by Adrian Arren

Created on: June 14, 2009

I spent a good many years as a waiter, so I speak from some experience here. My ideas might be slightly offensive to some people, but if your goal is to make more tips, then you need to be a realist.

First of all you have to accept that the attitude to tipping varies vastly from country to country. In some places it's non-existent, in others it's customary and in yet others it's compulsory, i.e. included in the bill.

What this means is, if, for example, you jump through hoops for a table of Australians, but give ordinary service to a table of Americans, statistically the Americans will be the ones to leave the tip - it's a cultural thing.

Second of all, finding work at a classy or very popular place will help. Bigger turnover = more tips. Clientle of classy places can afford to tip and the food will be usually be better = happy, bigger-tipping customers. As a bonus, you might actually get some training in quality service, rather than just a minimum wage job.

Regardless of these things, wherever you may be, you can improve your tips.

It goes without saying that you must actually give good service. This means acknowledging customers as they enter and sit, smiling and greeting them, talking to them if they seem chatty, leaving them alone if they don't, learning and showing enthusiasm about the menu, taking note of any special requests or dietary requirements, not forgetting things, chasing up their drinks or food when somebody else drops the ball, knowing your regulars and remembering what they like, the list is endless.

I suppose it comes down to empathy - think about what you want and expect from a good wait person when you go to a restaurant and then try to go over and above that. Take the initiative. If they are having trouble deciding, ask them what kinds of things they like, then help them to choose a dish or offer a change to make one more suitable for them. Help with suggestions about how much food will be enough. Don't make them feel stupid if they don't understand dishes, always explain things politely. If they are allergic to something, find out what dishes they can safely have or offer to have the kitchen make something special. When it comes to requests, never say no straight away. Always go and check, even if it means walking into the kitchen, waiting, then going back out to tell them apologetically it's not possible. Soften the bad news with an alternative suggestion.

If something goes wrong, be it your fault or not, apologise genuinely

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