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Unsure whether your hire waiter is a winner? Hire Waiter- TSR Corporate

- Monday, December 03, 2012

Are you planning a private party or event?


There is one way to make your night unforgettable- it’s not a case of tequila (that would be the opposite), it’s not perfect decorating, and it’s not even the music- it’s bringing a professional event feel to your very own home, with a team of hired waiters.


Choosing the best hire waiter service can be tricky, as there are many, many mediocre staff out there. It’s not their fault- most agencies deal with very large events including sporting contracts, marquee parties and festivals, meaning anyone with an RSA can be put to work under direct supervision. Whilst that is great for the MCG, it’s unlikely you will have 60,000 guests attending your upcoming birthday, engagement, wedding or special celebration. 


A boutique style service is perfect for you to engage. TSR for instance, is used by Melbourne’s top boardrooms and caterers to provide a professional, experienced service to their VIP clients and guests. A top-level hire waiter agency should be focused on quality of service. It is hard to put your faith in a company or service that you haven’t used before, and often our private clients have never used any kind of private waiter or bartender service at all. It is important to put your faith in your hire waiters and what they are doing for you. Give a brief run down or running sheet for the evening, then sit back and relax.


Forget the dishes, cooking, and stress of whether the in-laws in the corner have a drink or are getting fed! Get your hands out of the rubber gloves, get out of the kitchen, and enjoy your evening! Whether it’s heating and presenting canapés, serving champagne to your guests on arrival, mixing cocktails or a BBQ, a quality waiter hire service will ensure your night is seamless and unforgettable.

Related articles you may enjoy:

A-Z of Waiter Hire Duties

Tips for a smooth home event

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Top 5 Restaurant Etiquette Tips

- Tuesday, May 10, 2011

A little repect to your waiter goes a long way! Enjoy a little contribution from our Perth waiters, and plently of industry experience...

1. Refrain from ‘Self Seating’

Unless you’re visiting your local café or ultra-regular restaurant, as a guest you must not waltz in to a restaurant and seat yourself. Even worse is moving tables, chairs and place settings to suit your requirements- this is a sure fire way to be falsely told by the host that the establishment is ‘fully booked’.

2. Listen to (and order!) the Specials

Sorry, I mean LISTEN to the specials. Picture the meal on the plate, and ask questions of the dish if you’re unsure. Specials are the chef’s daily showcase of talent and fresh produce. They are inspired by a combination of seasonal ingredients, experimentation and an expression of the kitchen team’s willing to entertain your tastes. They are not ‘leftovers’, or any variation of. When asked what you thought of the meal, be constructive. And if the blackboard happens to be sold out, that is a good sign- just come back next week.

3. Manners

Sounds simple enough, but you’d be surprised. Ask a waiter to wear a wire for the night, then sit back and enjoy the highlight reel. Waiters and their restaurant managers and supervisors are on duty to ensure that your meal goes well. That’s it. If you enter a restaurant with the attitude that your waiters are clueless or will undoubtedly show you a bad experience, then the attitude will be mirrored- it’s human psychology.

Say please, say thank you, ask your waiter’s name, and please don’t raise your hand and click your fingers!

Leave the entertaining to us, leave your inner ‘wanker’ at the door, and sit back and relax. You, and your guests, will be the big winners on the night.

4. Tipping

What a bone of contention tipping is in our country. In Europe, tipping is expected, and in many restaurants already added to your bill. In the U.S, tipping is expected to the extent that waiters are paid next to nothing.

Yes, waiters are paid to do a job. No, we don’t tip many professions in our country. No, you don’t receive tips for serving cars, working in a bank or driving a bus.

I ask however, that you embrace the fact that tipping in a restaurant to show your appreciation of good service is what happens in Australia, and accept the fact that if you want service levels in restaurants to remain consistently high in general, waiters must be shown this appreciation. As little as a $25 bottle of wine at the end of the night goes a long way to retaining great people.

You hear Americans on TV struggling to “know how much to tip”; divide the bill by 10 and work upwards from there.

5. Eat like a King

You’re here for a good time right? Splash out a little. I know everyone loves a great bargain feed (myself included), but save that for dumplings in Chinatown or pot-and-parma night at the local pub.

Have a cocktail while you browse the menu. Order a bottle of wine, or try a different glass for each course- many restaurants, and especially wineries, will print their recommended accompaniments. Share an entrée or dessert when you wouldn’t normally. Have a Roman coffee. Try new things, ask your waiter’s opinion (they’ll be honest I promise!), and most of all just soak up the experience. And don’t forget to come back soon!

For more info regarding waiters for hire, click the links above.

The Stimulated Waiter is the Happiest Waiter

- Thursday, May 05, 2011

Often our staff are asked if they enjoy their job. Melbourne's clients are impressed with their vibrancy, enthusiasm and wide range of skills. These qualities are easy to foster in the waiter for hire business because our waiters are subjected to very wide variety conditions. Every private event is different, every private home is different, and every client has a different set of expectations that must be exceeded. This environment, as opposed to restaurant or hotel, presents different challenges for our waitstaff every day.

I think the happiness and job satisfaction for our waiters comes mainly from 2 points- a stimulating environment, and being good at what they do.

By 'stimulating environment' I mean a new environment every time. The quirks and sections of an establishment can be fallen in love with for sure, but the opposite is more exciting. In every private event we see people in their own homes, with their own families, enjoying themselves on their terms. No hotel policies, offensive patrons, and no restaurant complaints to complicate the evening. We see different cuisines, kitchens, living areas and bars. Different cellars, outdoor areas and even artworks! Our waiters are stimulated by the fact that they must take a certain ownership of their new surrounds, yet deliver the same skill set night after night.

My second point, highlighting the fact that our waiters for hire are great at what they do, can be summed up with one phrase. "You're good at what you love, and you love what you're good at." The main performance indicator that our staff are doing their job properly is client satisfaction- something we are fortunate enough to see with every job. Our staff take great pride in what they do, love to entertain, and love to be loved!

The next time you're out make sure you check the faces of your waiters and bartenders, then be sure to call us for your next private event. The difference will stagger you.

For more posts and hire waiter info all over Melbourne, please visit us by clicking the links above.

Benefits of Hiring a Waiter

- Saturday, April 30, 2011

Hiring a team of professional waiters has many benefits, not least of all the fact that you get to sit back, relax, and enjoy the evening with your guests.

The benefits of hiring a team of waiters include:

  • the knowledge that your event is under complete control- our experienced waiters and bartenders come from various professional backgrounds, including resorts, private golf clubs, hotels and wineries.
  • ultimate care and impressions for your guests- imagine how your friends and family would feel being handed a glass of champagne upon arrival to your party!
  • a clean, smooth event with no tidying, dishes, rubbish or mess to worry about at the end of the night.
  • a professional, classy experience in your own home that you and your guests will never forget!

Hire professional waiters- sit back and relax!

Covering all of Metropolitan Melbourne, our waiters are available for all events including:

  • Milestone birthdays, such as 1st, 21st, 30th, 40th, 50th are extremely popular, however any number is worth celebrating in style!
  • Engagement parties, either at your home or in a hired venue.
  • Weddings, in any venue as above.
  • Cocktail and themed parties.
  • Children’s parties (so you can play with the kids!).
  • Private and Corporate events such as racedays, marquee events and development days.


And what exactly do my hired waiters do?

  • Heat, prepare, serve and clear all food, including catered options, BBQs and canapes.
  • Beverage service- both from behind the bar, and mingling amongst your guests topping up and serving drinks.
  • Clearing, tidying and replenishing empty glasswear, plates, napkins, etc.
  • Take care of all rubbish and dishes throughout the event…

…plus whatever else you require of our professional team!

The year that was, and the year that will be...

- Friday, December 31, 2010
As 2010 draws to a close this evening, I want to thank our clients, both corporate and private, for their support throughout what has been a fantastic year. We love being a part of your successful events and ongoing Boardroom service, and look forward to working with you again in 2011. 

I would also like to extend a big thank you to all our great staff and divisions, who week after week and weekend after weekend are out in force all over Melbourne, ensuring the level of service across the city is being constantly being challenged and raised by our team of passionate individuals.

I would also like to announce that in 2011 we are developing our own branches of Corporate on-site Massage Therapy, and also a recruitment placement service, which we think will complement our core Hospitality operations to ensure every client receives a holistic approach, and solution, to their Hospitality needs.
Both new branches are beyond developmental stages, so we'll be very excited to be offering our complete service packages early in 2011.

We hope you have a wonderful evening (you definitely will if our staff are looking after you!), and good luck with those resolutions tomorrow and beyond!

Team TSR. 

Ban the 'Booze Bombs'?

- Tuesday, December 07, 2010

The Herald Sun published an article titled ‘Ban the Booze Bombs’ in Tuesday’s (7/12) paper. It stated that in attempt to curb alcohol fueled violence in Melbourne's streets, drinks such Jagerbombs and Vodka Redbulls would be banned. Here's what I think:

I don’t believe banning these ‘Booze Bombs’ will do anything to curb the out of control binge drinking culture, not just in Melbourne, but Australia wide.

I’ve been both frequenting and involved in managing hotels and clubs in Australia’s capital cities for over 10 years, and it took a recent overseas trip through Europe and Asia (including 'boozy hotspots' Germany, Holland, the UK and Thailand) to see that it’s not any different combination of alcoholic or ‘poly-drug’ drinks, or Australia’s insipid ability to follow responsible service laws (another issue all together!), but a severe cultural difference that exists in our binge drinking habits.

No where else in over 20 countries did I experience any agro, macho or alpha-male behaviour (the kind you’ll find in any Aussie pub at ANY time of day)- in fact I barely even remember seeing a security guard in any of their packed venues. The vibe was always fun and cheerful, and patrons were generally far more intoxicated than you’ll find here, even at 3am in Melbourne on a Saturday or Sunday morning.

The difference in these countries is that alcohol culture centres around relaxing and having a genuinely good time- not getting as hammered as possible, in the smallest amount of time possible, and going out with twenty mates seeking trouble. Until our culture towards binge drinking changes, taking away certain drinks will have the same effect as taking the gun off a hitman- he’ll use a knife instead.

Top ten food experiences- 2010

- Wednesday, November 17, 2010

10 Top Food Experiences- 2010...

Courtesy of our Twitter feed, below is a summary of our top food experiences of the year. Be sure to follow us, and here on Facebook, for future experiences and stories. Enjoy!

10. Malaysian Satay & Claypots in KL's Chinatown. A feast of chicken, rice, who-knows-what spices and tricks, all washed down with a 700ml Tiger. Each.

9. The amazing vegetarian food (and setting!) at the Sanctuary, Koh Phangan, Thailand. Check out the sample menu…

8. Very first Pho in HCMC. Sides of fresh chilli, mint, shoots & greens, submerged in enigmatic broth, best enjoyed crouched on footpath. 333 Beer to accompany.

7. Quiche Lorraine, 10am Sunday morning in Paris. Hungover. Enough said.

6. Overpriced Paella amongst the street theater, La Rumbla, Barcelona, side by side a stein of the local’s finest (is there a theme developing here??)

5. Salty lamb, french fries, tomato and tzatziki wrapped into finger-soaking gyros of love- Fira at Sunset, Santorini. Had them for lunch and dinner in one day! (Mythos beer if you’re wondering)

4. Chocolate, Beer (chimay blue), Waffles and Fries... YES EVERYTHING YOU'VE HEARD IS TRUE!! Brussels during Champion League Finals...

3. Pizza in Rome. Cliché, yes, but after a flight from Spain, a train from the airport, and an hour walk looking for our hotel, this underground gem just reminded us what Italy, it’s food, and it’s hospitality is all about. Artichoke and pancetta with 1L of the ‘house’ wine. What journey??

2. Courtesy of a very good friend keen to introduce us to some serious Swiss tradition, we are treated to a ‘delicacy’ of picked herring. Whilst bearable, the Aquavit served alongside the feast is where the real pleasure lies! About as much fun as the hangover from drinking Absolut citrus & Champagne the night before.

1. After a 3 hour trek out of Regensburg, about 2 hours north east of Munich, we arrive at the Danube river bank over-looking an old monastery. The former inhabitants were able to drink beer during fasts, and what remains today is a courtyard surrounded by breweries, restaurants and shops. Schweinehaxe, or pork shank, is served among a variety of Bavarian dishes, and the beer is to die for. Unbelievable, unforgettable.

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