Here's a list of time-tested serving tips that all good servers have used at some point: 1 Wrne Thank you on your guest's checksStudies show that it can increase your tips by 13 2. Speak to your guests learn their preferences and suggest drinks, appetizers, entrees and desserts Try to sell the experience Always stay positive and approach guests with a smile 4 Offer recommendations to puests based on their preferences and your experiences 5. Try to remember the puest's names and faces. If they become a repeat customer and you remember your name guests will be blown away 6 Know your restaurant's VIPs 7. Always actively listen to your guests & Smile at every guest you make eye contact with 9. Try to not interrupt a guest's conversation 10. Hande glasses by the stem and plates by the bottom. Basically, never touch the surface area that a guest will come in contact with 11. Never say don't know if you actually don't know the answer, respond with et me find out 12. Norver remove a plate with food on it without asking guest first. And it a guest asks you to take it, ask what was wrong with the dish. 13. Never swear in front of your guests, unless your restaurant's theme is like this one's 14. Be consistent with your service throughout every course 15. Never let a guest over order Offer advice and let them know portion sites in advance 16. Don't ignore table just because it isn't in your section. If you see someone who needs help, do. Your colleagues will love you for it. 17. Don't le place settings if they aren't going to be used 18. Les guests know if the kitchen or bar as out of something as soon as possible so they don't read it on the menu and get disappointed 19. If one of your guests asks to speak to a manager, don't take it personally 20. Always place the check in a neutral place. Otherwise, you riskletting your personal biases show, which isn't good 21. Lear your restaurant's point of sale wystem like it's the back of your hand. It's your go-to tool for managing a service Your Tasks: 1. Read through all of the tips and tricks listed 2. Choose tips you think you will have no problem with. In other words, it is easy for you to remember, or it comes naturally to you to behave in that way. List them and provide evidence that this is something you are good at. For example, if I choose Tip #34-Be consistent with your service throughout every course, then I have to gre an example of when I acted in this manner. (8 marks) 3. Then choose 4 tips you feel would be difficult for you to remember ar that you feel you might need to practice. List them and provide evidence that this is something you need to develop 18 marks) 4. Think of one more tip to add to the list What is it? (2 marks] 5. Finish this sentence: To me, being a professional server means. mars 6. Describe a time when you had a bad experience at a restaurant or other food and beverage venue that was related to the person who was serving you. What happened? How did you react? Did you leave a tip? How did the server react? What made it a bad experience marks) 7. Describe a time when you had an exceptional food and beverage experience because of the person who was serving you. What qualities did they have that made theman excellent server? Did they use any tips listed above? Which ones? How did your service experience impact your totalrence? Did you have a better time because you had good service marks Here's a list of time-tested serving tips that all good servers have used at some point: 1 Wrne Thank you on your guest's checksStudies show that it can increase your tips by 13 2. Speak to your guests learn their preferences and suggest drinks, appetizers, entrees and desserts Try to sell the experience Always stay positive and approach guests with a smile 4 Offer recommendations to puests based on their preferences and your experiences 5. Try to remember the puest's names and faces. If they become a repeat customer and you remember your name guests will be blown away 6 Know your restaurant's VIPs 7. Always actively listen to your guests & Smile at every guest you make eye contact with 9. Try to not interrupt a guest's conversation 10. Hande glasses by the stem and plates by the bottom. Basically, never touch the surface area that a guest will come in contact with 11. Never say don't know if you actually don't know the answer, respond with et me find out 12. Norver remove a plate with food on it without asking guest first. And it a guest asks you to take it, ask what was wrong with the dish. 13. Never swear in front of your guests, unless your restaurant's theme is like this one's 14. Be consistent with your service throughout every course 15. Never let a guest over order Offer advice and let them know portion sites in advance 16. Don't ignore table just because it isn't in your section. If you see someone who needs help, do. Your colleagues will love you for it. 17. Don't le place settings if they aren't going to be used 18. Les guests know if the kitchen or bar as out of something as soon as possible so they don't read it on the menu and get disappointed 19. If one of your guests asks to speak to a manager, don't take it personally 20. Always place the check in a neutral place. Otherwise, you riskletting your personal biases show, which isn't good 21. Lear your restaurant's point of sale wystem like it's the back of your hand. It's your go-to tool for managing a service Your Tasks: 1. Read through all of the tips and tricks listed 2. Choose tips you think you will have no problem with. In other words, it is easy for you to remember, or it comes naturally to you to behave in that way. List them and provide evidence that this is something you are good at. For example, if I choose Tip #34-Be consistent with your service throughout every course, then I have to gre an example of when I acted in this manner. (8 marks) 3. Then choose 4 tips you feel would be difficult for you to remember ar that you feel you might need to practice. List them and provide evidence that this is something you need to develop 18 marks) 4. Think of one more tip to add to the list What is it? (2 marks] 5. Finish this sentence: To me, being a professional server means. mars 6. Describe a time when you had a bad experience at a restaurant or other food and beverage venue that was related to the person who was serving you. What happened? How did you react? Did you leave a tip? How did the server react? What made it a bad experience marks) 7. Describe a time when you had an exceptional food and beverage experience because of the person who was serving you. What qualities did they have that made theman excellent server? Did they use any tips listed above? Which ones? How did your service experience impact your totalrence? Did you have a better time because you had good service marks