🍸 TRL Weekly: Set Yourself Up For Success

Happy Sunday, future server/bartender millionaire.

In today’s lesson Brandon is teaching how to set yourself up for success.

And we have an important announcement for you after

Our Last Three Lessons:

• The Only Sales Strategy You Need - Read More.

• How To Avoid Upsell Drama - Read More.

• Never Say This - Read More.

You can read the rest of the past weekly lessons here.

Today at a Glance:

• Weekly Lesson: Set Yourself Up For Success

• Tactical Reminders: Your Video Lessons + Announcement

🍸 Weekly Lesson:
Set Yourself Up For Success

Oftentimes, when a lot of restaurants are slow, the servers move at a much slower pace and start cutting corners.

Cutting corners is when you take the easy way out.

Kind of like bringing a huge stack of napkins in the beginning so you never have to bring more. Or more commonly, walking more casually and chatting in the back before pre marking or bussing a table.

No matter how slow or busy the restaurant is, the service should remain the same.

So in this weekly, I will be talking about making sure you are always setting the table (and yourself) up for success.

I’ll start with a more basic strategy and end with an advanced one.

A few basics you can start doing is manicuring the table instead of just pre bussing. I have spoken about this many times, but manicuring is taking every single thing that is not necessary for the dining experience.

Pre-bussing is when you just take some plates or some empty glasses.

Manicuring is making sure the table is always spotless.

Some things that are commonly missed are like straw wrappers, glasses pushed in the back, dirty napkins, sauce spills on the table, condensation from glasses on the table, etc. Wiping up condensation or sauce spills are actually great wow moments. Just take a folded linen and lift their glass or move a plate, wipe the spot, and remain silent. If they look at you, just smile!

Obviously you should also be marking your tables!

Marking is when you bring over silverware, condiments, napkins, etc. before their food hits the table.

So let's say they order a burger with fries, you should bring ketchup beforehand (unless it's going to be on the plate).

Or if they order a soup… the spoon should be on the table prior to them receiving the soup. To make sure you don’t forget to do this, bring the silverware IMMEDIATELY after you put the order in.

A more advanced strategy when it comes to setting yourself up for success comes from a Jess Rowland video. I will link it below, but it is called “fronting the table” and it is when you prepare the table for their food to come out.

For example, oftentimes there will be plates or glassware in the middle of the table before their apps come out. The server or runner will run the food and be standing next to the table with nowhere to put the plates down. The worker almost expects the guest to make room on the table for them OR they start pushing things around.

Instead, go over to the table right before the food comes out and make room on the table! It sounds like such common sense, but mastering the timing and actually doing it right is a different story. The timing should be within 2 minutes of their food hitting.

🚀 Tactical Reminders:

1. Brandon - Describing Food -

   Video Lesson: Click here.

2. Amanda - Bringing Back Credit Cards -

   Video Lesson: Click here.

3. Jess - Fronting the Table -

   Video Lesson: Click here.

   Announcement - We are excited to tell you that this Thursday, we’ll be opening spots in our Full Service Training.

   Since Thursday is the Grand Opening of our Full Service Training, we’ll be including access to bonuses worth $5,000+, for this weekend only.

That’s all for week thirty seven.

See you next week,

The Restaurant Launch Team