Mastering The Art of Impeccable Restaurant Service

By L. Christian Amougou

I've been around the block a few times over the past 20 years —as far as restaurant service is concerned, that is. Hell, I might even own the damn block by now (or at least I should). My vast experience spans multiple service styles in diverse cities around the globe, and I'm humbled to share that I've enjoyed working for world-renowned chefs including Scott Conant, Geoffrey Zakarian and Lincoln Carson—placing me at the center of the action for a long time now. As part of this rich experience, I have learned a variety of skills, acquired priceless knowledge and crafted a unique approach to restaurant service that has worked wonders for me over the years. This is precisely what I'm here to share in the hopes of aiding restaurant servers on their journey. 

 

Just so we're clear: I'm not here to discuss the particulars of running a restaurant, nor am I here to talk about the ins and outs of food preparation. My goal is simple: To help restaurant servers become the very best in the business. I'm here to teach them the most important element of service that their resturants have neglected to emphasize… 

 

The "WHY":

 

"Why" are some actions performed in a certain manner for impeccable service?

"Why" must some items look a specific way for a magical meal?

"Why" does a specific approach create energy that dictates the impact you make on your guests' dining experiences?

Etc.

 

While restaurant managers and trainers have most certainly taught their servers the contours of "HOW" to perfect the mechanics of service, they must also address a long list of "WHYs" to maximize their staff's potential so they can master their craft, create memorable dining experiences for their guests and make A LOT MORE MONEY in the process. That is the goal of this guide/book.

 

• Language: English
• Publisher: LendCoat, Inc.
• Release date: Sep 27, 2022
• ISBN: 9798215686478

L. Christian Amougou

In December 1994, L. Christian Amougou crash-landed into the hospitality world: not by choice, but by pure necessity to survive in a foreign country he knew nothing about. Little did he know that this new restaurant service adventure would eventually transcend decades, stretch across multiple countries and span a variety of service styles—from casual eateries in Libreville, Gabon to fine dining establishments in Beverly Hills, working for world-renowned chefs including: Scott Conant, Geoffrey Zakarian and Lincoln Carson. Along the way, Christian has not only acquired important skills in the fundamentals and mechanics of proper service but also—most importantly—gained remarkable knowledge with respect to the psychology of restaurant hospitality. He deems the latter a spiritual expression, orchestratrated between two parties involving food, drinks and great vibes, perfectly executed inside a 1-to-2-hour dining experience. In his book, Christian speaks directly to a specific group of individuals—restaurant servers—and discusses his unique approach to service. Relying on key elements of his vast experience and sharing insightful anecdotes along the way, Christian lays out a roadmap designed to help servers maximize their potential, improve their service skills and make a lot more money in the process.

Book preview

Why?

It’s probably not common practice to begin a book with a question. But here’s the thing—I don’t really want to call this a book. Yes, it is (kinda sorta), but it’s also a conversation where I just happen to do all the talking.

Oh, and also, you should know this book/conversation is not really about restaurant steps or mechanics of service. Those of you who have ever worked or still work in a restaurant know what I’m talking about. Even though there are universal steps and mechanics of service such as serving from the left and clearing from the right, serving drinks to the right and ladies first, etc., each restaurant tends to have its own variation of these activities. Some restaurants want their servers to greet each table within 30 to 45 seconds, immediately after guests are seated and offer them something to drink. Others prefer to give their patrons a little breathing room, letting them settle in for a minute or two before engaging them.

So, to reiterate... I’m not here to teach you or even talk about those steps and mechanics of service (I think it’s worth repeating). I’m here to tell you that you can make a lot of money as a restaurant server... A LOT! This guide is merely a roadmap that shows you the best way to get there. While it’s your restaurant’s duty to show you the HOW regarding the service mechanics of the job, it’s my goal to teach you the WHY of it all: the mindset that fuels what you do, shaping how you approach service from here on out and in turn steering you toward your ultimate goal of making a ton of money while having fun in the process.

That brings us back to the curious Why? chapter title.

Why me?

Why this guide?

Why now?

Why should you read past this sentence?

There’s a long string of whys floating around, I know. So, let me break it down for you first before we segue into the next chapter.

To begin with, I’ve enjoyed my role as a dining experience architect (that’s right, let that one sink into your brain for a minute) for over 20 years now. As you might have figured, that’s just a fancy word for a restaurant server/waiter. Believe me, I hear how pretentious that might sound, but think about it: as a server, your job is to create great dining experiences and help your guests enjoy a terrific time at your establishment so they can pay you and in turn help keep a roof over your head. 

So, where was I? Oh, yeah—the why. Why would I write this book? Glad you asked!

As I mentioned above, I’ve worked in the restaurant industry as a server for over 20 years. Given my employment spanning various levels at diverse restaurants, I would say I’ve occupied the heart of the action for quite some time now and am in turn well-positioned to talk about the same. Of course, this vast industry experience has had some ups and downs... more ups than downs really, but some of the best lessons I’ve learned and skills I’ve acquired are not anchored in the steps of service or mechanics of the job itself—it’s so much more than that. During each shift I work, I wear multiple hats as I witness and experience human behavior up-close-and-personal. The good, the great, the bad, the ultra-worst and everything in between. The act of feeding people is the closest you’ll ever get to knowing a stranger’s habits and personal traits—both good and bad—inside an hour or two. Not everyone gets to encounter this, but YOU as a server absolutely do. Congratulations! You’re one of very few people on the planet who can attest to such an experience.

Why this guide? Well, it’s important to understand that great restaurant service is not just about taking orders from guests and delivering food and drinks in a timely fashion. There’s a certain psychology behind the whole thing—a mindset that must first be acknowledged and understood for great service to