A bit late but I don't login too often but here they are:
"1. THOU SHALT NOT be rude, flippant, arrogant, disrespectful or sarcastic to customers. A word of complaint from a paying customer to a manager in today's economy and its bye bye, Mr. Magic
2. THOU SHALT NOT blow off your restaurant gig for a private one unless you have a prior agreement with the establishment. Sure... the private ones pay more, but there's more security and regularity with the restaurant. Don't risk it!
3. THOU SHALT NOT let any of the management staff see you doing nothing. These are times when any restaurant is slow. If that's the case, plan to spend more time at each table....but keep busy!
4. THOU SHALT NOT get in the way of the waitstaff. Make sure that, when the food comes, you wrap up the effect you're doing and move on. If the table is really into it, promised to come back at the end of the meal. That brings us to number....
5. THOU SHALT NOT promise to return to a table if you don't think you can. The people will end up waiting for you, preventing the table from turning. This is a huge no-no. This, number...
6. THOU SHALT NOT go to a table if you see doggie bags or the check on the table. The waitstaff depending on turning their tables a certain number of times a night. Don't tie it up!!
7. THOU SHALT NOT blatantly advertise your outside services while performing at the restaurants hire. If asked, pass a business card and invite the customer to call for rates and booking info. Do not market yourself on the restaurants time!
8. THOU SHALT NOT do anything that affect the restaurants ambiance or appearance without clearing it with management first. tricks that draw unusual amounts of attention (fire tricks, etc), or that mark the physical plant in some way (card on ceiling, for example) should always be discussed with the powers-that-be first
9. THOU SHALT NOT leave early, even if its slow. Its not your fault if its a slow night. The restaurant made a commitment to you for a certain amount of time. They must stick by it!
10. THOU SHALT NOT tell any of the others who are workers in the restaurant how much you're making. Chances are, you're making LOTS more than they are and if they find out, it could be trouble."
The Magic Menu
March/April 1991 Volume 1. Issue 4