Working in a restaurant and experiencing short-term memory problems
July 4, 2010 11:26 PM Subscribe
Should I become a server if I have a tendency to forget small details?
SummerJobFilter: I began working as a hostess two weeks ago. This is my first time working in food service; and I've proven competent enough in certain tasks that my boss recently offered to let me become a server if I so chose. One of the servers told me that their job is less stressful than hosting--you just have to be good at multi-tasking. However, I seem to have a lot of trouble remembering little things in my job as a hostess, which makes me wonder if I should really take on a job as a server.
For example, during one shift a fellow hostess told me that the outdoor patio, which had been particularly popular that night, had a couple of tables open. About twenty minutes later, a waiter told me that some of his patrons were moving outside, and, only thinking of how full it had been for most of the night, I told him that I should check to see if there were any tables available--completely forgetting what the hostess had told me. Also, we keep a tally of how many tables each server has so that we can make sure we seat them all equally. Sometimes, though a certain server may technically be the next one to receive patrons, the size of their tables--the larger ones that accommodate five or six people--may require that we skip their section and seat the next server until a larger party comes in. I may acknowledge that Server X has such a section and that we need to seat Server Y, then a few minutes later, I'll look down at my tally and think, Oh, Server X is next up, so we're seating him/her next (I'll then usually survey the dining room and realize my mistake, but I still find the fact that I can't seem to keep track of who should be next very frustrating).
Besides the fact that I'd make more money, serving is appealing to me because it seems like there would be a certain rhythm and structure to what I'd be doing; with hosting, when it gets really busy, I feel like I'm stretched between bussing tables, attending to the crowd of people who just walked through the door, and communicating with the other hostess to make sure I don't seat people in tables that she's intending to give to a large party that will be coming in twenty minutes. I know serving is a whole different ball game that can be just as stressful, but to me servers at least have more control over what they're doing, since they can only focus on a certain amount of customers; while as a hostess I feel that I sometimes have to deal with an overwhelming onslaught of people and goings-on.
But again, I seem to have a problem with short-term memory, which makes me think that I wouldn't be good at the multi-tasking serving requires. Should I just remain a hostess, and work on getting better at my job? Or is it at all possible that I would fare better as a server? Additionally, does anyone have suggestions for improving/explanations for why I'm experiencing these problems with short term memory?
SummerJobFilter: I began working as a hostess two weeks ago. This is my first time working in food service; and I've proven competent enough in certain tasks that my boss recently offered to let me become a server if I so chose. One of the servers told me that their job is less stressful than hosting--you just have to be good at multi-tasking. However, I seem to have a lot of trouble remembering little things in my job as a hostess, which makes me wonder if I should really take on a job as a server.
For example, during one shift a fellow hostess told me that the outdoor patio, which had been particularly popular that night, had a couple of tables open. About twenty minutes later, a waiter told me that some of his patrons were moving outside, and, only thinking of how full it had been for most of the night, I told him that I should check to see if there were any tables available--completely forgetting what the hostess had told me. Also, we keep a tally of how many tables each server has so that we can make sure we seat them all equally. Sometimes, though a certain server may technically be the next one to receive patrons, the size of their tables--the larger ones that accommodate five or six people--may require that we skip their section and seat the next server until a larger party comes in. I may acknowledge that Server X has such a section and that we need to seat Server Y, then a few minutes later, I'll look down at my tally and think, Oh, Server X is next up, so we're seating him/her next (I'll then usually survey the dining room and realize my mistake, but I still find the fact that I can't seem to keep track of who should be next very frustrating).
Besides the fact that I'd make more money, serving is appealing to me because it seems like there would be a certain rhythm and structure to what I'd be doing; with hosting, when it gets really busy, I feel like I'm stretched between bussing tables, attending to the crowd of people who just walked through the door, and communicating with the other hostess to make sure I don't seat people in tables that she's intending to give to a large party that will be coming in twenty minutes. I know serving is a whole different ball game that can be just as stressful, but to me servers at least have more control over what they're doing, since they can only focus on a certain amount of customers; while as a hostess I feel that I sometimes have to deal with an overwhelming onslaught of people and goings-on.
But again, I seem to have a problem with short-term memory, which makes me think that I wouldn't be good at the multi-tasking serving requires. Should I just remain a hostess, and work on getting better at my job? Or is it at all possible that I would fare better as a server? Additionally, does anyone have suggestions for improving/explanations for why I'm experiencing these problems with short term memory?
If you've only been working two weeks, I wouldn't worry too much about short term memory problems. Learning what to keep track of and how to do that is just part of adjusting to a new job. If you'd been working as a hostess for months or years, you'd probably develop a little part of your brain devoted to remembering that the patio wasn't full or whatever. Things like that become instinct after a while as you learn what information is actually important to remember.
Which is to say, if you think you'd earn more as a waitress and want to do it, go for it. If your boss is offering to move you up after two weeks, then you're probably doing at least a pretty good job.
posted by MadamM at 12:24 AM on July 5, 2010 [1 favorite]
Which is to say, if you think you'd earn more as a waitress and want to do it, go for it. If your boss is offering to move you up after two weeks, then you're probably doing at least a pretty good job.
posted by MadamM at 12:24 AM on July 5, 2010 [1 favorite]
If you have short term memory issues, being a server is not the way to go. You could write everything down, but you will still need to refer to it all the time and it will cause you way more stress than you have now. To me, it is the little things that make a server good or bad. Waiting 10 minutes and having to ask twice for that coke/beer/water makes a big difference. While I would not ding a tip over something like that, I may reconsider returning if it is a pattern. I could just be a grumpy old guy.
posted by JohnnyGunn at 7:02 AM on July 5, 2010
posted by JohnnyGunn at 7:02 AM on July 5, 2010
It's been a long time since I worked as a waitress, but I loved it and I think it's served me well (see what I did there?) over the years. Here are some tips (I'm here all night) that might help you:
1. Asked to be trained by whoever you perceive to be the best server... the one who isn't breaking a sweat, slacking off on shared duties and seems to always have everything under control. When you're tailing her around, ask her to narrate her thought process. That way you're not just getting "Here's how to do x," but "That tables order will take about 5 minutes to fill, so I'm coming over here to do x because it takes about that long and I can see the floor from here if anyone's looking for me."
2. Develop a good system for recording what people order, both the abbreviations you use and--this is key--where on the pad you write it down. If you know that you always go clockwise from the seat closest on the left (or whatever), you'll always know who gets what, regardless of whether they skip around the table when they order. If runners deliver the food, this is key to helping them avoid the irritating "Who had the chicken?" conversation.
3. Don't make it all about you, but pick up on what personality the people need you to have to enhance their evening (and your tips). Once you get good at juggling the personas (deferential, funny, etc.), it makes the job a lot more interesting.
4. You'll quickly find that what leads to good tips isn't necessarily what makes the restaurant profitable or ensures experience uniformity. Be clear on what the policies are on providing extras, switching sides, refilling sodas, etc. so you can behave correctly with ease.
5. Similarly, you need the kitchen staff to like you and want to help when the inevitable screw-ups occur. Don't contribute, e.g., be sure the food you pick up isn't another server's identical order, etc.
6. Develop good habits... cruise your tables, bus them promptly, bring condiments without asking (preferably before the food arrives), be ready with recommendations, admit what you don't know (e.g., whether an allergen is in the food) but find out, don't make people beg for the check, etc. Here's: a list of 100 things not to do, which provide food for thought (last pun, I swear).
So how has it served me well? I can talk to anyone and, yes, it improved my ability to deal with details. Have fun and enjoy!
posted by carmicha at 7:13 AM on July 5, 2010 [6 favorites]
1. Asked to be trained by whoever you perceive to be the best server... the one who isn't breaking a sweat, slacking off on shared duties and seems to always have everything under control. When you're tailing her around, ask her to narrate her thought process. That way you're not just getting "Here's how to do x," but "That tables order will take about 5 minutes to fill, so I'm coming over here to do x because it takes about that long and I can see the floor from here if anyone's looking for me."
2. Develop a good system for recording what people order, both the abbreviations you use and--this is key--where on the pad you write it down. If you know that you always go clockwise from the seat closest on the left (or whatever), you'll always know who gets what, regardless of whether they skip around the table when they order. If runners deliver the food, this is key to helping them avoid the irritating "Who had the chicken?" conversation.
3. Don't make it all about you, but pick up on what personality the people need you to have to enhance their evening (and your tips). Once you get good at juggling the personas (deferential, funny, etc.), it makes the job a lot more interesting.
4. You'll quickly find that what leads to good tips isn't necessarily what makes the restaurant profitable or ensures experience uniformity. Be clear on what the policies are on providing extras, switching sides, refilling sodas, etc. so you can behave correctly with ease.
5. Similarly, you need the kitchen staff to like you and want to help when the inevitable screw-ups occur. Don't contribute, e.g., be sure the food you pick up isn't another server's identical order, etc.
6. Develop good habits... cruise your tables, bus them promptly, bring condiments without asking (preferably before the food arrives), be ready with recommendations, admit what you don't know (e.g., whether an allergen is in the food) but find out, don't make people beg for the check, etc. Here's: a list of 100 things not to do, which provide food for thought (last pun, I swear).
So how has it served me well? I can talk to anyone and, yes, it improved my ability to deal with details. Have fun and enjoy!
posted by carmicha at 7:13 AM on July 5, 2010 [6 favorites]
I started with an absolutely poor memory, so I wrote everything down. Everything. At some point, my brain started to prioritize details and I eventually could do an 8-top for a couple of courses simply by memory!
You'll develop this skill. The more comfortable you get with the easy stuff, the more room your brain has for the rest. Be patient and look to learn on every shift!
Also, on your first night serving, spend your tips on buying beers for the kitchen staff and thank them for making your night go well (even if it didn't); they don't forget that stuff and will help you out in a jam if they like you.
posted by Hiker at 7:19 AM on July 5, 2010 [1 favorite]
You'll develop this skill. The more comfortable you get with the easy stuff, the more room your brain has for the rest. Be patient and look to learn on every shift!
Also, on your first night serving, spend your tips on buying beers for the kitchen staff and thank them for making your night go well (even if it didn't); they don't forget that stuff and will help you out in a jam if they like you.
posted by Hiker at 7:19 AM on July 5, 2010 [1 favorite]
I started serving about 4 years ago with no prior experience. At first I absolutely sucked as a waitress. Now I can honestly say that I'm a really good waitress and that it's an almost no-stress, good money-making job for me.
It's true that I had to go through some incredibly stressful shifts to get to this point, as I imagine you will as well. However, it's worth it. Serving, in general, is much more lucrative than hostessing and less stressful because you don't have people (hungry waiting customers, in particular) mad at you.
Here are some serving tips (ha! no pun intended) that I can think of off the top of my head:
While you're with a table, take your time. No matter how rushed you are, be present with the table and generous with your attention/time while you're with them. (Of course, if they're completely monopolizing your time you'll have to politely get away and back to work.) Basically, slow down enough to actually connect with customers. Small talk. Learn names, if you can. This will vastly improve your tips.
What else? Move quickly. There is always something to do in a restaurant. Keep all drinks filled. Learn to read customers--do they want attention, refills, etc, or do they prefer to be left alone? (These things will come naturally with practice.)
As far as memory, write down what you're afraid you'll forget. After going by tables and getting multiple requests ("Can I have another napkin?" "We're ready for the check" "I'd like two to-go boxes") maybe talk or sing in your head to remember everything. Something like, "napkin, check, to-go, napkin, check, to-go.") Then bring all these things at once to save yourself trips.
Those are a few pieces of advice. Overall I say go for it. For sure. Just do your best and it'll most likely pay off down the line. (Man, who knew there were so many wordplays for serving!)
posted by tacoma1 at 2:27 PM on July 5, 2010 [1 favorite]
It's true that I had to go through some incredibly stressful shifts to get to this point, as I imagine you will as well. However, it's worth it. Serving, in general, is much more lucrative than hostessing and less stressful because you don't have people (hungry waiting customers, in particular) mad at you.
Here are some serving tips (ha! no pun intended) that I can think of off the top of my head:
While you're with a table, take your time. No matter how rushed you are, be present with the table and generous with your attention/time while you're with them. (Of course, if they're completely monopolizing your time you'll have to politely get away and back to work.) Basically, slow down enough to actually connect with customers. Small talk. Learn names, if you can. This will vastly improve your tips.
What else? Move quickly. There is always something to do in a restaurant. Keep all drinks filled. Learn to read customers--do they want attention, refills, etc, or do they prefer to be left alone? (These things will come naturally with practice.)
As far as memory, write down what you're afraid you'll forget. After going by tables and getting multiple requests ("Can I have another napkin?" "We're ready for the check" "I'd like two to-go boxes") maybe talk or sing in your head to remember everything. Something like, "napkin, check, to-go, napkin, check, to-go.") Then bring all these things at once to save yourself trips.
Those are a few pieces of advice. Overall I say go for it. For sure. Just do your best and it'll most likely pay off down the line. (Man, who knew there were so many wordplays for serving!)
posted by tacoma1 at 2:27 PM on July 5, 2010 [1 favorite]
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However, it's not a given that you'll make more money waiting tables. As a hostess, do you frequently get bribes, ahem, tips, and are they substantial? Do you have to share them with busboys? As a waitress, you'll most likely have to share your tips.
Do you work at a nice restaurant? If the restaurant is willing to have you wait tables with no experience whatsoever, it sounds like the place isn't particularly expensive, and tips wouldn't be very big in the first place.
In the restaurant I worked with as a college freshman, I ultimately made less money per hour as a waitress than as a hostess – of course, a shift waiting table is quite a bit longer than a hosting shift, so I'd take more money home, but you have to consider whether it's worth it. I'd come home incredibly tired every night, and have little time left over for anything but sleep and work. Also, as a brand-new waitress, it's likely that you'll get fewer tables per shift, and you'll be scheduled for less lucrative shifts (i.e. weekdays and lunch). Make sure you know what your side duties are, such as cleaning and folding napkins and cleaning the margarita machine, and whether you're willing even do all that. It gets old very quickly.
posted by halogen at 12:16 AM on July 5, 2010