The document discusses the training that restaurant waiters receive. It explains that most training is on-the-job, involving shadowing an experienced server to learn tasks like setting tables, taking orders, and interacting with customers. Formal training includes learning safety protocols, menu and drink options, and computer systems. Trainees are tested on food and drink knowledge and evaluated serving a meal before being hired. Ongoing training through meetings and industry seminars helps servers enhance their skills.

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Training for Restaurant Waiters
By Dawn Fenske; Updated July 05, 2017

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Push/Digital Vision/Getty Images
Waiters, or severs, play an integral role in a restaurant dining experience as they interact with customers from start to finish. Restaurants must provide proper training
and consistent reinforcement to ensure waiters are prepared to serve guests well and uphold a good reputation on behalf of the restaurant. Waiters receive the majority
of their training on the job and can enhance skills by referring to industry resources or attending formal waiter training sessions.
Training Basics
Assign a head server for the waiter trainee to work alongside to observe and assist in serving guests. Teach restaurant basics, from setting tables and greeting diners to
fine details such as steps of service, menu specifics and beverage/bar options. Demonstrate restaurant set-up requirements, side work and end-of-shift cleaning
responsibilities.
Instruct waiter trainees on how to operate the restaurant computer system to clock in and out and to process customer orders, credit cards and gift card purchases.
Make sure they are aware of restaurant terminology and proper communication with kitchen and other staff members to fulfill orders in the correct manner and a timely
fashion.
Show the waiter trainee service stations and where supplies are stored. Demonstrate how to operate equipment, such as the coffee maker. Explain seating
arrangements and table numbers and walk them through the restaurant so they are familiar with the entire facility. Introduce all restaurant employees, describe each role
and foster good interaction between staff members.

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Instruct the trainee on proper sanitation and safety guidelines as well as security. Provide information regarding policies and procedures and an employee manual if
available.
Teach the waiter trainee to anticipate guest needs. Tell them to honor reasonable customer requests and the importance of immediate follow-up on inquiries or
complaints. Inform the waiter trainee of up-selling techniques that can increase sales for the restaurant, which in turn can boost server tips. Make sure they know to treat
customers with respect, interact in a pleasant manner and be gracious at the close of the dinner while encouraging guests to visit again.
Administer a written test after training to guarantee waiter knowledge of food (ingredients, accompaniments, preparation and origin) and drinks (which can include wine
and liquor details). Evaluate the skill level of proper service by having the server wait on members of management before employment is finalized.
Beyond Basic Training
Require waiters to attend the pre-shift meeting to learn about menu specials, discuss topics at-hand or receive any general restaurant information that management
presents. Tell them not to hesitate in asking for or offering assistance during the shift, as all employees should support one another to provide the utmost service for
guests. Share the hourly wage with the new hire, inform them of pay periods and how to properly report tips.
Communicate with staff about professional waiter seminars and restaurant courses. Local restaurants and wineries may host tasting sessions periodically, and cooking
schools may provide relative coursework.
Encourage staff to gain restaurant, food and drink knowledge. Industry magazines can be found online and in libraries. Bringing additional information to the job
increases employee value and provides personal enrichment.
Tip
Advise wait staff to take advantage of in-house food and wine tastings to gain menu knowledge.
Provide trainees the opportunity to ask questions regarding the server role, restaurant operations and customer service.
Aside from proper training and supportive resources, experience will be the greatest teacher in successfully serving guests.
Warning
A waiter should have a genuine desire to cater to others and possess a pleasant demeanor, as the role can be physically demanding and unappreciated at times.
References

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References
Sauce Magazine: School's in Session: Constant Training Keeps Restaurant Staff on its Toes (http://www.saucemagazine.com/article.php?i=261)
New York Times: 100 Things Restaurant Staffers Should Never Do (http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-
never-do-part-one/ & http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/)
Resources
Waiter-Training.com (http://www.waiter-training.com)
Bureau of Labor Statistics: Food and Beverage Serving and Related Workers (http://www.bls.gov/oco/ocos162.htm)
Reluctant Gourmet: Where Do Waiters Go to School (http://www.reluctantgourmet.com/blog/culinary-school/where-do-waiters-go-to-school/)
About the Author
Dawn Fenske began freelance writing in 2009 with contributions to various websites. She holds a Bachelor of Science in business administration from Lake Erie College
with a concentration in marketing and communications. Fenske has previous corporate experience generating various business promotional materials and has additional
knowledge within the restaurant industry.
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