ROLE OVERVIEW

Servers are responsible for guest experience, menu knowledge, accurate order

entry, attentive service, and table turnover. Servers report to the Restaurant Manager and represent Tabla's

hospitality standards at every interaction.

1. DAILY ROUTINE

Pre-Shift

1. Arrive 15 minutes before your scheduled shift in full uniform: black shirt, black pants, non-slip shoes, clean apron,

name tag.

2. Check yourself: hair tied back, no strong fragrance, no visible jewelry beyond a wedding band and small earrings.

3. Attend the pre-shift briefing. Take notes on specials, 86s, and large parties.

4. Set up your section: polish glassware, fold napkins, stock service stations, light candles if applicable.

Greeting and Seating

• Greet every guest within 60 seconds of seating. Smile, make eye contact, introduce yourself by name.

• Offer water immediately. Ask still or sparkling.

• Mention 1–2 specials with confidence and detail. If you haven't tasted it, ask the kitchen before service starts.

Order Taking

1. Listen carefully. Repeat the order back to the guest before entering it in the POS.

2. ALWAYS ask about allergies and spice preferences. Note them on the ticket.

3. Suggest pairings: a chicken biryani with raita, a curry with naan or rice.

4. Enter the order in the POS within 90 seconds of taking it.

5. Fire courses appropriately: appetizers first, then mains held until apps are cleared.

Service Flow Standards

• Beverages within 3 minutes of order.

• Appetizers within 10 minutes of order.

• Mains within 20 minutes of order.

• Check back within 2 minutes of food delivery: 'How's everything tasting?'

• Refill water glasses before they're half-empty.

• Clear plates only when all guests at the table are finished.

• Pre-bus continuously -- never let the table look cluttered.

• Drop the check within 2 minutes of guests indicating they're ready.

Side Work and Closing• Restock service stations: napkins, utensils, condiments, sugar.

• Roll silverware as needed for next shift.

• Wipe and reset tables in your section.

• Sweep your section before clocking out.

• Close out all your tickets and run your tip-out per Tabla's policy.

• Sign the side-work checklist.

2. MENU KNOWLEDGE

You cannot sell what you don't understand. Every server must be able to describe every menu item -- ingredients,

preparation, spice level, allergens, and pairing suggestions.

Required Knowledge

• Spice scale: mild, medium, spicy, very spicy. Know which dishes default to which level.

• Vegetarian vs. vegan vs. dairy-free distinctions. Most Indian curries contain dairy.

• Common allergens in Indian cuisine: dairy, nuts (cashew, almond), wheat (naan, samosa), mustard, sesame.

• Differences between biryanis (e.g., Hyderabadi dum vs. pulao style).

• Bread options: naan, roti -- when to recommend each.

• Regional origins: Andhra (very spicy), Hyderabadi (rich, biryani-focused), Punjabi (creamy, butter-based), South

Indian (rice and lentil).

3. GUEST EXPERIENCE AND RECOVERY

Handling Complaints

1. Listen without defending. Let the guest finish completely.

2. Apologize sincerely -- even if it isn't your fault.

3. Offer a fix: remake, replace, or comp. If beyond your authority, get the manager.

4. Follow up after the fix: 'Is everything better now?'

5. Tell the manager about every complaint, even resolved ones -- patterns matter.

Difficult Guests

• Stay calm. Don't argue or get defensive.

• If a guest becomes verbally abusive or makes you uncomfortable, get the manager -- you do not have to tolerate

abuse.

• If a guest appears intoxicated, notify the manager. Do not serve more alcohol.

4. POS, CASH HANDLING, AND TIPS

• Every item rung in must match what the kitchen is making.

• Voids require manager approval -- never ring an item then 'forget' to void.

• Splits and modifications must be entered before the order is fired.

• Cash payments: count the bill in front of the guest. Always announce the amount received.

• Credit cards: bring the terminal to the table. Never run a card out of the guest's sight.

IMPORTANT

Theft, voiding paid checks, or under-ringing items are grounds for immediate termination and may result in criminal

charges.