Having spent a great deal of my working career working in the front of house it is evident that it is getting more and more difficult to find professional servers.
In Europe if you work in a restaurant as a Chef De Rang {station waiter} you are treated with respect as it is thought of as a career and not a stepping stone for something else.
When I arrived in Canada in 1999 nearly my entire front of house team was recruited from your Europe on a contract as it was difficult to find the calibre of people that wanted to work in hospitality.
Typically I find that for every 15 people I employ front of house only one will make a great server.
There are a number of attributes a server must 1st and foremost is personality they must pleasant, approachable and enjoy interacting with other people.
Appearance is very important as this create the guests 1st impression of you and also of their experience to come. Product knowledge is important but the desire to learn is much more important as you can develop a server’s technique and product knowledge.
When serving guest a server should be friendly, professional at all times, attentive anticipating guests needs, unobtrusive displaying a high level of integrity and respect
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