One of four things will happen with walk ins: We call guests without reservations “Walk-Ins.” We want to handle as many walk-ins as possible without overloading the servers or the kitchen. Once your reserved tables are set up and ready to go, you should now be ready to accept walk- ins and reservations alike! Minors are not legally allowed in the bar after 3:00pm (there are exceptions) and so guests should simply be called to make sure there are no kids coming. Once you confirm the large parties and get them pre-assigned to appropriate tables, you should repeat this process, calling guests with reservations in the Bar area. Call them up and ask them a few simple questions:Īre you still expecting the same number of guests in your initial reservation?Īre there any minors (people under 21) in your group? Start “Thinking Ahead” About Reservations:Īs mentioned above in “opening duties,” once you get your station all set up (described above) you’ll want to call every reservation on the guest list with a party size of 5 and up. Seat servers on an equal rotation to the best of your abilities- but speak up and ask questions if you are concerned that one server is too busy to take their turn. In the middle of a busy dinner rush, you must use your common sense to determine whether a server is taking more tables than they can handle and give their best service to. Aside from Open Table, it is also advisable to be aware of your surroundings and check in with your coworkers as to how busy they are feeling or if they can handle another table at the moment. Fortunately, the small bell shaped icon on Open Table will show you which server is next to seat as well as calculate the current and total covers for each server! It is best practice to use this tool to determine whether to seat a server. Once the sections are assigned, it is up to you to make sure that the work load between servers stays fairly even. As you can imagine, we have to divide the tables differently if we have 3 servers on the floor compared to 4 servers on the floor. There are many variations of “standard sections” depending on the menu we’re serving (brunch/lunch/dinner) and the amount of servers we have on the floor. When you show up to work for the next while, work with servers to assign sections and familiarize yourself with sections. Every server is scheduled to be “on” (ready to take tables) at a different time, so when you come in to open or to start the dinner service, familiarize yourself with the server schedule and be aware who is in the building and available to take tables. Open Table is pretty intuitive about managing covers per server, however, a human eye is usually needed. Be mindful of server sections and timing of reservations (i.e., make sure James won’t get sat with 3 six tops within 15 minutes of each other while Cody gets 2 two tops 30 minutes apart). Make sure all reservations larger than 5 guests (requiring combined tables) have been confirmed.Ĭonfirm or change the table assignments for reservations to evenly distribute influx between the two dining room sections or between the patio & lounge sections. They wouldn’t have mentioned that there is a birthday or special occasion if they didn’t want the server (and host!) to make a big deal out of it! Anything like birthdays or anniversaries or dietary restrictions and allergies should be communicated to their server before the table arrives. Read through all reservation notes that guests wrote in their reservation information. Set out appropriate menus and make sure they are clean. This is done via any handset in the restaurant or you can go into the office and listen from there as long as the front desk is not left unattended. Listen to voice messages and delete all old messages. What You Will Learn in Your Next Days of Training
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