The “getting orders wrong” mistake is a classic. But, problems arise when the guest tries the food and realizes it tastes nothing like the waiter's description. If a waiter tries to explain what the dish tastes like based on the menu description, they may sincerely believe that they’re close to the truth. Expect to hear silence or stuttering when your guests ask if the specialty foie gras from the chef is worth trying. If you don't want to spend money or time to address this, don't be surprised when your waiters can’t help guests sufficiently. As a manager or owner, you should make sure that your waiters are familiar with all the dishes on the menu. You know how to make a restaurant menu, but do your employees know how to? Share your menu crafting methods with them to create an in-depth understanding of your menu items. However, this is not only the waiters' fault. Servers are recommending dishes they have never tried themselves. It is obvious but also one of the most common mistakes waiters make. Explain that excellent service, attention to detail, and avoiding obvious mistakes will help them earn better tips and be a better team member. When waiters make common mistakes, your staff reduces the quality of service and the size of their tips. One of the hardest challenges restaurant management faces is motivating employees to perform well, consistently. Your main task as a good restaurant manager is to explain to them that working in a cafe or a restaurant requires special attention to detail and is not limited to the "accept order → bring food → give a check → get tips" scheme. Giving staff quality training from the start can help lower this rate. According to the US National Restaurant Association, in recent years the restaurant employee turnover rate was as high as 74.9%. In most cases, you will have to train a waiter from scratch or help them overcome bad habits they learned from another restaurant. Unfortunately, only a few servers are professionals. We collected the most highly-undesirable mistakes waiters frequently make to remind new restaurant owners of the difficulties they will face when managing their front-of-house staff. Instead, they make the same mistakes and pick-up bad habits. Young waiters often don’t try to learn the subtleties of the profession. The most important thing in a restaurant-besides the kitchen-is the quality of service.
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