I waited tables for a couple of years, going several years between serving jobs. My advice is to: * Be willing to learn and ask questions. This is your first time doing this, people will understand that you have questions. * Try and maintain a positive attitude, even with the worst of tables/coworkers. This is something that YOU can control, so own it. * Own up to your mistakes and don't try to cover them up. Get a manager involved as soon as you realize it's beyond something you can fix. You're only human and you're not the first person to make a mistake. But when you try and cover it up or try and fix it on your own, it can compound and then you've potentially lost the trust of your managers or whomever. * Don't try to be a perfectionist because it's not going to happen. That's not to say you shouldn't strive to do your best in every facet of your job, just don't fret too much if you forget that cup of ranch and the table has already paid and left (and you'll remember it at 2am when you wake up in a cold sweat). * Take care of your cooks and get to know them (as well as the other BOH staff). Joke around with them and whenever they give you crap or joke around about you, do the same back to them. That'll get you in their good graces quick. Don't whine about it or get offended, it's just part of the gig. And get in the habit of asking them if they are thirsty and try to bring them drinks when you can. They'll appreciate it and take care of you when you need them the most. * Run other people's food/drinks when you have a spare minute. The serving gods will repay you for this. * Overall, remember that slow = fast and fast = too fast. Don't zoom around the restaurant like a mad man trying to get everything done... it make you look frantic/panicked, and it can also cause accidents when you're moving too fast. Try and keep a calm demeanor and move with purpose, not just with boundless speed and tunnel vision. * Have fun, don't let "those" customers get to you, and don't fall for the "we need you to drain the water out of the coffee/tea makers" trick. Pro-tip: the water WON'T. STOP. COMING.