Friday, January 4, 2008

Big Groups, Pt. 2

Find out the group's backstory if you can. A family gathering is more likely to show up four at a time, while business meetings will be far more punctual and accurate - especially if you're serving these people over lunch, in which case you can also likely assume that, whatever time they arrive at, an hour later they will be begging for a bill. Get your bills together as soon as possible. Everyone wants to leave at their own pace, and the expectation for your catering to each individual person's schedule is absolute. If your restaurant has a policy for automatic gratuity, it will be up to you whether or not to apply it. I usually don't. I inform the table that this option was available to me & I declined, because I don't like making assumptions about people's money, and: “Quite frankly, I feel like I did a better job than that.” Most people will appreciate the freedom to tip as they please and property owning white middle-aged males (the majority of the customers I've ever served) respect a little umph and confidence in a server - especially if they were prepared and did a good job, which, if you've followed these steps, I imagine you will have.

Be loud, firm and assertive. Dominate the table. Make it clear that this is your section and they are guests in it (without actually saying so). Set rules and boundaries immediately. If you're doing separate cheques today, I will ask that everyone stay in the seats they've chosen, otherwise I cannot guarantee speedy service. Please be as patient with me as I intend to be with you, and as this is a big group I will ask that you present any coupons or discounts you intend to request now.

This is when you get to save yourself heaps of hassle by explaining coupon deals, etc etc... If there are any shysters in the audience, this technique will quell their penny pinching about expiration dates and whatnot. The “One coupon per party, yes, but my wife and I are a party apart from everyone else” lamewad argument sounds much less convincing in front of thirty co-workers. (Note: if they try and railroad you with this later, say you’re very busy and there was a time for that earlier. Dominate them, then quickly defer them to a manager. It’s worth pissing off this or that idiot for the betterment of the group.)

While you have everyone's attention & are dominating your section, do the schpiel about the specials. Any manager likes a server that can move the product they want moved, and if you have your bit down & can make these items sound delicious, you've likely to at least get four or five through (assuming they don't all go immediately for the cheapest entree on the menu, which isn't at all uncommon, especially if it's on one bill).

You have absolutely no hope of turning a thirty person table over quickly after lunch - dig your heels in and get ready for weather, because those people will absolutely monopolize your time and section for two or three hours if it's a later dinner. Pump them full of liquor. Never serve to intoxication, but you might as well get the most out of it. Bigger bills mean bigger tips, period, and if they're going to be there anyway... Also, it is an old serving standby that the more alcohol a person has had, the better they'll tip you.

Go fourth and Dominate.

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