(4 customer reviews)


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.

It’s all in here.  Everything you need to know – and a lot, lot more 

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.

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  And the bonuses worth $96 will be withdrawn soon and will not be available again.




  1. Adrienne Rivera (verified owner)

    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

  2. Chris Cardone (verified owner)

    “Eric’s style is like the Michael Jordan style of service…”

    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

  3. Jazz Bosch (verified owner)

    “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, New Jersey

  4. Daisy (verified owner)

    “What I learned from The Valdivieso Method is invaluable! I’m basically getting paid to learn a business/psychology hybrid about hospitality. I would have paid way more than $149.00”

    Daisy V, New Jersey

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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.”