If you’re a server in a restaurant, there are certain rules and etiquette tips you should know. These include service from the left, keeping tableware polished, and knowing the expectations of tipping. These rules are based on the cultures in which you serve. If you follow these tips, your customers will be pleased with your service. The following are some other important rules and etiquette tips for restaurant servers.
Service from the left
When working in a restaurant, it’s crucial to follow certain etiquette rules. It is important for restaurant servers to inform customers when certain items are out of stock. When serving tables, servers should always serve from the left. They should not touch or serve over a customer. This invades their personal space and is not professional. Here are some tips for servers when working in a fine dining restaurant.
Open hand service: When serving from the left, the server should keep their arm on the side of the guest they’re serving. This way, the server’s active arm isn’t reaching across the table to the guest. The opposite is also acceptable, but this is not recommended. In some restaurants, it’s best to serve from the left or the right. This way, servers can maintain the appropriate etiquette standards for both sides of the table.
Proper serving etiquette for restaurant servers serving from the left include: making sure to keep your hands clean. Keep your hands free of fingerprints, which can ruin a customer’s meal. It’s also important to remember that most of the customers are right-handed, so this is not a problem. Also, remember to hold cutlery correctly, as the customer doesn’t want to see the fingerprints on their glass.
When serving from the left, use the correct hand. It is customary to serve from the left and clear from the right, although some regions do the opposite. In these instances, the server should use his right hand when serving from the left. Likewise, the server should not cross his or her arm in front of the guest. This way, the guest won’t have to cross their arm or cross his arm when the server is serving from the left.
Tableware should be polished
Restaurant etiquette guidelines can vary from one venue to another, but basic hospitality tips are expected regardless of the type of dining experience. Tableware should be cleaned to remove water spots, and silverware should be polished to prevent fingerprints. If you’re a new server, here are some tips to help you get started. Remember to keep your hands clean at all times, too! Keep tableware and silverware neat and well-polished, and don’t get your hands dirty.
Always polish tableware before service. This includes plates, glasses, cutlery, and decorations. Tableware should be stocked at each tableware station before serving each guest. It’s also important to keep your tabletop symmetrical and free of wrinkles. Remember that tablecloths should have an equal amount of overhang on both sides. When setting a table, hold cutlery and glasses by the stems, not from the center. Setting the table before service helps minimize fingerprints.
Control the pace of your guests
As a restaurant server, you’ll be able to control the pace of your guests in different ways, depending on their expectations. While most customers appreciate a speedy service, some won’t. Don’t hover over your guests; be attentive to their needs and pace. Guests don’t want to feel rushed or ignored. A good server pays attention to body language, as this can inform the pace of service.
When it comes to creating an exceptional guest experience, timing is crucial. Your server should greet guests within minutes of their arrival. If possible, make it quick and easy for them to place their drink order. If possible, find out whether your guests want their appetizer before or after their main course. You’ll also want to hold main courses for parties that have ordered appetizers, so that everyone receives their main course at the same time.
Tipping expectations vary by culture
While many places allow you to leave a tip, tipping is not an industry-wide expectation in Russia. In most high-end restaurants, cafes, and bars, you’re expected to leave a small tip, usually around 10 percent. If you don’t leave a tip, it’s usually left in cash on the table after you pay the bill. At buffets, however, you won’t be expected to tip, even if you’d like to.
While most countries don’t tip maids, hotel staff, and tour operators, Canadians often tip better than U.S. consumers. Because of Canada’s universal health care and high minimum wage, Canadians don’t need to be concerned about tipping. While in Europe, service workers usually receive a fixed amount of money, Canadians typically tip between five and 15 percent. Alternatively, customers can round up the amount to a whole number if they prefer.
While tipping is an entrenched social norm in Canada, many consider it a taboo. Even when you don’t want to leave a tip, it may be seen as a bribe. In a recent Angus Reid survey of 1505 Canadians, a gratuity line appeared on some restaurant bills. While Canadians seem to be sympathetic to the income of restaurant servers, many also wish that the service charge be capped at $15 instead.
Though tipping is still uncommon in most Asian countries, the growing tourism industry has changed cultural norms. Depending on the service industry you’re visiting, your tip could be seen as a disrespectful gesture. In Japan, for example, tipping a waiter is considered an insult. Unlike in the United States, tipping is not legally required. However, in many other countries, tipping is a highly valued social custom. In Japan, wait staff view customers as a team and consider it unethical to leave a tip unless it’s a formal occasion.
In the Philippines, tipping is not expected, even if you order drinks at upscale restaurants. In Indonesia, however, you may be asked to add 5 to 10 percent to the bill as a service charge. If the service is excellent, you can even consider leaving an extra ten percent for the waiter. In Brazil and Costa Rica, tips are not required, but it is always nice to leave a tip if you feel like it.