Wait for it...

There’s a rather novel book at stores across the globe. Service Included is a memoir written by a former waitress Phoebe Damrosch (I say former, because I think with this book, her days of serving demanding gourmands are behind her). The book, according to reviewer Sara Dickerman “has its flaws”, but the highlight is what ‘tips’ other waiters can cull from her book.

Sara has been kind enough to break them down for us, and I have been vile enough to edit them further (to cater to this blog’s readers — who have the colective attention spans of gnats).

Greeting skills
Good service is basically "hello, goodbye, and thank you". A simple principle but one that is often forgotten.

The Personality Principle

The goal of a good waiter is to be present when needed or wanted, but also to disappear when not needed or wanted.

Checking In

When to appear and disappear is a fine art, and without a doubt, my least favorite server is the one who interrupts your mouthful with, "How is that pinot/salt-cod croquette/lamb loin?"

The Mistake Principle

While an apology might come in the form of very noble grape juice at fancy restaurants, efficiently mitigating mistakes is a key to good service at any restaurant. A slice of pie can do the trick, but even a sincere, but simple "I'm sorry" can work.

The Tipping Principle

20 percent on the tab — wine included — every time.