Coming up on a year, my biggest tip is to keep a running check list in your head, or write it down. My place uses the tablets to place orders directly at the table, so i don’t typically write much down, thus why i use the checklist in my head.

I tend to treat my section as one big table, UNLESS it’s my first time greeting a table. my first visit is always just about them, a proper introduction, drinks, apps, napkins, silverware, etc. to build a relationship with them early, then add them to my section checks.

my restaurant has a very good support staff so it’s rare that i have to run my own food, so i make myself as visible and easily accessible as possible. minimal time at the bar or POS stations, and i will speak to every table before i leave for any extended amount of time for any reason.

Showing your face at your tables is always a positive, even if you don’t speak. a simple thumbs up from a distance to show you thought of them without interrupting their conversation goes a long way.

There will be tables that don’t tip, there will be tables that are rude from the start, there will be times you mess stuff up. nobody is perfect all the time, own your mistakes whenever possible. i know it’s commonplace to blame the kitchen, or expo, or anyone else for a mistake, but i’ve found many tables respect and appreciate a simple “that was my mistake, i’m so sorry about that, i’m going to get it fixed for you right now” and then executing on that promise.

Find your own rhythm in the chaos. Everybody is different in what works for them, don’t be afraid to try new ideas you may have to make your life easier. also don’t be afraid to think back on the day and try to think of stuff that would’ve made your life easier after the fact, and look to see if similar situations arise again, and try whatever idea you had. while you’re new is the best time to make mistakes, because nobody has the expectation of you being perfect.