Deliver the Drinks
Many restaurants have a food runner, but no matter where you work, you are going to have to deliver your drinks. This is the moment when your table first receives something that they've ordered. It's important that you get your drinks out quickly and make them look good.
Make sure you garnish everything well. Don't just throw random fruit in your drinks, make them look delicious. Make sure any wine glasses are polished, and bring a glass for bottled beer that's imported or craft brewed. Figure out which server you work with has the best looking drinks and model yours off of theirs. Always use a tray when you can, and tray up your drinks in some sort of logical order to make them easier to pass out.
When you get to the table. Bring some extra coasters or beverage napkins with you in case there aren't enough on the table when you get there. Always use coasters or napkins, and if your restaurant allows it, put one down for each guest when you greet the table. This will automatically trigger their thirst and gives you something to do while you're talking to them.
When you get to the table, take your time putting the drinks down. Try to give each person the drink they ordered and make eye contact with them as you do it. If the table isn't in the middle of a conversation, announce each drink as you place it on the appropriate coaster. This will help ensure that you're not mixing up the drinks, and people like knowing they're getting the right thing.
If you've already taken their entree order, now is often the best time to converse with your tables. See if they want to hear Your Story or ask them where they're from if they seem like they aren't locals. Hang out for a minute and chat while they take their first sip, then change the subject and ask them if they like their drink and if they want anything else right now while they wait for their food. Excuse yourself so you don't linger too long.
Make sure you garnish everything well. Don't just throw random fruit in your drinks, make them look delicious. Make sure any wine glasses are polished, and bring a glass for bottled beer that's imported or craft brewed. Figure out which server you work with has the best looking drinks and model yours off of theirs. Always use a tray when you can, and tray up your drinks in some sort of logical order to make them easier to pass out.
When you get to the table. Bring some extra coasters or beverage napkins with you in case there aren't enough on the table when you get there. Always use coasters or napkins, and if your restaurant allows it, put one down for each guest when you greet the table. This will automatically trigger their thirst and gives you something to do while you're talking to them.
When you get to the table, take your time putting the drinks down. Try to give each person the drink they ordered and make eye contact with them as you do it. If the table isn't in the middle of a conversation, announce each drink as you place it on the appropriate coaster. This will help ensure that you're not mixing up the drinks, and people like knowing they're getting the right thing.
If you've already taken their entree order, now is often the best time to converse with your tables. See if they want to hear Your Story or ask them where they're from if they seem like they aren't locals. Hang out for a minute and chat while they take their first sip, then change the subject and ask them if they like their drink and if they want anything else right now while they wait for their food. Excuse yourself so you don't linger too long.