Front Of House Structure, definitive sales and service with great knowledge and solid techniques!
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- More info at: frontofhousestr...
In any business, to progress and prosper you must embrace change, continuously keep educating yourself and practice, practice, practice!!!
Front Of House Structure is a no nonsense restaurant training program designed to increase sales the effective way and to refine service. This program is designed to be simple and very inexpensive so everyone can have access to it. It consists of 24 training videos, two per month. Each month learn and master one sales skill and one service point. It's easy to incorporate it into you current training as well.
The program starts at just $20 per month and with the additional profits from one months sales training you will be able to pay the annual cost for this program in just one or two nights, and this is just one of twelve sales skills you and/or your staff will learn. I can help make each waiter $2-$5 thousand more annually and every restaurant hundreds of thousands more. All for $20 per month. The proof is in this video. These are real skills, not fluffy sugar-coated nonsense. If you want to find the real way to better service and learn how to create and attack your sales head on join www.FrontOfHouseStructure.com.
Please take twenty minutes and visit
www.frontofhousestructure.com
to learn about what I do.
I thank you for your time and if you have questions or concerns feel free to contact me directly,
Jarrod Novak
Front Of House Structure
jnovak@frontofhousestructure.com
I got almost no training at the restaurant I'm working at so all these types of videos are very helpful.
InstaBlaster
Any vacancy in you place ?
Same
Slowl work ...buss tables real busy whit food ..the server didn't take the plates because is white shirt 😅🤣🤣😂
Racist so
Nice a video. Only I'd like to see how you r clearing table when plates are not empty. There are some food in them.
Same thing
Seriously, this is the most useful video on the topic I've found on YT so far.
I used this knowledge at work today and was able to sweep whole six-person tables at once, guests were impressed how much I can carry without much effort.
Thank you very much sir!
Try being elegant on a cruiser where you have to take care 22 guest in a period of 2 hours before the second seating guests arrive which is again 22....,with unlimited food ordering...we're talking about people who average 8 courses per person..2 apetizers,1 salad,1 soup,2 main courses,2 deserts...that is around 160 plates to serve and clean,you gotta be super fast and sometimes you gotta do what you gotta do to get the job done,even if it means to kill the elegancy :-)
Couldn’t agree more
@Guillermo Silva good
too many courses.
dont forget formal nights
Yes agree.. cant affford to be elegant when you got full house crowds n shortage of manpower dont make sense customers just want you serve foods on time fast dont keep them waiting not see you elegantly clearing plates lol not practical at all, unless u work at a fine dining restaurant.
I think also another important point to mention is never to reach in front of the guest,as you did with the original plate, also stress the importance of making sure the guest is finished before you reach, simple eye contact, and "may I?"goes a long way. Thank you for the video though, wish I would've watched these in my beginner days.
only problem is when they have bones and leftovers on the plate lol
throw all the leftovers on the round bowl that he put in the end
put everything in the last bowl first then they will stack
now do the same but with real dirty dishes ...
u right i want see that because is more dificult when u have plate with food
JOSE LOZADA exactly! In a perfect world everyone licks their plates clean lol
Its not really difficult.
If there's food debris left over you can scrap it onto the smaller plate held by the fingers...repeat that for each plate that is held by the three points.
It’s actually so easy
this is nothing try to do that when the plates are dirty.when the plates are clean i can carry everything from table for 10
Same ting mi seh to
Thank you Markus. If there are plates with food left save them for either the plate in your hand and/or the very last plate you take. However, don't be a hero. If a table is a particular mess go in with a co-worker. Four hands are always better than two.
No es correcto, cuando uno esta limpiando una mesa, tiene que quitarle todo lo que utilizo una persona, no estar pasando 2 y 3 veces para retirarle los trastes sucios, ESTE "TRAINING" NO SIRVE!
Hello Tomas and thanks for the inquiry. As you pick up each plate, place them on your "stacking" pile and as you do, one at a time, move the silverware to the plate in your hand. Never remove silverware off a plate while it on the table but after you pick it up off the table it is perfectly acceptable to do.
Thanks,
Jarrod
Look is easy, but how about the plates is still full with left foods and cutlery?...
i think if left food in pates you not should be take it all in same time and and other thing i know it about service if still costumes in table you will not take any plates if not empty or if costumer want table empty if costumers go out and table still full with food should help other waiter or clean it with 2 times or 3 times what ever the table need but he talk about basic rules
Happy Aby i am a waiter and i slide the left foods on the plate which is resting in my fingers ( not in front of the guests), then i stack all the empty plates on my wrist
hahahhaha 💁💁👍👍👎👌👌👌 u rigth bro
There's times when the guest don't even let you pre-bus! They just want the plates sitting on the table for them to look at.
Maybe scoop leftovers in awkward plates
its all gud but ur techniques..but no right side ...and crossing..
Try to clean with left overs different history my friend.
plate carring is ok but the way you took the silverware, wrong. also you went counter clockwise
Good luck Randy. I have a video about taking orders as part of my website, see the link. Let your managers know about this tool that will help you and everyone you work with find easier ways to do your job and make a lot more money. In the immediate future, my advice is to be detailed. Make a list according to table number. Each list should be arranged by seat position and then divide each seat number into colums ( beverage/app/entree/dessert), WRITE DOWN EVERYTHING!!!!!
Disturbation
I never disturbate more than once a day.
I agree completely and if you would like to supply all these items, ensure they will be cleaned every day and pay the extra salaries for the support staff you will need then great for you. However, if you are like the majority of non-French Laundry class of restaurants then you need to find a more efficient way to do it safer, healthier and more fiscally responsibly then that. You're right but the perfect labor situation doesn't exist in restaurants anymore. We gotta do with what is in the now.
A. Dishwasher's Nightmare,. I need to be a server,.
I want to see you take them with food still on them with all the silverware and people still sitting there watching you lol but still a good video! 🔥💯💪🏽
I can clear a 10 top dinner all by myself.
Great!! Congrats!
::'
se
Thanks Chris. I'm just a waiter who has figured out, plain and simple, how to make a lot more money and make the job easier. Hope I can help!
I know I can do it. Only bad servers find a problem on every solution
It would be helpful for the cameraman to pan down to the table throughout the tutorial so viewers have a better point of reference. In fine dining, there is no need to overcompensate with the stacking of dishes, especially by the server. Sadly, even the most dexterous servers may fall victim to a loud bang if there is a particularly saucy dish that’s barely been touched.
Leave any plate with left over food for last and take it with your empty hand. If there are multiple plates with leftovers place one on the top of your stack and take the other with your empty hand. More than that and you really should get some help but if you can stack with some grace then do so. Take it case by case.
I must say that not all wrong and that shown in the video but at the same time is wrong because always depends on the standar of the restaurant then take all that stuff so much never a right choice for a variety of reasons that now I will not explain that surely a professional can already guess what we are talking about anyway a video that can be very helpful to many people compliments and great success ;-)
My God!
The restaurant I worked in had ridiculously heavy silverware.. we were trained to brush left over foods into the front plate along with the silverware... this got very heavy at times.
In which case, I would have picked up the awkward bowl and put the cutlery, ramekins, even food into it and stack it on top... maybe even start with the awkward bowl with the plan of putting it on top of the stack.
In the example, I would have collected the smaller bowl 2nd to last and put it on top of the stack and pick up the bigger bowl with my right and walking back to the kitchen with the stack still on my left wrist.
If diners tried to help by handing me a plate and it interrupted my stack, I just politely instruct them to leave the plates on the table. I even tell them I have to plan/strategy how I stack my plates... its a chance to engage with them :-D
If you don't backtrack to collect the silverware @Theresa, what is the alternative? Collect a few items and return to the other half of the table?
good luck with dirty, filthy silver dripping sauce all over the customer's Gucci dress
To make my life easy at work in dining, I'll bring a oval tray and tray jack. The best and safest way of bussing.
Are you in USA? In New York, very few young servers know how to carry an oval tray. Trays and tray jacks are often used as temporary service tables.
what if the plates are still full with big bones and such?
as your picking up the plate with the junk on it, drop the junk into the bowl that your picking up last-
and stack the plates as instructed
Glad I can help. I run a small company that does online video training. I have other videos on TH-cam. Watch them as well and if you think you and your fellow waiters can utilize and thrive with training like this, bring my program, Front Of House Structure to your management. It's cheap and the sales video on TH-cam is proof that I can make you thousands more and your owner tens of thousands more every year. Click on the link on the video to learn more!
This is only applicable for unused item on the tale
table
On the contrary, this is absolutely applicable for every situation. I demonstrate with clean plates but it is the same with dirty ones.
+Front Of House Structure also depends on what is left on the plate....maybe a bone? potatoes? maybe the table is handing you the plates because they want to "help"...all that could throw off the balance of the stack...
+Guillermo Silva what if you have small muscles and have shaky hands due to tremors 🤔🤔🤔, i have tried this, it won't work for me, i would rather not drop stuff by accident by shaking too much 😅😅😅
+Guillermo Silva i only work part time weekends so its not too bad
Ahhhhhhh we the penguin group ..... who cares .... and money does grow on trees bitches .... it’s called marijuana my friends and growing pays better then server job any day....
well explained
When the people know the industry but the all people only work for work but think had the experience...the people know the words team work use the brain for organization in the restaurant but the most server didn't use the brain 🙄 sorry they need learning in Africa or Latin school
In a perfect world owners would have unlimited funds and the desire to hire enormous staffs so everyone's job is easy but unfortunately this is not the case. There are budgets to consider and most restaurants hold a delicate balance between profits and expenses. The idea is to help you streamline the effort that you are putting out and to make you more productive with less effort. Owners will always try to find ways to be efficient and lighter staffing will exist whether you are better or not.
Yes. Keep the weight on you wrist and arm. Then the burden will fall on your shoulder where it should. Also, don't be a hero. Find ways to maximize your efforts but take only what you can and NEVER put your health at risk!
The way you put the cutlery on the plate was very wrong and not today nor sophisticated. You put the fork arch over the knife and collect them like that. So you were quite contradictory there for someone promoting efficiency and sophistication
Excellent job!!!! another skills i can add for my f&b trainees. Thank you very much for coming with this.
In a perfect world you would have help in this case. If you can stack neatly, without losing balance or having a horrible mess that looks terrible then yes, stack away!
This is great! Thank you so much for making this! It has been such a challenge to make my serving more efficient! You really helped!
Focus on the plates that are empty first. The flatest, emptiest plates are the foundation that you can then use to "stack" everything else onto. The larger and emptier your first two plates are will make the rest of the clear of the table the easiest and most efficient. Take the plates with the most food on them last either on the plates you have stacked or save them for last and use your free hand at the end.
Thank you for the compliment. My goal is to help hundreds of thousands of waiters and bartenders, owners and managers make thousands more. Spread the Front Of House Structure word and help me in my cause. Help me improve the quality of life for hard working people that deserve it!
My best suggestion is "don't be a hero". Don't try to do more than you are capable of but practice how you can be more efficient every single day!
Thanks. I have the skills to help every waiter, bartender, manager and owner make thousands and thousands more. Check out my website!
Talking clearing empty plates is easy than do the real things with foods on its.. and the way he stack all the plates together heavily before clearing those cutlery he will be exhausted tired in no time not practical at all lol.
That's a great thought but the idea is to keep everything neat, organized and balanced. If you are tipping the load to where you are dropping silverware then you are trying to do to much to begin with.
Great question Mohamed. Take all the silverware and place it piece by piece on the plate in your hand. Keep the plate resting on your arm for the rest of the plates that are much heavier.
It's all fun until you have plates full of food.. it's a whole different story then
The problem i have in the restaurant I work at in Disneyland is that the plates are HUGE and heavy, so imagine carrying 5 or 6 plates! That's a lot of weight on my 3 middle fingers. Disneyland made most of their table service plates universal while outside-of-park restaurants might have different plates. I also don't have a lot of strength at the moment, so I have to make several trips if the servers don't pre-bus.
Use one as the plate in your left hand to stack silverware on and take the other last with your empty right hand.
I am so happy to here it! There are many skills I teach on my website that you can utilize to do your job much easier and will help you make more money!
Please show us how to serve and clean up with an oval tray! Tray carrying is becoming a lost art.
Sorry ,but what have u done with food remaining on the plates or do you expect everyone finish completely their meals ???
please i have a question where he going to put the clearence from the plate it is bull shit it depends how much left over in the plate and he did it not in one direction it may be a diturbence to the guest
Hi guys, im going to NY next month, i will work there as a waiter, im from philippines, i aply online in j-1 INTERNSHIP, then they accept me, my question is how am i suppose to survive in that city , im sure cost of living in NY manhattan is expensive, the company offer me 10usd per hr, and weekly i will recieve 50usd as house, please need help
Renante Balbuena , I just saw this. I hope it has worked out for you. It's difficult, especially at first. But sounds like you were making enough money to eek it out for a while. I guess the initial trick is tobdind a sublet that is affordable. This, as you know by now, will likely mean a long commute. Be prepared to spend at least two hour's a day commuting at first.
10 / hr. sorry, it is not enough to survive in this expensive city.
It is my pleasure. My company offers much more training just like this. Click on the link!
Place all the cutlery on the plate in your hand and stack the plates on the plate on your arm!
Thank you so much Christina. I'm glad I can help. My website provides more training like this. Check it out!
Its not that dificult when the plates are not dirty , try that when the plates are dirty and I assure you no one will like it that waiter is handling all the dirty dishes in one hand
Great Daniel! I offer more training like this on my website. Follow the link and tell your boss!
What about if they have the forks dirty , ppl tend to put them in top of the plate .. How do you pick them up
i think if left food in pates you not should be take it all in same time and and other thing i know it about service if still costumes in table you will not take any plates if not empty or if costumer want table empty if costumers go out and table still full with food should help other waiter or clean it with 2 times or 3 times what ever the table need but he talk about basic rules
الترجمة
with food inside the plate isnt that easy to take all plates together and not get yourself dirty :P
If being a waiter paid well, I would be one. I love the idea of being a waiter. :-D This waiter elegantly cleared the table while looking cool and sophisticated. I wish I could be a waiter for a day or so. I bet it would be fun.
Waiting can pay extremely well. The restaurant I work at pays $9.90 base then tips on top. You can easily make $40 an hour on a good night on tips alone.
My friend who just recently started waiting makes $1,800-$2,000+ a month working 3-4 days a week. We have bussers who clear the tables and expediters to bring out food too so it's relatively easy.
the7mad9cap7laughs Yeah, but how do I apply!? I have no skills. :- l
Ok, I appreciate this, but it's kind of convoluted, first off,,,, the method you describe should be to carry full plates of food out. If your taking plates back to the kitchen stack them, I do get, that you want to be graceful, but at the same time, you need to clear the table, and that is more important to your guest....just sayin :)
Once you have it down it's significantly faster and easier than alternative methods
Excellent job!!!! another skills i can add for my f&b trainees.
My boos will fired me on the spot if he sees that
Would be nice to have this kinda tables, without food leftovers left 😂 some guests barely touch food or some of them have like 7 different plates each for main course, including sauces and other side dishes
Btw I like how he picked up cutlery, like they never been used 😂 usually they deep in sauce or pasta or whatever. They use main course set up for starter and so on..
Thank you for the brilliant I dea now I can use the idea everyday for my job.
Pardon but would you carry them back in one arm or both hands?
Thanks. It depends on how much you have. One arm, safely and in control lends the other free to open doors and navigate other obstacles
Front of house is different to waitressing.
Not trying to be funny, but where is your pre bussing dude?!?!? My table would NEVER have that many dishes left on it!!! ROTFLMAO!!!! I'm just too OCD for that much to be on one table... Great video for beginners though!
What if the knife on forks were on the plate ??????
I think you should used a bust board and stand
Nice lesson and congratulations but the theory of the practice is far. Among other comment I have put most above me, I note the following. If you follow theprotocol of the RIGHT serving, etc Ladies, Elderly, VIPs can not get the dish wich you want, but must follow the protoco.
Love this!
his shirt would have been a complete mess by the time he droped those plates off at the kitchen/ dishwasher...he would need a FULL apron...most waiters i see wear HALF aprons which leave the shirt completely exposed.and whats up with the long ties dangeling in the food and drinks¨?...why dont they use bow ties?
50% fail!!!!!
You should NOT walk while removing plates and silverware.
You should always clean a table by letting your left hand behind the guest.
Silverwares should be cross while installing on first plate.
i could carry two plates full of food but not the three this man is showing with empty plates 😑😑
Ok, now do that with left over food on the plates
If food is on the plate, you simply turn slighty away from the table, scrape the plates from the upper level plate down to the lower plate. Do not do it in direct sight. So on the bottom plate you have cutlery, and left over food scrapings. Its easy
The comments just shows that common sense isn’t that common. Either that or people choose to work harder instead of smarter. Balance the left over food on dishes you see can/will balance on/with certain dishes. Your ceramics for sauces could go in the little bowl on top. Bones/bread in the second big bowl from the top that probably has salads left in them, on top of the bread plates that are left lying on the bowl of pasta in it. On top of the steak/salmon plate plate providing your three point balance.
now put food on those plates.... not that i could do better, just got fired for carrying plates wrong. Granted I had 5 plates on one hand, a tray a glass, and 3 other plates with food on the other hand...
Really nice work, but i don´t think that leave the cutlery on the table while you are taking the plates ,is nice. Why? Because you have all the rest of food on the plates and how you took the cutlery, it is in danger because any finger isn´t keeping it.
Some basic stuff and silverware technique is wrong. You put one fork under your thumb so it doesnt move and then you put knives under that fork, so those knives wont move on that plate if you are moving. Imagine if you drop sharp knives on the customer´s table...
And stop at 4:06/4:07- cutlery or silver ware is heavy when piled up and does move around the plate a lot so the fact that you can move your arm and "nothing will go no where" is not that true. Second- I would like to agree with most of the people whom have commented regarding the fact that you are doing this with empty clean plates and that the reality of it is different. I have had many cases in where the guests have left full plates or half finished plates and its difficult.
good job!! one person doing the work of two!! So we have one person who is working hard another one who is uneployment and last the happy owner of the restaurant who earns money because of the less salarys!
Do you train staff to properly clear from the right with the right hand? In casual dining, it might be proper to "stack plates" and grab whichever plate makes your job easier in bussing, but in fine dining, the comfort of the guest should always come first. Attention to detail and proper etiquette should always come before "ease of service". Making two trips or getting a co-workers to help would be preferable to improper service. Better yet, use a tray and a service cloth draped tray jack!
I like picking up the napkins before everything else and then the plates and silverware. You can also use your right hand to carry more items but you will lose the elegance.
can someone please explain to me the basic structure to tipping and how much should a server be tipping back of house nightly? cooks, bussers etc.....
Good intention but that is not the real world. The Real world is totally different.
I have a tip for cutlery to look better in a plate when you clear the table, you just have to put it like a cross by putting the fork above the knifes, one of my chef-de-rang taught it to me. Nice and helpfull vidéo !
What if you have food and silverware left on those plates before the pick up?
Your demonstration looks good with empty plates but that is not always the case.
yea, all good, but cutlery wasnt but in the order as it should have been. Like forks crossing knifes and etc
Hi, first of all, thank you, I learned something new. I have one question for you ? cos 100 percent of my guests leave cutlerry on the plates so I would like to hear your opinion on how to do it. thanks :)
what do you do with left over food? do you scrape it onto the plate with cutlery? will that make it awkward to carry that plate with your fingers now that there is an imbalance in weight?
Don't ever feel you have to carry more dishes than you are comfortable with. There is almost always a fellow server or busser who can finish up the table. Never be afraid to ask for help.
How are you doing at the new job?
This Video is best so far.. Thank you for uploading..It helps my Course in College effectively
but my Hands too small for carrying plates.. any suggestions that I will do this perfectly?
How is the new waiter job going?