Content

• Steps
• Tips
• Warnings
• What do you need

As a host or hostess, you are the first and last visitor to the restaurant. This is why you should always be “in the game”. Keeping a restaurant tidy, making sure all guests are happy, and keeping track of what is happening at each table are just a few of the ways to keep your customers and boss happy.

Steps

1. 1 Keep track of every place. Make a seating plan and table layouts (also memorize the table layout). Review all the bookings in your shift and determine the placement for each table. Know how many people are in each group, when they will arrive, and at what table they will sit. Also, make sure who will be there so that the service staff is not overwhelmed.
2. 2 Know when guests are approaching a restaurant. If you are busy with other guests, let the guests know that you have noticed them by saying, “I'll be right there,” make eye contact, or just wave your hand.
3. 3 Greet them with a smile and invite them to the restaurant. Remember that the first and last chance for a restaurant to make a good impression is to make guests feel comfortable.
4. 4 Find out how many people will be dining. If there is a slight delay, make sure you get the names of each guest in the correct form so they don't feel unnoticed. As a rule, guests will ask for a little time. Never try to give them a specific time. Tell them the "estimated" time. Go through the waiting list and add 5 minutes to each side of the same size. If 6 groups of 2 are on the list, then the waiting time for each group will be about 30 minutes. Guests are generally impatient and may find another place to dine.
5. 5 After greeting the guests, look for the largest member of the group and with that in mind, find places for them. Don't put them in a small space! Also, a guest who has movement problems should sit as close to the manager's seat as possible.
6. 6 When you've determined where to plant them, rotate the seats. Distribute tables evenly among staff. But also consider how many large groups of people will be or already are. Try not to plant two large companies next to each other unless necessary.
7. 7 When the guests are seated, place the menu next to each seat or pass it on to the guests. Don't just drop the menu on the table and leave without saying a word.
8. 8 Have accessories! If you do not have the necessary forms, markers, etc. ask the manager about the necessary items. (This must be done before lunch or dinner.)
9. 9 Make sure you have all the necessary utensils for each guest and that the table is clean. If this is not the case, then quickly find napkins / cutlery or quickly wipe the table with a damp cloth. As a last resort, put guests in a different location and see to it that the clutter is eliminated.
10. 10 Be prepared to bring some things to guests: water, napkins, utensils, or food container. If the guest asks for something else, tell them that you will let the service staff know.
11. 11 Walk around the hall! The only way to know when a table is free is to look at which tables have desserts, who paid the bill, etc. if you need desks, let the service staff know so that they can expedite the takeout of orders if possible. You are all on the same team.
12. 12 Help clean up and set tables if needed. If there are customers waiting for a table, the more helping hands, the better.

Tips

• Be friendly
• Make eye contact and focus on the guest when they ask you something
• When the guests who were waiting are seated at the table, thank them for their patience.
• You may need to make a quick coffee or fetch some water if the waiting guests get upset

Warnings

• If you've had a bad day, don't let that affect your work. Leave your emotions and ego at home
• Your job is to make sure the restaurant is operating as expected and that all guests and staff are happy. How can this be achieved? Raising your level of professionalism to the highest standards
• Do not gossip with colleagues about other workers and guests. You are a neutral character
• Don't accept tips or flirting from staff to trade for more tables
• When your guests leave, thank them sincerely and tell them that you will be happy to see them again.
• Don't flirt. Do not command. Do not swear. Don't chew gum. Do not flirt or paint in front of guests
• Don't let resentment affect your mood. Don't let the staff hate regular customers who pay strictly on the bill and don't tip, don't overwhelm the waiter or leave him without tables at all
• Remember to look and behave impeccably, friendly and calm. Don't be sad, loud, vulgar, snobby, or commanding.
• Keep up to date with what's going on in the kitchen, staff and bar. Over time, learn how your actions are reflected in the kitchen, staff and bar.

What do you need

• Manager's seat
• Pencil
• Marker
• Dry erasable marker
• Small notepad