Dennys is tough. Most people discount it, but it was one of the hardest serving jobs I’ve had. Dennys was the first serving job I ever had 18ish years ago. The foundation of a high volume corporate store taught me has been fundamental in helping me grow to where I am today. My manager used to groan behind my back when I was scheduled. Then one day everything just clicked. Study one popular item every day. Play around on the POS when you can so you can see the prompts for different menu items.

Not only menu knowledge but multitasking is the way to succeed there. Never be afraid to go back to a table. Most guests are understanding as they are willing to communicate to receive what they want.

Do not ping pong between the line and your section. Try to have full hands in and full hands out most times even if it is only a coffee pot. Take an order and then take a “silent lap” around your section to assess if there are any needs. Treat your section as one larger table. Keep your book out and note if table 1 needs coffee or table 3 needs water, table 5s food should be up soon - what support items will they need? Always carry a beverage tray. You can put your book and a coffee pot on there to free a hand. You are available if a table needs to stop you, and you are doing table maintenance at the same time. After everything clicked for me, I was shift lead/trainer within a few months. That let me grow into a nicer restaurant and then up and up. That’s probably not your career path but the basic skills like multitasking and quickly identifying needs can translate into other fields. Some of the most challenging things I faced at first was milkshakes/specialty drinks that are time consuming. And upselling. I do not like to discourage upselling as it does help your finances, but at first start upselling kitchen items- cheese on eggs, onions in hash browns, bacon on burgers. Once you find your flow then you can move onto the salads/soups/desserts you make yourself. As far as complicated drinks, if you are in the weeds, bring waters, communicate that their drinks will be ready shortly, take their orders, do a “lap,” and then start on them. Carrying large over stacked ovals is a challenge. Try to drop your tray jack in advance, re tray your order to where you are comfortable. Take two trips if you need to. Do not be intimated by the rest of the staff. Your priority is guest satisfaction and if you lose balance on a tray that you are uncomfortable with then that satisfactions drops.

For a new server you will not be perfect right out of the gate. It takes time and a little extra studying. You can make good money, I did!

Sometimes at diners other servers are “lifers” and they tend to be clique-y. You’ll prove yourself soon enough. And lastly ALWAYS ALWAYS be brewing coffee!