OH NO! I got TRIPLE sat!

How does a successful server handle getting multiple tables sat in their section simultaneously? Off the bat, I can tell you, he or she does not run from table to table with their head cut off. A sweaty, huffy server who only looks down or speaks sharply with guests is not only going to hurt the house, its going to kill your gratuity. Treat all your tables with respect, but make sure they feel you are more concerned with making sure their dining experience is a happy one, rather then expediency. Your table chose to come sit down so they probably have a little time to kill. They could have gone to Subway or Wendy's, or even just ordered to-go.

Lunch is a different beast then dinner in that regard. Busy lunch or breakfast restaurants are often found in busy areas with lots of commercial development. People don't like their whole day to slow down just because they chose to eat out. As a lunch or breakfast server, there is much less interaction with the customer. During lunch, an experienced server will have their own method for coping with being sat with multiple tables at the same time.  Keeping all open checks on you at all times is wise, and making the checks readily available to tables that are in a hurry (they will often inform you they are on their lunch break or have to catch a movie, etc). Consolidation is the key. If you're just starting out and you don't have your rhythm yet, just consolidate as much work as you can.

If you get triple sat, don't go up to the closest table, get them drinks take their order put it in and then start the second table. Do as much as you can in the front of house, talk to as many tables as you can. Sometimes, they won't even be ready to order drinks, but your bases are still covered. The guest is assured someone is a point of contact for them to the kitchen and they will be fed. An example of an extreme case is back in 2008, I worked for a restaurant with a loft section mostly only used on Friday or Saturday nights when the dining room would fill up. It was a Tuesday night, and none of us expected very much volume. 9:30pm rolls around, there are maybe 8/32 tables in the dining room. 45 people walk through the door, in two volleys. A convention was in town and word that we were the only substantial oyster bar in town, and these 45 wanted-- no loved and needed oysters. We sat them in the loft and singly handedly I knocked every single one of them out. Their ticket was over $2,300, and I've never had to carry so many large trays lined with 32 full glasses of various beverages (thats about as many glasses as you can fit on a large tray. About 12 trays of oysters, 4 stacks 3 tall.) I talked to everyone every time I went up. I didn't waste my time chit chatting, but I definitely made sure I did my best to notice every glass running low on beverages, offering bread where I saw the need. My order executed perfectly. Using pivot points (numbering seats, basically) and precise table numbers, I sent the orders back in volleys of 7, per kitchen managers request. My kitchen took care of me too. the expediter made sure all my food came out in order, exactly to the seat and how it was laid on the tray. It was an awesome feeling.

Now here's the pitfall most servers forget about. Separate checks should be made available upon request, but when 45 people start asking for all separate checks we need to have a strategy. Honestly I didn't at the time. I shudder when I think back on making change and running so many credit cards, apologizing for being out of pens (I had 11 on me that night.) Since they were such a large party I made my gratuity, and about a third of the people knew what a hard task I had been given. This third generally gave me extra tip, some even doubled the gratuity added. In retrospect, I should have made the tickets available midmeal in order to expedite processing.

I digress, the key to maintaining your section, whether you got quadruple sat, have 2 tables trying to pay and one waiting for drinks, consolidate. Don't come back till you have everything accomplished, ask a friend to make your drinks for you and process your payments. A restaurant where there is no teamwork isn't worth working in anyway.