Opinion Three Rules to Survive Waiting Tables

Opinion Three Rules to Survive Waiting Tables Waitress taking an order, courtesy of timesunion.com Pretty much everybody in current times is either working or looking for work. Ever considered waiting tables? Many people have done it at one point or another. It’s good money, flexible hours, and about the least boring part-time job you can get. For some reason there is a stigma about it. Now, you’re not even supposed to call me a “waitress.” I’m a server, for your information. Excuse me while I scoff haughtily and flounce off. In the meantime, if youre dreading your first foray into restaurant work, let me reassure you that it isnt the agonizing drudgery you fear it will be. It’s actually fun. 1. Don’t be scared. As silly as it may seem, walking up to your first table will be nerve-wracking. After weeks of training and preparation all leading up to this moment, the only thing on your mind will be the impending disaster of messing up someones order or dropping an entire tray of food on the floor. I have done both of these things. I am alive. Embarrassed, yes. But alive. Never be afraid to ask your fellow servers for help, especially the more experienced ones. Theyre usually more than happy to share their wisdom. 2. Practice Diplomacy. You can’t serve for more than a few shifts without something going wrong. At first, it’ll probably be your fault. But sometimes it won’t have anything to do with you. You’ve got to be able to keep your cool under pressure â€" even when guests are acting boorishly. I have been cursed out by guests, have had menus yanked from my hands, and have even been violently accused of liking mayonnaise. (Long story.) Rise above, be a gracious host, and do not hesitate to hide behind your manager and let them handle everything. 3. Have fun! You’re a server because you don’t want to sit in an office and file paperwork for hours on end. A restaurant is a fast-paced, super-busy environment. Take advantage of your job! You get to meet lots of different people. Every table is a different family and a different dynamic. Be yourself, be energetic, (even if you’re usually not) and try not to take yourself too seriously. Above all, your job is to make a good time for your guests. What could be better than that?