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Do you want to discover the secrets of the highest paid professional server on the planet? 

Well, you can. 

And it’s so simple…  

The Valdivieso Method is 284 pages of pure gold dust.

Everything I know, everything I have learned in the last decade, is in there. 

And you can have it for ONLY $149. 


Hi, I’m Eric Valdivieso (pronounced VAHL-DEE-VEE-A-SO)

And I’m delighted you are here with me today.

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I want to give you every single one of my secrets – of how I earned over $100,000 a year for many years, as a server in a restaurant.


Everything is in there. I have left nothing out.

In this PDF book, you will learn so much:

  • How I made a small fortune as a server (typically working just four dinner shifts per week!)
  • Where to find opportunities to generate a six-figure income as a server (these opportunities are all over the place – if you know where to look)
  • What kind of restaurants to avoid like the plague (don’t waste years of your life in these soul-sucking places)
  • How to get a job as a waiter or waitress even if you have no experience
  • Had numerous jobs in your past? I’ll show you how to capitalize on your history and position yourself for greatness.
  • The fundamental principles of service unknown to practically every server who has ever waited on you (most of them are clueless)
  • Find out the right “per-guest check average” that took me years of trial and error to figure out
  • The secret formula to always work at the best, most exciting restaurants (trust me, it’s not just about the money – it’s also about having an exciting, fulfilling life at the same time)
  • How to control your thinking and adopt the right mindset as a server, so you can always have the upper hand and exude complete confidence
  • The key to making guests speak to you with respect in their eyes
  • How to convince your brain to work for you, not against you (that means: total control, zero anxiety, and all-around kick-assery)
  • What’s one of the worst mistakes holding servers back from the big bucks? It’s lacking clarity about their goals. Here’s how to gain clarity, practically instantly.
  • Which key asset as a server will make you virtually unemployment-proof? The answer may surprise you.
  • How to choose the right restaurant to work in (get this wrong and you’ll be making peanuts)
  • How to get any owner to give you a few minutes of his or her time to listen to what you have to say (how to enjoy power in the dynamic)
  • Double or even triple your tips by working smarter, not harder
  • The no-no word you may be currently using that will actually make guests order fewer drinks (and what you should say instead, to increase the check)
  • “Elite”-level hacks that will put more money in your pocket, even if you’re already an established, experienced server
  • Easy ways to increase the check without coming across as tacky or downright scummy
  • When being friendly can backfire
  • Figure out what your guests are REALLY thinking about you (and learn the five primal needs of each guest)
  • How to be the server people request by name
  • The sequence of seamless service: the Holy Grail of turning tables in two hours
  • How to almost effortlessly give your guests an amazing experience they’ll never forget (watch them give you practically endless referrals and repeat business)
  • Want to avoid a total disaster of a career and almost guarantee success? It’s all in applying the “Ethnic Theory of Plane Crashes.”
  • How to stand out from other, mediocre servers
  • Step-by-step formula for what to do when you greet the table
  • How a simple note can make guests write glowing reviews about you on the Internet (which you can exploit for maximum advantage over competitors when applying for bigger and better positions)
  • Body language to avoid at all costs (example: don’t stand with your arms folded across your chest-it comes across as threatening, which WILL influence your tip)
  • Things you’re probably saying right now that are sabotaging your tips
  • The single most important relationship you’ll have in the restaurant (it’s not what you think)
  • How to minimize your errors and mistakes
  • What to do when you’re feeling the heat (here’s how to get your head above water without totally freaking out or freezing up)
  • The 80/20 rule as applied to service-and the difference between wise and foolish servers
  • Quick formula to make $216,000 a year (totally unnecessary and not easy, but definitely doable if you’re THAT ambitious)
  • Why “Ha Ha Ha” moments are critical to your success
  • How to WOW your guests with small, subtle ninja-like moves and gestures (you’ll be stashing all your new-found cash in your apron and in your pockets until you get to the bank!)

This Is Everything You Need to Be a Six-Figure Server

This is truly a fast-track, “cliff notes” version of how to make six figures as a server in a restaurant.

These are the lessons I’ve learned through my decades long – and very successful career.

The Valdivieso Method will show you how. You won’t ever have to go through the pitfalls of trying to figure it all out yourself.

And believe me, 99% of servers never figure it out.

There are plenty of servers who make six figures. But, it’s a small elite club.

All of us in this club are not working harder than the other servers; we’re just playing the game a lot smarter.

That’s what this course is all about: showing you how to work smarter, not harder, so you can live the kind of life you’ve always wanted.

Just look at the difference The Valdivieso Method has made to these people:

"I’ve been bartending for over 20 years. One day at my job, my employer asked me if I could be a server for her. So I said yes, and I jumped on the floor. I did the mediocre, first time thing as a server. I knew I needed to be more efficient, better on the floor and fast. So I reached out to Eric - and found The Valdivieso Method. Eric's method taught me how to be a better server, very, very quickly. His approach is methodical and it teaches you how to be more efficient and focused on the floor, in so many ways. It allows you to pick up guest's cues, be more efficient at each table - and teaches you how to increase the guests' check average. Which increases your tips. And, adds more value to your employer. So whether you're a 20-year veteran - or brand new on the floor - The Valdivieso Method will teach you how to be a much better server. Eric's style is like the Michael Jordan style of service. Everything is laid out and focused. It's about getting better, sharpening your skills and becoming more efficient. I highly recommend it to you! Eric has changed the game for me - and he'll do it for you, too.
Chris Cardone
Bartender, Server and Founder, Continuous Beverage Solutions NY
"What I found upon studying 'The Valdivieso Method' is that it can be applied to any industry that serves a community. I, myself, have never served in a restaurant, however, I feel completely confident that I would be able to do so successfully. That's the magic of it. I am a hairdresser and I applied all the fundamentals to my industry. Even when I applied one or two of these practices, I see my business improving tremendously. With many hairdressers, restaurants, and hotels in the world, everyone in the hospitality industry can benefit from The Valdivieso Method. It's that damn good!"
Jazz Bosch
Substance Salon, Rutherford NJ
"Hi Eric, here are the numbers after a month of applying your service philosophy, principles and satisfying the "5 primal needs of each guest" to my industry. Accounting for slow and busy days, I'm averaging 5 cuts per day. Roughly $75 in services per client. A 20% tip is the industry standard, but most guests round up, or $15.00. However, the past 30 days I've been getting twenties and the occasional $25.00 tip, so it's averaged out to be around an extra $6.00 more per client. 5 clients x $6.00 = $30 extra per day. I work 5 days, so $150 extra per week. I made an extra $600 for the month of September. I'm very happy. Thank you VERY much!"
Adrienne Rivera
Hair Creations, Jersey City NJ


"OK, Eric , I've heard enough. I'm going to click here and buy NOW

All the above bonuses represent a fantastic value addition of $96!


When you buy
The Valdivieso Method from me,

Yes, if, after reading and applying the secrets of The Valdivieso Method you don’t immediately start earning improved tips that more than pay for the course, I will give you a full and total refund. No questions asked.

I’ll also add to that, if you’re dissatisfied for any reason – or no reason at all – then email me and I’ll give you your money back.

Eric A. Valdivieso
Founder of The Valdivieso Method

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What's one of the worst mistakes holding servers back from the big bucks? It's lacking clarity about their goals. Here's how to gain clarity, practically instantly.

Just imagine how The Valdivieso Method can change your life

People don’t think making six figures as a server is possible – but not only is it possible, it’s what some people are doing right now!

And it’s NOT luck – it’s raw skill.

Imagine making even a fraction of what I make – say you start to make $2,000 a week. Just think what that would do for your lifestyle, your bills your debt – and your family.


It would be a life-changer, wouldn’t it? 

Believe me, this is real. It can happen to you.   

Don’t wait any longer, this initial price is a give-away and I can’t hold it for long. And the bonuses worth $96 will be withdrawn soon and will not be available again

And, one final bonus for you:

ALL future updates and additions will be FREE. Forever.


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And The Valdivieso Method will be immediately available for download. What's more, you'll also receive an email with a link you can access anytime. You can download it to any device - computer, phone, tablet, etc.


Jonathan Tisch

CEO Loews Hotels & Co-Owner of the New York Giants

“Over the last few years, my family and I have had the pleasure to watch and enjoy, as Eric Valdivieso, nightly deliver a dining experience that is truly enjoyable. From the moment that we are welcomed by Eric at the door, to sitting at the bar and enjoying the suggestions and company to an amazing dinner, it is always one of our favorite nights. And Eric graciously and seamlessly choreographs this entire experience, without breaking a sweat. Eric truly understands hospitality, and what makes a great restaurant so great.”