Being a waiter or waitress is often one of the first paying jobs, after babysitting and mowing lawns, that our youth experience. A job in the service industry teaches responsibility, time management, customer service and how to deal with a variety of different people. However there is very little training available for a position that has the potential to offer a variety of fundamental life-skills. Brit Jones, a seasoned professional, realized a need in the hospitality industry for a comprehensive resource for those waiting tables. His experience, coupled with his desire for continual professional improvement, led to the creation of “A Waiter’s Companion.”
“Most restaurant companies experience a high rate of turn-over in their wait staff and therefore few provide training to help them hone their craft,” said Brit Jones, author. “Over the last several years I have jotted down notes on scraps of paper when I encountered an experience or a tip that I thought new waiters should know. This book has been a culmination of over five years of creating those “best practice” notes that will help new waiters not only be the best at their job but will also help them provide diners their best possible experience.”
“A Waiter’s Companion” is divided into sections that can be taught by managers or used as training material to help understand the expectations of waiters and how to create that flawless dining experience. From time management to subtle details that can enhance the experience, as well as increase the potential for tips, this comprehensive training guide offers wisdom for the new waiter.
As someone who dines out quite frequently, I find that the tips Brit offers are what sets apart an okay dining experience from a memorable one. Brit offers tips that will help those just starting out as well as those who want to excel in their craft. It is an easy-to-read guide that would also make a great gift for parents of young adults just starting out in their work life.
“People don’t typically set out to be a waiter as their life’s work,” said Brit. “However, many use their waiting experience as a way to make money as they attend college or save up for their next adventure. This book will help them improve their skills so that they are the best candidate for restaurant managers who are hiring as well as improve their tip potential.”
About Brit Jones
Brit Jones has worked in hospitality since the mid-1990’s. He has worked in a wide variety of restaurants, spanning the spectrum from casual buffet style to distinguished DiRoNA and Four Diamond award-winning, fine dining establishments. Brit hopes that this book will not only elevate the quality of service for all who enjoy eating out, but also provide a tool for managers and restaurant owners to utilize towards that end. Brit lives in Boulder, Colorado.