To be a good waitress, my mother says emphatically, “you have to have one hell of a good memory.” Her observation is supported by a small body of psychological research demonstrating that the competent waiter and waitress have techniques that enable them to override the normal limits on human “short-term” or “working” memory. Though there are some differences in the results of the studies, they point to four commonalities: The waiter and waitress know things about food and drink—ingredients, appearance, typical combinations—and this knowledge from “long-term” memory plays continually into their ability to remember orders. Furthermore, they have developed various visual, spatial, and linguistic
techniques to aid memory: abbreviating items, grouping them in categories, repeating orders, utilizing customer appearance and location. The routines and physical layout of the restaurant also contribute to remembering orders. And, finally, though not strictly a characteristic of memory—as defined and studied in the psychologist’s laboratory—the waiter’s and waitress’s memory is profoundly goal-directed: to make their work efficient and to enhance their tips. My mother attests to each of these elements.
Tags: Reference