How to Give Great Restaurant Service — Elevate Your Culinary Game

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Steps

1. 1
   Understand the difference between service and hospitality: service is carrying things from kitchen to table, while hospitality is taking responsibility for a guest's happiness while they are under your roof.

   Tip: Focus on the guest experience, not just task completion. Tips and rewards follow naturally from genuine care.
2. 2
   As a server, learn the menu thoroughly — you are a sales representative for the restaurant. Know every dish so you can confidently guide guests.

   Tip: Always double-check (reconfirm) the order with the guest to avoid costly mistakes, like the Moët vs. Chandon argentino anecdote.
3. 3
   Practice the art of acting: even on bad days, greet guests with a smile and positive energy. Service is like theater — when the restaurant doors open, the show begins.

   Tip: The best restaurant is the one that makes the fewest mistakes. Strive to minimize errors rather than aiming for perfection.
4. 4
   Set the table following the 60cm rule: each place setting occupies approximately 60cm of space — this is a worldwide standard. Place knives and spoons on the right side, forks on the left.

   Tip: All table protocol is designed for right-handed people, as historically the knife was the first tool humans wielded for defense.
5. 5
   For a pre-set menu (menú concertado), place all cutlery before the meal begins. Arrange from outside in: the outermost cutlery corresponds to the first course. Dessert cutlery goes above the plate — spoon on the right side, fork handle to the left.

   Tip: The spoon goes to the right because the right hand brings it to the mouth; the fork assists from the left.
6. 6
   Arrange glassware in a triangle formation: water glass, white wine glass, and red wine glass. If an aperitif is served, place its glass in front since it will be consumed and removed first.

   Tip: This triangle arrangement takes up less space than placing glasses in a line.
7. 7
   When serving wine, always show the label to the guest. For white wine (from champagne bucket), lift the bottle and make a turning motion when finishing the pour to prevent drips. Wipe the bottle with a napkin before returning it.

   Tip: White wine is poured in smaller quantities than red wine. The lifting and twisting motion ensures drips fall back into the bottle, not on the tablecloth.
8. 8
   For decanting wine, use the artichoke (alcachofa) napkin fold technique to present the decanter elegantly on a plate. This adds a professional touch and protects the table from drips.

   Tip: The same napkin technique works for champagne buckets to prevent water from wetting the tablecloth.
9. 9
   Know your materials: linen napkins are elegant but wrinkle easily; cotton drill is a good middle ground; polyester looks good but is plastic-derived. For glassware, crystal is porous and helps release wine aromas when swirled, while regular glass is smooth and does not.

   Tip: Crystal glasses are thinner, more transparent, and produce a distinctive sound when clinked.
10. 10
    Serve and clear plates from the right side. Modern hospitality research shows 70% of diners naturally lean right, giving the server access. When clearing, remove the used cutlery along with the plate for that course.

    Tip: Service protocol evolves — the old rule of 'serve right, clear left' has been updated by major hotel chains based on consumer behavior studies.
11. 11
    The bread plate goes on the left side with a butter knife. Never cut bread with a table knife — bread should always be broken by hand. Placing it on the left keeps it away from the main cutlery.

    Tip: Cutting bread with a knife is a common faux pas that looks pretentious. Keep it simple.
12. 12
    Build connection with guests through charisma and a genuine smile from the start. If a mistake happens (like spilling wine), stay calm, assess the guest's reaction, and never touch the guest physically. A smile and sincere apology go further than panic.

    Tip: Never escalate a mistake by being overly physical or intrusive. Read the guest and respond accordingly — some will be understanding, others will not.

Giacomo Bocchio

CÓMO DAR UN BUEN SERVICIO ¦ ELEVA TU JUEGO CULINARIO

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