However, we want to go beyond that, and increase transparency of the data. The idea of this project is to install real-time energy monitor sensors in Harvard buildings. Ideally, we want to get as detailed as how much energy each electrical outlets are using in individual dorm rooms. With this detailed picture of energy consumption, we have two plans.
Staff Tips about how to be a good waiter, starting from greeting to customers to seeing them out, were very nicely presented by Bruce Bushel. I believe that after reading these simple tips about what you should not do as a waiter you will certainly make your customer and yourself happier.
Do not let anyone enter the restaurant without a warm greeting. Do not make a singleton feel bad. Ask if he or she would like to sit at the bar. Never refuse to seat three guests because a fourth has not yet arrived.
The guests may be tired and hungry and thirsty, and they did everything right. Tables should be level without anyone asking. Fix it before guests are seated. Do not announce your name.
No jokes, no flirting, no cuteness. Do not interrupt a conversation. Especially not to recite specials. Wait for the right moment. Do not recite the specials too fast or robotically or dramatically.
It is not a soliloquy. This is not an audition. Do not inject your personal favorites when explaining the specials. Do not hustle the lobsters. Do not touch the rim of a water glass.
Or any other glass. Handle wine glasses by their stems and silverware by the handles.
If someone requests more sauce or gravy or cheese, bring a side dish of same. Let them help themselves. Do not take an empty plate from one guest while others are still eating the same course.
Know before approaching a table who has ordered what. Never refuse to substitute one vegetable for another. Never serve anything that looks creepy or runny or wrong. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.
If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc. Never use the same glass for a second drink. Make sure the glasses are clean. Inspect them before placing them on the table.This is your very first post.
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