The Waiter's Guide To Navigating Fine Dining

Written By: Ng Si Ying

It's a vibrant time to join the F&B industry, especially the fine dining scene with its creativity and dedication to excellence. Here’s a crash course to what you need to know before diving in!

Chapter 1: Dining Room Etiquette

1. Attention to detail

Good hospitality these days is about communicating a lot of detail. How is the dish prepared? Why did the chef come up with this dish? Waiters are the bridge between the cooks and the guest. Be knowledgeable about the menu.

Anticipate their needs and deliver before they even have the chance to realise they need you. The magic is in the little things and that will make a guest’s experience really stand out and make them feel like you care.

2. Orchestrating an experience

Fine dining isn't just about the food, but the experience!
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Somewhere along your career, you’ll have to start sizing people up to make quick decisions. Different guests will have different needs depending on the occasion of their visit and who they are with.

For example, a group of people in finely tailored suits could indicate a business lunch or dinner. In that case, you want to be careful of when you approach the table so you don't interrupt an important discussion.

Or maybe it's a couple giving off all the signs of an awkward first date. You could play the part of the cupid and make helpful menu suggestions or lubricate the conversation with some cocktails.

You should use your intuition to find the right approach to each table. That's what sets fine dining service apart from the rest.

Having said that, here are some general guidelines of fine dining to adhere to:

• Serve the guests in order of women, children and men.

• Do not bring judgement with the condiment. Make the guest feel comfortable to ask for what they feel will enhance their meal.

• Make sure to ask before removing plates.

• Always serve from the right and remove plates and flatware from the left.

• Do not touch the rim of glasses or wine glasses, hold them by the handles or stems.

• Place the bill in front of the host, or in the middle of the table if the host is unclear.

Remember that you’re there to help! If you don’t know the answer, always follow it up with an offer to find out. We read our guests and interpret the kind of experience to match the expectations of the people who walk in. The level of the game has changed, but for those who are willing to play, it can be exceptionally rewarding and challenging.

Chapter 2: Pitcher Perfect

"In wine there is wisdom, in beer there is freedom, in water there is bacteria." - Benjamin Franklin
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A little social lubricant never hurt anyone, and drinks can be a good way to set the tone for a good dining experience. Wine service can be daunting and most guests are probably nervous about selecting a bottle of wine- the lack of knowledge about the product can lead them to be price sensitive about their choices.

Put them at ease! The beauty of good service is that the guest’s preferences lead your recommendations. Make their dining experience a better one by adding value through your knowledge and excellent service. Here are some ways to ease your customers dilemma in choosing a drink:

• Ask them what flavour profiles they prefer and use guiding words or descriptions if they are not acquainted with the choices. These guiding words do not even have to be standard guiding words. For example, if you taste a wine and it reminds you of a local dessert, you can use that as a taste descriptor. It immediately strikes common ground with the guest and makes the experience more accessible.

• Lead them into revealing their budget for the wines and pick one that will fit their price bracket.

• Offer a tasting portion so they do not have to commit to a choice they are unsettled about.

• Allow them to explore their options- A well-known vineyard or label may be too expensive, but a family-run small owned vineyard may carry a fantastic product at a fraction of the course. Encourage them to try out an uncharted but value-for-money product.

• Wine doesn’t come with rules. Always remember that the goal is to make the customer happy. Educate, but don’t preach.

• Remember what someone drank the last time and make a recommendation based on what they might like to try next. Personalised service is always appreciated and is a sign of good service.

Chapter 3: Setting the Table

Everything in fine dining is calculated, from the immaculate polishing of the glasses to the setup of the table. I believe we’ve all sat at a table and felt lost about how to approach the setting. However, with a few easy tips and tricks, it is not at all that hard to master!

• All that cutlery may look intimidating, but there's really nothing much to it. They are arranged based on courses, so the cutlery for the first course will always be furthest from the plate and closest to the hands of the guest. It's then followed by the second course and so on.

• Dessert table settings aren't normally placed on the table before the main courses are cleared, but it does happen occasionally during banquets where manpower and timing could be issues. In that case, place it above the plate with the handle facing the dominant hand of the guest and slide it down after the mains are cleared.

• The table set up is arranged for right handed people. As a discerning and thoughtful waiter, notice your guests habits (i.e. where they place their glass, etc) and use that as a way to really set your service apart!

Start your journey now!

If any of that sounds fun to you, and if you’re up for a challenge, apply from the wide selection of restaurant jobs on FastJobs!