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This is the page where we have all of the articles you are looking for, from Best Practices to Gear Review, and from Spotlight to Wax Poetic. Voices you trust, going in-depth on the industry you love. The Service Well is the spot for deep thoughts, experts' advice, and the occasional nostalgic moment.
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Navigating the server/ well bartender relationship is a delicate balance. We asked our team of servers how they build an effective team with the folks behind the bar. Education and communication are always top among the solutions but read on to find out what specific steps these pros have taken.
What makes a great menu? And how can we make them more exciting and useful? Our server panel weighs in on what makes a menu a knockout.
We have all had that table that just can't be pleased, and we all have our own style when it comes to dealing with them. We wanted to compare notes, so we asked Kevin, Paul, Sarah, and Julie what their strategies were when it comes to tough guests.
There are many ways to say thank you to your guests. And many ways to apologize to a table for something that may have gone wrong. We asked four servers how they use comps to enhance their service during a shift.
Are you Team Paper Menu or Team QR Code? Sarah, Hannah, Paul, and Kassandra weigh in on the advantages and disadvantages of this technology. How do you see menus and our interaction with the guest evolving?
What do you think about the frontwaiter/ backwaiter system of serving? We asked Hannah, Paul, Sarah, and Kevin about it and they had some interesting things to say.
The challenges of meeting your section's needs and still helping the team is an everyday balancing act for servers. Every restaurant is a little different so we asked Sarah, Kassandra, Paul, and Kevin for their insights into building a great night for the guest, your colleagues, and you.
Serving tables is an art and reading the room is key to having a great shift. How do pro servers get a feel for each guest's needs without being psychic? We asked Paul, Kevin, Hannah, and Kasandra about their style when they approach tables.