The Art of the Waiter

The Slow are a breed that are usually an experienced service employee. They have worked their way up from low end restaurants to nicer, more expensive venues. They are the type that have become familiar with the routine of dining room service to the point that they feel they have mastered the art of the waiter; however, they are blind to the fact that they are far from perfection. After being told throughout the years to pay more attention to the customer’s wishes, they end up being so attentive to the point that one isn’t sure if they understand any more than a member of the Fast would. They are the type that talk so slow when describing “tonight’s specials”, as to give the impression of being understanding and caring, that they almost make the customer exhausted, or at least to the point where they decide to stop paying attention and use the time to examine the salt shaker instead. They are the type that when the food arrives late, even if not their fault, still makes the customer blame them simply for their lethargic approach to the art of the waiter. It is the combination of the good qualities from both the Fast and the Slow that create the Sane.

The Sane are a breed that range from rookies facing the heat of battle for the first time, to 20-year veterans who can recite the menu front to back from memory. They are a type that simply understand how to please a customer. They know when to make a funny, comical remark so to show the customer they have a personality, but know when to stay quiet so to show respect. They are the type that know to hustle when necessary, but know to pace themselves so as never to appear frantic. They are the type that makes the customer feel they know the request, and that follow through on the little details. For when looking back on a dining experience, it is not the major things that separate a certain experience as special, but the little things. It is the close attention to detail by the waiter that makes the customer look back and say, “That waiter did a fine job; he knows how to treat a customer.” They are a type that when the food arrives late, even if it is their fault, causes the customer to say “this place is crowded….the kitchen must be running behind.” They are a type that, even if haven’t yet mastered the art of the waiter, have the ability and instinct to do so.

It is the responsibility of the customer, to correctly identify these differences and make appropriate action when that all-feared piece of paper arrives on the table at the end of the meal. For a waiter cannot improve upon their service, and the customer cannot receive a better experience, if there is no feedback on which to build on.

It is further the responsibility of the waiter to look on the job they are doing and ask themselves “is this the job for me?” If the waiter is one who is shy, clumsy, improper, and inattentive, then maybe a fast food job is the right fit. For people go to sit-down restaurant to not only receive freshly cooked meals, but also to receive exquisite service. Waiters and Waitresses should recognize this expectation of timely and quality service, and use it to motivate themselves to better serve the customer.