Know your menu, know your menu, know your menu. When you interview, be proactive and ask for a menu to take with you. Chain restaurants have great training programs that guide you through the menu and kitchen; bars and smaller places expect you to learn on your own. You will save yourself much time by knowing everything!
Be Nice to the Kitchen Staff. Chefs and cooks can be very difficult and it’s not their
fault: they’re hot, cooking, and feel they can’t be harassed with a table wanting spinach on the side/extra
chili/no chili. Realize that it’s the ultimate "Shoot The Messenger In The Face" scenario and that
they will at one point lose it for no reason. Also realize that you will at one point either fly into a rage
or hysterically tell them it’s not your fault table 2 is gluten free or wants a different vegetable.
Counter this by constantly offering them jugs of juice/cola from the bar (or whatever your restaurant
will provide) and complimenting them on the food. Say thank you and please and say things like "Wow
that dish looked amazing or table 12 really liked the steak!" It will go a long way and help you through
the more emotional times.