Thursday, February 28, 2008


Bussers are usually the first people who come to your table, pouring water and providing bread and butter. They also clear dishes and reset tables. If something is missing at the table, such as a water glass or a piece of flatware, let the busser know. Although the goal of all restaurant employees is to produce a gracious and satisfied customer who returns regularly, each employee is motivated by different needs. The maître d’ wants everything to run smoothly, efficiently, and profitably. Servers, bartenders, and bussers are motivated by anticipated tips and recognition for a job well done.

Chefs are motivated by praise for their taste and creativity. If you visit one restaurant regularly, it pays to praise the chef when warranted. You can ask for the chef, in order to give personal congratulations, or send your message of appreciation through a server.

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