Originally Posted by ditchmyster

I used to be a waiter almost 30yrs ago (Thatchers hay day) I worked mostly split shifts part of the morning rush then 6 - close.

My weekly wage was £75 take home, I'd make anywhere between £30 and £60 a day in tips, I got the record after a while which was £80 odd quid for a split shift, there were about 4/5 of us out of 10/12 waiters that regularly made that sort of money, the rest thought they were doing good if they got £20, we used to lie about what we made as we were on more than the manager.

I used to leave the change as in any coins for my bus boy/girl and they all wanted to be on when we were, which was part of the secret to doing well, my tables were always cleaned immediately and my bus station was always full and good to go and they watched tables too, having the kitchen staff on side helps too, I'd make sure they had fresh cold pitchers regularly too consequently I had more covers per table and my food was always nicely plated and hot.

We'd take them out and get them into clubs free and free drinks as we knew bouncers and staff from all the "IN" places as a lot were customers and drank for free with us too, ah the good old days.

I think if you give good service and are always on top of what is happening at your tables people appreciate it, I know I do, nothing worse than sitting waiting, forgetting part of your order, plates on the table when you've finished eating, having to attract your waiters attention when you want another drink, they should know and pay attention to where you are in your meal, how far down your glass you are and be ready to serve you.

I was trained properly by a woman that was a professional waitress and I think most people don't have a clue what good service is until they meet someone that takes the job seriously and are on the receiving end of it.

Regulars would ask and indeed wait to be on mine and a few others section, that's what good service does.

Originally Posted by shytorque

And whats the over 6 people add 10-15% gratuity all about. Surely serving 6 around one table is easier than having 3 tables of 2 to look after. Yanks ehhhh....

Originally Posted by ditchmyster

I'll say it again BIG tables DO NOT make more money, they are also LOUD and sometimes abusive, especially once they have a few drinks inside them.

You have to put 2/3/4 tables together to cater for them and they usually stay just about all night, they may drink higher volumes but it's usually beer or cheap wine and they generally eat the cheap stuff on the menu too and throw a quid in each for the tip.

So let me break it down for you, each of those tables that got put together would of had at least 2/3 covers over the same time period sometimes 4. A couple are more likely to buy a nice bottle of wine and eat the posh stuff off the menu as well as leave a fiver tip.

So from the restaurants point of view they sell less food and from the waiters point of view you make 10 quid as opposed to up to £80 over 4 tables.

That's why my section was always the 2's by the window looking out over the canal.

Think about it, bloke takes a bird out to a nice restaurant it's usually a special occasion or first date and he's hoping to get lucky and impress, so splashes the cash and wants out as quickly as possible, also it's a good thing if she's a little tipsy, so posh wine and shorts coffee liquore

Unless your an amateur.