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New Job Requirements, Need Advice

post #1 of 7
Thread Starter 

So I recently changed jobs and now as a requirement of my position I need to do a floor walk through after then end of the rush. This is something that I have never done and while I am generally good with people, my skills with small chit chat without knowing someone are seriously lacking.


Basically I'm just wondering if anyone out there has had to go through something similar and how you did it? Any advice would be greatly appreciated. Thanks

post #2 of 7

I have heard good things about this book, haven't looked into it yet but figure for 11bucks can't hurt to check it out.  Or just hit it up at the library.  http://www.amazon.com/How-Talk-Anyone-Success-Relationships/dp/007141858X  She also has a few others that might be even closer to what you are looking for like " Mastering small talk"  or something like that, hope this helps.

post #3 of 7

How many people will you be meeting/greeting in a night?  Will you be expected to get some specific feedback about menu items?


post #4 of 7

I have to do this on a regular basis.. Table Touches are what I call it.. I hated this when I first got my position because I wanted to stay in the back of the house. I was and still am a shy person but when I am in the kitchen I can be myself about anything because its more or less my home when im not at home. People appreciate the fact that someone is out there asking about their experience they appreciate it because you care enough to come talk to them and ask them how their evening was and just think if you did not go out there they would keep their comments to themselves.. Whether or not they loved it or hated it take it as criticism not an insult because you have a chance to do something for them to try and fix it(or at least id hope you would be able to if they are allowing you to walk the floor... i.e. free dessert or cocktail) when you do your table touch, whether it adds to their experience or not doesn't matter because you tried to help and when they see someone cared enough to ask them how their night was means a lot.. it would to me and im sure it would to you if you think about it.. because you want those guests to come back for a better experience and you need to convince them of that if they did not have a good one the night of service... Just keep in mind. never get flustered over the assholes/snobs whatever you want to call them.. They will always be there trust me and you cant let them get to you because you will never make them happy unless you wait on them like a 4 year old hand and foot... but in the same sense those assholes usually always come back anyways just to bitch... so learn who they are and never let them get to you... just be yourself.. know your menu.. know your beers/cocktails/wine list... and just make sure their taken care of.. you dont have to be a sociable person... if they talk to you talk back... but dont stalk their table just ask how their night is.. how the food tastes and make sure they have everything they need and move on. I know as a chef its hard if they want a refill on a drink because your not a server but just do whatever they need it doesnt matter in the end as long as they come back.. they pay for your check in the end..

post #5 of 7

Walk the front slowly and causally and see who makes eye contact with you.  Approach them and let them do the talking.  When you can finally peel yourself away from them, you do it again.  Don't be afraid to approach someone who appears unhappy because it shows you have confidence in what you send out and you can actually address it if there is a problem.  After awhile it will be old hat and you might even grow to enjoy it.  (Great restaurants have great regulars)


If you are really shy, try doing one wait shift on a slow volume time to get used to guest interaction.

post #6 of 7

Start off with small tables. As you're walking by say ''Hey I'm going to get a drink, would you two like me to get you anything while I'm there or is everything alright here?'' Or if someone has a kid with them when you walk by, when you come by again, bring something for the kid like a cookie or something and ask everyone how their food is. 


Once you get away from being shy, start going to larger tables. These are tables that have a lot of conversation going on so you need to eyeball someone like ChefHoff said because you don't want to interrupt everyone. Once you start talking to someone, everyone else will chime in and that's when you can talk to everyone. Make it fun. Make everyone laugh. If it's a table of old women, mistake them for the golden girls when you walk up. 


If someone does complain and they will, it can be very embarrassing because you are the chef. Apologize, ask what you can do for them, and walk away. There's not a whole lot you can do in a situation like that. It's either their palates preference, or your mistake. 


Sometimes people just don't like to be bothered. If you see someone on a phone or something, just give them the thumbs up and smile as you are walking by. ALWAYS SMILE no matter what. 

post #7 of 7

Cra5h here is what I do, I have a Jacket, slacks that have never seen the likes of a kitchen, they are pressed, my shoes, the same and a polish to them, I walk confidently, not arrogantly, Smile and the world smiles with you, right? Those that look, do want attention paid to them, not everyday a guest gets the honor and privilege to talk to a Chef, make it special for them, my other little trick is I will make a few desserts ahead of time that I love to share with them for giving me their time, and courtesy extended towards me.  Tell them you have a little something special for them, go back, get it and serve it to them, how wonderful is that!! Soon you will feel great about doing it, customers will ask if your in, others will want to talk to you, in a few nights this becomes so easy, and what a great way at the end of a killer rush to get rewarded for another excellent evening of service!,

Good luck my friend, I also took liberty of following you to see how this is working out for you, Keep in touch, Sincerely Executive Chef John Meyer

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