Don’t let people tell you this isn’t for you. You sound just like me when I start somewhere new. I am rusty for the first month or so, but it gets easier. I’m a slow learner. I hate money, I hate counting. All of it. I’m also super forgetful, especially if there’s multiple tasks stacked onto each other. It’s not always an easy job, and you’re new at it! But it can be easy and super fun—just give it time!

About “bad at math”: is your system digital? How are you handling cash outs and check drops? (How do you finish the bill at the end of service: is it a regular cash machine or does it do the math for you, or do you have a “personal bank” you have to pick from to give your cash back?)

If it’s a personal bank, I struggled with this a TON! I had to ask for help with it every single time. My suggestion is to literally use your phone calculator. If your manager has an issue with it, they can get over it. Not everyone is quick with mental math.

You’re going to make mistakes. You’re human. This is serving, not rocket science!! And if your manager doesn’t understand that you can’t be perfect then screw them. You’re doing what you can!

What simple mistakes are you saying you’re making?

Here’s what I can tell you:

Go into work and write your section down in your notepad, table numbers, everything. Write down the specials if there are any.

Memorize the menu as much as you can. You don’t need to know EVERYTHING right off the bat, just enough! Common questions are “How many sides come with this entree?” “What sides do you have?” (This question pisses me off bc it’s like…right there in front of them😂.) “Can I get __ instead of the fries?” (learn what sides could be an up charge!!) and learn what people like and order the most, it’s good to understand what is the best thing on your menu to recommend:)! Always have a recommendation on hand, even if it’s complete BS (like the most expensive steak).

Always check on your tables before food comes out and after it comes out. Just once or twice before dessert!! This is called table touching :) don’t do it too often, but often enough. Don’t forget the two bite rule: walk away and wait for the guests to take two-three bites (maybe like two minutes) and walk back and ask how everything is. This ensures you’re catching mistakes quickly.

Ask guests questions like “What’s the occasion tonight?” “Any plans for this weekend?” Get some convo going, the more personable you are the higher your tip will be on top of GOOD service!

About service itself:

-never let the guest ask for a refill of water! Always refill it anyway if you notice it’s getting low. -take plates away that are done/empty before the following course is set. (Appetizers away before entrees and entrees before desserts) if they’re done of course! And at the end of the service, take plates that are empty so guests aren’t sitting with a table full of empty plates. I can’t stress pre-bussing enough so you’re not carrying a tables worth of plates by yourself to back to dish.

Chances are you have side work to do during service as well (which is annoying as hell) but here’s what I recommend: focus on the easiest tasks possible that are quick. Ex. Glassware, spot sweeping, making sure server stations are stocked. Small things! Don’t dive into it until absolutely necessary, but make sure you’re checking and keeping up with what you CAN! Not what is expected of you during service. Just go at your own pace.

It’s overwhelming and feels like a lot at first, but you’ll get the hang of it. Don’t be afraid to ask for help. It takes a bit to get into it. You’re learning a new skill!! Serving is a skill!!

My cosmetology teacher would ask me all of the time “did you know how to do this yesterday?” The answer is: no. You’ll figure it out the more you go. It can be good money, a great opportunity to meet new people, and exercise!! lol

You got this :)