Job Overview

SERVER RESPONSIBILITIES

· Get a server-call pager and check seat chart for your section
· You must greet guests immediately after they are seated
· Always introduce yourself and greet with a smile and eye contact when you greet a table.
· You must mention the soup of the day, daily specials and weekend specials and be knowledgeable of all menu items, and suggest to start them off with an appetizer and drinks
· We encourage you to try our menu items and know what they are like so you can explain if a guest asks about entrees
· When you serve drinks, do not touch top of glass
· Pay attention to any special requests from your guest
· Serve bread and salad at same time (1 slice bread per person)(Always keep bread in warmer)
· If food doesn’t come up make sure they have drinks and bread refilled
· Make sure you allow sufficient time for guest to eat salad, approx 8-10 minutes
· Continually check back to ensure guest satisfaction; be attentive, remember to not stand around and talk to other servers, cooks or hostess if you have a table
· Pre-bus; remove dirty dishes from tables as soon as possible
· Always mention dessert tent on table to guest and ask if guests would like to try dessert
· When guest is done eating give check as soon as possible
· On busy nights just set dishes down at dishwasher’s area, dishwashers can clean dishes
· Always accept help from other staff and return help when possible
· Make sure your apron and dresses are clean / hair pulled back
· Clean assigned areas; roll silverware, fill salt, pepper, sugar.
· It’s your responsibility to make sure dishes are prepared and garnished properly and appears appetizing. Kindly ask cooks or supervisors to correct a dish if it has a problem. Never yell or exchange unkind or rude words to cooks and all staff.
SERVER BANKING
· You must maintain an individual bank of $25. You are responsible to bring enough money to work each shift.
· You are responsible for proper cash deposits to match the Aloha server report, for all credit card transactions, and receipts must be signed. All slips, coupons, voids, and employee meal receipts must be turned in
· Server must collect proper payment from guest. Shortages must be evened out by you