Smile and greet the customers when they first arrive. Try to talk to your guests within 2 minutes of them sitting down. As soon as you approach the table for the first time, smile and make eye contact with each of the guests so you seem more friendly. Introduce yourself by name and let them know that you’ll be serving them during the meal. Keep a conversational tone so you seem friendly and approachable.

For example, you may say something like, “Hi, welcome to Sal’s. My name is Jane, and I’ll be your server tonight. How is everyone doing?”

If you’re busy or unable to get to the table within 2 minutes of your guests sitting down, ask another member of staff to greet them so they don’t feel neglected.

Let the table know about the restaurant’s specials if there are any. Even if you have a printed list of specials on the table, make sure to talk about at least 1 or 2 so the table knows about them. Try to describe the specials as well as you can and mention anything unique about them, like if they’re made from local ingredients or use a different cooking method than normal. Be ready to answer questions about the dishes since the customers may want to know more.

For example, you could say, “Tonight, our special is fresh grilled salmon served on a smoked cedar plank served with mixed vegetables.”

If there isn’t a list of specials at the table, you can also mention the price of the meal when you describe it.

Label a notepad with the table and seat numbers. Put the table number at the top of the notepad’s page so you don’t forget the order. Write the number “1” in the left margin of the page and leave a 3–4 lines to write down the order. Continue numbering down the page for the number of people at the table. Choose 1 person at the table and assign them the first seat. Assign the rest of the seats clockwise around the table so you remember who ordered what meal.

Every restaurant uses a different system to keep track of tables and seats, so talk to your manager to find out their preferred method.

The table may not be labeled anywhere else except for a floorplan at the server’s station. Make sure you’re familiar with how the tables are numbered so you can accurately write it down.

If the restaurant uses an electronic ordering system, make sure you have the right table selected from the menu.

Ask for the table’s drink order first. Rather than just asking what everybody wants, try to offer specific drinks from the menu to upsell to the group. Start with the person who seems the most ready to order and continue going around the table clockwise until you get all of the drink orders. Write down each of the drinks in the correct seat so you remember who to give them to. You may need to submit the order to the bar if your restaurant has one, or you may need to fill the drinks yourself.

For example, rather than saying, “What would you like to drink?”, you may instead ask, “Can I start you off with a soda or lemonade?”

Be sure to specify what brands of soda or drinks you have so customers don’t get something they aren’t expecting. For example, if someone asks for a Coke, you may say, “We have Pepsi products. Would that be okay?”

See if the customers want to start their meal with an appetizer. Recommend 1–2 popular appetizers from the menu for the table to see if they want a dish to share. Allow the guests a few seconds to think it over for a few seconds before they answer. Don’t try to force your customers to order something if they don’t want it. If they do order an appetizer, write it down on your order slip and submit it to the kitchen.

For example, you could ask, “Does anyone want to try our mozzarella sticks or a salad before their meal?”

Give the table more time if they aren’t ready to order yet. When you come back with the drinks or the appetizer, ask them if they’re ready to place their order. If they aren’t, step away for 2–3 minutes so they have time to look over the menu and make a decision. Pay attention to when the customers close their menus since this could mean they’re ready to order.

For example, you may ask, “Is everyone ready to order, or do you need more time to look over the menu?”

Don’t try to rush people into ordering since they won’t feel as welcome in the restaurant.