The Art of Service: Key Techniques for Waiter Assistants to Delight Customers

Engaging introduction

Great dining experiences rarely happen by accident. They are crafted moment by moment by a coordinated team that anticipates needs, communicates clearly, and cares about the details that guests remember long after the last bite. At the heart of that orchestration is the waiter assistant. Sometimes called commis waiter, busser, runner, or server assistant, this role is the quiet engine of hospitality. When it runs smoothly, the entire restaurant feels effortless for guests.

This guide offers practical, actionable customer service tips for waiter assistants who want to delight customers and grow their careers. Whether you are starting in a busy bistro in Bucharest, supporting fine-dining service in Cluj-Napoca, managing high turnover in a Timisoara café, or helping with family celebrations in Iasi, you will find step-by-step techniques, sample scripts, and real-world examples you can use today. We will also touch on salary expectations in EUR and RON, typical employers, and how to position yourself for promotions in Romania and beyond.

The waiter assistant role at a glance

A waiter assistant is the bridge between guests, servers, the kitchen, and the bar. Your mission is to maintain the flow of service so that guests feel cared for without feeling rushed.

Core responsibilities typically include:

Preparing the dining room before service: checking table settings, linen, cutlery, glassware, condiments, station stock, and cleanliness
Greeting guests alongside the host or server and assisting with seating when needed
Offering water promptly and managing refills
Supporting order taking by noting allergies and preferences, repeating or confirming orders when appropriate, and coordinating with servers
Running food and beverages, confirming table numbers and seat positions, and announcing dishes confidently
Clearing and resetting tables quickly and quietly between courses and after guests leave
Managing side duties: polishing glassware and cutlery, replenishing napkins and condiments, organizing the pass, trash and recycling, and cleaning work areas
Working the pass to ensure dishes go to the right tables at the right temperature and presentation
Liaising with the kitchen and bar when items are 86ed (unavailable), delayed, or modified
Assisting with bill presentation and payment if your venue expects it

Why this matters: guests judge their dining experience on the sum of small interactions. A glass refilled at the right time, a crumb removed before dessert, and a confident explanation of a dish can lift satisfaction from fine to unforgettable.

Pre-shift preparation: set yourself up to win

Before the first guest sits down, your preparation determines how smoothly the shift will go. Arrive early enough to check your section and confirm details with the team.

Conduct a 10-minute station audit

Linen and napkins: spotless, correctly folded, and adequate backups
Cutlery and glassware: polished, aligned, no chips or water spots
Table condiments: full, clean, labels facing forward, not sticky
Menus: complete sets, no stains or tears, updated specials inserted
Chairs and floors: stable, clean, free of crumbs and debris
Lighting and music: consistent with the restaurant mood for the shift

Replenish and organize

Side station: backup cutlery, napkins, plates, water jugs, trays, check presenters, pens, and order pads if used
Beverage station: ice full and fresh, garnishes prepped, coffee machine warmed, tea station stocked
Pass and expo area: heat lamps on, tickets printer working, plate wipes ready

Pre-shift briefing checklist

Menu 86 list: any items off menu, limited quantities, or changed recipes
Specials and selling points: flavors, prep time, allergens, and pairings
Large bookings: VIPs, corporate groups, birthdays, or dietary considerations
Team roles and sections: who runs which area, who is new, who needs support
Safety updates: hot running water checks, sanitizer levels, slip hazards

Tip: snap a quick photo of the 86 list and specials on your phone so you can verify details on the floor without running back to the kitchen.

First impressions: greet, seat, and settle

Many guests decide in the first 60 seconds how they feel about a restaurant. Your body language and speed set the tone.

Body language that builds trust

Stand upright, shoulders relaxed, eyes at guest level, open stance
Smile naturally; it signals readiness to help
Keep hands visible and clean; avoid crossing arms
Move with purpose but never rush past guests without acknowledgment

A simple greeting script

Within 10 seconds of guest arrival: Make eye contact, smile, and say, Good evening, welcome in. How many are in your party today?
When seating: Follow me, please. Mind the step on your right. Here we are. May I take your coats?
Once seated: My name is Ana and I will be assisting your table. May I start you with still or sparkling water?

Adapt the names and details to your venue, but keep the rhythm: greet, guide, and ground. Guests feel seen and oriented quickly.

For different guest types

Business diners in Bucharest: prioritize speed and clarity. Offer water and mention quick specials suitable for a tight schedule.
Families in Timisoara: bring a high chair promptly, offer crayons or a kids menu, and ensure water arrives fast.
Tourists in Cluj-Napoca and Iasi: be ready with a simple explanation of local dishes and suggest a small tasting sharing style.

Menu and product knowledge made easy

You do not need to memorize every recipe, but you must know the core components, allergens, and flavor profiles of the top-selling dishes and drinks.

Build a 3-line description for each hero dish

What it is: Seared sea bass with lemon butter sauce
Key flavors and textures: crispy skin, bright citrus, silky sauce, herb finish
Selling point: pan-seared to order; ready in 12 to 15 minutes; pairs well with a dry white wine

Prepare similar blurbs for:

A vegetarian main
A signature salad
The house steak or grill item
A dessert with a dramatic presentation
Two non-alcoholic beverages and two popular cocktails

Allergen confidence

Learn the eight most common allergens and identify them in your menu
Ask before you suggest: Do you have any allergies or dietary preferences I should note for the kitchen?
Repeat back: Noted, one gluten-free and dairy-free preference for the table
Confirm with the kitchen and label the ticket clearly; use separate trays when required

Timing awareness

Know the prep times. If a risotto takes 20 to 25 minutes, let guests know early and offer a small appetizer. Honest timing builds trust.

Communication that makes service feel effortless

Clear, calm communication is your superpower. It reduces errors and improves speed.

Inside the team

Use names and table numbers: Maria, water for table 12, seat 3 is allergic to nuts
Confirm instructions: Got it, table 8, two flat whites and one cappuccino, all to go with dessert
Repeat orders at the pass: Table 5 mains leaving now, please wait for the steak before walking

With guests

Keep sentences short and positive: I can bring that right away or Would you like a small plate for sharing
Offer choices: Would you prefer your water with ice or without
Acknowledge waits: Thank you for your patience; I have checked with the kitchen, and your mains are two minutes out

De-escalation phrases

I understand this is frustrating. Let me fix this for you now
Thank you for telling us. I will take care of this immediately
I will bring the manager so we can solve this quickly

Table maintenance mastery: small touches, big impact

The best table service is almost invisible. Your goal is to keep the table tidy, comfortable, and ready for the next course without intruding on conversations.

The cadence of maintenance

First 2 minutes: water and napkins checked, bread brought if offered
After starters arrive: offer fresh pepper if appropriate; pre-set steak knives before steaks arrive
Mid-meal: quietly refill water to two-thirds, remove empty bottles or side plates
Before dessert: crumb down the table and replace any soiled cutlery
Post-meal: present the dessert menu or coffee suggestions promptly

Clearing etiquette

Wait for a clear pause in conversation; approach from the right when practical
Ask for permission with body language first; if needed, a soft, May I clear this for you
Stack plates safely on a tray; avoid clattering or scraping noises
Never remove a plate while someone is still eating; align with the slowest eater to avoid rushing the table

Beverage care

Water: top up without asking unless the table has indicated otherwise
Wine: monitor levels; offer a top-up and pour a measured amount; never overfill
Hot drinks: serve with saucer handles aligned and spoon on the right; warn about very hot cups

Timing and coordination with kitchen and bar

Time is the invisible ingredient in great service. Coordinate so dishes land together at the right temperature.

Work the pass like a pro

Verify tickets: check table number, covers, and modifiers before you lift a plate
Seat positions: learn the clock system for seat numbers to avoid auctioning food at the table
Heat and presentation: do not let plates die in the window; hot food hot, cold food cold
Communicate delays: If the steak is 3 minutes behind the pasta, hold the pasta or bring a small amuse to the table with an update

Runners and network flow

Never walk empty: take something to the floor every trip and bring something back to the station or pass
Choose efficient paths: avoid sudden stops; keep right in corridors to reduce collisions
Call corners: softly announce behind and corner in tight spaces to prevent spills

Ethical upselling and suggestion selling

Selling should enhance guest enjoyment, not inflate the bill unfairly. Suggest pairings that fit the moment.

The 3E method: easy, enjoyable, economical

Easy: Offer a small item that simplifies choice, like still or sparkling water, or a bread basket for the table
Enjoyable: Suggest an appetizer to share or a side that elevates a main
Economical: Give a mid-priced option first so guests feel safe choosing

Example scripts:

If you enjoy lighter flavors, the beetroot salad is fresh and quick to start. Would you like to share one for the table
The grilled salmon is excellent with a side of seasonal vegetables. Shall I add that for you
For dessert, our house tiramisu is a classic portion to share if you prefer something lighter

Beverage pairings made simple

White meats and fish: offer a light, dry white wine or a crisp non-alcoholic spritz
Red meats: suggest a medium-bodied red or a zero-proof dark berry cooler
Spicy dishes: propose something slightly sweet or citrusy to balance heat

Special situations and guest profiles

Each table has its own context. Adjust your approach to match.

Families with children

Priority is speed and comfort: bring water, kids menus, and bread quickly
Offer to split dishes or bring kids food first; confirm parents agree
Keep fragile items away from reach; secure high chairs properly

Business lunches in Bucharest

Time target: 45 to 60 minutes; suggest mains that cook quickly
Check back discreetly so as not to interrupt negotiations
Offer split bills early if the group may need it

Student groups in Timisoara

Budget-friendly suggestions: highlight daily deals and shareable plates
Water and refills without fuss; keep an eye on table cleanup to reduce clutter

Tourists in Cluj-Napoca and Iasi

Give concise explanations of local specialties, like sarmale or papanasi, including portion sizes
Offer a small tasting starter or a flight of local beverages if available
Provide clear directions to nearby landmarks if asked; be honest if you do not know and check quickly

Guests with accessibility needs

Offer seating options with easy access; remove chairs to accommodate wheelchairs
Describe steps or narrow passages in advance and propose alternatives
Place items within easy reach and confirm if assistance is desired before acting

Handling complaints and service recovery

Even with perfect preparation, mistakes happen. A strong recovery can win lifelong guests.

Use the LAST model

Listen: do not interrupt; let the guest finish
Apologize: offer a sincere, direct apology
Solve: propose an immediate fix the guest values, such as remaking the dish, expediting, or removing the item
Thank: thank the guest for giving you a chance to correct it

Sample response:

I am sorry your steak was not cooked as you requested. Thank you for telling me. I will have a new steak prepared immediately and keep your sides hot. May I bring a small appetizer while you wait

When to call the manager

Allergic reactions or potential food safety concerns
Repeated errors on the same table
Any situation that escalates emotionally or feels unsafe

Document what happened in the shift log so the team can learn and prevent repeats.

Safety, hygiene, and professional standards

Cleanliness and safety are non-negotiable in hospitality. Your habits protect guests and your team.

Hygiene basics

Handwash routine: before service, after clearing plates, after handling money, after touching hair or face, and after breaks
Sanitizer: maintain correct concentration in buckets and label them; change regularly
Polishing: use clean, dry cloths; do not polish over a guest table

Food safety awareness

Allergen cross-contact: separate trays and utensils for allergen orders; inform the pass
Temperature: hot food above 60 C, cold food below 5 C in holding areas
Ice handling: use scoops, never glasses; keep scoop handles out of ice

Personal presentation

Uniform neat and pressed; shoes clean and slip-resistant
Minimal jewelry; hair tied back; simple, functional grooming
Carry a small service kit: pen, order pad if needed, wine key if relevant, and a polishing cloth

Technology and tools: POS, handhelds, and check timing

Modern restaurants rely on digital systems for speed and accuracy.

Learn the POS shortcuts for common modifiers; practice in training mode if available
Confirm table maps and seat numbers before the rush
Fire courses intentionally: hold mains until starters are nearly done unless otherwise requested
Use handhelds to reduce paper. Double-check orders on screen before sending

Metrics that matter in service

Understand the numbers that define a high-performing shift. They help you make better decisions in the moment.

Ticket times: target windows for starters, mains, and desserts; communicate delays early
Table turn time: balance pace with hospitality, especially at lunch
Check average: support ethical upselling to lift value without pressure
Guest satisfaction: note compliments and complaints in the log; patterns reveal training needs

Salary, employers, and career paths in Romania

Understanding the market helps you plan your journey and negotiate confidently. Figures below are indicative and vary by venue, tipping culture, experience, and shift types. For simple conversion, use 1 EUR as roughly 5 RON, though rates fluctuate.

Typical salary ranges for waiter assistants

Bucharest: 3,500 to 5,000 RON base per month (about 700 to 1,000 EUR), plus tips and possible service charge. Overtime and night shifts can increase totals. Tips can add 300 to 1,500 RON monthly depending on concept and season.
Cluj-Napoca: 3,200 to 4,700 RON base (about 640 to 940 EUR), with tips 250 to 1,200 RON. Tech events and festivals can boost earnings during peak times.
Timisoara: 3,000 to 4,500 RON base (about 600 to 900 EUR), with tips 200 to 1,000 RON. Student-heavy periods and weekend nightlife can raise totals.
Iasi: 2,800 to 4,200 RON base (about 560 to 840 EUR), with tips 150 to 800 RON. Family dining and academic calendars shape seasonality.

Hourly rates for part-time roles often range from 15 to 30 RON per hour, depending on the city and venue, plus tips or a share of service charge when applicable.

Compensation extras you might see:

Meal vouchers or staff meals each shift
Transport stipend for late-night closings
Uniform allowance or dry cleaning
Sales or upselling bonuses on specific items
Overtime pay for holidays and major events

Always clarify whether ranges are gross or net, how tips are distributed, and how service charges are shared among the team.

Typical employers hiring waiter assistants

Full-service restaurants: independent bistros, casual dining, and fine-dining venues
Hotel restaurants and banqueting: business hotels and luxury properties operating breakfast, room service, and events
Cafes and coffee shops: high-volume morning and afternoon service with lighter menus
Bars and lounges: small plates, cocktails, and late-night service
Catering and events companies: weddings, corporate parties, festivals, and pop-ups
Corporate and university canteens: steady schedules, high throughput, and structured routines
Resorts, cruise lines, and seasonal venues: contract-based roles with accommodation sometimes included

In Bucharest, demand is high in business districts like Pipera and dining hubs such as the Old Town and Herastrau area. Cluj-Napoca sees strong hiring around Piata Unirii, the student zones, and tech parks. Timisoara has vibrant nightlife and event demand near Union Square and large malls. Iasi hiring is steady in the Palas area, university surroundings, and family-oriented neighborhoods.

Career progression

A typical path looks like this:

Waiter assistant or runner: master table maintenance, timing, and communication
Waiter or server: take full orders, manage tables end to end, handle payments
Head waiter or supervisor: coordinate sections, mentor juniors, manage floor issues
Assistant manager or floor manager: scheduling, inventory, training, standards
Restaurant manager or sommelier specialization: leadership or product expertise

To move up, track your achievements: ticket times improved, positive guest feedback, upsell results, and training contributions.

Practical, actionable advice you can use tonight

Here is a toolkit of concrete steps to elevate your service immediately.

60-second water and welcome routine

As soon as guests are seated, place napkins on laps if that is your standard
Offer still or sparkling water; pour to two-thirds full without touching the rim
Place the bottle to the right, label facing the guest; remove the cap discreetly
Introduce the server by name and mention how to ask for help if needed

3-touch rule per course

Touch 1: Deliver the course, check that everyone has what they need, and offer a key condiment
Touch 2: Halfway through, a quiet check-in: How is everything for you
Touch 3: When plates are nearly done, offer to clear and suggest the next step, such as dessert or coffee

Pre-setting strategy

Anticipate the next course and pre-set relevant cutlery and share plates before food arrives
For steaks, bring steak knives early; for shellfish, set tools; for desserts, swap to dessert forks and spoons

Tray discipline

Balance trays with heavy items at the center, liquids away from edges
Use tray stands to reduce strain and noise
Wipe tray edges before approaching the table; clean and dry trays after each run

Crumbing finesse

Use a small, clean crumbler or folded napkin; sweep crumbs onto a side plate or tray
Crumb before dessert for a polished experience

Announcing dishes

Speak clearly and confidently: For you, the grilled sea bream with lemon parsley butter. Enjoy
Place plates with the protein at 6 o clock to the guest for consistency if your standard suggests

Closing the meal gracefully

Offer dessert and coffee as a natural next step, not a hard sell: If you have room for something sweet, our lighter options are sorbets and fruit tart. Otherwise, a digestif or herbal tea is a lovely way to finish
Present the bill discretely when signaled or according to venue norms; handle payments quickly; return change or card promptly with a thank you

Micro-actions that consistently delight guests

Remember and use names if shared, especially for regulars
Provide a phone charging cable at the table when you notice a low battery request
Offer a carafe of tap water alongside bottled if your venue allows, to give choice
When the weather turns, offer seating adjustments to avoid drafts or heat
Notice allergies or preferences once and apply them across the meal without needing reminders

Common mistakes and how to avoid them

Rushing to clear plates: wait until all guests are finished unless a guest specifically asks
Over-pouring beverages: leaves little room and warms drinks too fast
Auctioning food at the table: know seat numbers to avoid the who had the steak moment
Ignoring body language: missed opportunities to help when guests look around or sit with empty glasses
Neglecting the pass: leaving hot dishes to die in the window ruins quality

Scenario playbook by city: Romania-focused examples

Bucharest: high-paced business and international mix

Lunchtime target: 45 minutes door to door for business tables. Suggest mains that cook in under 15 minutes and pre-offer the bill split if relevant
Language readiness: have English phrasing for dish explanations; keep explanations concise
Traffic patterns: anticipate rush before and after major events or at end of workdays around Pipera and the Old Town; prep extra glassware and coffee supplies

Cluj-Napoca: tech scene and festival pulses

Prepare for peak weeks during conferences and festivals. Create side station overflow: extra napkins, takeaway containers, and water jugs
Offer sharing plates and local twists; know quick pairings for local wines or non-alcoholic options popular with younger crowds
Cashless readiness: be confident with handheld payment devices to speed turns

Timisoara: students and nightlife

Expect late sittings and larger groups. Pre-set share plates and plan clearing strategies to manage table space
Promote safe service: water alongside alcohol, snack suggestions to maintain energy, and gentle pacing to avoid overconsumption
Keep music and lighting checks in mind; report if the ambiance feels off for your table mix

Iasi: families and academic rhythms

Weekend brunch and family celebrations are common. Have high chairs, kids cutlery, and crayons ready
Quiet, respectful service during academic events or celebrations; anticipate speeches and time courses accordingly
Offer take-home dessert options when families cannot finish meals

Training sprints: build skills fast in 15 minutes a day

Day 1: Learn seat numbering and practice announcing dishes to an empty table
Day 2: Memorize 10 key allergens and map them to top 10 dishes
Day 3: Shadow the pass and track ticket times; note two improvements
Day 4: Practice ethical upsell scripts with a colleague
Day 5: Polish 20 glasses to a mirror finish and set three table styles
Day 6: Role-play complaint handling using the LAST model
Day 7: Write a personal checklist for opening and closing; get feedback from a supervisor

Repeat weekly with new focus areas. Small, consistent practice compounding over time makes you noticeably better.

Sample scripts for tricky moments

Delayed food: Thank you for your patience. I have checked with the kitchen; your mains are two minutes away. May I refresh your water or bring a small side while you wait
Wrong item at the table: I apologize for the mix-up. I will correct this immediately. Please keep this dish while I bring the right one, or I can replace it if you prefer
Full section and multiple demands: I am with you. I will refill your drinks now, and your dessert menus will follow right after. Thank you for your patience
Splitting bills: Would you like one bill or separate bills by person or by items. I can prepare it the way that suits you best

Sidework checklists: opening and closing

Opening checklist

Dining room dusted, floors clean, chairs aligned
Table settings complete and consistent; polish as needed
Side stations stocked: cutlery, napkins, condiments, plates, trays, check presenters
Beverage station ready: ice, garnishes, coffee beans, milk, tea assortment
POS and printers online; paper rolls stocked; spare pens ready
Specials board updated; 86 list confirmed
Safety: wet floor signs, sanitizer buckets, fire exits clear

Closing checklist

Tables cleared and reset or stacked as per policy
Glassware and cutlery washed and polished for morning
Condiments wiped and restocked; expired items discarded
Waste, recycling, and linen handled; back of house floors mopped
Beverage station cleaned: ice bins drained, machines wiped
Cash-out or end-of-day reports submitted as per manager instructions
Shift notes logged: feedback, issues, and inventory needs

Service style adaptability: casual vs fine dining

Casual dining

Faster pace, friendly tone, efficient clearing
Suggest shareable starters and pitchers or carafes
Flex on order-taking: take mains and starters together to speed up

Fine dining

Formal tone, precise announcements, synchronized drops when possible
Pre-setting etiquette and crumbing between courses are critical

Buffet or banqueting

Focus on table maintenance, beverage service, and clearing speed
Help guests navigate stations and timing, especially at corporate events

Sustainability and cost awareness

Smart service protects the environment and the bottom line.

Reduce waste: pour water on request in venues that prefer it or top up lightly if bottles are open
Manage napkin use: offer additional only when needed; use polishing cloths efficiently
Sort recycling and train new staff on station layouts
Protect glassware: correct carry methods reduce breakage and costs

Building your professional toolkit

Language: Romanian and English are highly valuable; basic phrases in another language help with tourists
Certifications: local food safety, barista basics, or wine service foundation can set you apart
Portfolio: keep a simple record of guests compliments, awards, or team recognitions for your next job application

How to handle tips, service charge, and transparency

Tipping and service charges vary by venue.

Ask how tips are pooled or distributed: by shift, by role, or via a points system
Confirm if service charge is included in the bill and how it is shared
Track your tips for personal records and, where required, for tax compliance
Be transparent with guests if they ask. Example: A service charge of 10 percent is added to the bill and shared among the team. Additional tips are at your discretion

Putting it all together: a model service flow

Greet and seat within 60 seconds; water offered and poured
Confirm allergies and preferences; give a concise special highlight
Take orders or support the server; confirm modifiers clearly
Fire starters and prep pre-sets for mains
Deliver starters smoothly; check back once
Clear and crumb before mains; pre-set cutlery as needed
Deliver mains hot and synchronized; monitor beverage levels
Offer dessert and coffee without pressure; adjust to guest pace
Present bill when appropriate; process payment quickly
Thank guests sincerely and invite them back

Practice this flow until it feels natural. Add your venue's details and rhythms for best results.

Conclusion: your craft, your career

Being a great waiter assistant is both an art and a discipline. It is about noticing what others miss, caring about timing and tiny details, and communicating in a way that keeps the whole dining room calm and happy. These techniques work in high-energy bistros in Bucharest, festival weeks in Cluj-Napoca, student nights in Timisoara, and family Sundays in Iasi. With consistent practice, your tables will feel smoother, guest compliments will rise, and your path to server, supervisor, or manager will open faster.

If you are building a hospitality career in Romania or across Europe and the Middle East, ELEC can help you find the right employer, improve your skills, and negotiate confidently. Reach out to our team to discover current opportunities, training resources, and personalized advice tailored to your goals.

FAQs

What is the most important daily habit for a waiter assistant

Polish and prep before service. A spotless, well-stocked station at the start of the shift prevents delays, reduces stress, and lets you focus on guests rather than scrambling for supplies.

How can I balance speed with quality when the restaurant is full

Prioritize actions that affect guest comfort first: water, hot food speed, and table space. Use the never walk empty rule to combine tasks, call corners to avoid collisions, and communicate delays early. Quality comes from doing the right small things consistently, not from rushing everything at once.

What should I say if a guest complains about a delay

Use the LAST model. Listen fully, apologize sincerely, solve with a concrete offer like an expedited remake or a small interim item, and thank the guest for their patience. Keep your tone calm and confident and give a realistic time frame.

Do I need to know the entire menu by heart

You should master the top-selling items and all allergen information. Prepare short, clear descriptions and learn prep times. If you do not know an answer, tell the guest you will check immediately, then do so quickly.

How do tips and service charges usually work in Romania

Practices vary. Some venues pool tips among front-of-house staff, others share with kitchen teams based on a points system, and some rely on a service charge added to the bill. Always ask during onboarding how tips and service charges are distributed and how they appear on your payslip.

What are realistic salary expectations for a waiter assistant in Bucharest or Cluj-Napoca

Bucharest typically offers 3,500 to 5,000 RON base per month, while Cluj-Napoca often ranges from 3,200 to 4,700 RON. Tips can add a few hundred to over a thousand RON, depending on venue and season. Always confirm whether figures are gross or net and how tips are handled.

How can I move from waiter assistant to server quickly

Track your wins, ask for structured training, and volunteer for responsibilities like running the pass or mentoring new hires. Build product knowledge, demonstrate reliable timing, and show you can handle two or more tables end to end under supervision. When you are consistently strong, ask for a trial shift as a server.