Six Figure Server (eBook)
300 Seiten
Bookbaby (Verlag)
978-1-5439-7090-6 (ISBN)
How Much Do YOU make Waiting Tables?A bold undermining of the insidious "e;2 years required"e;, The Six Figure Server- Secrets of the Fine Dining Elite is the every-server's guide to escaping the low-tipped economy and joining the ranks of Fine Dining Servers. With this book, you too can go from average-selling server, to a bottle slinging, high-performing "e;Super Server"e;!*Inside are the tips, tricks, hacks, and strategies for extraordinary service and the secrets to respectable income afforded to Hospitality Professionals. Learn from the pros advanced rapport and how to: Optimize Your DeliverySell More WineAnd Set up Repeat Clientele!Leave 10% Tips Behind and Step Into The 20% League! Go from a Casual Chain Restaurant to Upscale Eateries*, Fine-Dining Restaurants, or Private Clubs! The Doors Have Been Thrown Open and The Secrets Have Finally Been Revealed... You're Very Welcome! Disclaimer: This book and it's contents do not guarantee that you will obtain employment at exclusive and high-end restaurants and is contingent upon your own ability, health, skill, and knowledge.
Chapter 1 MEET THE ELITE
If you’ve ever worked as a server or waiter, in any capacity, you know what it takes to please a guest. They want good service, refilled drinks, and a warm, friendly smile. You know what it takes to run the front of the house— a good team, preparation, and a timely kitchen. And above all else, the food must be very, very good! A server can be mediocre and if the food was delicious, the guest may still leave a respectable tip. It can take an hour for someone’s entrée to come out on a busy night, but if it is hot and delectable, a truly visual and edible masterpiece, the guest could potentially save their marriage, that business deal, and even your job. Food is important. You must know all about it and even more than the cooks who make it. To them, Saffron may be just another spice to a cook, but to you, it is the world’s most sought after spice, with a unique flavor profile, and is found between the Crocus Sativus flower blossoms. With only three tiny, fiery red stigmas per flower, it takes 4500 flowers to yield one ounce of Saffron making it worth more than gold by weight. That’s about two times the price of Kobe beef. Basically, Saffron is the marijuana of the food industry. But let us keep that last one to ourselves, shall we?
There are endless things to learn and know about food, about wine, and spirits (alcohol). But let us take it further. A “Master Server” knows a bit about Shakespeare, Quantum Physics, trivia, standout stocks of the last quarter, and the closest place to find a cut-throat shave, and so on, and so on. A Master Server is an “Everyman” or “Everywoman”; the Indiana Jones, or Jack Reacher, or Laura Croft of the restaurant. He is the cook, the manager, and the Florist. He is a Carpenter, Structural Engineer, and Ninja. For this is the reason he can make $100,000 in a year. This is his career and he treats it as such. He takes work home with him, not because he’s told, but because he wants more than what’s coming to him. His knowledge is 10% restaurant training and 90% comes from study on his own time. His guests love him because he can adapt his conversation to any education level, any personality, and can play devil’s advocate if need be. His respect is garnered by his attitude, his prose, his posture, and his pedigree. To be like him, you must think, act, and do as he does. You must become him. Still want to make 100K waiting tables? Then get ready to meet The Elite, the industry’s top-earning servers, and learn how they got to where they are and what you must do to fill their Johnston and Murphy’s.
Meet Katie
On the Canadian website workopolis.com, a reporter sits down with a woman named Katie. They only use her first name because she made so much money from her unclaimed tips that she did not want word to get out about her identity. She speaks about her early serving position and how that was inadequate so she sought employment at a high-end hotel bar. She basically had to beg her way in the door since she didn’t have the experience, but nonetheless, she made it in. She soon was bringing in 4-6K a month and easily made her rent in one night. She paid off her student loans and even had a guest who gave her hundreds of dollars to help finish the payments. The interviewer brings up the fact that she is a woman and that she was attractive, but Katie stressed that it wasn’t because of that, that it was the “vibe” of the establishment and that the highest earning server there was a 70 year old man.
She goes on to talk about what sets average servers apart from ones that can make 100K. How the restaurants clients are very demanding, sometimes requesting things that aren’t even on the menu, and how she would call nearby restaurants and have things delivered. She even managed to get free drinks for guests that had to wait too long to be seated. Soon, she built a following of repeat guests who would only request her for their service, and claimed that this guaranteed her great income all the time. Her self-evaluation of her skillset included her memory skills, customizing the guest’s experience, and her ability to read everyone that sat down at her tables. One of the greatest takeaways from Katie’s story is that she stresses treating everyone as if they are the most important person in the world. This is the spirit of genuine hospitality.
Meet Eddie Fong
Edsel Ford Fong was a Chinese-American waiter who, in the the later half of the last century, worked at Sam Ho Restaurant in San Francisco, CA. He worked the entire second floor of the restaurant and anyone who ever met him soon found out that they were in for a dining experience that could not be found anywhere else in the world. Edsel Fong would treat customers, especially new ones, like they were on his personal shit-list. He would make his guests wait in line if there was a regular behind them, told people to, “Sit down, and Shut up!”, and sometimes if someone took to long to order, he would scowl and say, “What is this, a library?”. He would tell people that if they wanted to sit down right away, they would have to clean off the soiled plates left on the table. He would literally grab a broom and sweep guests out of their seat as soon as their spoon carved it’s last bit of soup, and would consistently get orders wrong, sometimes intentionally giving people what he thought they should have. Edsel wasn’t like any other server, anywhere— and people loved him for it.
People would come from great distances to see the person who The Chronicle named “San Francisco’s Worst Waiter”. Edsel was the restaurant owner’s son and grew from a just a waiter to a main attraction. Even though he had the worst kinds of qualities about him, he still made good money and was a staple to the local community. The restaurant, which stayed open to 3AM, was a popular hangout for patrons partying at the nightclubs. He would push people out of their seats because he had to. He’d slide bowls of soup across the tables just to try to stay out of the weeds, and would call people out if they didn’t go wash their hands! He even smiled from time to time, that is, if there was a pretty lady around and most of the time he would get a picture with them only so he could “grope them a little”. Ok, so he was kind of an A-hole, but nonetheless, he went down in history as one of San Francisco’s must see, beloved attractions.
It was never reported that he was a six-figure earning server, but when Eddie Fong died, there were murals painted of him, he was memorialized in a novel series, and there have been spin-off restaurants touting his name. He became a local legend, all because of a few key qualities that we all must learn to posses: Commanding the attention of our guests, putting on a spectacle, and the most important being the art of being your honest self.
Meet The Georges Baptiste Cup
Each year, one person is awarded a trophy and given the distinctive title of “The World’s Greatest Waiter”. The Coupe Georges Baptiste, or The Georges Baptiste Cup, is an annual contest which originated and is primarily held in France, but has since expanded internationally. A small group of qualifying candidates collected from 14 countries are placed in role playing situations where they must display their talent and skill in front of a large panel of judges. They are tested on the extent of their culinary and beverage knowledge, ability to flambé dessert, execute the perfect cocktail, preparation of salad dressing, setting a table to spec, and pairing food with wine. They are also judged on their ability to communicate effectively, French being the primary language that they must use, and how well they move taking into account their speed, agility, and possession of next-level dexterity.
The winner of this contest is one who does everything just a little bit better as all of the contestants are the very best at what they do. They are well versed in the art of comfort and reliability. They all can name drop wine producers and what varietals make up the bottle’s vintage. But what stands out the most for the judges to decide which one is the best of them all, is the sheer display of dedication to their craft. After going through each candidate, the judges can easily tell who does their homework. They can tell who spends countless hours poring over notes on wine regions and lists of ingredients. They can tell who practices day in and day out and moves and talks like they are table-side with a guest without any care as to whom is watching. The level of sheer discipline is readable and the lack of mistakes ultimately sums up who really wants it the most. As with any contest, the winner is the star of the show, and they must act like a star the entire time.
Becoming a well paid server does not require winning the Georges Baptiste Cup, but it does require that one comes very close to the same skills and level of knowledge. Being highly personable and friendly without over-doing it is a necessary skill. Knowing the most about each dish allows you to give the guest a grand tour of the inspiration behind their meal’s flavors. Knowing what wine comes from what place and how it tastes allows you to effectively present an experience of dining rather than just another meal, not to mention it makes you look badass. The people that make up the small percentage of 100k plus earners didn’t get there overnight. Even with this book, which gives a glimpse of the insider information that brings success, a...
| Erscheint lt. Verlag | 29.4.2019 |
|---|---|
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Beruf / Finanzen / Recht / Wirtschaft |
| ISBN-10 | 1-5439-7090-7 / 1543970907 |
| ISBN-13 | 978-1-5439-7090-6 / 9781543970906 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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