The first moment at the table sets the tone for the entire experience. Stand at the correct entry point — feet planted, shoulders squared, open-handed language. Don't jump into an order, a sale, or anything transactional. The first connection is human.
"Hello and welcome to Inkwell."
Immediately after the greeting, acknowledge that the guests just sat down and invite them to consider water. This gives them a moment to breathe while you return with something in hand.
"I know you just sat down — while you settle in, I'd love to bring water to the table. May I bring a bottle, or tap?"
If tap: "Very good — I'll be right back with that."
If bottle: "Do you prefer still, sparkling, or one of each?"
Once water is decided, point guests to both menus — dinner, and the sushi and raw bar — and to the beverage list. Return with water within two minutes.
"You've got two menus tonight — dinner, and our sushi and raw bar — and the wine, beer, and cocktail list is right here. I'll be back shortly with your water."
Return with water and gently introduce the restaurant and open the door to a drink order. Keep the question broad — let guests steer the direction.
"Welcome — did you have a chance to look at something to drink? Any questions I can answer?"
"We're excited to have you. Inkwell is Oak Bluffs' beach club on the water — dinner on one side, a full sushi and raw bar on the other. We're as proud of our Smash Burger and our Lobster Roll as we are of the sushi program. I'd love to tell you about tonight's catch to start…" Do not give a full menu tour.
Every table hears the current market-price fish — and the sushi chef's daily special, if one is running — before you leave to make drinks. This is not optional.
"Tonight our Chilean Sea Bass is market price at [current price] — [brief prep description]. Our sushi chef also has [special] running tonight, if you'd like to hear about it."
Always state the actual market price — check it at pre-shift, never guess or quote yesterday's number.
Take any beverage orders here, writing them down and repeating back to the guest.
Go directly to Toast and enter all drink orders. Drinks should be ready for delivery within five to seven minutes. Carry drinks to the table on a tray. Place each drink in front of the correct guest — by position number — and announce it as you set it down.
"Here is your martini. Here is your glass of rosé. Here is your margarita."
Once all beverages are in front of guests, invite questions and take the order. Open with something broad — let them lead.
"Were there any questions about the menu — dinner or sushi?"
If a guest asks "what's good?": Speak to both kitchens with confidence, then make a specific recommendation tailored to the guest — use the Food Guide and How to Talk About the Menu for language and pairings.
Write every item down by position number. Confirm coursing aloud before leaving the table. Always repeat meat and fish temperatures back to the guest.
"To start, I'll bring out the Ahi Tuna Tartare and the Spicy Tuna roll, followed by the Filet Mignon prepared medium-rare. Excellent choices, by the way."
Go immediately to Toast and verify every item and position number against your pad before firing. Deliver any sharing utensils if necessary.
Keep the table in good order throughout the meal. Offer beverage refills when glasses reach a quarter to half full — never let a guest sit without a drink. Remove debris as it appears. A clean, orderly table signals attention. Leave guests with everything they need and nothing they don't.
Dishes are dropped in front of the correct guest and announced by name. The server should be present at the table during this moment to offer beverage service, field questions, and confirm everything arrived correctly.
Inkwell-specific: dinner and sushi come out of two separate kitchens running at different paces. Watch the timing so one guest at the table isn't sitting with an empty spot while the rest of the table eats — check both tickets and manage the pacing yourself rather than assuming the kitchens will sync up.
After two minutes — roughly two bites — check in:
"How is everything?"
Give guests space to respond fully. Address any concern immediately, no matter how small — see the Guest Complaints guide for what's yours to fix.
Once the appetizer and sushi course is complete, clear the table entirely. Tidy the table and reset for entrées. Place the correct mise en place in front of each guest — the right tool, in the right position, for the right person.
Entrées are dropped at the correct seats, proteins placed at six o'clock. The server should be present to confirm everything arrived as ordered, offer any condiments, and ensure guests have what they need — and nothing they don't. The two-minute, two-bite check applies here as well.
Once the entire table has finished their entrées, clear all plates. Leave the table in clean, reset order before moving to dessert.
The dessert menu is presented — not offered as a yes-or-no question. Bring it to the table and draw attention to it with warmth. Give guests a few moments, then return.
"If I may present our dessert menu."
"Was anyone interested in dessert this evening? How about coffee?"
Write down the selection, confirm with the guest before departing, and ring it into Toast. Return to the table to place the correct dessert silverware in front of each guest before the course arrives.
Drop desserts the same way as every other course — announced, at the correct seat. The two-minute, two-bite check applies. Continue water and coffee service as appropriate.
Once dessert is cleared, ask if guests are ready to close out. You can have the check prepared and ready, or go and process it once they confirm.
"Is there anything else I can bring this evening, or are you ready for the check?"
If guests need anything further, continue service normally — keep pouring water until the last moment.
Process payment in Toast, following all established payment protocols correctly and completely.
If a guest pays with cash, always announce that you'll return with change immediately. If a guest pays by card, it's your responsibility to pick up the signed receipt before the guest departs. Do this, then go straight to the final step.
Every guest who received a hello at the start deserves a genuine goodbye at the end. Offer sincere thanks for choosing Inkwell, and extend a heartfelt invitation to return. This is the final impression — make it count.