5 Guaranteed Ways to Receive Larger Tips

Whether you've made a career out of it or you're just a part-timer working your way through school, the lure of being a server is the promise of good tips. I worked for several years in the restaurant industry as a server, first in the casual dining sector, then in fine dining. To the amazement of my fellow servers, I expected to get more than a 20% tip from every table, and it was a rare occasion when my expectations were not met. Years later, I'm still in the restaurant industry, but this time as an owner. My "secret formula" still works with those who now work for me.

1 -- LEAVE YOUR INNER DRAMA QUEEN AT HOME

This applies specifically to females (sorry girls). If your boyfriend forgot that today is your three-fourths of a year anniversary or your pet hamster died, those are legitimate issues that can be discussed at length with your therapist at a later time. Your patrons, however, are coming to dinner for a mouthful, not an earful. By the way, you don't need to say anything to communicate exactly what you're feeling.

Sadly, one of the greatest changes I've seen since my serving days is the diminished quality of the labor force, especially in the retail and the food service industries. One of the most obvious reflections of this is the inability of employees to maintain an air of professionalism amidst the most trying of circumstances. If there is a true tragedy, then don't come to work.

I've heard it stated somewhere, "Don't let your (the server's) dramas become my (the customer's) traumas." All servers would do well to remember that maxim when balancing your personal and professional lives.

2 -- BECOME THE "OWNER" OF YOUR OWN BUSINESS

Pretend the allotment of tables in your section is YOUR store. Each day when you begin your shift, start thinking like a small-business owner:

A --The purpose of the business is to make a profit. [This is your tip.]

B --To make a profit you need to offer an excellent product. [Remember, your service is your product.]

C -- If problems arise, correct them in a timely and efficient manner. [The buck always stops with the "owner". If your customer's food arrives late due to inefficiency in the kitchen, you apologize for it. Don't ever blame someone else. I've seen many servers just forget to run the food, and they pretend the kitchen messed it up, somehow. ]

D -- Have pride in and maintain your facility. [Keep your section tidy. You should never go into the kitchen empty-handed. Get rid of dirty dishes as soon as possible.]

E -- Help keep neighboring businesses tidy. [Help bus other tables. Good synergy increases tips for everyone. Whether or not it's in the forefront of his consciousness, a customer knows whether the restaurant is generally clean.]

3 -- LEAVE THE CASTE SYSTEM IN INDIA

For some reason, the wait staff feels superior to the people in the kitchen, and the kitchen people feel superior to the dishwashers. Don't ever act superior to the anyone. Treat everyone nicely, always thank them, and smile. When there's an unusually busy time, they'll take care of the people they like the most FIRST. Be nice to the hostess. Don't complain when she seats you with someone you don't want.

(As a side note, this is a good time to point out how to deal with customers, the easy and the difficult, i.e., those you "don't want"). One of the greatest benefits of being a server is being forced to interact with ALL types of people. Do NOT underestimate the value of this skill. My husband holds a job which requires him to entertain frequently, taking me and the clients' spouses along. It is easy for me to go into any situation and find a common ground with people from all walks of life. That is an ability I developed only because I was a server.

If you're a college student just paying some bills by being a server, concentrate especially on this point. You never know who may be sitting in your section. We've hired people into our other businesses, or recommended them to friends, solely based on the professionalism, work ethic, and efficiency they displayed as a server.

4 -- PAY ATTENTION TO DETAIL

Make it your aim to anticipate every need of the customer, to the best of your ability. Don't stand at the back chatting with other servers when your customers have empty glasses. Aim for absolute perfection. If you don't get it, make it your goal to achieve it the next time. If you know of something that wasn't perfect, apologize -- even if your customer doesn't realize anything was wrong! You never know what the subconscious picks up at a later date. When asked about his experience, your customer may tell a friend, "Come to think of it, I did have to wait for a refill on my tea."

5 -- BE A "UNITER", NOT A DIVIDER

This subject is a little tricky to approach, but since I'm trying to help, I need to address it to the girls and then the guys.

Ladies, this is for you. If you have a table seated with a couple, you'll know within the first ten seconds whether the female likes you or not. Admit it -- if a girl thinks another girl is hotter than she is, she hates her. In situations where you know the female is uncomfortable with you because of what her mate may be thinking, treat her like a queen. Don't be rude to the male, but do not show him any special attention. Show the female you're not there to attract her spouse/date. Cater to everything she wants. Speak (not at length!) about how great your husband/boyfriend is. Almost without fail, especially if they're married, she's the one controlling the amount of your tip.

Guys, this is for you. The male species actually want to be friends with a good-looking guy. So, they're not threatened, usually, by any gorgeous server-dude. What they don't like is a server's eyes lingering a little too long on his spouse/date. Develop a rapport with the man. Treat the female as if she's your grandmother -- like she needs help across the street and to be treated with kindness and respect -- but nothing further, no matter how gorgeous she is!

Most importantly, BE GENUINE. This serves as a basis for all the above. People can spot fake enthusiasm from a mile away. Look your customers directly in their eyes, don't act rushed or bothered by any request. These strategies worked for me, and they will work for you. Test them, and feel free to share with me your success (or failure) stories!