Voodoo doll!

If you work in a restaurant with a lot of kids with dolls or puppets, it’s a great way to have fun. Imagine that you it’s a voodoo doll so everything the kid does, acts on you. If he stabs with a knife, you pretend having pain. If he kisses, you stroke away the kiss. (or rubb it in). If he tickles, you laugh. First they don’t see the interaction, but as soon as they see it, the fun and hilarity at the table is great! Greatly visualized in this ad of an Dutch insurance company!

(Foto by KhayaL – CC BY NC ND)

Upselling with the Sullivan nod

The Sullivan nod is a theoretical sales technique used to create a subconscious suggestion to a customer to purchase one particular item out of a list of like items. It is used most frequently by bartenders and waiters when reciting lists of items (such as alcohol or wine) in the hopes of getting the customer to select a particular brand. A Sullivan nod is executed by nodding slightly, by approximately 10–15 degrees, when the item it is hoped the customer will choose is reached. The key is to make the nod perceptible, yet subtle, so as to not distract. Originator, restaurant consultant, Jim Sullivan, claims that it works up to 60% of the time.

Sullivan developed the nod technique as a method to increase appetizer sales.

Source: Sullivan nod – Wikipedia, the free encyclopedia, reused under Creative Commons:CC-BY-SA

Good Food for Tought

As restaurantworkers we are partly and indirect responsible for what people eat. And although we (especially as waiter) have a little bit influence, I think it’s good to be aware that there’s a new health problem. The next generation (read the kids who are eating in MY restaurant are expected to live 10 years less than me.

Jamie Oliver, an English chef made me aware of this. I don’t know how I’ll put his words in practice, but I’ll keep it in mind. His wish:

I wish for your help to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.

You can support his wish here http://www.tedprize.org/jamie-oliver

Remarkable CrazyWaiter

Your CrazyWaiter is one of the 60 persons (out of >5.000 people with guest contacts) who are cited the most by guests as remarkable employee!

Guests of the hotels can leave a ticket with the name of a remarkable employee and apparently I deserved to be honoured. (little scret: the one with the biggest smile:)) Not bad of course for somebody without any official education in the hotellerie or whatever. I’m really content with it and hope to continue and improve at this way!

How to save precious time..

Vasil is giving some very useful tips on how to work efficient without giving the guest the feeling that you are in a rush!

How to  save precious time at the table? How to spread out your attention equally so nobody gets left out besides assholes who deserve it? I found the following script or canned presentation” extremely useful when you physically and mentally cannot spend sufficient amount of time at the table.

1. If you cannot get to table right away, simply pass by, smile – eye contact- and say “I will be right with you”.

Read more at GreyGooseblog!


In fact Spasiba (‘thank you’) is the only Russian word I know for yet, but that’s going to change since I have a new lovely Latvian collegue who’ll teach me one russian word a day (I hope). Word of today was Kak dela (‘how are you’).

This video is very handy. Also because I predict that the Russian tourist market will grow very fast the next 10 years! (and so our clientele…)

(There is a version where the lady says the words  slower here)

Dasvidania ! (‘goodbye’)

So you want to be…

Pride in your restaurant …can help you in your interactions with your guests.


Even if you work in a fairly generic restaurant like Chili’s or Applebee’s, surely there’s something in the history of the organization that can be pointed to to distinguish it from every other restaurant in world; sometimes it can even distinguish it from others in the chain.


There’s always a hook somewhere – whether it’s community involvement, the artwork on the wall, the piano that’s 60 years old that was played by Van Cliburn during a visit in the 60s, the menu item that’s been on the menu for 20 years; the list is endless. Every restaurant has something that distinguishes it from every other restaurant. Sometimes it’s sitting right in front of your face. (read whole story)

Today I’ve got a really nice plug from So You Want To Be A Waiter. SYWTBAW is calling my weblog ‘very nice’, but this weblog is at least as amusing as mine, so take a look! Thanks for the compliments and of course for the plug!
(Foto by Sarah0S, CC by-nc-nd 2.0)


Everybody who knows me and I think even those who read this blog regularly know that I love, and really love serving my little guests (read: children) They always amaze me and make me feel that I have a nice job. But this quote can’t be more true!

Any parent who allows their child to demand a different colored straw should not be a parent. You suck. Point blank. Your child does not need a blue or yellow straw to cope. Green will be just fine. Or Orange. They all work the same. Stop teaching Junior to expect everything he wants in life. He’s only going to be let down sooner than later.

Found at I hate serving your children. Unfortunately the writer doesn’t maintain her blog, but the two stories she has written are very amusing!

And yes, I’ve got to admit that whatever my thoughts about it are, I’m one of the crazy waiters that does whatever it takes to find the right colour of straw and make the little guest happy…

(Foto by EJP Foto, CC BY NC SA 2.0)

CrazyWaiter Tips and Tricks! (part 1)

Hospitality can’t be learnt with some tips and tricks. But of course they exist! I’ll share mine!

  • When somebody cries:  give him or her without asking a glass of water. For the simple reason that when you drink you’re not able to cry. Besides it removes the helpless feeling of the other guests. A crying kid can be get silent with a lolly.
  • Take always good care for elderly and children. When they are happy everybody is happy
  • Where people shake hands (weddings, condolences) : place a jug of water (and glasses of course) and little (wet) towels to clean the hands..
  • Give artists always water and glasses. They appreciate it a lot
  • Walking with the guests to show the way to for example the toilet is very kind. You’re not working in the supermarket!
  • If you bring empty glasses (for e.g. beer) turn them upside down on your tray to exit the little bit of water in the glasses.
  • When people order mineral water, ask if they want ice in it or serve it separate. Never in the glasses (you don’t mix pure water with tap-water)
  • Reading a lot of reviews on the internet and magazines.
  • The etiquette dictates the rules, the situation the exceptions
  • Even saying the word welcome make the guest feeling at ease

(Foto by Swamibu / CC BY NC 2.0)

Chair Massage for a better Crazy Waiter life

One day when I will be boss of my own restaurant or hotel, I will send all my employees to a chairmassagecourse, so they can massage each other (and me!) I’m convinced it will be great for my illness rate and the teambuilding.  Here is one of the very much instruction videos. Personally I prefer doing (and getting) soft striking and pressure like the kata of Touchline does. Unfortunately videos of this kata is difficult to find online. However, this video is a good start!

Attention: There are some contraindications, e.g. you have to know when not to massage! Also be aware that in some countries it’s official illegal to massage when you’re not a acknowledged physiotherapist or lacking certain diplomas.


One time I finised a night with drinking Mojitos.

A Mojito is traditionally made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime, sparkling water  and mint. The original Cuban recipe uses spearmint or “Yerba buena”, a much lighter mint variety very popular in the island. Its combination of sweetness, refreshing citrus and mint flavors are intended to complement the potent kick of the rum, and have made this clear highball a popular summer drink.

When preparing a Mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint sprigs up from the bottom for better presentation. Finally, the drink is topped with ice cubes and sparkling water. Mint leaves and lime wedges are used to garnish the glass.

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