These videos are excellent. I suggest you also do a video on how to format a resume specifically for serving! I know that might sound odd but I come from a different field and would love to know what works best to make myself competitive in the serving market.
appreciate this comment! I'll add this idea to list of topics. for now I can give you short answer - for most restaurants, your resume is just there to give managers an idea of who you are as a person and what you do. it's not to qualify you as a server. anyone can learn to serve - they're paying more attention to your general traits: proactive, hardworking, reasonably intelligent, socially adept, etc
I've recently got a new job at a university's restaurant. Originally, a worker I knew said temporary labor get to pick their hours, but I ended up with a schedule from eleven AM to six PM, Monday-Friday. See, I always preferred to take a weekday (and Sunday) off. That way it isn't five days straight; there's a break day in the middle. Now, our college has basketball and hockey games on Fridays and Saturdays. Concessions is an option, especially when the manager there is overwhelmed and has few workers. How appropriate is it--just every now and then, when the concession guy is really looking for additional workers--I ask my current boss for a Friday off or a partial shift to make room for concessions? I'm more of a switch-it-up type of guy, between two jobs. If I could've had my way in the beginning, I would've made it Monday, Tuesday, and Thursday at this restaurant, and Fridays and Saturdays concessions. The first day here was okay, but I didn't get the best impression of the job. I'm just apprehensive about how it turns out, my time here. My hope is to get used to it and not mind the job. I quit my last one because I was miserable and hated my last boss.
I always try to pick up the check before they leave. Just in case they didn’t sign the slip, did the math wrong, or didn’t leave enough cash to cover the bill
@@RealServerTraining I feel you on that. I pick up the check with one hand and refill their water/coffee/iced tea with the other so they don’t feel rushed!
Leaving the check presenter unattended or not checking it can be tricky because if they forget to sign it you still have the opportunity to fix it before they leave otherwise you stuck with $0 tip and of course you have to do it discretely without seeing desperate , poor and hungry 😂😂
In-depth training for servers by servers: www.realservertraining.com
love how he sounds when he speaks. chill as hell.
These videos are excellent. I suggest you also do a video on how to format a resume specifically for serving! I know that might sound odd but I come from a different field and would love to know what works best to make myself competitive in the serving market.
appreciate this comment! I'll add this idea to list of topics. for now I can give you short answer - for most restaurants, your resume is just there to give managers an idea of who you are as a person and what you do. it's not to qualify you as a server. anyone can learn to serve - they're paying more attention to your general traits: proactive, hardworking, reasonably intelligent, socially adept, etc
Poor n hungry😭💀
😭😭
I want to buy your course but i dont know what it has!
I've recently got a new job at a university's restaurant. Originally, a worker I knew said temporary labor get to pick their hours, but I ended up with a schedule from eleven AM to six PM, Monday-Friday. See, I always preferred to take a weekday (and Sunday) off. That way it isn't five days straight; there's a break day in the middle. Now, our college has basketball and hockey games on Fridays and Saturdays. Concessions is an option, especially when the manager there is overwhelmed and has few workers. How appropriate is it--just every now and then, when the concession guy is really looking for additional workers--I ask my current boss for a Friday off or a partial shift to make room for concessions? I'm more of a switch-it-up type of guy, between two jobs. If I could've had my way in the beginning, I would've made it Monday, Tuesday, and Thursday at this restaurant, and Fridays and Saturdays concessions.
The first day here was okay, but I didn't get the best impression of the job. I'm just apprehensive about how it turns out, my time here. My hope is to get used to it and not mind the job. I quit my last one because I was miserable and hated my last boss.
I always try to pick up the check before they leave. Just in case they didn’t sign the slip, did the math wrong, or didn’t leave enough cash to cover the bill
umm makes sense - but when you pick up the signed tab while they're still there it kinda sends a signal that they need to leave
@@RealServerTraining I feel you on that. I pick up the check with one hand and refill their water/coffee/iced tea with the other so they don’t feel rushed!
Leaving the check presenter unattended or not checking it can be tricky because if they forget to sign it you still have the opportunity to fix it before they leave otherwise you stuck with $0 tip and of course you have to do it discretely without seeing desperate , poor and hungry 😂😂
if the table tip 0, what should I do?
not much you can do... other than go serve another table and earn a tip from them.
Count your tips by the week, not by the table. Plenty of chances to make it up!
exactly@@6figureserver
Your videos are great. At the 4:18 mark, is it possible to edit the text to capitalize the g in “God”.
😂
God's Name is not a joke. @@freeman9629
jesus chroizzzt
xd
How bout using a a tray
sure if you want
I wish we could see you in action with a real service with a little camera in ur shirt lol
@@ZBox-if2hm I've actually been filming more POV content now I'm figuring how to edit it all together
I know that most of u make money by recording,
@@ZBox-if2hm I ll use that camera to record u fucking the chef,🤟🤟
He said like a g6
The first five seconds where funny and adorable
What kind of speech impediment does he have?
Sounds like a lisp
this is a confusing video. and cover what bussing even is before immediately talk about the tasks.