Blondes do it better !

I don’t know if the title is really true, but apparently they get better tips. Today I talked with collegue E. about the fact that blond girls earn more tips than brunettes and boys, and that it was researched. This year it was researched by a student, Melissa Galm, a 27-year-old finance student at Holy Family University:

Throughout March, they reported their tips from each shift. The two blondes consistently earned more than their darker-haired coworkers. Then on April 1, they all were asked to switch their hair color – blondes going dark, brunettes and redheads going blond – and continue to report their daily take.

One of the blondes was removed from the study because she did not report all her tips and was always dying her hair a different color, Galm said.

Eight of the other compliant nine, however, began experiencing hair bias within a week. All the newly blond waitresses received higher tips, averaging a 5 percent increase. The one blonde who turned brunette, however, saw no noticeable drop in earnings.

Read more at Golden locks: Waitresses’ tips rose when hair changed from brunet to blond.

Also a more scientific research by tipguru Michael Lynn showed this relation:

Moreover, the waitresses’ tips varied with age in a negative, quadratic relationship, increased with breast size, increased with having blond hair, and decreased with body size.

So now you wait what to do… dye your hair or be happy with your blond locks!

The Waiters Today Social Network

We are social beings, so why not connect to the Waiters Today Social network?

Waiters Today is a project made by restaurant enthusiasts with the goal of forming a social network that will help all people involved in the restaurant industry. By connecting and interacting directly with
real people from the industry, our hope is to promote continued self-education, share information and work experiences, and provide a fun atmosphere for socializing and networking.

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FAST – how to recognize a stroke

Not a very happy subject today but basic common knowledge. One of your guests or collegues can have a stroke or TIA.  Both a stroke and a TIA are medical emergencies and need immediate medical attention. As a way of helping the general public become more aware of the symptoms of a stroke or TIA, a simple ‘symptom checklist’ to remember has been devised and publicised. This is to think of the word ‘FAST‘. That is:

F – Facial weakness. Can the person smile? Has their mouth or eye drooped?

A – Arm weakness. Can the person raise both arms?

S – Speech disturbance. Can the person speak clearly? Can they understand what you say?

T – Test for each of the above three things.

If any of these symptoms suddenly develop, then the person needs to see a doctor urgently. So call an ambulance FAST. The FAST checklist does not cover every possible symptom of stroke or TIA. However, it is easy to remember and it is estimated that about 8 or 9 in 10 people with a stroke or TIA will have one or more ‘FAST’ symptoms.

(via Stroke | Health | Patient UK)

Laura Pausini – Benvenuto

Another CrazyWaiters trick. The easiest way to make feel guests feel at home is just saying ‘Welcome’. Last year I stayed in four hotels during my holiday of which only one receptionist said this magic word when we were arriving. It was no coincidence that this hotel was the best one of the trip.

Laura Pausini, one of my favorite singers,  has this word in Italian as title of her new song. Translation here

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This blogpost might save your hands

I see it all the time, collegues who clean and dry wineglasses without putting the foot in the corner of the towel. And nobody instructed them ever to dry the glasses in a safe way. Following your old habit can be very dangerous! Why?

  • The foot (purple arrow) can have sharp edges because a little piece of glass broke off. While turning the glass to dry it, you’ll have thus a nice scarf in your palm or fingers. Aarrghhh!
  • The stem (the piece you hold in your hand) can break. Mostly it will break near the foot (orange arrow) or at the button (yellow arrow) and because you put some force on the glass, it will be launched and work like an arrow which will damage your hand. Auwww!!!

Don’t forget: We CrazyWaiters need our hands more than anyone else!

(thanks to dear collegue P. to take the photos. And to my other dear collegue S. to give me the urge to write this blogpost after planning and postponing so many times)

B = C x O x M

Most readers know that I like reading about scientific research, but a lot of knowledge can be explained very easy. Today we have the formula

Behaviour = capacity x opportunity x motivation

  • Behaviour is what people do, or what you want them to do
  • Capacity is what people can do. You can give trainings for that. But never forget that you also have to work on the other two factors in the model!
  • Opportunity is what people are able to do. The management has to create enough (human!) resources, good conditions, tools and materials to make the work possible
  • Motivation is what people want to do. I start to believe that most people are motivated, but are demotivated by the management. Motivation can be stimulated, however by (1) making clear what’s in it for them, (2) being involved, (3) providing rewards, (4) giving feedback and (5) stepping into the other person’s shoes.(*)

The formula is originally from Lilian Ripple (Chicago) in her 1955 paperMotivation, Capacity, and Opportunity as Related to the Use of Casework Service: Theoretical Base and Plan of Study.” . The image is taken here.

100 skills every Crazy Waiter should know (part 1)

Inspired by this list our own list! Take it as serious as you think it should be! How many points do you have?

  1. Holding 3 plates with food in 1 hand and one in the other (1 point)
  2. Taking orders in 3 langues (1 point)
  3. Taking orders in 4,5 or 6 languages (2, 3 or 4 points)
  4. Handling complaints (2 points)
  5. Inventing your own lyrics on existing songs (1 point)
  6. Singing a song with a random word (1 point)
  7. Flirting with beautiful young (not too young though) Italian girls (1 point)
  8. Flirting with ugly old woman (3 points)
  9. Pre-bussying (clearing) a whole table of four in one time (2 points)
  10. Stop young children who cry and if possible make them smile every time you pass (2 points)
  11. Opening a wine bottle with a opener (1 points)
  12. Changing a beerfust (1 point)
  13. Serving the plates together with a collegue in a synchronized way (2 points)
  14. Make a Margherita (2 points)
  15. Knowing the difference between the production of red and white wine (1 points)
  16. Knowing the difference between sparkling and not sparking wine (2 points)
  17. Influencing the hostess, so you get the best tables (1 points)
  18. Influencing the hostess so you won’t get the latest tables so you can see your ‘girl friend’ (2 points)
  19. Debrassing 10 plates in one time (2 points)
  20. Cleaning invisible the knives while they are already on the table (2 points)

(the other 80 skills will follow in part 2, 3 4 and 5)

La vista

A foreseen problem is a problem less

One of the targets in our work is to foresee problems at the moment that they aren’t there already. To do so, there are (at least) two techniques which you might already use and makes the difference between a bad waiter and a good waiter. I also teach them to trainees who are eager to learn. Instead of speaking of technique, try to see it as a game to make it more fun.

The first one is that you see in one single second if everything is all right at a table and in the restaurant.  This is called La Vista by John Vincke, a dutch maître-d’hôtel who died in 2007. In fact you take a global glance and you see what happens on a specific table, a station or in the room.

Related to this, the second game is that you have in your head in which phase the tables in the restaurant are, how many people they are, what they ordered etc. The guests at table 1 are eating main course, those at table 2 are waiting for the dessert, the german people at table 3 is have received the bill and are waiting to pay etc. Sometimes I ask the trainee backstage to close his eyes and tell me in which stadium the tables are. It’s difficult in the beginning but practice makes perfect!

The greatest kick of both ‘games’ is when you act in a way that the guests don’t have to ask for something. Not easy but a nice challenge!

(PS: The original quote is “Un problème prévu est un problème en moins”M. Dantec)

This space is mine !

In this video Miss Italia 2009, Maria Perrusi, learns how to use space in acting. We CrazyWaiters can also use it by moving around and making use of objects while doing our work, acts or improvisation.

It’s funny to see at the end that Maria is using the whole space and sofa when she is calling to her mother instead of staying in one place.

The last sheet in English (with some comments taken from what is said)

  • Be the master of the space in which you are (understand from where you’re coming, where you are and where you go)
  • Being the master enables you to express yourself at the very best
  • For being the master you need to be at ease
  • Start being the master of the objects.  Start with taking the possession of them. (this sofa is mine!)
  • Once you are used to the space you can do what you wanted to do