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    How's Everything? the Ultimate Guide for All Waiters and Waitresses Who Want to Dramatically Increase Their Tips
    How's Everything? the Ultimate Guide for All Waiters and Waitresses Who Want to Dramatically Increase Their Tips
    How's Everything? the Ultimate Guide for All Waiters and Waitresses Who Want to Dramatically Increase Their Tips
    Ebook111 pages1 hour

    How's Everything? the Ultimate Guide for All Waiters and Waitresses Who Want to Dramatically Increase Their Tips

    By Peter Stokes

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    About this ebook

    How's Everything?

    Have you ever wondered why, as a waiter or waitress, you always ask the question "How's everything?" after serving meals to your customers?

    The "How's everything?" question is asked virtually every time an entree is served. So much so that diners tend to ignore it as a serious enquiry. 95% of the times you ask the question it's immediately closed by your diner who responds with "Fine" a mean-nothing, one-syllable word and you walk away.

    This scenario is a crucial lost opportunity for increasing your tip every single time you ask the question. By saying "How's everything?" to your diners, you are sabotaging all your previous good efforts to obtain a generous tip from your very first meeting with them.

    Why not use this occasion to enhance your chances of a satisfying gratuity, not reduce them?

    Follow the strategies, outlined in this book and you will increase your tips dramatically, at no cost to you. It will take only a little extra thought. Accept my challenge to eliminate the "How's everything?" question from your work style and you will immediately realize an increase in income, not to mention an increase in job fulfillment. Now that's a deal!

    As for your diners? Don't worry. They will quite happily increase your gratuities provided, of course, they receive the type of superlative customer service that will make their dining experience much more enjoyable.


    LanguageEnglish
    PublisherTrafford Publishing
    Release dateJul 21, 2006
    ISBN9781412236720
    How's Everything? the Ultimate Guide for All Waiters and Waitresses Who Want to Dramatically Increase Their Tips
    Author

    Peter Stokes

    Peter Stokes was born in London, England and spent many years travelling the Globe while working within the Cabin Services Division of British Airways. This proved to be a wonderful opportunity for Peter to follow his passion for food, people and travel. He was continually fascinated by the many different countries and cultures visited and he vowed always to eat the food of the country he was in. That meant no hamburgers in Tokyo and no sushi in Nairobi * a rule he keeps to this day! It was during these travels and dining in so many different restaurants, cafes, even shacks on the beach that the 'How's Everything?' bug was born and gradually evolved to the creation of this book. On leaving the airline, Peter immigrated to Canada and settled in Vancouver, BC on the Pacific West coast. There followed many years of work, spent mainly in retail and other service industries, where Peter focused on the varied aspects of customer service, within management, as an independent consultant and a frequent lecturer. This work allowed him to continue his travels and people-meeting passion throughout Canada, the United States and Europe. Peter now lives in Ladysmith on Vancouver Island where, with his wife, Lynnette, he owns and manages the Timberland Pub and Restaurant. (www.timberlandpub.com).

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      Book preview

      How's Everything? the Ultimate Guide for All Waiters and Waitresses Who Want to Dramatically Increase Their Tips - Peter Stokes

      How’s Everything?

      Image416.JPG

      Peter Stokes

      © Copyright 2005 Peter Stokes.

      All rights reserved. No part of this publication may be reproduced, stored in a retrievalsystem, or transmitted, in any form or by any means, electronic, mechanical, photocopying,recording, or otherwise, without the written prior permission of the author.

      Herman is reprinted with permission from:

      Laughing Stock licencing Inc., Ottawa, Canada. All rights reserved

      Note for Librarians: A cataloguing record for this book is available from Library and Archives

      Canada at www.collectionscanada.ca/amicus/index-e.html

      ISBN 1-4120-6012-5

      Image432.JPG

      Offices in Canada, USA, Ireland and UK

      This book was published on-demand in cooperation with Trafford Publishing. On-demandpublishing is a unique process and service of making a book available for retail sale to thepublic taking advantage of on-demand manufacturing and Internet marketing. On-demandpublishing includes promotions, retail sales, manufacturing, order fulfilment, accounting andcollecting royalties on behalf of the author.

      Book sales for North America and international:

      Trafford Publishing, 6E—2333 Government St.,

      Victoria, BC v8t 4P4 CANADAphone 250 383 6864 (toll-free 1 888 232 4444)

      fax 250 383 6804; email to orders@trafford.com

      Book sales in Europe:

      Trafford Publishing (uk) Limited, 9 Park End Street, 2nd Floor

      Oxford, UK 0x1 IHH UNITED KINGDOMphone 44 (0)1865 722 113 (local rate 0845 230 9601)

      facsimile 44 (0)1865 722 868; info.uk@trafford.com

      Order online at:

      trafford.com/05-0913

      10 9 8 7 6

      Contents

      Acknowledgments

      Introduction

      The Customer

      Body Language

      The Server

      Conclusion

      Server Questionnaire

      Quips & Quotes

      Reader Input

      Selected References

      About the Author

      One diner’s

      personal view

      on

      Tips and tipping

      How’s Everything?

      As a Server:

      If you’re interested in increasing your personal incomethen How’s everything? is the one question you shouldnever, ever ask any of your customers

      Strike the words from your memory

      Become an ex How’s everything? Server

      Tell your co-workers to never use that question

      Resist the How’s everything? addiction at all times

      Be prepared to wean yourself off the How’s everything?

      question so that you can gain the ability to immediatelyearn significantly more money

      Sound interesting?         Can you do it?

      … Read on and find out

      Acknowledgments

      The ‘Thanks’ Course

      In my travels across five continents, I have observed and chatted with countless thousands of people in and around the food service business; Servers, restaurateurs and, more importantly, customers. To all of them I am most grateful, for they have all contributed to this book, albeit mostly unknowingly. However, the value of their input is not diminished by their anonymity.

      The following people, however, have been directly responsible in helping me finalize this project and have all used various techniques from gentle support, through determined cajoling, to downright nagging to ensure its completion:

      Thanks to Seri Begawaniaka who, many years ago in her restaurant in Kandy, Sri Lanka, sowed the seed in my mind that all servers can significantly increase their earnings, if they wish to do so, by using thoughtful communication skills and a detailed understanding of their customers’ needs.

      Thanks also to my good friends, Dr. Brian King and his wife Eunice in England, for being the catalysts in launching this particular project one recent summer evening at Victoria’s

      Inner Harbour in British Columbia, Canada. Their continued support in the transfer of my brain’s frustrated ramblings on this topic to the more organized written word is much appreciated.

      Thanks, in particular, to Annette Humphries of Trafford Publishing for her unfailing support, countless suggestions and patience with both the technical and creative aspects of the gentle art of authoring.

      I am also grateful to Jim Unger, a fellow Vancouver Island resident, whose award-winning syndicated newspaper feature HERMAN® continues to appear in more than 800 daily newspapers worldwide. Herman® always seems to ‘hit the spot’ when it comes to finding the funny side of service, particularly in the restaurant industry. I am most grateful for Jim’s permission to reproduce some of his funnier cartoons in this book.

      Finally, my thanks and undying gratitude to my wife, Lynnette, to whom I dedicate this book. Lynnette has continually given me her unconditional support and ceaseless encouragement to complete this project, notwithstanding that I was either continually under her feet, or away and ‘lost in the book’ for days on end.

      HERMAN                            by Jim Unger

      Image447.JPG

      9-15 © Jim Unger/dist. by United Media, 2001

      What do I have to do to getsome service around here?

      Introduction

      The importance of tipping

      It was a balmy summer evening a few years back and my wife and I were dining in a not-too-expensive restaurant in Vancouver, BC that we had never visited before.

      The hors d’ouvres were excellent but, unfortunately, the service was somewhat non-committal and cool. The Server appeared distant and disinterested, not only in her work in general but with us in particular. Now, both Lynnette and I like to ‘dine’ rather than ‘feed’ and we always look forward to our dining-out experiences as occasions of relaxing pleasure, so this meal wasn’t becoming the best dining-out experience for us, thus far.

      The entrée was served-prime rib for Lynnette and salmon for myself, as I remember. Both plates looked delicious, visually well presented and piping hot. The chef had done an excellent job. However, no comment at all came from our Server as she placed (almost plonked!) our meals before us.

      Not a word.

      Nothing.

      A minute later, though, she returned with that unanswerable question:

      And how’s everything?

      You will see, as we progress here that that question is the absolutely worst question to ask any diner and should never, ever, ever be uttered. Hard to believe, isn’t it, as virtually every Server around the globe asks that question in one language or another of every customer?

      Stay with me, though and I’ll explain:

      At the time of her asking "And how’s everything?"

      neither of us had sampled ‘everything’ on our plates andneither of us could actually answer her immediately aswe were both still busy with our first mouthfuls of food.

      This left us all very frustrated, particularly as our servercontinued to hover over our table until I could finish mymouthful sufficiently to answer her question-a ‘qualitycontrol’ question that her employer, no doubt, demandedthat she ask each table after each entrée is served.

      What did I answer? Well, by that time, our initialexpectations of good service had deteriorated so muchthat my answer was as meaningless as the question:

      Fine

      I eventually responded-and so the ritual was complete. She was relieved of her duty and able to retreat, her obligation completed.

      The final bill, as I remember, was around $105.00 to which I added a

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