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The Six Figure Server: Secrets of the Fine Dining Industry Elite

The Six Figure Server: Secrets of the Fine Dining Industry Elite

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The Six Figure Server: Secrets of the Fine Dining Industry Elite

Longueur:
108 pages
2 heures
Éditeur:
Sortie:
Apr 29, 2019
ISBN:
9781543970906
Format:
Livre

Description

What is the difference between a casual restaurant server and a professional fine-dining server? One works harder than the other-- for less tips! Welcome to the world of fine wine, exotic foods, and higher check averages. With over 14 years in the hospitality industry and after working in some of America's most exclusive restaurants, author Jeremy G. Leeper delivers The Six Figure Server--Secrets of the Fine Dining Industry Elite, a game-changer for those looking to leave 10% tips behind and step into the 20%+ club. A no-nonsense, practical guide to fast-track into the elite foodservice industry, this book literally has secrets once held for the few and are now available to all! Instead of the basic "how-to-wait-tables" guide comes a look into the world of polished, high-performing servers and what they do to increase tips, please and become friends with the most affluent guests, and build a magnetic reputation as the go-to server in their restaurant. From the foundation of what makes a high-performance server to advanced methods of selling high dollar foods and wine, this book will equip you with a powerful mindset to work among the best of the best in the industry. Learn what expert servers do to wow their guests and create lasting, memorable experiences that keep their guests coming back again and again. Are you ready to skip the years of mediocre tips and become a "super server"?! The Six Figure Server is your new secret weapon-- You're very welcome!
Éditeur:
Sortie:
Apr 29, 2019
ISBN:
9781543970906
Format:
Livre

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The Six Figure Server - Jeremy G. Leeper

Master

INTRODUCTION

Six-Figure What?!

That’s right, you’ve read that correctly. A server who makes six figures in a year. Every year. That’s take home, in your pocket, in your face, cold, hard, dinero. The myth has been de-myth-ified, the curtains have been raised, and the truth has finally been revealed within the pages of this book. You are very welcome.

My name is Jeremy and I am a fine-dining server of 12 years. After working in some of the nation’s top-earning restaurants, I decided to write this book with the hope to start a revolution in the hospitality industry. Imagine a world, or let’s just say a U.S.A., where servers from all walks of life, from all socio-economic levels, could have the opportunity to advance to a higher level of service which, since forever, has been reserved for and protected by the few.

What if I told you there are restaurant servers that drive a brand new Mercedes Benz. Other well-paid servers are living debt-free, paying for their college tuition in cash, and that they own, not rent, their house. And what if I said that some of them only work three or four days out of the week. Is this possible? Yes. But not probable, and here is why.

The servers that I speak of share traits with the likes of trial attorneys, accountants at Fortune 500 companies, and software developers. Not only do they work very hard to get to where they are, but continue to study and work at getting better every single day. The learning doesn’t stop and the big checks require huge amounts of hours spent researching, learning, and perfecting their skillset.

If you would like to become this type of server, and you are a hardworking individual, but aren’t that much of a people person, then you will not get there. If you are a hard working, people person who learns the basic functions of your job and are satisfied with basic results, then you won’t get there. If you are not genuine, empathetic, smooth, super-friendly, and a lover of giving excellent service to others, then a yearly income at or around $100,000 from waiting tables is simply not going to be obtainable.

Let’s take a look at something: Two men go to a bar and order a drink from the bartender. Man A orders a perfect Manhattan, and the other, Man B, orders a well gin and tonic. Man A is an investment banker and a VIP or well established, repeat guest. Man B is a bus driver for the city, and chose to check out this restaurant for the first time today. Man A is well dressed for this occasion and groomed accordingly, while Man B wears disheveled clothing and could use a proper trimming. Man A discusses his latest stock earnings with the bartender, and Man B talks about the local high school championship. (This is all fictitiously speaking, stay with me.) After a while, Man A asks for the check and as the bartender passes the book, he notices the flash of a large diamond-clad wedding band on his hand. Man B orders another drink, and the bartender reclaims the check from Man A, who left 20% on a $300 tab, about $60. The bartender, though satisfied, continues to have a meaningful conversation with Man B, sharing with him and giving him his full attention. He talks to Man B as if he is a regular patron of the restaurant and soon discovers that he just buried his son who was in a car accident two weeks prior. The bartender listens to him attentively. He offers Man B some food on the house and asks him to try out the new gin that the beverage manager is thinking of adding to the menu. They talk until close and the gentleman, Man B, thanks the bartender as he pays his tab. He calls for an Uber and waits out front. His tab was $108. He leaves $300 cash.

How and why did this happen? All the bartender did was talk to the guy and listen to his story. He had a manager comp an appetizer and a 2oz pour of The Botanist. Sounds simple, except for one thing; the bartender knows the power of service, and genuine hospitality. This is the simplest secret of the highest paid servers, cocktail servers, waiters, bartenders, and wine stewards. Of course, there is more to this, but without this key the door cannot open.

These days, people who go out to eat don’t just go for the food. They wish to be pampered and treated like royalty, yes, but at the same time treated as a friend. They want the Woody to their Andy, and when they get it, they will surely show their appreciation. Sometimes this means telling a good joke. Sometimes it’s a crafty way of speaking. Other times it can be personally singing Happy Birthday even if its a little off-key. It can be asking them about the last good book that they read, and speaking highly of a similar book. I mean, they don’t need to know that you have set out to memorize a few lines from books of several different genres only to use in a moment like this. They don’t need to know that you got their first name from the host before they arrived so that you could welcome them to your table by name. They don’t need to know that this week you have been studying a guide on Shakespeare’s plays, and they don’t need to know that from time to time you scourge the web for the greatest jokes ever told. What they need to know is who you are, and why they should leave you a ridiculously fat tip. Yes, the Six-Figure Server is real, and it is your title to grasp no matter your background or education. You could work in a full-service French restaurant, or a prime steakhouse, high-end sushi spot on the Las Vegas Strip, or a Mediterranean grill in Louisville. The location could be exclusive or a popular upscale chain, a wine bar or night club or hotel resort as long as the three main requirements on the following list are met: High check average or price point, a high volume, and multiple table turns on a consistent basis. Furthermore, you will have to work at least five days out of the week and  be committed to hours upon hours spent perfecting your craft. Being adaptive, reading people, being anticipatory, and having good knowledge are all shared traits of the top-earning servers along with being kind, compassionate, and super personable.

Even introverted servers can put on the extrovert cape when they go to work and take it off as soon as they leave out the door. It’s all about pushing yourself to be greater at the things that you’re not so great at. Above all, it is about making the guest feel totally comfortable with you and being the best, funniest, most fun, most knowledgeable, most charismatic server they have ever seen. Quite frankly, you have to be a damn good server with a little bit of everything mentioned. You have to be That Good if you want top pay in this super competitive, elite industry. Your skills must outweigh your skin-tone, your tongue must command respect and soothe a guest at the same time without going too far over each end of the spectrum. You must make it so that your first impression is a mask for any error and the service naturally gets better and better as the night goes on.

I truly hope you are reading this book with the intent to not only win big in the pocketbook, but also in the hearts of hundreds or thousands of people that step through your restaurant’s doors. I hope that you benefit greatly from this book and it helps you to live a more abundant life without slaving yourself to a company 30+ years for a pension, a spine implant, and shot knees. Being a professional server requires dedication for several years but not life-long devotion. The goal I have for you is to make enough money to fund other lucrative endeavors so that you can possibly retire early. Most importantly, I hope that the knowledge you receive from this book is passed on to the next generation, and the culture of Fine Service and Genuine Hospitality flows across the nation’s restaurants, casual or exclusive.

I wrote this book for current or future servers no matter your background

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