that you don’t seem like just another patron?
Follow these rules and you will be all good:
#1 – Talk about things other than typical “bar or restaurant stuff”. So no hour long discussions about Jack Daniels or where Vodka comes from. Think bigger and don’t be afraid to share about you rather than trying to fit into her life.
#2 – Don’t wait for the perfect moment to ask her out. I used to have guys stay till the wee hours of the night thinking “great she’s off work, she’s totally accept my invite for a date now”. Not true. I hated it when I could tell guys were just hanging around waiting to ask me out. Felt creepy. If you want to ask a waitress out, then ASK HER OUT right then and there. Then continue on with your night.
#3 – Remember that work sucks and nobody wants to talk about their job. Do you want to talk about engineering? Law or working at Best Buy? Hell no. Talk to her about her life outside the bar and show her that you can see past her little apron.
#4 – Make sure you treat her like a lady. Just because you are paying her for a service, doesn’t mean everything is included 😉
So next time you are at a bar, restaurant or even a clothing store and see a hot girl working there, approach her, strike up conversation and don’t be afraid to ask her out.
This is the first “guest blogger” to be published on Waiter Rant. If all goes well and the submissions are good, I’ll publish one a week. Enjoy!
How to Score with a Waitress – Ella Lawrence
I was asked out by my last table at The Bistro last night, and although I do not plan to have dinner with the gentleman, were I not involved with someone already, I might have considered it. And because this oft-hit-on waitress does not often consider actually taking a tableside flirtation to the next level, I thought I would pass along this gentleman’s method for those of you out there who might ever want to ask your waitress (or waiter) out.
Rule #1: Err on the side of politeness. While it became obvious as soon as the two gentlemen were seated in my section that one of them fancied me, this is only because my woman-senses are very finely tuned to that sort of thing. Being obvious about your attraction to your friendly server will only turn him/her off completely.
Rule #2: Buy whatever your server tells you to. Yes, I am trying to make a buck here, but I’m not going to sell a table some expensive bottle of wine that’s not very good. If you’re willing to drop coin (this man was), *and* you’re listening to everything I say, I’m going to notice both of these things. And you’re going to have a nice dinner because I know what I’m talking about.
Rule #3: Subtlety, subtlety, subtlety. When the gentleman asked me (being emboldened after consuming two bottles of my well-chosen wine with his friend) what nights I worked at The Bistro, I knew what was coming. But I quickly turned the conversation around to the fact that I worked days at The Restaurant, and told him and his friend what a nice Restaurant it was and that they should dine there. The gentleman then turned the conversation back around to me by remarking that it was nice that I have most of my evenings free (I work lunches at The Restaurant), and I realized again what was coming and quickly excused myself from the table.
Rule #4: Leave any sexual overtures at the door. When I’m serving you, it’s my job to talk to you and if you’re overtly hitting on me that makes it hard. We’re not in a club or a bar, you’re out on the town and I’m in my place of employment. Don’t put me in a sticky situation. Once, at a venerable four-star institution in the Wine Country where I come from, a table of two young men (attractive, wealthy, and overall despicable) got drunker and drunker, and more and more forward. It got to the point where they asked me “So, what time are you off?” (Never, ever, ask your server this. This is a terrible line.) and wouldn’t take “no” for an answer when inviting me to join them for a cocktail in a far-away town. A couch was offered as a sleeping place, and then one joshed the other that where I was really wanted was in bed. I responded tartly with, “Oh! Well, if *that’s* the case, why don’t I just give you my phone number and you can come over later and we’ll have sex?” The gentlemen looked at me, astounded, meekly paid their bill (tipping the correct 20%), and left the restaurant. And that one-liner came directly from my manager.
Rule #5: Leave the restaurant before it’s too late. By the time these two gentlemen left The Bistro last night, it was late but I didn’t’ hate them yet. I was having a good old time with my manager and the bartender trying to figure out how he was going to drop the question, and I was right-he’d been spending an overly long time signing his credit card slip, and I figured he was writing me a note.
Rule #6: Tip 20%. This is a good tip amount. Any less and you’re a cheapskate, any more and you’re desperate.
On his way out the door, the gentleman handed me a folded piece of paper, saying, “This is for YOU,” He could’ve left it in the check presenter (because a waiter is the only one who ever touches a check presenter from their table, unless a manager picks it up, in which case he will hand it to the waiter without opening it. Unspoken service rule #435), but I appreciated his boldness (brought on by my exceptionally well-selected wine).
The note read: “His Name” and then his telephone number (he was visiting from Chicago). Next line: 415 (the name of the restaurant I’d recommended). Next line: Tuesday night (my next night off). 8pm. Dinner? Next line: Call me!
This is the perfect way to ask out your server. Put everything completely in his/her hands, leave before you embarrass yourself (because the server will most likely share all details of the interaction with his/her coworkers), and don’t be too disappointed if he/she doesn’t call you back. This man was attractive, nice, well-spoken, and polite. Under other circumstances, I probably would have called him.
If a customer finds you attractive, is it weird for them to leave their phone number on the check? Thanks in advance.
Are you coming on to me? Oh, you were talking hypothetically. Right. That’s how it always goes for me these days.
Your question—as with all matters of the heart—is complicated, and depends on the details of your particular situation.
My first question is: Are you a regular at the particular spot where Miss Jessica Rabbit works? If so, you’ve got a bit more to lose than a non-regular. If she’s usually working while you’re there, things could feel awkward if she doesn’t text you, or they could get even more awkward if she does.
As you may remember from my answer to “Would you ever sleep with a regular?” , I’ve been there, banged that, sort of regretted it. I lost a perfectly good, steady customer over a messy one-night stand that the older and wiser Salty knows to avoid.
This isn’t to say you should never try to ask a server out if you’re a regular, just that you need to tread lightly and think of what’s at stake. Are you going to be hurt if she doesn’t call? Will you stop eating at a perfectly good restaurant over it? Most days, I’d rather have a great chicken sandwich than a boyfriend, so I’d personally err on the side of the restaurant.
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My second question is: What’s motivating you to ask her out in the first place? Do you know much about her? Has she shown any interest in you? (Note: Being polite is not an indication of sexual desire.) If it’s just a fleeting physical attraction for her, Jack, there are lots of pretty fish in the sea, including ones that don’t work at your regular lunch spot.
Finally, I’d urge you to think through exactly how you leave your number. Do it as simply as possible to avoid being creepy: Just your name, and your number. No hearts, no poems, no “I’ve been watching you serve my tuna melt for weeks now.”
A colleague of mine was telling me how she once left her number for this cute bartender, and got a polite text back that night: “Hey, flattered you left your number but I actually have a girlfriend. Have a good night!” This is about the most ideal brush-off possible—no bruised egos, no awkwardness. But keep in mind, your server’s response might not be so kind, if it comes at all.
So your waitress is hot. She’s wearing tight jeans that make her butt look awesome! She’s sweet, has a nice smile, keeps your water glass full, asks you what you guys are doing later. you want to ask her out. Bad! 🙂
I think it’s tacky to ask out your waitress/bartender. It’s almost like you’re cornering them because they’re at work and can’t leave if they’re uncomfortable. Not to mention that you don’t know how much of their behavior is just them working. It’s hard though, ’cause some or them look real good and have cute accents.
So what does everybody think? Should you ask out the waitress? Leave your number on a napkin? I’d definitely like to hear what waitresses/bartenders think.
OMG, just go to the place she works a few times have a little converatiton. Then open your mouth and say hey would you like to go out to dinner or movie ect some time then hand her your number tell her to think about it no pressure that you will come back in a few days after she has time to think about it and see maybe if she would like to or not.
Humm at least that is how I would rather it happen I bartended for 10 years and the next 10 was a waitress.
But if she says no respect it and don’t ask why.
“ask someone else who works there what time she gets off and wait for in the parking lot. or find out where she hangs and be there. hummmm not really sure”
That kinda sounds Stakerish
How to ask a girl out
By the world’s leading female dating expert for men KEZIA NOBLE.
Kezia Noble is the world’s leading female DATING COACH and attraction expert for men.
She is the most well known Dating Coach in London, New York and Los Angeles this is thanks to her flawless reputation for getting men REAL results and her best selling book ‘The Noble Art Of Seducing Women’
Myself and my team of expert instructors ( both male and female) have been showing men from across the globe how to do this through our regular BOOTCAMPS. SEMINARS and of course on my 7- DAY MASTERY COURSE.
However, if you are unable to attend one of our worldwide events or courses, then here are some VALUABLE tips to help you:
1. Make sure you convey to her that you are a BUSY guy who is in demand.
Never suggest that she should choose the time and date. Instead, tell her when YOU are free. Give her a couple of days your free and add casually that you wish you had more time, but your ridiculously busy over the next couple of weeks. This will increase her buying temperature and will deliver you more VALUE.
2. Keep it casual
Tell a girl that it would be ‘cool’ to hang out or to have dinner together. NEVER make it into a big deal! Asking her out should always seem like something you just considered doing, rather than making it come across like you’ve been planning it for ages ( this might be true, but you need to conceal this AT ALL COSTS)
3. Use FUTURE PROJECTIONS
Future projection is basically the act of “painting a picture” for the girl of a future scenario you two might participate in. Essentially,it is describing a future scenario you are assuming that your relationship together will continue outside of the confines of the club/bar/street/office/college Make sure you do not paint too much of a romantic picture, as this will result in OVER KILL. Keep it playful and light.
4. Get the timing right
Always ask her out at the peak or at least the on a high point of the conversation. Most guys arrive at dead end in the interaction or an uncomfortable silence, and then they mistakingly decide to ask out the girl then. AVOID THIS.
The girl is much more likely to say yes if you have suggested a date to her when the vibe and energy of the conversation is at high point .
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4 thoughts on “ How To Ask A Girl Out ”
Great advice. My sentiments exactly. However, I would just add that it is best to make her think that it is her idea for the date…like The email I once sent.
Best article on the topic so far. I have been asking this for ages and never got an answer. BANG! You have nailed it.
What I’d like to know is this…
Q: Apart from money: What do you gain out of teaching men these tricks?
Did you let a really nice guy ‘slip’, and in hindsight, you wish that he’d made more of an impact on you?
Do you have an axe to grind against other women?
Or are you see yourself as doing some sort of service to men? Technically some of the advice you are giving could anger women, I that you could be seen as giving the game away.
Personal stories and thoughts about the restaurant business, work ethic and dining etiquette. Follow @WConfessions.
Dining Etiquette: How to Get Your Waiter’s Attention
There’s nothing more frustrating during your night out to eat than a waiter who is never around when you need them most. Either you get the walk-by with no eye contact, the waiter who pretends they don’t see you, or a server that tells you “Sorry, I’m not your waiter.”
First of all, those sorts of things should never happen in a professional restaurant. If you find yourself constantly being neglected, it may be time to find another restaurant to dine at. But for all other regular circumstances, there’s are some key things you can do to make it easier to grab your server attention when you need something.
1. Raising your hand
This is one of the simplest and basic ways to grab your server’s attention. In order for this to work, however, your server must be on top of their game and circulating within their section, readily available for any sign you may be trying to give them. But, you have to keep in mind that they are not mind readers and sometimes need a clear sign to know that you actually want something. Be obvious with your hand raising. Especially while dining out at a busy, rush filled restaurant. Otherwise, the waiters may think you’re just tapping your hand on the table or talking with your hands.
2. Learn your waiter’s name.
I’ve mentioned this before in another post called “Remember to Tip Your Waitress”. As stated before, it’s actually encouraging for servers to be called by their name instead of something as rude as a finger snap. Imagine your in a busy, loud restaurant and you need another beer. You call out “Excuse me, Miss” but the waitress doesn’t catch what you said. If you raise your hand and say “Excuse me, Ashley “, the chances are much better that they’ll notice you.
3. Speak with a manager.
Of course, servers should be doing their utmost best to make sure your experience at the restaurant is a pleasant one. If you’re a regular at a restaurant and sense that a server is disrespecting you or purposely ignoring you : ask to speak with the manager. They may be able to switch your waiter or waitress and may even speak to the server who was ignoring you in the first place. If you find that you enjoy being served by a specific waiter, ask if it’s alright that you be put in their section each time you come. Management loves to get feedback on the good…and the bad and will most probably do their best to try to give you the service you need as a guest.
4. Treat your server with respect.
I can guarantee you right now that if you disrespect your server by snapping your fingers, yelling, making fun of them, or calling them names you will not receive the service you were expecting. I’ve seen waiters purposely ignore customers that were rudely snapping their fingers, so the solution is quite simple. Don’t do it. Period. If you are constantly getting bad service everywhere you go, take a step back and take a look at you table manners.. Are you making inappropriate jokes? Do you find yourself swearing at them? It may be time for a change in your dining etiquette.
There are always exceptions…
Servers are mostly responsible for being available for their guests. The things, they aren’t machines. They are responsible sometimes for quite a few tables and sometimes if one thing goes wrong, everything else gets dragged down with it. If you see you server trying to take care of a problem with another guest, be patient and remember that they are doing their best in sometimes a crummy situation. If you can help them out some of the time by making it obvious when you need something, it will make their jobs a lot easier and in return you’ll get the service you expect.
I walked in to a bar on Saturday and saw a very cute waitress she was giving me stare downs and I did to, I kinda smiled and ahe did to. I wanted to talk to her but she was really busy, should I just go up there and walk in and tell her I was there last Saturday and I would like to get her name and maybe ask her out sometime, I dont want to be the patron tho. Please help and feed back if you could.
Are you worried about continuing to go to the bar if it doesn’t work out? JustkKeep going, be friendly, and talk with her until you feel more comfortable about suggesting that you and she go for coffee, or a movie or something.
I dont frequent that bar so ifvi got shot down I would be ok with it. I she was not our waitress but I would like to start a convo with her
Best course of action is open and honest communication. She has heard all the lines before so think of something unique and different. Think of a simple,honest and sincere comment to give her and then take the communications from there. Check her verbal skills out you already have checked her physical assets out. You never know if there is a spark and this woman can become a very important part of your future.Good-luck.. 😁
Thanks im going up there tonight to see if shes working I might not get the nerve but maybe a freindly chat
(Editor’s Note: In our continuing series “From A Girl’s Perspective” we have Laura teaching you how to pick up a Barista. If you’re not into coffee shops, most of this info would translate well to waitresses as well. Good luck!)
She’s always happy to see you. She gets you whatever you want. She’s the best part of your morning. And you’re not even dating her.
Take it from me, a real, live barista chick. You’re probably making at least one of these mistakes:
Conversing about the bathroom. It’s fine if you have to go to the bathroom, but don’t explain to her why you need the bathroom key three times during the four hours you’re there. A prostate joke, a “coffee doesn’t agree with me,” a drinking-all-night explanation: none of those are sexy.
Leaving a mess at your table. Come on.
Leaning on the counter. It invades her space and weirds her out. Stand a normal distance from the counter.
Ordering a really complicated girly drink. Not impressive. It’s fine if you like a girly drink but if you are insistent on “caramel drizzle!” or “extra extra whipped cream,” she will think that you’re either really high-maintenance, or buying it for your girlfriend.
Coming in high or wasted. You’d think it would be common sense, but you’d be surprised how many guys blow their beery breath in my face (at 2 in the afternoon) and expect me to fall all over them. Gross. Gross. Gross.
Touching. Everything. Please don’t touch everything. That is something that 3-year-olds do. Picking up a muffin and examining it does not make you look like Brad Pitt. It makes you look unsanitary.
Acting like you’re already dating her. “Hey babe, can you top this off for me?” will get you a glare and a reluctant yes. It will not get you a date.
Dumping all your change in her tip jar. Even if it’s a lot. It’s a treat for her to see BILLS in her tip jar, and if there are two working, make it two. That way you know she’s getting one all to herself.
You might be thinking: “Laura! You just stole all my game! What do I do now?”
Funny you should ask, bro.
Here are a few ideas:
Casually, happily, pick up the tab for your friends. Don’t be awkward about it, just act like you do this every day. She’ll think that you DO do this every day and you will be rewarded with a smile and a good reputation.
Leave her a good tip. Even if she messes up your order. Every barista remembers a one or two-dollar tip on a medium coffee. She will take a second look at you and it will be a positive one.
Make conversation. Good conversation. Here are some helpful starters: How early do you have to get up, anyway? Do you have any weekend plans? What’s the most annoying thing somebody’s ever ordered? What’s your favorite pastry? (and then buy it) What’s your favorite drink? (and then buy it) Who’s your favorite regular? What’s the craziest thing that’s ever happened here? Do you get to pick the music?
And finally, the kicker:
Bring somebody unexpected with you. So you’ve been tipping well, smiling, treating your friends, conversing, all of it. What next? Bring your grandma. Or your Boys and Girls Club little brother. Or your real little brother. Or, best yet, a puppy. Stick your head in the door, “Excuse me! Can I bring in Rambo? I’ll hold him the whole time!” Even if she says no, she’ll remember you as “the guy with the puppy” for at least a month.
I’ve helped you all I can – the rest is up to you!
The personal touch is an element of the restaurant customer service experience that guests love. Of course, restaurateurs love it too. The more interaction you can have with guests, both face to face and online, the more chance there is to learn about what they like, what they don’t, and how they view your business. But how do you shape the exchanges that reap valuable insights and benefit your businesses’ bottom line?
The first step in gaining insight from your guests is to strike up a conversation with them. Being personal and conversational, whether in-person or online, will help lower the barrier and disarm customers who may think you’re diving into a sales pitch.
So what questions can you ask customers in your restaurant to find out more about what your guests think without sounding like you’re taking a tableside poll? We’ve put together a list of things to ask customers before, during and after the meal that will set your staff up for success.
But first, remember this…
Asking the right restaurant questions
Some of the best restaurant questions to ask guests focus on their personal tastes and who they are as people. It’s one thing to ask how the meal went in a rushed pass by, it’s another to stop and talk about the ingredients used in the night’s special. The more interested you are in them, the more likely they are to take an active interest in you and your business.
Here are a few of the questions that the best waiters and waitresses ask their loyal regulars.
- What’s a food you couldn’t stand as a kid but now can’t live without?
- Insert your name here: “The ______ Special.” If we served that dish on our menu, what ingredients would it include?
- What’s a food that no one can dislike (and if they do, they aren’t human)?
You might have noticed something: these questions have little to do with your specific restaurant menu. The questions are personal, and often a bit humorous. They aren’t pushing any sales pitch, but the insight could help develop a better menu.
Not everyone is a conversationalist, although chances are your wait staff isn’t afraid to ask questions. Restaurant customer service is all about building relationships, of course!
Naturally, a little staff training goes a long way. If you want to try a little prompting, here are a few restaurant questions y ou can suggest your staff ask at their tables.
- Have you dined with us before? If the answer is “no”, provide some background on your restaurant and suggest dishes that are crowd favorites.
- What brings you in today? Perhaps a certain dish has called to your guest. Knowing this information will help you recognize some of the top items you provide.
During the meal
- Are you enjoying the dish tonight? Guests appreciate this question because it shows you care about their satisfaction.
- Is there anything else I can help you with? This question came from Restaurant Hospitality . It shows your server’s willingness to make the customer experience top-notch.
After the meal
- Is there anything you would have changed about today’s experience? This bold question may lead to some constructive criticism that could lead to a better customer experience.
Loyal regulars spend 67% more at restaurants than new guests do. With effective guest communication, you can make every guest a loyal regular.
The elephant in the room: questions about the menu
Here’s something you have no choice but to train: questions about the menu. You can have a staff that’s well-rounded at building conversation and loyalty, but if they don’t know the menu from front to back, they aren’t going to be able to handle restaurant questions they receive !
A conversation goes two ways, naturally. And you can expect that when you ask a guest what brought them in, or how they are enjoying the meal, the menu might come up. You have to prepare your staff to handle questions about the menu with the right staff training.
Here are some questions you need to be sure your staff knows how to answer about your restaurant menu.
- What’s your favorite dish on the menu?
- How is [insert item here] prepared?
- Is this dish big enough to share?
- Can [insert item here] be prepared with [insert substitution]?
To be a good restaurant server means you have to work hard, train hard, and be a bit of a salesperson, too! When you can not only ask the right questions but answer them too, you’ll be much more successful.
Data helps restaurants connect with guests better
Thanks to the technology in modern-day restaurant POS systems, asking the right restaurant questions is easier than ever! Now, you can keep track of favorite menu items, guest trends, and even server efficiency.
Technology has opened amazing doors for restaurant owners. You don’t have to guess about your top menu items anymore, nor do you need to speculate about the times of day you do the most business or your who your most efficient servers are. Participating in social media? How are you tracking the results? There are products and services, including Upserve, that can turn these powerful insights into the tools you need to make more informed decisions and grow your business.
Brendan Kownacki, a communications consultant for Black & Orange sums up the value of technology in an article from QSR Magazine
“Technology provides an open forum where customers are comfortable sharing thoughts and opinions when they are not solicited, and this means a natural reaction. Technology lets people react in the moment and off the cuff, so you get a very real representation of what people are thinking. All businesses want to hear positive reactions to their brand, but that is not always the most productive business decision, so it can be useful to get a very raw reaction from your customer base.”
Bottom line: good service matters, but it’s not always about training and server tips and tricks. Sometimes, it all comes down to good communication.
Learn essential phrases for dining out in Italian
Lonely Planet / Getty Images
When you dine out in Italy, you should master certain phrases so you can ensure that you eat what you want, avoid any allergy-related disasters, and pay for the bill without issues. These nine examples are must-know phrases for dining out in Italy. Where indicated, click on the link in the heading to bring up a sound file that will allow you to hear—and practice—the correct pronunciation.
“Avete un tavolo per due persone?”—Do you have a table for two people?
When you enter a restaurant, after you greet the host, you can tell him how many people are in your party using the above phrase. You may be asked if you want to dine all’aperto (outside) or all’interno (indoors). If you are dining with more than two people, swap out due (two) with the number you need.
“Potrei vedere il menù?”—May I see the menu?
If you are looking for somewhere to eat and you’re unsure which restaurant is best, ask for the menu in advance so that you can decide before you sit at a table. Usually, however, the menu will be displayed outside for everyone to see.
“L’acqua frizzante/naturale.”—Sparkling/natural water.
At the start of each meal, the server will ask you if you prefer sparkling or natural water. You can answer with l’acqua frizzante (sparkling water) or l’acqua naturale (natural water).
“Cosa ci consiglia?”—What would you recommend for us?
After you sit down to eat, ask the cameriere (male waiter) or cameriera (waitress) what they would recommend. Once your waiter has made a recommendation, say “Prendo/Scelgo questo!” (I’ll take/choose this!).
“Un litro di vino della casa, per favore.”—A liter of house wine, please.
Ordering wine is such an important part of the Italian dining experience that it counts as a survival phrase. While you can order a fancy bottle of wine, usually the house wine—both white and red—are quite good, so you can stick to those by using the above phrase.
If you want red wine, say, “Un litro di vino rosso della casa, per favore.” If you’re looking for white, you would replace rosso (red) with bianco (white). You can also order un mezzo litro (a half liter), una bottiglia (a bottle), or un bicchiere (a glass).
“Vorrei…(le lasagne).”—I would like…(the lasagna).
After the waiter asks you, “Cosa prendete?” (What will you all have?), answer with “Vorrei…” (I would like) followed by the name of the dish.
“Sono vegetariano/a.”—I’m a vegetarian.
If you have dietary restrictions or preferences, you can tell the server you’re a vegetarian. Use the phrase ending in “o” if you’re a male and use the phrase ending in “a” if you’re a female.
Other Phrases for Restrictions
Some other phrases you can use if you have dietary restrictions include:
- Sono celiaco/a. > I have celiac disease.
- Non posso mangiare i piatti che contengono (il glutine). > I can’t eat dishes that contain (gluten).
- Potrei sapere se questa pietanza contiene lattosio? > May I know if this course contains lactose?
- Senza (i gamberetti), per favore. > Without (shrimp), please.
“Potrei avere un altro coltello/cucchiaio?”—Could I have another knife/spoon?
This is a great phrase to use if you happen to drop a utensil and need a replacement. If you want to ask for something that you don’t have, say “Mi può portare una forchetta, per favore?” (Can you bring me a fork, please?)
“Il conto, per favore.”—The check, please.
In Italy, you typically have to ask for the check; the waiter does not simply drop off the check in advance, as in most American restaurants. Use the above phrase when you’re ready to pay. If you’re in a small town and you’re unsure if the restaurant will take a credit card, you can ask “Accettate carte di credito?” (Do you accept credit cards?)
When an employee is struggling, here’s what the best managers do.
Someone’s slipping. You see it. You feel it. You’re not on the same page. You desperately want to pull the person up, but you’re not sure exactly how. Do you encourage them? Switch them off the project? Change how you’re leading them?
You’re now facing one of the toughest tasks as a leader: How do you manage underperformance at work? And more specifically, how do you sit down and talk about their underperformance with them, during a one-on-one meeting with her or him?
It’s tempting to look outward first. To blame the person herself or extenuating circumstances. “They don’t pay attention to detail.” Or, “The client is being unreasonable with them.”
While those may very well be the case, you should also turn inward. As leaders, when an employee is underperforming, we must self-reflect. What are you doing that is stopping this person from doing their best work?
The hard part about managing an underperforming employee is choosing to look both inward and outward for the sources of underperformance at work: What are you doing to hold an underperforming employee back? And what is the underperforming employee doing to hold herself back?
Oftentimes, we think we know the answer to those questions. We have hunches about what’s causing the underperformance: “It’s their perfectionist tendency getting in the way, obviously…” or “It’s my lack of context I shared about the project, clearly…”
So, we just create a performance improvement plan based on those hunches and move forward.
That path is instinctual — but that path is flawed. Assuming what’s wrong doesn’t help you get any closer to finding out what actually is wrong. While your hunches may end up being spot-on, in my experience, I discover the truth of what’s really holding an employee back when I ask, not when I assume. Coaching a struggling employee to success begins with asking the right questions, not simply arriving with the supposed answers.
Given this, when you sit down in a one-on-one with an underperforming employee, what should you ask? What questions will help you look both inward and outward to get to the underlying source of underperformance?
Here are 14 questions to try. They are by no means the only questions you ask during a one-on-one (here are other ones to consider). But, they provide a good starting place to delve into how to better manage an underperforming employee.
Ask these questions to look inward.
You’re trying to figure out: “How have I been letting this person down? How have I been getting in the way?”
- Is it clear what needs to get done? How can I make the goals or expectations clearer?
- Is the level of quality that’s required for this work clear? What examples or details can I provide to clarify the level of quality that’s needed?
- Am I being respectful of the amount of time you have to accomplish something? Can I be doing a better job of protecting your time?
- Do you feel you’re being set up to fail in any way? Are my expectations realistic? What am I asking that we should adjust so it’s more reasonable?
- Do you have the tools and resources to do your job well?
- Have I given you enough context about why this work is important, who the work is for, or any other information that is crucial to do your job well?
- What’s irked you or rubbed you the wrong way about my management style? Does my tone come off the wrong way? Do I follow-up too frequently with you, not giving you space to breathe?
Ask these questions to look outward.
You’re trying to figure out: “What on the employee’s end is limiting them? What choices or capabilities of their own are keeping them from the results you want to see?”
- How have you been feeling about your own performance lately? Where do you see opportunities to improve, if any?
- What are you most enjoying about the work you’re doing? What part of the work is inspiring, motivating, and energizing, if any?
- What part of the work do you feel stuck? What have you been trying the “crack the nut” on, but it feels like you’re banging your head?
- What part of the work is “meh”? What tasks have you felt bored or ambivalent about?
- When’s the last time you got to talk to or connect with a customer who benefited from the work you did? Would you like more opportunities to do that, and should make that happen?
- Do you feel you’re playing to your strengths in your role? Where do you feel like there is a steep learning curve for you?
- Would you say you’re feeling optimistic, pessimistic or somewhere in the middle about the company’s future?
You’ll notice that none of these questions ask, “What do you think you’re doing wrong?” or “What do you think I’m doing wrong?” The point of these questions is not to end up in an accusatory place, either way. Your goal is to reach a place of better understanding.
By approaching the conversation with an underperforming employee with questions to ask, rather than answers or directives to insert, you create space for that employee to want to do something different. To actually change and improve.
That change, that improvement, is the goal, after all.
💫 To have this conversation about underperformance, you’ll want to hold a one-on-one meeting with your direct report. Use our One-on-Ones Tool in Know Your Team to get hundreds of one-on-one meeting question suggestions just like this, to help prepare you to have this conversation – and future one-on-one conversations – well. Give Know Your Team a shot today.
Restaurant servers work hard, and they aim to please.
You’ve decided not to cook tonight, and instead you’ve convinced your family it’s a great evening to go out to dinner.
So, what do you choose? A restaurant with terrific food and horrible service or a restaurant with just so-so food and the best customer service in town?
You might guess that the most successful restaurants combine both – superb food and excellent service. But, occasionally restaurants and servers get it wrong or just simply have an off night.
According to a Customer Experience Report, researchers found that the #1 reason customers abandon a brand is due to poor quality and rude customer service. These items were cited 18% more often than slow or untimely service.
It seems that great customer service and a personal touch top the list of reasons people choose specific restaurants. Today, though, we want to look at how we, as diners, treat our servers – the waiters and waitresses who spend their days and evenings serving us our meals.
Could it be that the way we show our waiter or waitress we appreciate them, can result in better service?
Let’s look at how to show your waitress you appreciate them.
Learn Your Server’s Name
“Hey you,” or snapping your fingers at your server is definitely not the way to show them you appreciate them.
A savvy server will greet your table and tell you their name. It’s up to you to remember it and to use it. Imagine how much better it is for your waitress to hear you thank her by name. It shows a great deal of respect.
In turn, this might make your dining experience better. Subconsciously, your server feels better about your table, and you’ll be able to get his or her attention once you know their name. “Excuse me, Michelle,” goes a long way to getting your table what they need.
Remember the Golden Rule we all learned in Kindergarten – treat others how you’d like to be treated?
Remember to say please and thank you to your server. While they are there to help you, you’ll get better service if you model this type of good behavior with your server.
Avoid Multiple Substitutions
Try to stick as close as possible to the menu items. Sometimes it’s better not to modify your chosen items too much.
Keep Your Hands to Yourself
You might think you are helping your server by handing him/her your empty plates, but often this makes it difficult for the wait staff.
Many servers have their own system for clearing your dishes. It helps them keep all the dishes and silverware organized so nothing drops to the floor and breaks or makes a mess.
Get Out When It’s Time
In most restaurants, your server needs tips, and lots of them, to make her evening worthwhile. It’s a good idea to leave when you’re finished, especially if you meet one of these conditions:
- If the restaurant is about to close, it’s time for you to go. Your server has a lot to do before leaving for the evening. And, your server has probably been on his feet for hours. Don’t overstay.
- Your server makes the best money when it’s busy. If there are diners waiting, and you are lingering over coffee, your server is missing out on valuable tips. Move along, leave a nice tip, and your server will remember your thoughtfulness when you return to dine.
Someone Else Made Your Food
Don’t yell at your server if your food tastes bad or your drink is flat. While your server is your first point of contact, and they take care of you while you dine, they do not make your food or your drinks.
Your server has no control over whether your steaks are cooked right or your drinks have the right amount of liquor in them.
It is alright to be upset and disappointed about your food, but please don’t take it out on your server. Communicate your wishes and let them try to take care of it. If you yell at your server, they’ll be less likely to make your meal “right.”
Treat your waiter well, and he’ll most likely treat you better.
Generally, in the United States, the average tip is 15% to 20% of the total meal cost.
It can make a server’s day if you leave a little bit more than that. Consider a 20-30% tip. Not only is this kind, but it lets your server know you respect them and enjoyed their service.
Then, the next time you eat at their restaurant, you can bet your service will be exceptional if they are your server.
Leave a Note
You’ve probably seen some of the notes that diners leave servers in your Facebook newsfeed.
A little kindness goes a long way. If you don’t have enough money to leave an extra-large tip (or even if you do), write a little thank you note on your bill after you pay. (tweet this)
This will mean a lot to your server while letting them know their job was well done.
Keep Your Stuff Out of the Way
Many restaurants are short on space, so it’s helpful to your server if you keep your bags and your coats out of their way.
It’s heartwarming to see the notes of kindness left for servers.
When servers trip on your items, they can spill food or break dishes. Be mindful, and hang your items on your seat or put them under the table.
Ask for Your Server
If you’ve eaten at your chosen restaurant before, and you’ve enjoyed the service your waitress provides, ask for her by name.
This lets your chosen waiter or waitress know that you trust them and respect their service. They’ll enjoy knowing you requested them.
Plus, dining with the same server is a more pleasant experience for you. It’s not only friendlier, but your server will get to know your likes and dislikes.
Everyone enjoys eating at a restaurant with good food, but having an excellent waiter or waitress is often times more fulfilling and can have a direct impact on how much a diner likes a restaurant.
If the service was horrible at the little corner café, we bet you might try it one more time, but after two bad experiences, you’ll probably cross them off your mental list of favorite restaurants.
Customers expect, and they do deserve, to be treated with respect while dining. It’s important they are served politely and skillfully. (tweet this)
The same respect is due restaurant wait staff.
As diners, we would do well to remember that waiters and waitresses are not our personal servants. As we come to the end of our article, we believe we can answer our earlier question, “If we show waiters and waitresses we appreciate them, will we receive better service?”
We think the answer is yes.
When you show friendliness toward your favorite restaurant’s wait staff, you can almost always expect kindness, respect and diligent, superb customer service yourself.
When you are understanding and respectful, they’ll be more likely to do the same.
Do you have other tips on how to show your waitress or waiter you appreciate them? Do you have suggestions for servers on how to greet and serve guests with respect? Share your comments below – we’d love to hear them.
I have a question about tipping out a bartender. Here is the scenario. Our bartender is making eight dollars per hour plus tips and out service staff is making $2.17 per hour plus tips. Currently our service staff is tipping out the bartender 7 percent of the total bar sales per server. Is this appropriate/fair?
– Jennifer Barker, Owner, Valentino’s Eatery, Florence, Arizona
As with many issues in the restaurant industry, there is no standard practice. The range for many restaurateurs and employees I spoke with tends to be 5-10 percent of alcohol sales or one or two percent of total sales as a tip out so you’re close to the middle. This is one of those issues where an industry standard would be welcome, since servers inevitably agree that the house tip out number is too high, while bartenders bemoan that it’s insufficient.
In addition to tracking the actual take-home pay for both servers and bartenders, keeping in mind the additional skillset required for bartending, the fairness of your particular policy may be best assessed through employee’s feet. Do bartenders or servers leave, citing a perceived imbalance in the tip out structure? Or are there other frustrations that employees may be ascribing to an unfair policy?
While it may not completely solve the problem, I would recommend that the tip outs for bartenders as well as other eligible employees come from a tip pool rather than individual hand-to-hand payment. This makes the transaction more business and less personal and can keep perspectives on the fairness of the policy from becoming emotional. If servers want to thank a bartender for a job particularly well done, they can always use words or add an additional tip out at their discretion.
Finally, look at your staffing. If servers feel they are leaving with too little in tips, it may be because there simply isn’t enough to go around. In that case, the bartender will fare fine but the servers will suffer. The most un-scrutinized policies are those in successful, busy restaurants since everyone is making money and there is less cause for complaint.
It’s the 21st century and a lot of women out there believe that chivalry is well and truly dead. But there are some good guys still alive and kicking. Taking a girl to dinner is a great idea for a date. Here’s a gentleman’s guide to doing just that.
1. Have a plan.
Plan out the date and don’t try and “wing it.” Have a good idea in your head of what you want to do – whether that be a drink before dinner or just the meal.
2. Be early / on time.
If you agree to pick her up make sure you get there a couple of minutes early or bang on time. 90% of the girls I’ve dated are never ready at the agreed time but it’s better to be safe than sorry, just in case you’re dating a girl in that glorious 10%.
3. Meet her outside.
If you aren’t picking her up, and have agreed to meet each other at a bar or restaurant, make sure that you’re the first one there. Gentlemen don’t keep girls waiting. Also, greet her outside of the bar or restaurant and don’t expect her to meet you inside.
4. Show some chivalry.
Chivalry is not dead, but it is definitely draining. Women like to be taken care of and see a man’s sweeter side from time to time. Respect and being a gentleman is key. The simple things like opening a door for her and pulling out her chair for her won’t go unnoticed.
5. Good dinner conversation.
Avoid awkward or touchy dinner conversations like past boyfriends and stick to your interests. Show that you are listening to what she is saying. Nod you’re head, smile and show your affirmation. Don’t ever yawn at the dinner table!
6. Good manners are essential.
Avoid any bad table manners. Use common sense. Don’t belch or fart. Be polite to the waiter or waitress who is serving. It’s always a good indicator of someone’s personality. Obviously don’t speak with your mouth full or chew your food with your mouth open. Listen to what your mammy told you all those years ago.
7. Ask for her preference when ordering wine.
Don’t assume that she likes a certain wine. Always ask for her preference first. It’s a simple tip but it’s an important one.
8. Happy medium – don’t force your hand.
If she wants to pay for a round of drinks then let her. You don’t have to pay for everything which may make her feel awkward or uncomfortable. There’s a happy medium / middle ground. It’s always good to offer to buy the first round and see how it goes from there.
9. Paying the bill.
If the date was pre-arranged by you asking her out to dinner, it’s okay to assume that you will be paying. Don’t show up with less than the appropriate funds just in case. If you both were out and decided to go to dinner spur-the-moment then maybe she might split the bill with you.
10. Leave how the date ends in her hands.
After dinner, ask her what she wants to do. Whether she wants to go for another drink, a coffee, call it a night or go back to one of your places. Leave it upto her, and you won’t run into any awkward end-of-date situations.
Can You Name The Fictional Tech Companies From These Well Known Films?
Tech is EVERYWHERE, and it’s especially prevalent in the world of film.
If you want to get involved in the world of tech, why not apply for the Vodafone Graduate Programme? Applications are open for September 2022 and more information can be found here.
In Iron Man, Robert Downey Jr’s lead character is the owner of what tech company?
What is the name of the company that creates Officer Alex James Murphy aka Robocop?
What is the name of the the company founded by Norman Osborn in Spiderman?
What is the name of the company that develops replicants in Blade Runner?
What company develops the Skynet AI system in the Terminator franchise?
USR are company in I, Robot that create the robots which serve humanity. What does USR stand for?
Bruce Wayne, or Batman, runs a green conglomerate that goes by what name?
This company procures the screams (and subsequently laughter) of children to create energy for an entire city. A novel idea, but what is the name of the company?
Listen, we won’t say anything if you don’t.
Not to worry, this quiz isn’t legally binding, you can still get involved in the world of tech.
If you want to get involved in the world of tech, why not apply for the Vodafone Graduate Programme? Applications are open for September 2022 and more information can be found here.
You have. potential?
It wasn’t the worst showing in the world, but improvement is needed!
If you want to get involved in the world of tech, why not apply for the Vodafone Graduate Programme? Applications are open for September 2022 and more information can be found here.
Fair play to you!
You’re well on your way, keep going!
You are beauty, you are grace, you are MAGNIFICENT!
I worked hard at university. Now I’m finding the academic job market too competitive – and employers aren’t interested in my qualifications either
Even for someone with a PhD, sometimes waitressing jobs feel like the only option. Photograph: Alamy
Even for someone with a PhD, sometimes waitressing jobs feel like the only option. Photograph: Alamy
T oday, I applied extra lipgloss, perfect eyeliner, and blow-dried my hair. I went to ask a restaurant manager for a waitressing job. You see, the stakes are high – I’m desperate for even a minimum wage job. This is in spite of the fact I have several university degrees.
With my final PhD draft due in a week, I have degrees in economics, sociology and politics, research skills in qualitative and quantitative methods, teaching experience at universities, a decent publication record, and a significant conference list of presentations. But now I need lipgloss and cafe connections to get a job.
It might be my own fault for having bought into the lie – study hard, get a good job. While I was always warned that full-time academic roles are difficult to attain, I was told that a PhD is an asset. We can get casual research work until we are qualified or, more accurately, connected enough to step into a full-time position. Employers outside the university will value the transferrable skills and critical-thinking capabilities.
This, I have now discovered, is far from the truth. Employers external to the university don’t want a PhD, they want five years of industry experience. Other employers consider me overqualified for basic research tasks. They don’t want to pay the higher rate of employing a PhD.
For those that might scoff, consider the fact that despite my education, I have been living on a scholarship valued just above the poverty line and volunteering my time and research skills to NGOs throughout the course of my doctorate. Ingrained within PhD students is a tendency to work hard; value the experience of the opportunity; and work a significant proportion of the time for an amount nowhere close to what we have trained for.
So, I worked hard. And as my PhD is drawing to a close, I faithfully applied for research work. Causal, part-time, full-time, university, NGO, you name it, I applied. I applied for graduate programmes, requiring only a credit average bachelor’s degree. I applied for administration. I applied in the media industry and in the public sector.
I didn’t even get shortlisted for an interview.
The truth of it is what the university doesn’t tell you. You learn along the way that research, including that produced by PhDs, brings in cash for universities. More PhDs are beneficial for an institution reliant on government funding. But they compete on graduation for fewer jobs in what was an already competitive field. The time spent on producing our PhD effectively renders our previous degrees useless – no graduate employer wants a degree from four years ago.
In Australia, where I study, the emphasis on research production increased. As a result, a number of academics, who had a teaching-only focus, were required to leave my university. A significant proportion of these academics who had focused on teaching were women.
Those wishing to retain an academic job were required to conduct their research in their own time, without a funding budget to support it. This also proved harder for women who still tend to bear the majority of childcare responsibilities. It’s also harder for those from low-income backgrounds, who maintain other work to support their ill-paid academic endeavours.
The pursuit of more funding is also evident in the way universities chase more student enrolments, perpetuating the notion that a degree will guarantee a good job in spite of the oversupply of education. Students are encouraged to select specific majors which will benefit the university. I’ve been requested from the higher ups to grade on a curve since easy grades encourage retention, and I have been prevented from failing students. When I first started my PhD, I ran a conference desk with someone who had completed her doctorate. What struck me at the time was how bitter and jaded she had become. Working causal tutoring jobs, she was failing to find full-time academic employment five yearsafter completing her PhD. I was confused and told a mentor, who explained that this can happen and that frequently PhD graduates will be exploited with regard to our time and work.
However, she pointed out that no one will employ an individual who appears disgruntled or complains. Therefore, she concluded, just keep smiling and carry on. More perniciously, my mentor also considered that all academics are already aware of the failures of the system, the exploitation that occurs, and the mental health crisis that accompanies it. Aware, and yet so embroiled in the system that action is not only not taken, but actively discouraged in favour of adhering to the status quo.So, here I sit, a disgruntled graduate of the system. A PhD turned waitress. A waste of taxpayer money, of my own time and that of the people who taught me. I write this as a means to speak out, as I refuse to be another cog in the wheel that turns according to a code of silence. What’s more, I share my story, as I’m sure I know I’m not the only one who’s emerged from the system bewildered, lost, and with a bitter aftertaste of having been cheated – all in the name of funding.
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A Waiter/Waitress is a professional who works in restaurants, bars, hotels and other food-serving and drinking establishments. They ensure guests have an excellent dining experience by providing stellar customer service. They greet guests, take meal orders and ensure smooth communication between the dining area and kitchen.
This Waiter/Waitress job description template is optimized for posting to online job boards or careers pages and is easy to customize for your restaurant. Similar job titles include Server and Food Server.
Waiter/Waitress responsibilities include:
- Providing excellent wait service to ensure satisfaction
- Taking customer orders and delivering food and beverages
- Making menu recommendations, answering questions and sharing additional information with restaurant patrons
Hiring a Waiter/Waitress? Sign up for Workable’s 15-day free trial to post this job and hire better, faster.
We are looking for a skilled Waiter or Waitress to take orders and deliver food and beverages to our customers.
The right Waiter/Waitress uplifts the dining experience for customers. We are looking for someone who will have the patience, personality and perseverance to thrive in this role.
Waiter/Waitress responsibilities include greeting and serving customers, providing detailed information on menus, multi-tasking various front-of-the-house duties and collecting the bill. If you are able to perform well in fast-paced environments, we’d like to meet you. To be a successful Waiter or Waitress, you should be polite with our customers and make sure they enjoy their meals. You should also be a team player and be able to effectively communicate with our Kitchen Staff to make sure orders are accurate and delivered promptly.
Keep in mind that Waiter/Waitress duties may require working in shifts and/or occasionally during weekends and holidays.
Ultimately, it is the duty of our Waiters/Waitresses to provide an excellent overall dining experience for our guests.
- Greet and escort customers to their tables
- Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
- Prepare tables by setting up linens, silverware and glasses
- Inform customers about the day’s specials
- Offer menu recommendations upon request
- Up-sell additional products when appropriate
- Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
- Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages
- Communicate order details to the Kitchen Staff
- Serve food and drink orders
- Check dishes and kitchenware for cleanliness and presentation and report any problems
- Arrange table settings and maintain a tidy dining area
- Deliver checks and collect bill payments
- Carry dirty plates, glasses and silverware to kitchen for cleaning
- Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)
- Follow all relevant health department regulations
- Provide excellent customer service to guests
Requirements and skills
- Proven work experience as a Waiter or Waitress
- Hands-on experience with cash register and ordering information system (e.g. Revel POS or Toast POS)
- Basic math skills
- Attentiveness and patience for customers
- Excellent presentation skills
- Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment
- Active listening and effective communication skills
- Team spirit
- Flexibility to work in shifts
- High school diploma; food safety training is a plus
Frequently asked questions
What does a Waiter/Waitress do?
A Waiter/Waitress ensures a great dining experience for guests through attentiveness and excellent customer service. They provide detailed menu information and multi-task with various front-of-the-house duties, including collecting payment.
What are the duties and responsibilities of a Waiter/Waitress?
The duties and responsibilities of a Waiter/Waitress include welcoming and seating guests, taking guest orders, communicating them effectively to the kitchen and in addition, memorizing the menu and offering recommendations to upsell appetizers, desserts, or drinks.
What makes a good Waiter/Waitress?
A good Waiter/Waitress will have a friendly and patient personality. They must make quick decisions and have great interpersonal skills. Attention to detail and excellent multitasking skills are important.
Who does a Waiter/Waitress work with?
Waiters/Waitresses frequently work with other servers and maintain positive interactions with guests daily. They can report to a Shift Leader or various levels of management depending on the dining outlet.
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Every service professional dreads having to cut off a belligerent customer; it’s almost a rite of passage that every server or bartender must go through in their career. But, what happens if you need to refuse service for another reason? Who can you legally refuse to serve or ask to leave? Not only are the laws regarding right to refuse service complicated and varied by location, but private businesses can have their own additional rules and regulations. Complicated as it can be, it’s important that you know your rights. Beverage alcohol is a regulated substance and society has placed a significant responsibility on the server to dispense it properly.
First, let’s get the obvious out of the way. In Nevada, you have a legally protected right to evict from your premises, “anyone who acts in a disorderly manner, or who destroys the property of any such owner or keeper, or who causes a public disturbance in or upon such premises.” (Source: Nevada Legislature).
Given this, there are a number of legitimate situations in which an establishment can refuse service, including, but not limited to:
- Patrons who are excessively rowdy or harassing other customers.
- Binge drinkers, over-consumers and already intoxicated individuals.
- Patrons that would overfill legal capacity if let in.
- Patrons accompanied by large groups of non-paying customers who will fill up excessive space that could be used by other paying customers.
However, beyond this things start to get tricky. As a matter of law, you must always respect people’s civil rights. It is against the law to deny service based on protected classes such as “race, color, religion, national origin, disability or sexual orientation.” (Source: Nevada Legislature). Additionally, Nevada law mandates that you cannot refuse service to a person who requires the assistance of a service animal such as a seeing-eye dog. (Source: Nevada Legislature). Outside of any type of discrimination, within a private business establishment such as a bar or casino, it is up to the establishment’s discretion who they do and do not do business with.
Remember, bartenders and servers need to be concerned not only with the behavior or state of their direct customer, but how they can effect or interact with others around them. For example, it could be dangerous to allow a small child to linger in a bar or casino – what if they were knocked over by someone carrying a tray of drinks or caught in the crosshairs of a bar fight? In Nevada, a business that sells alcoholic beverages can be fined for allowing a minor to linger in the building. People have been escorted out of establishments for all types of unique situations including:
- Excessive personal hygiene issues (foul body odor).
- Minors in the company of adult caretakers in a bar or pub area.
- Pregnant women in a rowdy bar or pub area.
What does this mean for you? Always check your employee handbook or company policies regarding refusal of service to see how your employer handles these types of situations. You need to be aware of both company policies and laws specific to your community. You may have to report any disruptive behavior or anything that makes you uncomfortable to a manger before cutting off a patron or asking them to leave. There may even be rules dictating that the person is escorted safely off of the property.
Also, keep in mind that asking a customer to stop drinking or leave is not always good for business. Recently, as reported in the Chicago Tribune in the article, “Pregnant Woman Says She Was Kicked Out of Bar,” there was a case in Illinois involving a pregnant woman (who was not consuming liquor) being asked to leave a bar because she was viewed as a potential liability. The woman left, as asked; but, she was embarrassed by what had happened. Now, the bar is going through a wave of negative publicity (and a lawsuit may follow). A good rule of thumb is to always use your best judgment in doing what you can to maintain a positive and safe atmosphere.
Have you ever refused service or asked someone to leave? What happened?
© 2011 National Hospitality Institute®, TAM® of Nevada
Landlords are one of the few groups of people who are able to ask how much money someone makes without committing a social faux pas. And rightly so as landlords need to verify that a new renter will actually be able to afford the rent they’re charging each month as part of the tenant screening process .
A landlord will likely ask for several income verification documents on the rental application , and before handing over the keys to that two-bedroom, south-facing apartment with exposed brick, they will also want to verify the provided proof of income documents to protect against any fake or fraudulent documents.
Keep reading to find out more about ways to show proof of income and to download a free proof of income letter.
What is Proof of Income?
Proof of income is used by landlords in order to determine a tenant’s ability to pay rent. By evaluating a tenant’s monthly income, job status, past payment history, and debt status, landlords will be able to determine if the candidate is a safe choice to fill their rental.
By seeing a renter’s proof of income, landlords can calculate the rent-to-income ratio to see if the applicant would be a good fit for their property. A good rule of thumb is requiring 30% of gross income as a maximum percentage. On top of this, landlords should also run a comprehensive credit check to make sure a potential tenant has a history of making payments on time.
To show verifiable income, there are many documents a renter can provide which we’ve outlined below.
10 Ways to Verify Proof of Income
1. Income Statement (W-2)
A W-2 is an IRS tax form that must be completed by employers for each of their employees. Employers report total annual wages paid on this form. This is a valuable way to get a full picture of a tenant’s overall income status as it depicts a full year’s worth of salary.
2. Miscellaneous Income (1099-MISC)
A 1099-MISC is used to report various types of income someone may receive throughout the year for non-salary positions. Independent contractors and self-employed individuals use this form. A 1099-MISC form can also be a useful way to show proof of income for anyone that earns money from an asset or royalties.
3. Bank Statements
A bank statement can be used to show a history of steady deposits or to shed light on any dangerous spending habits. Many tenants may find this method of information verification a bit intrusive as they might not want to show you their spending habits. However, there are various other ways to verify income for those who feel a bank statement is too personal.
4. Pay Stubs
A pay stub, also known as a paycheck or payslip, is received by employees each pay period and shows net take-home pay. Pay stubs are an easy way for renters to show how much they received in recent paychecks; however, they are also easy for renters to forge. Look for perfectly rounded numbers, alignment issues, and the use of O’s instead of 0’s when attempting to spot a fake pay stub .
5. Employer Letters
A letter of reference from an employer is a valid method for someone to show a landlord that they have a stable income and also that this income will remain steady over the lease term. Employees can request a letter from their employers directly. To streamline the process, an individual may consider downloading a template and bringing it to the employer. This can be done by using our printable proof of income letter below for employers to fill out.
6. Federal Income Tax Return (IRS 1040)
The IRS Form 1040 has a section to report annual income. This document gives an accurate picture of a tenant’s annual income as it shows all sources of income, including income from assets and non-salaried positions. A tenant can request a photocopy of the form or a computer transcript of the information through the IRS.
7. Social Security Benefits Statement
A Benefit Verification Letter is an official letter from the Social Security Administration (SSA). This letter details monthly benefits income and is a great way for individuals who receive retirement, disability, or Supplemental Security Income (SSI) benefits to prove income.
8. Workers’ Compensation Letter
Workers’ compensation provides lost wages and medical benefits to employees who are injured on the job. An individual receiving workers’ compensation can provide a letter detailing lost wage compensation as verifiable income. It is important to note that while this letter can show steady income for a short period of time, these benefits tend to eventually end.
9. Bonus and Incentive Payments
For renters who have commission-based jobs such as real estate agents, another option would be to show documents related to their bonus and incentive payments. Sometimes commission-based jobs do not have consistent payments – this is why it’s important to see if they can afford and be able to pay the rent on time every month.
10. Unemployment Statement
An unemployment statement can be a convenient way for renters who are out of a job to show proof of income. All renters need to do is provide the statement sent by the state unemployment office – this is guaranteed money, but landlords should still check the dates on the statement to see how long the benefits are set to last.
Do Tenants Fake Income Verification for Apartments?
Because it is easier than ever to create fake documents online, some tenants, unfortunately, create fake income verification documents. Tenants can create fake pay stubs in about one minute using various free or inexpensive online tools. It is important for a landlord to do their due diligence when reviewing income verification documents.
Verifiable Income Recommendations for Landlords
Obviously, there is no need for landlords to require ten different income verification documents. Depending on the monthly rent, landlords should ask for two to three proof of income documents.
For individuals that are currently working, it makes the most sense to ask to see several pay stubs or a W-2 and a tax return. For elderly renters, a landlord will need to verify a Social Security Benefits Statement, and for injured workers, a Workers Compensation Letter. For expensive rentals, landlords may also want to consider asking for a bank statement.
Proof of Income Letter for Apartment [Printable]
Here is a handy template that landlords can download and give to their tenants to have employers fill out. You can include this form along with the rest of the lease paperwork for your new tenants to sign.
It is crucial for landlords to not only ask for proof of income documents from renters but to also look out for fake income verification documents. TurboTenant offers a number of tools to make this process easier for both landlords and renters. Landlords can find a standard rental application and screen tenants all for free.
They’re there to do a job.
They’re being nice to you because they want you to leave them a tip, not because they want your tip.
Yea. The only non-creepy way to do it is to leave your number. If she wants she can follow up and if not then she doesnt feel out on the spot by you asking for hers.
Yea. The only non-creepy way to do it is to leave your number. If she wants she can follow up and if not then she doesnt feel out on the spot by you asking for hers.
See Always Sunny in Philadelphia
Yes, its creepy and wrong. They can’t leave, they are at work so they have to be nice to you. It puts them in a shitty situation.
What if you were with another person and she thinks they left the number and she calls them. You think you are in, but when she arrives for your date she is instantly mortified that she got the ugly one.
If youre leaving your number Im assuming youve built enough chemistry shed know its you.
Idk how restaurants work really but is the waitress usually the one that cleans up the table they served? I thought that was for the busboys
I successfully asked out 2 bartenders back in my college years. I asked out a waitress I had too, but I did it via DM so it came off desperate and she turned me down.
Idk if there’s a difference between bartender and waitress. Feels like there is.
I lost my virginity to a woman that I met and eventually asked out while she was working at Starbucks.
Sure it can be creepy, but then again so can anything. Just gotta know your audience.
I thought that was serious for a minute. lol
The last time I was flirted up was a waiter at Applebee’s. Dude had on the tightest pants I’ve ever seen and kept turning his back to us to show off his ass.
Not gonna lie he got a big tip. He should have had that ass insured
That pacifist mentality is wrong. Going through life and never taking risks leads to nothing.
It’s socially taboo but I don’t think it’s that bad, especially if you’re just giving them your number and leaving it up to them. They’re still just humans who may or may not want to date
It’s different if you’re drunk I guess doing it to bartenders
Yes, its creepy and wrong. They can’t leave, they are at work so they have to be nice to you. It puts them in a shitty situation.
Idk how restaurants work really but is the waitress usually the one that cleans up the table they served? I thought that was for the busboys
I tried it once. I left my number with them and they never called me lol
I wouldnt say its creepy, but unless youre like a 10/10 UltraChad, they dont want you bothering them while theyre working.
If you do it, just do it AFTER you pay. They sort of have to be nice to you and it’ll put you in a bad spot if they have to consider tip toeing about possibly rejecting you. Like, even if they don’t want to reject you, the possibility of it being a pain in the ass to reject you will hurt your chances. You can mitigate this somewhat by doing it after you pay.
The easiest way would probably be to just write your name and number on the receipt or something, tell her you think she’s cute, and hand it to her. Pretty standard stuff. But it gives her an easy out, should she want it (aka, just not calling you).
What would two dozen servers from across the country tell you if they could get away with it? Well, for starters, when to go out, what not to order, what really happens behind the kitchen’s swinging doors, and what they think of you and your tips. Here, from a group that clears a median $8.01 an hour in wages and tips, a few revelations that aren’t on any menu.
What we lie about
1. We’re not allowed to tell our customers we don’t like a dish. So if you ask your server how something is and she says, “It’s one of our most popular dishes,” chances are she doesn’t like it.
—Waitress at a well-known pizza chain
2. On Christmas Day, when people ask why I’m there, I might say, “My sister’s been in the hospital,” or, “My brother’s off to war, so we’re celebrating when he gets back.” Then I rake in the tips.
—Chris, a New York City waiter and the founder of bitterwaitress.com
3. If you’re looking for your waiter and another waiter tells you he’s getting something out of the stockroom, you can bet he’s out back having a quick smoke.
—Charlie Kondek, former waiter at a Denny’s in Central Michigan
4. If someone orders a frozen drink that’s annoying to make, I’ll say, “Oh, we’re out. Sorry!” when really I just don’t want to make it. But if you order water instead of another drink, suddenly we do have what you originally wanted because I don’t want to lose your drink on the bill.
—Waitress at a casual Mexican restaurant in Manhattan
What you don’t want to know
5. When I was at one bakery restaurant, they used to make this really yummy peach cobbler in a big tray. A lot of times, servers don’t have time to eat. So we all kept a fork in our aprons, and as we cruised through the kitchen, we’d stick our fork in the cobbler and take a bite. We’d use the same fork each time.
6. If you make a big fuss about sending your soup back because it’s not hot enough, we like to take your spoon and run it under really hot water, so when you put the hot spoon in your mouth, you’re going to get the impression — often the very painful impression — that your soup is indeed hot.
7. I’ve seen some horrible things done to people’s food: steaks dropped on the floor, butter dipped in the dishwater.
—Waiter at a casual restaurant in the Chicago area
What you’re really swallowing
8. If your dessert says “homemade,” it probably is. But it might be homemade at a bakery three miles away.
9. I knew one guy — he was a real jerk — he’d go to Costco and buy this gigantic carrot cake for $10 and tell us to say it’s homemade. Then he sold it for $10 a slice.
—Steve Dublanica, veteran New York waiter and author of “Waiter Rant: Thanks for the Tip — Confessions of a Cynical Waiter”
What drives us crazy
10. Oh, you needed more water so badly, you had to snap or tap or whistle? I’ll be right back … in ten minutes.
11. We want you to enjoy yourself while you’re there eating, but when it’s over, you should go. Do you stay in the movie theater after the credits? No.
—Waiter at a casual restaurant in the Chicago area
12. My biggest pet peeve? When I walk up to a table of six or seven people and one person decides everyone needs water. I’m making a trip to deliver seven waters, and four or five of them never get touched.
—Judi Santana, a server for ten years
What we want you to know
—Waitress at a casual Mexican restaurant in Manhattan
14. If you’re having a disagreement over dinner and all of a sudden other servers come by to refill your water or clear your plates, or you notice a server slowly refilling the salt and pepper shakers at the table next to yours, assume that we’re listening.
What tells us you’re trouble
15. I get this call all the time: “Is the chef there? This is so-and-so. I’m a good friend of his.” If you’re his good friend, you’d have his cell.
16. The strangest thing I’ve seen lately? A man with a prosthetic arm asked me to coat check it because the table was a little bit crowded. He just removed his arm and handed it to me: “Can you take this?”
17. We always check the reservation book, scan the names, and hope for someone recognizable. I’m happy if the notes say something like “Previous number of reservations: 92.” If they say something like “First-time guest, celebrating Grandma’s 80th birthday, need two high chairs, split checks, gluten allergy,” then I start rummaging through my pockets for a crisp bill for the hostess and I make sure to tell her how much I love her hair fixed like that.
How to be a good customer
18. Use your waiter’s name. When I say, “Hi, my name is JR, and I’ll be taking care of you,” it’s great when you say, “Hi, JR. How are you doing tonight?” Then, the next time you go in, ask for that waiter. He may not remember you, but if you requested him, he’s going to give you really special service.
—JR, waiter at a fine-dining restaurant and author of the blog servernotslave.wordpress.com
19. Trust your waitress. Say something like “Hey, it’s our first time in. We want you to create an experience for us. Here’s our budget.” Your server will go crazy for you.
What you need to know about tipping
20. If you walk out with the slip you wrote the tip on and leave behind the blank one, the server gets nothing. It happens all the time, especially with people who’ve had a few bottles of wine.
Everyone likes eating out at restaurants. When you are in an English-speaking country, knowing how to order correctly can impress your friends and make the difference between an average and an amazing dining experience. Ordering food in English at a restaurant is easy, too – if you follow these simple tips.
Get the right table
Book a table on the phone or ask for a table by saying “We’d like a table for 5, please.” This will let the waiter know how many people to expect. The waiter might ask “How many people are in your party?” In this question ‘party’ means ‘group’ not ‘celebration’. If you’re in a country where people are allowed to smoke in restaurants, the waiter might ask if you’d like to sit in the smoking or non-smoking section. If you’re in a hot country, the waiter may ask if you’d prefer to sit indoors or outdoors. Make it clear exactly where you want to sit for a perfect meal.
Having a drink is a great way to pass the time while you are deciding what to order. The waiter might ask “Would you like to start with a drink?” and you can reply “Yes, we’d like (type of drink) while we decide on our food.” If you order a bottle of wine, the waiter might ask “Would you like to taste the wine?” when he opens the bottle for you. If you like it, you can reply “Yes, that’s fine.”
When the waiter asks “Are you ready to order?” or “Can I take your order?” If you are ready, you can give your order. Use “I’d like…” or “I’ll have…” to introduce your order and expression “for starter/appetizer” to talk about the first course and “for main course” to talk about the second course of food you will eat.
If you are not sure what to order, ask the waiter “What would you recommend?” to get some advice or “What are the specialities?” to find out what the most famous dishes are at that restaurant. You could also ask “What are today’s specials?” to find out if there are any dishes being served today that are not usually on the menu.
If you want to order wine with your main course, you can use the waiter’s expert knowledge to help choose something great. Ask the waiter “What wine goes well with this?” or “What wine matches this?” to make sure they taste great together.
If you cannot eat certain things because of your religion or health, check the menu carefully. Vegetarian and vegan dishes are usually marked but if not you can point at the dish on the menu and ask the waiter “Does this contain meat/nuts/dairy?” to find out if it’s OK for you to eat. Or, when the waiter gives you the menu, you can say “I can’t eat _____, which dishes would you recommend for me?”
Pay the bill
Catch the waiter’s attention and ask “Can we have the bill, please?” or “Check, please.” to see how much you need to pay. The waiter might ask if you want to pay separately or as a group. Check the bill to see if a service charge or tip has been added. This is money that is given to the waiting staff for good service. If this hasn’t been added, it’s common in most English speaking countries to leave some extra money (usually 10-15% of the bill) for the waiter.
So, now you know how to order food at a restaurant in English, all that’s left to do is enjoy your food and have a great time!
If you’re visiting Japan for the first time (or second, or 50th), you’ll undoubtedly want to check out the local restaurant scene, especially if you’re in one of the larger metro areas. For those who aren’t native Japanese speakers, it can be a little daunting to figure out what to order and how to order it.
Here are some words and phrases you may need to know when you’re ordering a meal at a restaurant in Japan, and a sample dialogue.
How to Ask for Something
The verb “aru” can be used to ask for something you need. In this case, it means “to have.” The particle “ga,” following the object you ask for, may be omitted. Here are some restaurant-specific examples as well as others to provide context.
Menyuu (ga) arimasu ka.
メニュー(が)ありますか。 Do you have a menu?
Suteeki (ga ) arimasu ka.
ステーキ(が)ありますか。 Do you have a steak?
“Donna” means “what kind of.”
Donna wain ga arimasu ka.
どんなワインがありますか。 What kind of wines do you have?
Donna dezaato ga arimasu ka.
どんなデザートがありますか。 What kind of desserts do you have?
The verb “aru” can also express existence.
Tsukue no ue ni hon ga arimasu.
机の上に本があります。 There is a book on the desk.
Kinko no naka ni kagi ga arimasu.
金庫の中にかぎがあります。 There is a key in the safe box.
How to Ask for a Recommendation
If you don’t know what to order, you can ask for the house specialty with these expressions.
Osusume no mono ga arimasu ka.
お勧めのものがありますか。 Do you have anything to recommend?
Dore ga osusume desu ka.
どれがお勧めですか。 Which do you recommend?
Osusume wa nan desu ka.
お勧めは何ですか。 What do you recommend?
Nani ga oishii desu ka.
何がおいしいですか。 What is good?
If you see something that looks good on another diner’s plate and you want to order the same thing, try these phrases.
Are wa nan desu ka.
あれは何ですか。 What is that?
Oishishou desu ne.
おいしそうですね。 It looks good, doesn’t it?
Are to onaji mono o kudasai.
あれと同じものをください。 Can I have the same dish as that?
When you are asked for your order, but haven’t decided yet, these expressions may be useful.
Mou sukoshi matte kudasai.
もう少し待ってください。 Can you give me a little more time?
Sumimasen, mada kimete imasen.
すみません、まだ決めていません。 I am sorry, I haven’t decided yet.
When your order hasn’t come for a long time, you can ask a waiter or a waitress for an update with these phrases (in this example the customer ordered coffee that hasn’t arrived).
Sumimasen, koohii mada deshou ka.
コーヒーまだでしょうか。 Excuse me, what happened to my coffee?
Koohii mada desu ka.
コーヒーまだですか。 What happened to my coffee?
Ato dono gurai kakarimasu ka.
あとどのぐらいかかりますか。 How long will it take?
Vocabulary and Expressions for the Restaurant
Irasshaimase. Welcome to our store.
nanmei sama how many people?
futari two people
kochira this way
Sumimasen. Excuse me.
Onegaishimasu. Please do me a favor.
Shou shou omachi kudasai. Please wait a moment.
Douzo. Here you are.
sushi no moriawase assorted sushi
Ikaga desu ka. Would you like
morau to receive
Kashikomarimashita. I understand
Iie, kekkou desu. No, thank you.
As anyone who works in a restaurant can tell you, waiters and waitresses are often underpaid. Most rely on tips in order to pay the bills, which makes every work day a gamble. Even though most people make sure to leave something, there’s always a chance that they might short the waiter. Still, that’s no excuse to forge tips, which is exactly what one North Carolina waitress was caught doing.
Her scam was a little different than most. Prior to, you’ve probably heard stories of waitstaff adding numbers to the actual receipt, so they’d be charged on the customer’s credit card. In their eyes, the customer might not realize that the employee had added a digit or forged the amount on the tip line. This is especially true if they failed to take the customer copy home with them.
In this case, the waitress, identified as Leah Marie Wehrmann by Citizen Times, didn’t take her extra money from her customers. Instead, she took it from the burger restaurant where she worked.
Curious about how that works? It’s a little shady, and very easy to miss, unless you’re a very astute manager. Wehrmann reportedly bought prepaid Visa cards, and used those to add really big tips to the customer’s check.
As she knew the limit on each card, she knew that it’d take the system some time to bounce back and report that the funds weren’t actually available. Which, according to some, is still a little confusing.
After The Takeout, who identified the restaurant as being Juicy Lucy’s Burger Bar And Grill, reported on the story, plenty of people had questions. For one, was this just for customers who paid in cash?
“Sounds like she would get the tip money cashed out from the credit cards at the end of the day,” a commenter by the username of Darth Credence wrote. “When the restaurant tried to charge the cards, there wasn’t enough money to pay for the tip, so it would have been declined. Therefore, the money would have actually been from her employer, if I understand this correctly.”
The balance on the cards was likely enough to cover the actual cost of the meal.
It’s just the extraordinary tip that became a problem, which the restaurant was then responsible for.
But even if she did scam the customers, sometimes charges don’t immediately appear online. It’s often hard to figure out if your own information was stolen based on how long processing takes.
Again, you’d assume that someone would catch this, especially since it wasn’t a one-time occurrence. Wehrmann reportedly tried this scam at least 14 times. It’s a shame if she really needed the money to survive, but obviously it was illegal no matter what.
The tips were a bit crazy each time. The amount ranged from $59.16 to $539.58, but a majority were over $100.
She must have known the system pretty well.
At most restaurants, a check isn’t officially closed out until the second round. That’s when the waiter or waitress takes the slip with your tip amount. After that, the customer goes on their way and the restaurant starts processing the bill.
“Even an updated POS may not catch it,” pandorasmittensv.3.2 said on The Takeout. “Especially when they’re busy, many servers will run the card and then not enter the tip until they need the table again.”
Each one of those charges counts as a felony. The former waitress has a lot of trouble in front of her. All in all, she scammed $3,734.28 from the fake tips.
Scams like these may not be as common as you think, but they’re still enough to scare you into always double-checking your receipts and bills. Even though Wehrmann didn’t scam her customers directly, it’s a reminder that customers really don’t have much control after handing their money over.
When a waiter or waitress disappears with your card, you need to trust that they’ll do the right thing. And most of the time, they do.
But all it takes is one disgruntled employee who may be having financial issues to think of another plan. It makes you wonder whether or not we should just get rid of tipping and pay waitstaff a livable wage.
Not only might it cut down on crimes like this, but patrons would never have to worry if they’re tipping enough.
Because even though people assume they’re smart with current tip trends, there’s always room for improvement.
If you’re a waiter or waitress out there who assumes that customers won’t figure out whether or not you’re lying about the full cost of their bill? Just know that people are getting wiser than ever. Plus, are a few extra bucks even worth the possibility of jail time?
Lessons and exercises
What will I learn from the English lesson Eating at restaurants and requesting a bill?
During this lesson you will learn about what a waiter or waitress will say to you when they come to your table in a restaurant and how to ask for a bill when you have finished your meal. The lesson shows several examples of questions you might get asked and how to answer some of them .
At the restaurant
When you go to a restaurant the waiter or waitress, will come to your table at least once when you are eating and ask how everything is.
Why come to the table?
The reason they come to your table after the food as arrived is to see if for you to order something else or maybe complain about something or just to order more drinks.
Examples of some things they are likely to ask you:
How is everything? Yes, thank you.
Is everything OK for you? Yes, but is it possible to have some more french fries?
Is everything OK?
How is your dinner everything to your liking? No, my vegetables are cold.
How is your lunch?
Are you all OK? Yes, and can we all have another round of drinks please.
Do you need anything else with your meal? No we are fine thanks.
When you have almost finished your meal, they will ask if you would like some dessert.
Would you like dessert after your meal? Yes, please can I see the dessert menu please.
Would you like to see our dessert menu?
Would you like to order any dessert from our dessert trolley? No thanks I am full after the meal.
Do you want any dessert after your meals?
Would you like to try our dessert special? ohh, can you tell me what it is?
Paying the bill
When you have finished eating and drinking everything you will want your bill.
Getting the bill
One of the things you can do to get the bill is to look for the server and make eye contact then r aise your hand. When they come to your table you can ask them for the bill.
Can I have my bill?
Can we have the bill please.
I am ready for my bill.
I am ready to pay the bill.
I would like my check please.
The waiter or waitress will reply “‘yes, I will go and get it for you” to these questions and then bring your bill for you to your table.
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Due to the shift in policies and perceptions of professionalism, some employees may have differing views regarding acceptable dress.
With company cultures becoming more laid back and casual Fridays creeping into even the most polished offices, dress code policies have become more relaxed in many workplaces. Due to the shift in policies and perceptions of professionalism, some employees may have differing views regarding acceptable dress. The following tips may be helpful when it comes to preventing and addressing dress code violations.
Thoroughly Detail Acceptable Dress
Acceptable dress should be detailed in an employee handbook and discussed even before hire so that new employees can prepare to comply. The more thorough the explanation of acceptable dress, the easier it will be for employees to follow and for employers to correct if discrepancies crop up.
Be Consistent with the Policy
If an employer enforces the dress code with some employees and not others, it may be perceived as discrimination. Being consistent with the policy can help to avoid problems with employee relations and even potential lawsuits. Employees will often feel more comfortable knowing that everyone must abide by the same rules, as well.
Have Reasons to Back up the Code
In most cases, dress codes aren’t arbitrary; they’re established because of specific needs within the business. When working with machinery or dangerous equipment, for example, employees are often forbidden from wearing dangly jewelry or loose fitting clothing that may present safety issues. Understand exactly why every aspect of the dress code policies are in place so that you can educate employees if they ask for the reasons behind the dress code.
Send Out Reminders or Updates
If the company decides that certain aspects of the dress code policy are no longer necessary or institutes new policies, it’s important to make sure that those updates are sent out to existing employees and that policies in the handbook are changed to reflect the updates. Employees should also be given adequate time to comply with changes.
If changes aren’t made to policy, but an employee or several employees begin to violate existing dress code policies, it may be tactful to send out dress code policy reminders. This can be an effective and appropriate tactic as long as the violations don’t jeopardize health or safety. In many cases, employees will realize their errors and correct their dress.
Meet with the Employee Privately
If an employee continuously violates the dress code in spite of subtle reminders or wears clothing that’s highly inappropriate to the place of employment, meeting with the employee privately may help to resolve the problem. Managers or employers should make sure that a witness is present to recount the events of the meeting if needed.
During the meeting, it’s important to make the employee feel comfortable, address the specific dress code violations, and offer solutions. An employee may not understand generalizations and may feel embarrassed if told they look “messy” or “inappropriate.” Employers or managers should tell employees how to correct the violations and reinforce the reasons behind the dress code.
It’s important to prevent dress code violations as quickly as possible, but it’s equally as important to be tactful and compassionate. Some employees may inadvertently violate policies and may be open to correcting problems, but not understand how. Use a friendly and helpful approach before moving on to discipline.
Dave Rietsema is the CEO of Matchr and former HR Professional with more than 10 years of experience helping companies to find the best HR software.
Three months ago, my husband slept with a woman he met at a nightclub. After that night, he never spoke to her again. He truly appears to have confessed because the guilt was eating him alive, not because he wants to leave or was unhappy with our marriage. I don’t want to leave my husband, who seemingly made a one-time mistake at his best friend’s bachelor party, but I’m shaken. I’m angry. I feel like I misjudged him, because I didn’t think he was the type of man who would ever cheat. I now feel like I’m not enough for him, because he went and slept with somebody else in an otherwise good marriage. How do we get through this?
I know you’re in a lot of pain right now. Who wouldn’t be? Cheating is painful and can be for both parties involved. But I’m going to tell you upfront that I think your relationship is salvageable if this played out exactly as say: Your husband made a one-time mistake and he feels horrible about it. And the guilt he admitted to? That’s a good thing. Those feelings prompted him to tell you the truth, so you both could deal with this situation and eventually learn how to heal from it.
You should use this two-step process for finding the proverbial light at the end of the tunnel. The first part is clearing up the anger and resentment you feel over what he did. The second part is moving on, so you can grow stronger.
Part One: Settling Your Feelings
I wouldn’t suggest this in all cases, but it does make sense in this one: You should ask your husband a few details about how this happened. You’re not seeking out details about the physical actions, but rather the events that led to the actual cheating. When you have very little information about a negative event, the brain tends to fill in the blanks with the absolute worst possible outcome. It’s very possible he got too drunk at this bachelor party and didn’t have awareness as to what he was doing until it was too late.
I’m not excusing the behavior; he shouldn’t have been in that situation to begin with. But I have a hunch that an unfortunate series of events may have occurred leading to the one-night stand, and hearing that will help you realize it wasn’t because you were not enough or that your marriage isn’t good enough.
On the flip side, there’s a lot you don’t need to know. You don’t need to know the details of how far they went. It was cheating, plain and simple. And that’s that. Please don’t ask for color. You don’t need to know who this person was either. Resist the temptation to get every single detail about the night—you only need to know about the ones that will help you remain mentally healthy.
Take some time to deal with the big, angry, sad, resentful emotions; you’re absolutely allowed to feel all these things. Cry it out. Spend time with a girlfriend who can help you sort through your feelings. Do things you enjoy, like getting out for a hike or taking a workout class. Invest in yourself, including getting into therapy (which I highly recommend).
And remember, people make mistakes. However, his job after this is to make you feel secure again.
Part Two: Growing Past It
You should discuss, as a couple, what you need to feel better, safer and stronger in this relationship moving forward.
While taking a ton of time for yourself, also focus on emotional intimacy-building activities with your husband. Date nights are great. Taking up a mutual hobby, like biking or yoga, would also be beneficial. Start watching a new show together, especially as winter approaches. Really, just focus on re-dating each other. Keep it light. Don’t force deep talks unless you want and need them.
Especially in the interim, if your husband is in any situations that make you uncomfortable, state what you need. Maybe you really don’t want him in any settings that are heavy on alcohol, or you need him to check in every so often when he’s out late or on a work trip—before bed, too, and maybe by phone. Until you can fully trust him again, he’s going to need to make an extra effort.
Look for signs he’s remorseful and trying to fix this, as well. If he’s the type of man you thought he was before this happened—and still is, despite this mistake—he’s going to own up to the mess he created and proactively work to fix the emotional damage. He’s going to ask you what you need. And when you tell him, he’s going to do those things.