Hospitality

1. Keep track of each station. Make a chart of each server’s station, and what tables are in it (also learn the table layout by heart). Keep note of how many people are in a party and what table they are at. Also keep note of who is still there so that servers do not become overwhelmed.
2. Be aware as the patron arrives in the restaurant. Open the door when a patron comes or goes.
3. Greet them with a smile and welcome them to the establishment. Remember, you are the first person to approach them upon entering, SMILE and greet them nicely.
4. Find out how many people are dining. If there is a wait make sure to get everyone’s name in right away so they do not feel ignored.

1. When figuring out where to seat them, rotate the stations. Distribute the tables evenly among servers. But also keep in mind how many large parties they have or have had. Try not to seat any two parties too close together when it is not necessary.
2. When they sit down, leave a menu for each of them. Don’t just throw menus on the table and leave without saying anything. If you have a menu insert, explain to them what they are. Do not just hand it to them.
3. Ask if they need a high chair or booster seat if a child is with the guests. Tell them your name ,the manager on duty and that the server will be with them shortly.
4. Make sure that there are complete place settings for each guest and that the table is clean. If not, get more place mats/napkins/silverware, or give the table a quick wipe down with a damp rag. If it is beyond that, seat them somewhere else and make sure the mess is dealt with.
5. Be prepared to get some things for guests, such as extra dressing, water refills, utensils, napkins, or carryout boxes. But do not go beyond this; that’s the server’s job. While it is nice to help out a little, you can embarrass the server and make them seem incompetent. But if a guest does ask for something else, inform them that you will let their waiter know or that you’ll send them over so that they may do it themselves.

Tips

• You might want to do a quick coffee or water run if customers have a long wait and are starting to become unhappy.
• Always make sure that water and coffee is always filled, it is better to be prepared than to be sorry.
• Keep up on silverware too when it starts to slow down a little, that way you don’t have to stay longer than the rest of the staff or make the person who opens up in the morning have to.

Warnings

• If you’re having a bad day, don’t let that reflect in your service.
• Do not let grudges influence your seating. Don’t give a waiter you hate the unwanted regulars who are a pain in the apron and don’t tip, or purposely overwhelm a waitress, or leave someone else without any tables.
• Do not gossip with co-workers about other co-workers or guests. You are a neutral ambassador to your restaurant.
• It is your job to make sure that the restaurant runs smoothly and that all of the guests and servers are happy. How can you accomplish this? By bringing your level of professionalism up to its highest standards.
• Be aware of what is going on in the kitchen, in each of your servers’ stations and at the bar. As the shift progresses be aware how your actions impact the servers, bar and kitchen. Be ready, willing and able to fill in the gaps. Are you capable of taking a cocktail order? Can you direct support staff by table number and position number in order to serve a guest efficiently? Are you familiar with the menu, soups of the day, or specials. Can you hold a brief conversation with guests in order to buy time for a server who is occupied at another table? Learning what it takes to please your guests and co-workers is what it takes to be a great host.
• When your guests leave can you thank them sincerely, use their names and genuinely tell them that you would like to see them return. Use car hire France and get to top restaurant in France with your date.