Front Of House Structure, definitive sales and service with great knowledge and solid techniques!

In any business, to progress and prosper you must embrace change, continuously keep educating yourself and practice, practice, practice!!!

Front Of House Structure is a no nonsense restaurant training program designed to increase sales the effective way and to refine service. This program is designed to be simple and very inexpensive so everyone can have access to it. It consists of 24 training videos, two per month. Each month learn and master one sales skill and one service point. It's easy to incorporate it into you current training as well.

Please take twenty minutes and visit
to learn about what I do.


I thank you for your time and if you have questions or concerns feel free to contact me directly,

Jarrod Novak
Front Of House Structure

[livwalker]

I got almost no training at the restaurant I'm working at so all these types of videos are very helpful.

[Ceekay]

Seriously, this is the most useful video on the topic I've found on YT so far.
I used this knowledge at work today and was able to sweep whole six-person tables at once, guests were impressed how much I can carry without much effort.
Thank you very much sir!

[joeang]

I think also another important point to mention is never to reach in front of the guest, as you did with the original plate, also stress the importance of making sure the guest is finished before you reach, simple eye contact, and "may I?"goes a long way. Thank you for the video though, wish I would've watched these in my beginner days.

[Jarrodszo]

Thank you Markus. If there are plates with food left save them for either the plate in your hand and/or the very last plate you take. However, don't be a hero. If a table is a particular mess go in with a co-worker. Four hands are always better than two.

[zenicablues]

Nice a video. Only I'd like to see how you r clearing table when plates are not empty. There are some food in them.

[Raskoista]

Try being elegant on a cruiser where you have to take care 22 guest in a period of 2 hours before the second seating guests arrive which is again 22...., with unlimited food ordering...we're talking about people who average 8 courses per person..2 apetizers, 1 salad, 1 soup, 2 main courses, 2 deserts...that is around 160 plates to serve and clean, you gotta be super fast and sometimes you gotta do what you gotta do to get the job done, even if it means to kill the elegancy :-)

[Jarrodszo]

Thanks Chris. I'm just a waiter who has figured out, plain and simple, how to make a lot more money and make the job easier. Hope I can help!

[Jarrodszo]

Hello Tomas and thanks for the inquiry. As you pick up each plate, place them on your "stacking" pile and as you do, one at a time, move the silverware to the plate in your hand. Never remove silverware off a plate while it on the table but after you pick it up off the table it is perfectly acceptable to do.

Thanks,
Jarrod

[Jarrodszo]

Great question Mohamed. Take all the silverware and place it piece by piece on the plate in your hand. Keep the plate resting on your arm for the rest of the plates that are much heavier.

[Jarrodszo]

My best suggestion is "don't be a hero". Don't try to do more than you are capable of but practice how you can be more efficient every single day!

[harissag]

The basics that nobody know anymore. Great video!

[plasticpunch]

good job!! one person doing the work of two!! So we have one person who is working hard another one who is uneployment and last the happy owner of the restaurant who earns money because of the less salarys!

[thaythuan-hoctaponline]

Excellent job!!!! another skills i can add for my f&b trainees.

[Jarrodszo]

Leave any plate with left over food for last and take it with your empty hand. If there are multiple plates with leftovers place one on the top of your stack and take the other with your empty hand. More than that and you really should get some help but if you can stack with some grace then do so. Take it case by case.

[patrickbeatty]

If food is on the plate, you simply turn slighty away from the table, scrape the plates from the upper level plate down to the lower plate. Do not do it in direct sight. So on the bottom plate you have cutlery, and left over food scrapings. Its easy

[owhynto]

I have a tip for cutlery to look better in a plate when you clear the table, you just have to put it like a cross by putting the fork above the knifes, one of my chef-de-rang taught it to me. Nice and helpfull vidéo !

[luizamihaelastoica]

tehnica dumneavoastra este bunicica, dar nu se poate aplica intr-un restaurant de top, pentru ca nu incalca regulile profesionale si pune in dificultate atat clientul cat si pe ospatar, insa intr-un bar sau pub, ar merge pebtru ca acolo nu se respecta regulile de servit, insa va multumesc sunteti un profesionist

[jeromefelizardo]

To make my life easy at work in dining, I'll bring a oval tray and tray jack. The best and safest way of bussing.

[SRCC]

Omg! Thank you so much for this wonderful advice. I've just started as a waiter and I am struggling so bad with cleaning up the table. I think this is definitely gonna help me out and I'm gonna impress my boss :)

[Jarrodszo]

I agree completely and if you would like to supply all these items, ensure they will be cleaned every day and pay the extra salaries for the support staff you will need then great for you. However, if you are like the majority of non-French Laundry class of restaurants then you need to find a more efficient way to do it safer, healthier and more fiscally responsibly then that. You're right but the perfect labor situation doesn't exist in restaurants anymore. We gotta do with what is in the now.