The host should have a floor plan and a section rotation Yes, some customers will leave and go dine somewhere else. Once sally gets a table in her section a, the next server should get a table in his section b and so on
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This staggers the amount of orders a server can collect.
Here are some of the key restaurant terms all owners, operators, and managers should know before they hit the floor
This frequently used piece of restaurant lingo refers to the. The area where dining happens and servers run amok But even if your experience in restaurants is only as a diner, you’re going to hear restaurant slang subtly bouncing off the walls — and in common use in your everyday world Because when an army of misfits find their particular language, after all, many of them adopt it for good
At the end of the day the proper seating of restaurant customers is defined by how many happy customers you had and how few “guest relations” issues you had to resolve due to timing Will you lose some covers that night because the guest isn’t going to wait 30 minutes for a table
