What is your favorite part about being a waiter?
My favorite part about being a waiter is the opportunity to meet a wide variety of people every day and provide them with excellent customer service. There’s something deeply rewarding about making someone’s dining experience memorable—whether it’s through a warm welcome, anticipating their needs, or simply offering a friendly conversation. I enjoy creating a pleasant and relaxed atmosphere where guests feel valued and cared for. Being on the front line also allows me to represent the restaurant's values through my attitude and service, and it brings me joy to know that I can positively influence someone’s day just by doing my job well.
What is one skill every great waiter should master?
Every great waiter should master the skill of multitasking and time management. In a fast-paced hospitality environment, it’s not just about taking orders—it’s about juggling multiple tables, responding promptly to guest needs, coordinating with the kitchen, and ensuring every detail is in place, all while maintaining a calm and friendly demeanor. Multitasking allows you to stay efficient, while time management ensures that no guest is left waiting too long. Together, these skills are the backbone of exceptional service, helping to create seamless dining experiences that guests remember—and return for.
What is a moment with a guest you’ll never forget?
That will be when a guest I served went out of their way to show genuine appreciation and gratitude for my service. It wasn’t about the tip or compliments—it was the heartfelt way they acknowledged my attention to detail, my patience, and the care I put into making their experience special. That moment reminded me why I love what I do. In hospitality, it’s easy to get caught up in the routine, but it’s these real, human connections that make the job meaningful. Knowing I could positively impact someone’s day just by doing my job with sincerity and excellence—that’s something I’ll always carry with me.
What is your signature move when carrying multiple plates?
Plate stacking—clean, precise, and always with confidence. It’s like a well-rehearsed dance between balance and control. Over time, I’ve mastered the art of stacking just right, ensuring everything stays intact from kitchen to table. It’s not just about skill; it’s about presentation, efficiency, and making service look effortless. Guests are often impressed, and colleagues know they can count on me during peak hours. It’s my little flair in the flow of fine dining!
If your service style had a name, what would it be?
It would be SERVER—Smooth, Efficient, Responsive, Versatile, Engaging, and Reliable. It’s not just a role—it’s a rhythm, a mindset, and a commitment to excellence. Whether I’m handling a full section, remembering guest preferences, or adding a personal touch to each interaction, I show up with purpose. Because great service isn’t just about taking orders—it’s about creating moments.
Indoor dining or outdoor service?
Definitely Indoor Dining. There’s something about the ambiance of a well-set indoor space—the lighting, the atmosphere, the details that elevate the guest experience. I love the structure, the control over the environment, and the chance to interact with guests in a more intimate and composed setting. It allows for precision, smoother service flow, and that extra touch of elegance that makes dining memorable. Indoor service gives me the perfect setting to shine and deliver a polished, top-tier experience every time.
Busy lunch shift or chill evening vibe?
I’ll take the Busy Lunch Shift any day! There’s an unmatched energy that comes with the midday rush—the fast pace, the focus, the rhythm of a well-coordinated service. It’s where I thrive. I love the adrenaline, the challenge of managing multiple tables, and the satisfaction that comes from delivering great service under pressure. It keeps me sharp, engaged, and in the zone. Plus, seeing happy guests walk out satisfied after a busy service? That’s the real reward.
Menu memorizing or writing it all down?
Definitely Menu Memorizing. There’s something powerful about knowing the menu like the back of your hand—it builds confidence and helps me connect better with guests. When I don’t have to glance at notes, I can stay present, make eye contact, and engage more naturally. It also makes upselling seamless, because I can suggest pairings or describe dishes with enthusiasm and detail. Guests appreciate that kind of fluency—it reassures them they’re in good hands. Plus, in a busy shift, speed matters, and memorizing the menu keeps everything flowing smoothly.
What’s one thing guests always assume about your job that isn’t true?
One common misconception guests may have about my job as a waiter is that I can magically fulfill special requests without checking with the kitchen. While I always do my best to accommodate every preference, I’m part of a bigger team—chefs, kitchen staff, and timing all have to align. Some guests assume we can instantly whip up off-menu items or drastically change a dish on the spot, but every request needs to be communicated, approved, and carefully executed to maintain quality and consistency. That said, I always approach requests with empathy and a solution-driven attitude—because hospitality is all about making people feel seen and cared for, even if it takes a little teamwork behind the scenes.
What's your go-to meal or drink after a long shift?
After a long, busy shift, nothing hits the spot quite like a chilled drink. Whether it’s a refreshing glass of fruit juice, a cold soda, or just iced water with lemon, that first sip feels like a reward for a job well done. It helps me cool down, recharge, and mentally shift gears after being on my feet for hours. It’s my little moment of calm after the hustle—and honestly, sometimes, that chill in the glass is the best kind of therapy.
