Servers

• Increase your income by increasing your average ticket size. Sell more sides, appetizers and desserts. WaitRpads
• Reduce ordering errors. Orders start right, stay right. WaitRpads GuestChecks
• Increase tips by enhancing your customers' dining experience. Eliminate the "who had the salmon?" sweepstakes. WaitRpads GuestChecks
• Streamline POS operations. Fast, accurate order entry and no more waits at the terminal. WaitRpads GuestChecks

On Service

• Service is a choice of making a personal connection with our customers. - Paul Paz, Tips on Tips #44
• Get it right: write it down. Accuracy is at the heart of great service. - Bob Brown, The Big Brown Book of Managers' Success
• Every great server understands the importance of writing down an order and entering it into the computer accurately, complete with every one of those little extra requests. - Bob Brown, The Big Brown Book of Managers' Success
• As study after study has shown, the level of service a restaurant provides leaves the most lasting impression on its customers. - Evan Goldstein, Five Star Service
• Repeat business is the ultimate compliment to your service quality. - Susie Ross, "Customer Service: Fact or Myth?" Waiter Training Newsletter
• Stand in the command position, which is across the table from the leader or buyer of any group. When you stand here and maximize eye contact, the leader looks strong, orders more, is happier and tips better. - Bob Brown, The Big Brown Book of Managers' Success
• Most opportunities to provide exceptional service happen very routinely. Too often we overlook these chances. So surprise your customers next time with exceptional service moments. - Paul Paz, Tips on Tips #44
• Spark a sale by causing guests to "ooh-and-aah." Do this verbally by painting mouth-watering word pictures that sell, or non-verbally by using the power of the senses - sight, sound, smell and taste. - Bob Brown, The Big Brown Book of Managers' Success
• Today, great service depends on a team approach, where every player not only understands his or her own responsibilities, but everyone else's. - Evan Goldstein, Five Star Service
• Anticipation is the ability to provide pro-active service instead of the customer having to make a request. - Paul Paz, Tips on Tips #44
• Using people's names is a powerful and genuine way to achieve the "recognition factor," which is always top on your guests' list of important expectations. - Evan Goldstein, Five Star Service
• Make an investment in details, and keep them coming back for more. Are silverware and glassware spotless? Have salt and pepper, sugar and other condiments been properly wiped down? Is the menu crisp and stain free? - Evan Goldstein, Five Star Service
• A complaint always provides an unparalleled opportunity to turn a negative into a huge positive by bowling the offended guest over with outstanding service. - Bob Brown, The Big Brown Book of Managers' Success
• "L.E.A.R.N.T." are six steps of handling a guest complaint. Listen. Empathize. Apologize. Rectify. Notify. Thank. - Bob Brown, The Big Brown Book of Managers' Success

On Wine

• Selling wine allows you to make more money - it's like putting another guest at the table. - Bob Brown, The Big Brown Book of Managers' Success

• Bottled wine turns food consumers into diners and diners into sophisticated diners. - Bob Brown, The Big Brown Book of Managers' Success

• Stemware should always be handled by the stem. - Bob Brown, The Big Brown Book of Managers' Success

• Proper wine service at a table always goes in the clockwise direction. Traditional service calls for serving women first, men second, and the host last, regardless of gender.- Evan Goldstein, Five Star Service

• The cork was originally presented to the diner to indicate that it was truly from the winery or the label. When you place the cork unobtrusively near the host, you are merely allowing an inspection if the host desires so. - Evan Goldstein, Five Star Service

• White wines should be served between 45 and 55 degrees. Red wines are often served too warm. Serving temperature should be between 55 and 65 degrees. - Evan Goldstein, Five Star Service

• Never fill the glass more than half full. If you overfill, you are depriving your customers of their right to fully enjoy the wine, and you are telling them that you don't know any better. - Evan Goldstein, Five Star Service