re: Question for high end restaurant waiters/waitresses

quote:

---

Waiting tables isn't difficult. I'm not sure why certain people can't do it.

---

I'm sure it's not "difficult" at most places. 90% of the waiter jobs in this country are about taking an order and helping make sure it gets out to the right people, etc.
And you are right, dealing with shitty kitchens is probably a pain in the arse as well as alot of dumbass customers.

What sets the good servers apart and allows them to get in at the top end restaurants and excel still goes back to expierence.
You need to be able to read a table and figure out what kind of dining experience are they going to want. This includes the pacing of the meal and weather they want you standing over them waiting to fill a glass every 5 minutes or giving them space.
They might want to drink for a while before even opening the menu.

The general consensus at the cattle hearding general chain places is to get people in, get them some highly marked up appetizers in front of them immediatly, get their order in and have them served and out the door asap.