When working in a restaurant that is divided into stations and assigned to a waiter, it is important to keep your station and not run into other stations.

For a waiter, this is a big part of the overall experience of the guest’s restaurant visit. Treat your guests as if they were at a SPA. Guide and keep a dialog with them throughout their seating. Make them feel special.

Most importantly, as the person in charge of the station, open the table once the guests are seated by introducing yourself and telling them about the restaurant’s concept and other information if necessary, take their drink order and after a while their food order.

Keeping an eye on your station and all the tables is noticeable from a guest’s point of view, this allows them to relax and let go of control to enjoy the food and focus on their company instead of having to stress out and think about whether you understood their order, why there are so many waiters running around the table so there are double orders, etc.

IF you need help, of course you should ask for it from your colleagues, but if you keep the same structure, you shouldn’t have to ask for help. This assumes that you do not work in a so-called theater session where everyone almost comes at the same time.