As college students especially, when we aren’t working or studying, we usually pass the time by going out to eat. We jump in our cars, hopeful for a wonderful time with great tasting food, but sometimes our experience falls short. Maybe your server was having a rough day, maybe your food came out all wrong, or maybe YOU were having a rough day. As a server myself, I’m here to show you the way to your server’s heart, hopefully providing the individual on each end with the best experience possible. Here are 13 things your server wishes you knew…
1. Don’t shoot the messenger.
If the kitchen runs out of apple crisps or baked potatoes, it isn’t the server’s fault, so try not to take it out on them. They’re just responsible for relaying the message to you, not for making the food.
2. You’re not the only table.
This is especially important during the busiest hours or days. Patience is key, keep in mind that they are trying to remember multiple things for each table they are taking care of, which most of the time is 3 or more.
3. Be prepared with how you are splitting the checks.
Coming into the restaurant knowing how you are splitting the checks will make it much easier on the server. This way, they can ring it in accordingly from the beginning. Trust me, you’ll appreciate this one when you don’t have to wait for your checks to get organized when you’re finished with your meal!
4. Request multiple items at once.
Don’t send your server running for multiple trips to the kitchen and back, or at least try not to. More specifically, don’t ask for one thing at a time. Trust me, they would much rather make a list of everything your party needs instead of going back and forth.
5. TIPSHARE.
Servers make about $2.15 as an hourly wage, because tips will (hopefully) account for the rest. Unfortunately, as a server, we have to take out a percentage (at my restaurant it’s 3%) to help pay the other employees (hosts, bussers, & bartenders). With that being said, servers normally don’t see a paycheck, and if we do it isn’t much of one, because our hourly wage usually cancels out with how much we are tipping out.
6. Tip accordingly.
Take into account how much your meal is going to cost, and be sure to leave room in your budget to tip the correct amount. If your tab comes out to $50, a $5 (10%) tip really wouldn’t be adequate, as once again, your server has to tip out. A more appropriate tip for this tab would be $10 (20%).
PROTIP- If you leave your server a 20% tip, they will always be content. Most receipts have a tipping guide at the bottom if you’re not the best at math. (I know I’m definitely not)
7. Seating.
Hosts follow a rotation chart that helps to keep all of the servers at an even and fair number of tables. If you are seated away from everyone, in the bar, or next to the kitchen, it isn’t personal, its just the way the rotation fell!
8. No Interruptions.
Although its cheesy and repetitive, please just allow your server to finish their greet before spitting out your preferred beverage. Who knows, maybe you’ll need their name later when you’re trying to flag them down! Also, don’t interrupt them when they are with another table. They’ll check on you next, I promise.
9. Getting their attention.
Yelling obnoxiously, shaking your glass, and touching your server are all huge no-no’s! Just wait patiently for them to walk by. If necessary, ask another server in your vicinity to get your server for you.
10. YOUR server.
Unless it is completely necessary, or an emergency, try not to ask other servers to bring your table condiments or refills. They are busy with their own guests.
11. Do the survey.
On your receipt, you’ll sometimes receive a survey to enter a drawing or something along those lines. If you enjoyed your experience, please take a moment to complete it. Many servers are ranked on the number of surveys people turn in under their name, and it also helps the restaurant out as a whole. PROTIP- If you want to rave over your experience, definitely use your server’s name! They’ll get major brownie points!
12. Common courtesy.
At the end of a server’s shift, they are responsible for sweeping their floors, cleaning off the tables, as well as ensuring that the salt, pepper, ketchup, sugar, etc. is all stocked. Try not to leave your table in a complete mess because at the end of the day, your server is the one responsible for it.
13. The Golden Rule.
“Treat [your server] as you wish to be treated.” Enough said.