As a follow-up to the previous article, the first impression that one makes within a few seconds of meeting someone can determine the reality behind the perception. Again, smiling, using eye contact, and exuding confidence are all ways to make a positive and lasting first impression.
Now, to more specifics on how to increase your tips and make your shift more enjoyable... So you've introduced yourself with a smile, looked everyone in the eye and have exuded confidence by having a strong tone fluctuation and approaching the table without hesitation - What's next? Find the "head of the table" in the group. This person is typically at the head of the table (literally), is outspoken, and you may see others checking in on this person before making any moves (ordering wine, appetizers, etc.). This person is typically one who makes the decision on what your tip will be - show them your utmost respect.
So now you've determined who's who at the table. If you have specials to cover or a certain introduction to the table - go through it, and even though you may have said it 20 times already, know that this is the first time that this new table has heard it. If you're going to say it, you might as well put some effort into it.
Some things to ponder when giving the introduction - It is proven that people communicate only 7% with their words, 38% with their tone, and 55% with their body language. As a waiter, bartender, sommelier, or other person involved in the service industry, you have an amazing ability to make larger tips off each table if you are a bit more animated (using stronger facial or body expressions or focusing on your tone fluctuations - while remaining appropriate to the setting and audience).
A mentor of mine once noticed that I did a task with half the energy that I should have. End of the day, I completed the task, but it was done "half-assed." He made a statement that has made a resounding affect on many facets of my life - "Why go half-assed? You might as well not do it if you're not going to give it your all..." If you're at work, (you've made the trip, got dressed, prepped, etc.) what is holding you back from doing a few extra seconds of work to make a 33% difference?
You may have noticed that in life there are lions and there are lambs. Although I'm sure both would be amazing with a side of truffled yukon gold mashed potatoes, grilled esparagus, and sauteed morel mushrooms, I would challenge yourself to figure out if you're a lion, or if you're a lamb at work. If you're the latter, are you making the money you want? Do the lions at work make more than you? What do they do differently? What can you do to adapt your style to make an extra 33%?
As stated above, if you're at work, you have the ability to do a little bit more to increase the margin on your return. End of the day, the tasks will get done (albeit "half-assed"), you will probably still have your job, but it's so easy to make a bit more. If you just don't care and/or feel comfortable knowing you're giving poor service, then know you're a lamb and that you're wasting your time...
Until next time,
The Doc.