The First 10 Rules of Fine Dining – Server Edition

Introduction to fine dining for servers !!
Ever thought about entering the world of fine dining ? Well i just did ! This is the video i wish was made for me because i had no idea how different the world of fine dining was. Here are a few rules of fine dining that every server should know. Remember fine dining is an experience not a place!! Questions ? Please comment some of your own tips as well.

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as some of you know I am a server I’ve
worked in a couple different industries
from like nightlife
entertainment to like lounges and now I
just transitioned into fine dining I
underestimated or just like didn’t
completely think through how big of a
transition it really was so of course I
went to YouTube and tried to like look
into more tips for servers getting
started in fine dining like the rules
the need to know like
all my co-workers they were coming in
with fine dining background and I did
not have those fundamental things so I
was doing everything I could to do the
research to kind of come in with uh some
knowledge a grasp a grip and there was
literally nothing there’s like one
YouTuber that does fine dining by dining
but his content is like pretty outdated
it’s kind of dry and hard to watch I
appreciate like that’s his thing but it
just like wasn’t something that
resonated with me and I kept falling
asleep so if you are thinking about
getting into fine dining but also like
just some good things for servers in
general to know because just because
you’re not working in fine dining
doesn’t mean that you can’t deliver that
level of service anyways
here’s the need to know okay
[Music]
the first 10 things I learned in fine
dining that I wish I would have known as
the server even so here we go the first
thing is the tools all the different
tools you got to bring to work so this
is my work uniform at the restaurant I
work at we’re expected to know as much
as this Chef so we wear Chef’s coats
along with our apron
so I’m just gonna go through some of the
things that I actually had to go around
and like buy all this stuff but like of
course you need like slip resistant
shoes you can find these on my Amazon
storefronts and then like dress pants so
I got these from uh Windsor yeah I had
to buy a tie to go stick and I think
that’s a good thing for every server to
have I also had to buy a black book I
already had a booklet of course but it
was not a black one and then I also
bought this paper that like I never
worked at a restaurant where we cared
about seat numbers and so this one paper
is really nice it’s on my Amazon
storefront it literally it says like the
seat number and then it goes over like
appetizer soup entree
vegetables slash potatoes dessert
beverage so like literally helps you
stay on track and this is like a
lifesaver also on my Amazon storefront I
also have this little notepad here that
I just write like the fish of the day
oyster of the day what tables I have
just any like little side notes and then
you’re gonna always want to bring your
bank so fifty dollars uh change so
that’s that’s what else do I keep in
here snacks
y’all these are so fire
okay we also required to carry mints um
I think that’s just like um I don’t know
if you’re in fine dining do you have to
carry this we also have to carry the big
g2 pens and then Sharpies because we
have to highlight the gratuity a lighter
because we for like the birthday
desserts we put a little candle on it
and then of course you want a good wine
opener and I ordered like the cheapest
one off of Amazon and like every time
someone used it they would tell me it
sucks so I went and just bought this one
also on my Amazon storefront it’s like
double hinge which is like the important
part
bro this thing is so sharp okay
I literally cut myself not once
but twice
in one day opening up the wine and
that’s something I’m gonna get into
anyways in a moment but
yeah so those are some of the basic
tools that you may or may not already
have
um but for me personally I had to buy
most this stuff and even like we have to
make sure our shirt is iron we have an
ironing station at work but if you don’t
you’re gonna need make sure you have an
iron and then polishing cloths because
we have to do a lot of polishing so
these are also on my Amazon storefront
LinkedIn below yeah you have to get some
nice polishing cloths so I bought like a
two pack for like ten dollars but like I
said a lot of this stuff would be
helpful just in a regular restaurant
moving on the table setting okay so this
is in fine dining we literally reset the
table so many times but I’m gonna insert
a picture of exactly how our table has
to be set and let me explain a few
things so a proper table setting would
be the fork on the left
butter night on the rice steak knife on
top now the steak knife has to kiss the
butter knife in a little bit and then
the roll in the middle in the center but
it’s also aligned with the top of the
fork and now the silverware the bottom
of the fork and the bottom of the butter
knife is the thumbnail off the table and
the wine glass polished of course of
course the silver is polished um goes
right on top of the butter knife and
then the chair is pulled out a checkbook
you put a checkbook between the table in
the chair it’s this far
away from the table and then BNB plate
is going to be on the left of the fork
so just knowing how to properly set a
table like which side the knife goes on
like knowing just knowing that Forks on
your left knives on the right is
probably like decent enough information
to know now moving forward number three
I wrote down that you’re gonna be on a
name last name basis first name last
name basis with a client so you always
want to introduce yourself because the
you really want to try to get them to
put your name in the review or put your
name to mention to your manager or
something like that so also you’re gonna
want to like be building rapport with
your customer so in the beginning that’s
your first way you know we get little
tickets and so we know their name even
when you run your card you can take a
look at their card thank you so much Mr
Williams I really appreciate it like
that’s just something about someone
saying your name like just makes your
heart soften a little bit like think
about if you come to a hotel and be like
good morning Miss sunison or your
concert years knowing your name like
it’s just a warm feeling that everyone
enjoys so definitely want to be on a
last name basis with your customers
number four is kind of random but you
can never say dollars so how I avoid
that is I always add the sense I’ll be
like we had this for you know 69.92 or
I’ll say like oh this one’s 28 this
one’s 24. like you can never say dollars
it’s just tacky to find dining clients
so another thing number five is how you
approach your tables you’re always going
to reach around from the left side so
like let’s say someone is sitting here
eating and I’m going to go you know grab
their water most people are right-handed
so they’re gonna be like eating over
here if you come around from the left
you want to think of like a hug right so
that way if you’re eating you’re
reaching around them you’re less likely
to interrupt them eating or them like
conversing or anything like that
obviously there’s probably situations
where you would go to the right but
their general rule of thumb is that
you’re always going to be reaching from
the left to kind of like hug you know
around the customer because you want to
be as least destructive as possible
because in fine dining a lot of people
are there in business meetings number
six you always order with the ladies
first and this sounds obvious but when
you’re first starting and you’re like
getting these table number seat numbers
down you’re going to want to start with
seat one seat two C3 you’re not going to
want to go seat three and then go like
four five six five like jump all around
that seems like a more advanced thing to
do but I’ve literally had customers call
me out but like oh you know no it’s
ladies first you know and I’m like oh
yeah of course you know so
just keep that in mind I always start
with the ladies first regardless of the
seat number okay number seven
wow this was probably my biggest
struggle but it’s like wine pairings and
wine service so in fine dining you’re
gonna be selling a lot of bottles of
wine and you’re expected to open it and
decant it and pour it out in front of
the table now I’m sure there’s plenty of
other videos on YouTube of how to open
wine so I’m not going to get into that
but what I will say is that I bought so
many bottles of wine and practice
opening one at home so definitely do
that but you know you always have to
have the label facing forward and you
know learning a couple of basic wine
pairings and like how to say like fruit
forward or just like the lingo like I’m
gonna leave that to another YouTuber
because I’m not a pro but just in
general learn some wine pairings like
some general rules of thumb like red
usually goes with Meats white usually
goes with fish dessert wines things like
that like you just gotta get some
knowledge and the same with like
whiskeys like the dip like what is a
scotch versus a bourbon name some rye
whiskeys like you know in my other
videos I tell you like okay in normal
videos like name three Tequilas in fine
dining it’s like name three cabernets
name three Birdos named uh three Rye
whiskeys named like it’s it’s just
different in that sense so you kind of
have to widen your spectrum when it
comes to liquor and also I say like
that’s one big barrier between me and
money right now is being able to sell
that wine because I honestly like I’m
still building my confidence to be able
to like go for selling big wines and
feeling confident about opening them at
the table and things like that so I’m
gonna continue to work on that but I
just want to say in general practice
opening wine and tasting wine and when
you go out like be mindful ask a couple
questions you know like when you’re
tasting it you want to have your mouth
open and like breathe it in a little bit
you know swish it around to open up the
wine like things like that okay
number eight okay so this is a little
bit specific to like Steakhouse rules
but I mean in general you could use this
for any steak but so if someone orders a
filet medium or medium well you always
ask if they want to Butterfly it so this
only stands for the fillets no New York
strips no rib eyes no nothing like that
learned it the hard way and medium or
medium well because this is a thicker
cut and when you butterfly it basically
it cuts it in half and flips it over so
it’s like two wings and it makes it cook
faster otherwise those steaks are gonna
really hold up you know the entire
dining service for your party but maybe
they don’t want to but it’s just always
a good idea to give that offering if you
notice somebody orders a filet medium or
medium well now number nine is uh this
fold you have to do if your ass goes to
the bathroom wow
bam
and then you’re gonna drop these two
down like this
one
but yeah like this
and then you flip it over Fold It Down
okay
down and then fold it like that and then
you’re gonna set it on the table
um Let’s Pretend This is the table
not my disrespectful cats embarrassing
me
it’s hard to see because it’s black
um but this is how you would fold
somebody’s napkin and put it in their
place if they were to go to the bathroom
and every server kind of does a
different way but that’s just the way I
do it but it’s just a cute little touch
and like I said that’s say you’re not in
fine dining that’s still something you
can do it’s these little details that
really like can wow somebody and impress
somebody and since I’m on this napkin
subject so most of our napkins are white
but if you notice a guest has black
pants if you have black available you
should switch it out to Black so that
you know you don’t leave like white
fuzzies on their pants and also I always
undo the napkins and offer to lay it
across their lap for them again it’s
those little details that really offer
an experience and you know put them in
the mood to understand that this ain’t
got regular this is that this is that
Shmoney okay this is what they’re paying
the big bucks for so number 10 is
basically use it or lose it and that
goes for everything on the table so our
plates and dishes are pretty big so we
have to course them out so that means
like they order their appetizers we’re
not even firing their dinner until their
appetizers are completely off the table
new plates new silverware so don’t allow
them to just like have one bite of food
sitting on the table all night off of
them are we finished with this are we
done enjoying do you want me to box it
up like obviously if they insist on
keeping it we’re gonna let them keep it
but make sure that you understand that
you are their guide okay so you need to
let them know you know
are we finished enjoying can I take this
off your table can I get this out your
way I’d love to make more room for your
dinner to come in I’d love to get you
ready for dinner you know things like
that and even like us like we’re really
tough on manicking your tables so this
means you never have a straw wrapper on
your table you never have you know a
dirty napkin you’ll grab it like nothing
extra is on the table everything on the
table has a purpose or else it doesn’t
need to be on the table and you know
glasses of water should no no drinks
should be half full always keep them on
full things like that so
really use it or lose it you know
use it or lose it okay the last tip I
have for you guys today is going to be
on busting the table okay so first off
you can never stack anything on the
table if the guests do it that already
means that you haven’t been keeping up
with your table because why are they
trying to already put like you should be
grabbing the plates before they have a
chance to push it out the way or stack
it but anyways you can never stack on
the tip we always need to be like
stacking on your wrist or taking
multiple trips or doing what you do you
should never stack anything on the table
and then when you go to put it in a bin
I’m used to just like throwing it in the
bin and going but no in the fine dining
you have to like
like you don’t want to make you don’t
want dishes rustling plates clattering
stuff like that that’s like one of the
first things I got in trouble for was
like throwing my dishes and keeping
going like you have to like silently
bust things like even from the table to
the bin you have to just you know
silently bust but anywhoom I really want
to hear from you guys what are your fine
dining tips because I’m very much so new
to this I just wanted to really Loop you
guys in on my journey and let you guys
know a little update as well as like
reach out to my community and let you
know like
you can work in a strip club one day and
work at the steakhouse the next day okay
like it’s never too late to kind of like
make that transition and you can do it
even with no or minimal like everyone
has to start somewhere I hope you guys
have a great day please comment below
any fine dining tips that you can offer
me or offer the community because we’re
here for it any other videos you want to
know I’m actually recording another
video right now which is going to be
some bartender from slash restaurant
like lingo slang words like term
terminology that every server should
know so keep watching and get into that
video or perhaps you want to watch like
a come to work with me at the strip club
or come to work with me at the Falcon
Stadium or come to work with me at
Topgolf or you know server training or
you know any
server videos I’m gonna make a server
playlist matter of fact but uh thank you
guys and have a good day