The different types of tables (by size and kind of customer)

Each waiter is assigned a random number of tables for him to attend during his shift and will be his responsibility during the service. 

I can have in my square different combinations of tables, by number of diners and type of customers who will occupy them.

Tables of 2:
They can be couples, friends or family. These are quieter tables to attend to, as I have a demand of only two people. It’s important to address both diners when I speak. These tables allow me more space to recommend dishes and tell the news of the restaurant, as well as to give a well-personalized service. If they are a couple, be discreet in comments or questions, so as not to put anyone in an uncomfortable situation.

Tables from 3 to 4:
They are the friendliest when it comes to attending, they are neither many nor few. I must make sure everything arrives on time. 

If there are 2 couples at these tables, sometimes each couple shares something with each other, I must be attentive and ask the order in which they want to receive the dishes. 

If they are family, offer tickets to share among all, which does not mean that they can ask for their own, but in general they prefer to share.  Be attentive to the elderly and the needs they may have. If there are children, ask if they want their plate before, or along with the appetizers; parents usually ask for children’s food first to prevent them from becoming anxious.

Tables of 6 or more:
For very large tables I must be well prepared, so it is important to know the time when diners will arrive to have everything ready, even be mentally prepared.

I must also know if it is a table of friends, family, corporate, if there is any special event. The most important thing is to be very attentive when taking the order, to know how to guide them on what to order, considering the number of people and the time they have.

Remember that orders must leave on time for all diners, so communication with the kitchen is very important. I must have a special ‘mise en place’ for that table, with everything I may need during the service and thus avoid setbacks.

Many times, at large tables access is difficult for waiters, people are very close together and spaces are limited. I must be careful when I approach to remove or leave something, always ask permission and try to do it from where I find space. If there was no longer space, I can ask for permission in a very respectful manner.