How to Make More Tips While Waiting Tables

It's a misconception if you think that people tip the same no matter what kind of service you give them. While there are some that won't tip you well no matter how good of service you give them, there really are people that will throw down a little more if they receive fabulous service. So, if someone usually tips 10% and they love you, it's possible you could get 12%. There are also people who tip 15%, but will leave 20% to a server that took real good care of them. As a server, I always tip 20%. However, if I get real good service and the person was friendly and helpful I'm apt to tip up to 30%!! So, if you are a server who thinks that people have a set way of tipping, think again. There are many people who choose their tip based on their experience. Read on to discover great ways you can increase your hourly wage.

What's really important is that you look your best at all times. If you walk up to the table looking like a mess, your tip can be diminished before you even do anything. A clean apron is key. It's also essential that you smell good all the time. People will be repulsed if you reach across the table and they get a bad whiff from your pits. Cover up any blemishes and make sure your hair is neat. Shave if you are a guy. Don't go to work with dirty fingernails. If your nails are painted, watch for chips in the polish. Keep jewelry to a minimum. One necklace is enough. Refrain from wearing multiple bracelets and gaudy rings.

You should consider a smile part of your uniform. It doesn't matter what kind of day or week you've had, you need to treat your job waiting tables as your own business. I know it's hard not to think about the challenging issues in our lives. But, you have to pretend you are on stage while you are working. If you've had a bad table or people at work are being ignoramus, you have to make sure every time you approach a table they feel you are in a good mood and you love your job - even if you don't. We're not getting paid by the hour here. You can't expect people to leave you a good tip if you don't deserve it. Do your part to keep needless negative energy out of your work environment. If you receive a bad tip, don't walk around the restaurant complaining to other people about it. Nobody cares. We've all been there. Move on to the next table and don't dwell on it. There's nothing you can do at that point but do your best to not let it affect the service you give to your other guests.

Create a mental checklist. Be aware of what's going on at your tables every step of the way. It pays to take a moment every few minutes and go through in your head what each table will be needing shortly. Avoid leaving your tables needing anything. Plan ahead. If they've ordered an appetizer, they should have the plates before the dish comes out. We all know you can't rely on other servers to bring out the plates if they run it for you. While you're at it, bring extra napkins if your restaurant isn't a cheap, cost controlling, greedy, corporate chain. I find that over 25% of my guests will ask for extra napkins. Even if they don't ask, they're probably thinking it would be nice to have some. This is especially true if they've ordered something messy like wings, lobster or tacos. Chances are people are going to ask you for menial things you could've brought ahead of time while you're trying to get something else accomplished. The goal is to have your guests get through their entire meal without having to ask you for one thing you could have provided beforehand. The number one thing that will decrease your tip more than anything is not providing refills immediately. They'll get really annoyed if they don't have something they obviously need, like silverware. It's frustrating when you have food in front of you, but no fork.

Go the extra step whenever possible. Bring an extra plate for their bones. Take unused dishes away from the table to give them elbow room. If they ask for directions somewhere, write it down and give it to them. If they ask for a box, provide a bag and ask if they need plastic silverware. They may intend to bring it to work the next day.

Be nice to children. Hungry, complaining children will surely raise the parent's frustration level. Even though it's not your fault, frustration leads to lower tips. We all know waiting on children can be troublesome, but we all have to do it. Offer to order the kids meals immediately. Most times, parents need to cut up the food for their children before they can start to eat theirs. Or, if they've ordered a salad the kid will complain they are hungry too while the parents are eating. You can't go wrong offering to get their meal started right away. Or, offer to bring out a pack of crackers. I worked with a guy who knew a few small magic tricks he would sometimes show to children. I saw him calm down many screaming children this way. I used to carry around stickers. If you can find a way to keep the kids happy, the parents are happy too. Happy parents means happier tips.

If you make a mistake, make the best out of the situation. We all make mistakes. The best thing to do is simply apologize. Own up to a mistake you made. Don't blame it on the kitchen, the host, or worse - the manager. Guests don't care whose fault it is, they just want it fixed. People are generally forgiving and appreciative if you own up to making mistakes. It's your job to make sure they have everything even if it's another restaurant employee's job. So, if it's the hosts responsibility to bring silverware when they seat a guest, don't just assume they'll have it. Checking to ensure they have it should be on your mental checklist.

Along with mistakes comes clumsiness. It's best to make a small joke if you can. For example, if I step on someone's toes I say, "Whoops! Sorry! Can you tell I can't dance?" The guests will usually chuckle. What's ironic is I always say this, yet I taught dance for eight years! If you spill something on someone apologize immediately. Again, try to make a joke by saying, "I'll get something for that right now unless you want to try and set a new fashion trend". I find that 90% of the time people understand that mistakes happen. If you can make them laugh, whatever you did won't seem so bad. And if you do become mortified if you spill something on someone, whatever you did will never be as bad as what I did when I was 16 years old. I spilled an entire tray of eight ice cream sundaes right on top of a guy's lap. It was all over him. I've never been so humiliated. He didn't take it well either. So, if I do spill something I always remember that it could be worse!

When working, there are two points that are the most important. One is when your table first sits. You need to get over there and greet them. It's vital to let your table know you are aware that they are there even if you can't get over there right away. You may have something in your hands. Swing by the table and say, "Hi folks! I'll be right over as soon as I drop this off". This will buy you an extra minute or two. The next thing you need to look out for is tables who have just received their meal. Don't count on the food runner to get what they need. Most of the time they just drop and go. Get over there and say, "Does everything look okay? Is there anything I can get for you for right now?" Notice how I said, "for right now". I find those three words do a lot. It lets the table know that you will keep up on them. It also makes them look around the table and make sure that they have everything they need. It's also a good idea if someone has steak to ask them to cut into it and make sure it is cooked right if they haven't already. The biggest reason for food to be sent back is it's not cooked the way a guest likes. So, if you scurry over there and ask if everything's okay and they haven't cut into their steak, they'll tell you everything is fine. Not a minute later, they'll cut into their steak and it's not cooked right for them. They now have to wait until you come back to let you know. Trust me, they'll appreciate you asking. Another thing this does is prevent them from saying later, "The steak was awful". If you ask them if everything is up to par, they can't really complain later. This helps with food cost. Your manager will love you. If you ask them and they tell you later things tasted bad and they want it free or something, they'd be contradicting themselves. Asking them if their food tastes good also lets them know that you are genuinely trying to ensure a fantastic experience. When you ask, make sure you name the plate, "How's the filet tonight?", or you could say, "That Chicken Bleu is new on the menu. I haven't tried it yet. What do you think of it?" What do all these things mean? Happier tips!

Avoid food preparation mistakes. If they want to alter a recipe or their order is complicated, write it down. Repeat it back even if you think you have it. You'll be surprised how many people will hear you repeat things back and they forgot to name a detail. How many times have you waited on a table and they said, "I ordered this without mushrooms". You know they didn't. But, you can't argue with them. If they say they ordered it without mushrooms, they ordered it without mushrooms, right? So, repeating things back is essential. It not only helps with food cost, but it helps your tip percentage as well. Take the thirty seconds it requires to repeat things back and do it. Don't try to impress people by remembering orders because if it comes out wrong, it's your fault even if it's not your fault. They'll blame you for not writing it down.

Suggest things on the menu that your guest may enjoy. Describe and get excited about your favorite things on the menu. Ask if they want their baked potato loaded or their steak covered in mushroom and onions. These things cost extra and will add to your tip percentage. You can suggest things without being pushy. Realize that many people enjoy mushrooms on their steak and may not think about it until you suggest it. Sometimes, they even forget to order it that way and you suggesting it will make them happy!

A huge thing is making sure you give the guests tip options when you make change. If the change is $12 and you give them a ten and two one dollar bills, you could be cheating yourself. They could also stop you and ask you for smaller change requiring an unnecessary second trip. Don't assume if you bring them a $10 bill that will be your tip if they had originally planned on $8 or $9. They may just reach into their pocket and pull out a $5 and two ones leaving you $7 instead of $8 because you didn't bring the right change. Options. I saw this happen to another server. I had the table next to hers and I heard the guests talking about the tip. Long story short, she jipped herself a dollar by not providing small bills.

Lastly, if you receive a great tip make sure you go back and thank them again if they're still around. There's nothing wrong with approaching them as they're walking out the door and saying, "Thanks so much, Sir! Enjoy the rest of your night!" People like to be thanked and appreciated just ask much as we like and appreciate good tips.