![]() ![]() Wine keys can be super basic, or function as a multi-tool as well. This style opener is what most managers will approve of, and what customers are used to seeing service staff use. If you do work somewhere that you will need to open wine bottles, you want to go with what is called a wine key. If you work in a brewery and don’t even sell wine, maybe you will go for a straightforward bottle opener, like this one. It also can vary depending on the type of restaurant you work in. Okay, so this one really can come down to personal preference, because everyone likes using a different kind of bottle opener. Look out for yourself and be prepared, your guests will notice and you’ll come out ahead. The few times I didn’t have the cash bank on me I ended up not getting tipped because no one else in the venue was able to make change. There were a lot of customers who paid with a card but then wanted to tip me in cash, and needed change to do so. I worked in a restaurant that did this, and I still tried to carry a cash bank on me. Do yourself a favor and keep anywhere from $50-$100 in small bills so that you can easily make change throughout the shift.ĭuring the COVID-19 pandemic, a lot of venues went “cashless” in order to protect their staff from having to touch a bunch of dirty money. ![]() ![]() Even if you are allowed to get change from a bartender or manager, having to interrupt them during a busy service isn’t ideal for anyone involved. ![]() Keeping a cash bank on you during a serving shift is always a good idea. If you have the room in your apron for both your handheld and a small server book for a backup, do that! The worst is when your handheld freezes and you can’t write an order down because you don't have paper in your apron. Quick note here, some restaurants have switched to handheld POS systems, which in my experience with them replace the need for a server book, especially if you are using the paperless payment system with guests. Think about questions guests have that might trip you up, and try to prepare yourself as well as you can. If you work in a venue with an extensive wine program, maybe you keep some notes about new wines you are trying to sell. Some chefs will provide you with an allergy matrix with modification rules, so you can refer to it quickly when you’re busy. You might also want to keep some menu notes in your server book. They’re made for writing orders down, and sized to fit in most server books perfectly.Ĭlick here to order guest check pads in bulk online! Yes, regular paper will work fine too, but I always feel more organized using guest check pads. Your server book should have a place for a guest check pad. SERVER BOOKS - Cute Server Books For Waitresses.Here are some links to a few of my favorite server books/wallets: Make sure to check with your manager before buying one with glitter unicorns on it though, that might not meet your uniform guidelines! If your managers don’t provide you with one, order one online that you like. It’s where you will write down orders, store receipts, and hold cash throughout the shift. Once I’ve washed and ironed my apron, I start piecing it back together. There’s something satisfying about taking my dirty apron and dumping it out on the floor, old tickets and straw wrappers scattered everywhere. I always look forward to washing and re-organizing my apron at the start of a work week. First things first, show your apron some love In this article we’re going to talk about the 5 essentials to keep in your apron: your server book, a cash bank, a wine key, a lighter, and writing utensils. It’s where you keep (almost) everything you need to get you through a shift. If you’re anything like me, your apron is your LIFE. In this article: A breakdown of essential tools to keep in your apron as a server or bartender, and why they're helpful. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |