Taking multiple tables at once can feel like a circus act. Keeping track of everything and taking accurate notes is key to getting orders right, good service and big tips. When you greet a new table having a system in place can make all the difference in your order taking.
In the “How to Take Orders as a Waiter– Restaurant Server Training” video by Real Server Training you will learn the importance of having a routine.
Menu Items for Servers
- Write table numbers in top right of notepad
- Write guest counts and seat numbers to keep track of each person’s order
- Appetizers at top with a line before entrees
- Cross off items already ordered to avoid duplicates
- Stack signed receipts with tips on left side of book
- Keep table orders separate
Table of Contents
- 1 Menu Items for Servers
- 2 Restaurant 101
- 3 Menu Items
- 4 Being Organized as a Server Is Key
- 5 Greet and Engage with Customers
- 6 Your Notepad Is Your Guide
- 7 Tracking Multiple Table Numbers
- 8 Upselling and Suggesting
- 9 Special Requests
- 10 Close Out Tables
- 11 Order-Taking Process for New Servers
- 12 The Bottom Line in the Restaurant Business
Restaurant 101
Understanding the restaurant business is key to good service and sales. A restaurant’s success is based on many factors, menu, pricing, ambiance and customer service. As a server being knowledgeable about the restaurant’s concept, target market and unique selling points allows you to communicate with customers and make informed recommendations.
For example, if your restaurant is farm to table you can talk to customers about the freshness and quality of the ingredients. By understanding the restaurant business, you can spot opportunities to upsell and suggest menu items that match the restaurant’s strengths and increase average ticket size and overall dining experience.
Menu Items
Knowing your menu items inside and out is key to making informed recommendations and answering customer questions with confidence. As a server you should be familiar with the ingredients, preparation methods and pairing options for each dish. This knowledge allows you to suggest complementary menu items like wine pairings or desserts and to address any dietary restrictions or allergens customers may have.
For example, if a customer asks about gluten free options you should be able to quickly point out the options and suggest modifications if needed. By knowing your menu items, you can provide a more personalized and enjoyable dining experience which can lead to more sales and customer satisfaction.
Being Organized as a Server Is Key
As a server in a restaurant organization and attention to detail is key to good service to your customers. Entering orders into the computer system can be tough, especially in a busy dining environment where distractions can happen before you even get to the computer and you lose the order and the staff looks silly.
When you greet a new table having a system in place to take orders and keep everything straight is key to getting the order right and keeping your customers happy.
Here are a few things you can do as a server to set yourself up for success. First always bring a notepad and pen with a server book so you can write down orders. Don’t rely on just your memory write it down right away so nothing gets lost or duplicated.
Taking Orders as a Server
- Write down the customer order, guest counts and seat numbers
- Write down drink orders at the top of the page
- Leave space for appetizers under a line
- Cross off items already ordered in the system
- Use page numbers to track multiple tables
- Add modifiers like “+1”
- Collect signed merchant receipts from tables
- Discard pages when tables leave
- Reconcile your recorded tables vs slips
Greet and Engage with Customers
Greeting and engaging with customers is key to good service. When you greet a new table greet them promptly with a smile and eye contact to connect with them. Introduce yourself and take a moment to engage with them by asking about their preferences or if they are celebrating something.
Engaging with customers is more than just taking their order; it’s about showing them you care about their dining experience. By building a rapport you can make personalized recommendations and create a warm environment. This leads to customer satisfaction and repeat business and better tips.
Your Notepad Is Your Guide
Every restaurant has their own system but a standard approach using your notepad works best. First write the table number in the top right corner and box it off so it doesn’t get mixed up with other info. This anchors each page to a specific table.
Next write down the guest count by tallying then writing the number at the table. Assigning seat numbers to each guest in a clockwise pattern around the table helps you identify each person’s order and make sure you get the table’s order right.
When taking drink orders, first write them down at the top under the table and guest numbers. Leave space for appetizers by drawing a line, these are usually ordered next.
When you bring drinks and are ready for entrée orders cross off the drinks you’ve already entered since you don’t need to track those anymore. Then write down entrées under the line. This structure for each table keeps everything tidy and easy to read so orders get placed correctly.
Tracking Multiple Table Numbers
As a server you are likely managing 3-5 tables at a time. Having a system will allow you to juggle them. Using the boxed table number to identify each page you can flip through your notepad quickly to get the info you need when you visit each table.
For example, checking back on table 12 without mixing it up with table 11 next to it. Adding indicators like “+1” if they want an extra drink instead of rewriting everything saves time.
Just cross off items that have already been served so you don’t duplicate orders. Keeping notes tied to table numbers is key when handling multiple tables.
Upselling and Suggesting
Upselling and suggesting menu items are a great way to increase sales and enhance the dining experience. As a server you should know the menu and be able to suggest complementary items like appetizers, sides or desserts. For example, if a customer orders a steak, you might suggest a baked potato or a glass of red wine to go with the meal.
Upselling is recommending higher priced menu items or premium options like specialty drinks or a la carte items. By using your knowledge of the menu and the customer’s preferences you can make suggestions that enhance their dining experience and increase sales. This benefits the restaurant and can lead to more tips for you.
Special Requests
Handling special requests is a big part of great service. Customers may have dietary restrictions, allergies or personal preferences that require modifications to their order. As a server you need to be attentive and willing to accommodate these requests quickly and efficiently.
For example, if a customer asks for a dish to be made without a certain ingredient because of an allergy make sure to tell the kitchen staff and follow up to make sure the request is met.
By handling special requests well, you can give a personalized experience that increases customer satisfaction and loyalty. Happy customers will come back and recommend your restaurant to others which is good for the business.
Close Out Tables
When a table is ready to close their check and pay there are a few things you need to do as part of your table service. First present the check in a check holder or folder. This keeps the sensitive info private instead of laying it out in the open.
Before you present the check suggest the restaurant’s dessert specials to enhance the experience and increase sales.
You’ll also want to present a pen in case they want to add a tip. Never assume someone won’t tip! Good service up until the very end might make that extra difference.
Once they’ve signed their check bring back their payment slip and change if needed. Then put the signed merchant copy in your notepad on the left side, stack the tables slips together. Keep these receipts safe as you’ll need them to close out tips later with the restaurant POS.
They give you the tables you served and tips you earned when you reconcile your checkout totals at the end of the shift. So, you need to keep them safe in your book. When a table leaves just tear out their page from your notepad and throw it away, you’ve already got your merchant copy with tip documentation.
This keeps your notepad clean and empty for the next table you’ll be taking over. Rinse and repeat this process throughout your shift and check back regularly to make sure you have signed slips and tip info for every table you served. Stay organized and you’ll be golden!
Order-Taking Process for New Servers
| Step | Action |
|---|---|
| 1. Prepare | Bring a notepad and pen; don’t rely on memory. |
| 2. Record Table Info | Write the table number in the top right corner and guest count. |
| 3. Take Drink Orders | Log drink orders first at the top of the page. |
| 4. Note Appetizers | Draw a line for appetizers, leave space underneath. |
| 5. Record Entrées | Cross off drinks after serving; log entrées below the line. |
| 6. Handle Multiple Tables | Use page numbers to track tables; add indicators for modifications (e.g., “+1” for extra orders). |
| 7. Close Out | Present the check privately, provide a pen, and keep signed receipts for tip tracking. |
The Bottom Line in the Restaurant Business
Your notepad is your best friend as a server. Suggestive selling can increase the experience by allowing servers to talk to customers, understand their preferences and make personalized recommendations.
Create a structure in it to capture guest counts, seat numbers, course timing and more. Cross off items already ordered and put table numbers on each page.
Having signed merchant receipts proves the tables you served. Being organized sets you up for success and bigger tips in the end! Having a system down allows you to take more tables at once and keep your orders and customers happy.
Did you find this guide helpful? Do you have any tips for taking orders as a server? Please let us know below! 👇
