Art Chowder July | August 2017, Issue 10

Permission to Serve: You will know a nervous and/or inexperienced server when they ask permission or announce their every move to you. “Here’s your bread basket” or “May I clear that empty wine glass?” There are certain “givens” associated with most any job, which need no announcement as they are performed or un- necessary permission to do so. A server’s job is to refill water, deliver courses that were ordered, clear items from the table when finished, deliver the check after the meal, etc. Each time a server asks or announces an obvious move, they are unneces- sarily interrupting the guest’s experience together. add a little paranormal skill here… Reading Guests/Anticipating Needs: The goal for any excellent server should be to anticipate needs before the guest even knows they have one. This requires some intuition, keen observation, common sense and recognizing body language and demeanor. A group of men in suits with briefcases will require a very different level of service than a group of men in cargo shorts, Gonzaga sweatshirts & caps on. Responding to these different groups is where the talent lies 48 ART CHOWDER MAGAZINE with excellent service…when (and how) to interrupt a conver- sation to take orders, deliver food or find out who is picking up the tab. Again, the success here is the ability to serve each group of guests with the perfect amount of interaction while still delivering flawless service. While ubiquitous or “ghost- like” service is absolutely invaluable to one group, some fun interaction with another results in the common goal for both— to increase the likelihood of return visits.

Art Chowder July | August 2017, Issue 10 | Page 48