ServerBae
30 DayChallenge
30 moves that turn you into the server everyone wants to take care of so every table wants to take care of you back.
ServerBae × Truly Tay
SERVERBAE
Before you start
How This
Challenge Works
01
One move per shift.

Each day has one thing to do. Some take 5 minutes. Some take 1 conversation. None of them require you to be perfect. Just do one thing at a time.

02
This is about who you become, not just what you say.

The scripts tell you what to say at the table. This challenge builds the relationships, habits, and reputation that make every shift easier and your shifts flow better.

03
Track your tips the whole time.

Use your Tip Tracker and Money Goal Calculator so you can actually see your numbers. Data is the proof.

01
Week One
Your Section
& Your Tools
Days 1–7 · Get your foundation locked in before anything else
01
Money mindset
Set your money goal for the year in the Money Goal Calculator
Put in your real number. Not a safe number. Your actual goal. Let it tell you what you need to make per shift to get there. Screenshot it and set it as your lock screen.
Why: Walking into a shift without a goal is like driving without a destination. When you know your number, every table becomes a step toward it.
02
Tools
Set up your Tip Tracker tonight
Log your shift. Section, hours, total tips. Don't skip any fields. This is your baseline. Everything gets measured from here.
Why: You can't improve what you don't measure. This is how you find out.
03
Menu knowledge
Walk out of this shift with a menu, allergen list & ingredient list
Arrive 15 minutes before your shift to ask for them. All of them. Find a manager or head chef who isn't busy. Ask them to print these out for you. The more information, the better.
Why: Your confidence will significantly increase when there is nothing a guest can ask you that you wouldn't be ready for.
04
The menu deep dive
Arrive 15 minutes before every shift for the rest of the month
The lists you asked for? Sit in the car, the walk-in, an empty section, IDC where. Just study it like you're getting paid to learn about everything.
Why: Knowing what makes the restaurant the most money and pushing those items makes you the most money too. High-margin items = bigger checks = bigger tips. Whenever you're in the weeds and someone asks you detailed questions about an ingredient, you will thank yourself that you don't have to go run to the kitchen to ask.
05
Section CRM
Add your first 3 regulars to your Section CRM
Name, what they usually order, anything personal you know about them. Even if it's just "ordered the salmon and was cool." Go talk to people and add your first 3.
Why: Regulars are your base income. When they feel remembered they tip more, request you, and bring their friends. Your CRM turns into money. Fast.
06
Self-audit
After your shift, reflect on one table that you didn't upsell but could've
What happened? What did or didn't you say? What would you do differently? This is how you get better and faster.
Why: When you intentionally reflect on tables you could've sold more to, you learn your weak spots. Lack of menu knowledge, shyness, don't know about alcohol, need to taste more of the menu, etc. When you can identify it, you can learn from it.
07
Week 1 check-in
Pull up your Tip Tracker and look at your first week of data
What was your best shift? What was your worst? Was there a pattern? Write down one thing you noticed.
Why: It's all in the data. You see that you're better in the bar area or maybe you're better in main dining with families. You make more money at night. Identify a pattern.
02
Week Two
Your People
& Your Relationships
Days 8–14 · The restaurant takes care of servers who take care of it
08
Host / hostess
Buy your host a $10 gift card
Hand it to them before your shift with no agenda. "Hey, just wanted to say thank you for always looking out for me." That's it. No ask attached.
Why: The host controls who gets sat and when. A host who likes you fills your section first, gives you the best tables, and warns you before a difficult party comes in. $10 for someone who essentially controls your section is an amazing return on investment.
09
Kitchen staff
Learn the first name of every person working the line today
Introduce yourself if you haven't already. If they know your name and you don't want to be rude, ask another server what their name is and make sure you get everyone's name down.
Why: The kitchen decides how fast your food comes out, how good it looks when it does, and what gets prioritized when you're in the weeds. Go learn about who is cooking your food. Start using their name when you talk to them.
10
Manager
Ask your manager one personal question
Not work-related. Their weekend, their kids, something they mentioned before. Ask, listen, remember it. Write it down if you have to.
Why: Managers give their best shifts, best sections, and most flexibility to servers they actually like. It's a no-brainer to get to know who is in control of your shifts.
11
Bartender
Ask your bartender where their favorite place to eat is.
Ask today. Get the gift card before your next shift. No agenda. Just showing up for them the way you want them to show up for you.
Why: "Why would I be buying gift cards for people? This is money I can be spending on something else." No. You're spending money to make more money. Maybe the bartender pools all their tips together and doesn't know that you're overtipping. So, make yourself different. You can't control everything in a restaurant. Make sure you're taking care of those who are in control of YOUR money.
12
Teammates
Help a coworker who is in the weeds
Intentionally keep your eye out for who is in the weeds today. Go clean their section.
Why: You will be in the weeds one day. It is inevitable. If you are intentional about helping someone who is in the weeds while you are not busy, you have nothing to lose. You might as well help someone who will want to help you in the future.
13
Manager
Follow up with your manager about the personal thing you learned on Day 10
"Hey, how did [thing] go?" That's it. 10 seconds.
Why: Anyone can ask a question. Almost nobody follows up. When you follow up, you go from coworker to someone they realize cares about something personal.
14
Week 2 check-in
Notice if any of your relationships this week changed how your shift felt
Did your host seat you better? Did the kitchen prioritize your orders? Did a coworker step in when you needed it? Write down one thing you noticed. This is the invisible ROI of relationships.
Why: Most servers think tips come from tables. When everyone around you is rooting and helping you, you make more money.
03
Week Three
Your Money
& Your Habits
Days 15–21 · Earn more and keep more
15
Money habit
Open a HYSA
None of your cash should ever, ever be sitting in a box. Ever.
Why: Your tips can earn interest every month. This should be an account dedicated to make you money while you sleep.
16
Regulars
Make it your goal to get 3 new regulars this week
At every great table: "You guys were my favorite tonight. Ask for me next time — I'd love to take care of you again." Say this to every table you genuinely connected with all week.
Why: Three new regulars who request you = guaranteed income that doesn't depend on who walks in that night. Build the base and the slow nights stop hurting as much.
17
Data
Identify your highest-earning shift this week and ask yourself why
Look at your Tip Tracker. What was different? Section, day, time, your mindset, the amount of tables? Write down at least two reasons why it was your best shift.
Why: Your best shift already has the blueprint for every shift. Most servers get lucky on a good night and have no idea why. You're going to figure it out and repeat it.
18
Money mindset
Request your best shift day for next week's schedule
Based on your data, not a feeling, what day and shift made you the most money? Arrange your schedule with a manager to always be working that day.
Why: Most servers take whatever shifts they're given. You now have data that tells you where your money is. Use it. This is the difference between guessing and being strategic.
19
Upsell goal
Pick one upsell category and go hard on it every single table tonight
Before the shift, decide: appetizer, bottle of wine, dessert, or add-on. One category. Every table. Track how many say yes.
Why: Focused upselling beats scattered upselling every time. When you know what you're going for before the shift, you close it more naturally because you've already decided.
20
Money habit
Decide how much of every shift is going to your HYSA
Even if it's $10. How much are you separating every shift to put into this account? Now, you will be transferring or making a bank trip every week.
Why: The number will surprise you. That's the point. Small consistent habits compound into real money.
21
Week 3 check-in
Open your Money Goal Calculator and review your actual progress
Enter what you've actually made so far. Look at whether you're on track. Adjust your per-shift goal if you need to. This is your mid-point reality check.
Why: Three weeks in. You have real data now. The goal you set on Day 2 either needs adjusting or you're already ahead of it. Either way, you need to know where you stand.
04
Week Four
Your Brand
& Your Reputation
Days 22–30 · Become the server everyone talks about
22
Reputation
Ask a coworker you trust what your strongest and worst quality as a server is
Just ask. "Hey be honest, what do you think I'm actually good at?" Then ask "What do you think I can do better at?" Listen. Don't deflect. Just say thank you and sit with the answer.
Why: You need to know what people already see in you so you can lean into it intentionally. Your strongest quality is your biggest tip driver. You may not even be aware of what you're not good at. For example, if the whole restaurant says you don't run food, change that. People will purposefully not run your stuff because you're notorious for it, which in the long run affects your tips.
23
Upselling
Upgrade one "just water" table
"Are we doing sparkling, still, or tap today?"
Why: Build the habit of asking this whenever people request water. There will be guests who want still or sparkling. Don't miss these easy upsells.
24
Reviews
Ask one table to leave a review and mention you by name
Pick a table that you connected with and had a great experience. "Would you mind writing me a review?"
Why: Getting reviews builds your reputation with management AND creates social proof that makes people request you before they even sit down. If you get enough reviews, you'll have people come in and wait to be sat with you because of how many reviews you have.
25
Manager relationship
Tell your manager one thing you've been working on improving
"Hey, I've been really focused on [upselling / building regulars / check presentation]. I've noticed it's been helping. I've been getting way more people requesting to sit with me."
Why: Managers remember servers who are self-aware and growing. That's who gets the good sections, the flexible scheduling, and the first call when a better position opens up.
26
Kitchen relationship
Ask the kitchen who is thirsty and needs drinks. Refer to them by their names (that you previously learned)
"Who is thirsty?" Just be a person. Not transactional. Not asking for a favor. Just genuinely human.
Why: The kitchen will probably ask for water or soda. Do it in your down time. It's even better if you're slow but they are in the weeds. This is a very high return on investment move that costs you nothing and will make them appreciate you.
27
Money habit
Set a savings goal with a deadline
Based on what you've saved, what can you realistically save for in 6 months? Not just an amount. "X by X date" Name it. A trip. A car. An emergency fund. Your business. Give it a real destination.
Why: Money without a destination disappears. When your savings has a specific goal, you protect it differently. This is how serving becomes a vehicle instead of just a job.
28
Section CRM
Follow up with who you need to in your CRM
Keep the file current. Look over everybody. Were you supposed to follow up with anyone? Do it today.
Why: A CRM you don't update is just a list. A CRM you keep current is a relationship system. The servers who build real relationships treat it like a business tool. Even if it isn't a regular, it's someone you want to learn more from or hang out with. Reach out today.
29
Self-awareness
Write down the 3 biggest things you learned about yourself in the last 28 days
It doesn't even have to be about serving, it can be about yourself as well. What did you find out about how you handle pressure? What you're actually capable of when you show up on purpose? Write all three down.
Why: The servers who make real money long-term aren't just technically good — they know themselves. They know when they're off. They know what they're good at. They understand the power of networking within the restaurant. 28 days of intentional shifts just handed you more self-knowledge than most people get in a year.
30
Day 30 — you're different now
Compare the actual data on who you were on Day 1 to who you are right now.
Open your Tip Tracker. Open your Shift Journal. Your Money Calculator. Compare everything. Look at your CRM. How many regulars do you have now? Look at your savings. Look at your relationships in that restaurant. Proud of you, ServerBae. YOU DID THAT!
Today: Talk about what you learned, post screenshots, and tag us. You did the work. Now go keep doing it. The habits don't stop on Day 30. 💕
You Became
The It Girl.
30 days of moves that most servers will never make.
That's exactly why you're not most servers.
30 Day Challenge
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