Host Hacks: How to Seat Restaurant Sections

Host Hacks: How to Seat Restaurant Sections

by | Jun 8, 2016 | Career

Hosts are responsible for providing customers with a great first impression of the restaurant but also have to organize the seating flow. This can be challenging because seating restaurant sections means not only satisfying customer requests but also servers. The pressure-filled job takes skill and adaptability, but these hacks can help!

Talk to your servers

This may sound lame, but trust me when I tell you that communication solves many problems. Talking with your servers helps gauge how they’re feeling that night—are they interested in a section full of 2-tops with high turnover?

Same goes for seating; if you know you’ll have to seat guests in an already busy section, give the server a heads up. Let him or her know what the situation is, and if they need a hand, they can ask another server to cover the table.

Whatever the case may be, you’ll find a happier team overall when you’re able to accommodate as many preferences as possible.

Rotate sections

As much as possible, rotate the sections in which you seat customers. For example, in a restaurant that has four servers, this ensures that each server gets one of every four tables.

This technique also guarantees the best possible service for each and every table, as no one server is overloaded with new tables at the same time. In an ideal situation, no two tables in any one server section should be at the same place in the “meal cycle” (e.g. no two tables are putting in their drink or appetizer order or need clearing at exactly the same time).

Keep track of tables

As a host or hostess, it’s crucial that you keep track of which tables are occupied and where each one is in the meal cycle so you know how long they will continue to be occupied. This is important for seating new customers and walk-ins.

It can be tricky though especially if you don’t have a good view of the section. If this is the case, be sure to do a lap every once and awhile (after asking someone to look over the host stand while you’re away).

Pro-tip: When you notice guests leaving, find out what section they were seated in so you know the flow.

Be fair and flexible

Just because you know one of the servers can handle three ten-tops doesn’t mean you should load them up at the expense of the other servers. Same goes for the servers you dislike; even though they may not be your best friends, you should still treat them fairly.

Nothing breeds internal discontent faster than the appearance of favoritism, or revenge.

If a particular section has been rough to seat (maybe it’s a slow lunch hour and all of your guests want to sit in booths), then ask your servers if someone else wants to cover a table in that section. Your server with the empty section won’t be bored (or angry) anymore, and the server assigned to the busy section would probably appreciate the help.

Make cuts

Few things are more frustrating to an owner than seeing a lot of staff standing around joking in the service areas or on the patio–or worse, at the host stand. If you clearly have more help than necessary, it’s time to make a cut.

And don’t forget your closing server. If one server’s section is starting to wrap up but they have an empty table you need to seat, find out if your closing server is able to take that table prior to seating your guests. It’ll help prevent any confusion among the staff as to whose table that actually is.

Pro-tip: When it comes to making cuts, I always recommend taking volunteers first (if you’re able to).

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Host Hacks: Taking Reservations

Host Hacks: Taking Reservations

by | Jun 1, 2016 | Career

The restaurant host can be one of the most under-appreciated and difficult jobs in the industry. Between juggling information, keeping a multitude of personalities happy, and running each group on a schedule, a good host has a ton to do, and it all depends on a precarious balance that the host has to keep in play.

Being a good host can be learned, though; with some experience, and the help of these host hacks and tips, a host can seamlessly move to up the career ladder. Start today with these tips from the host stand. First up are pro-tips for taking reservations:

Be friendly and accessible

This is the restaurant industry’s golden rule, always: treat people how you would want to be treated. And whether you’re taking reservations remotely or in-person, this is the first step to excelling in your position.

Smile at the diner-to-be (even if you’re on the phone), and start the conversations by asking how can you help. You never want the guest to have to ask to make a reservation. Even if your guest is hoping to dine at an inconvenient time, or has asked for a reservation last-minute, you should be accommodating and patient.

Remember, you are the restaurant’s first impression, so you want to make it a good one!

Be knowledgeable about guests

Aside from asking guests when they’d like to dine and how many are in their party, you’ll want to get some background information as well. Not only will it impress guests but also be very helpful to the servers and kitchen staff. Some items ask about when taking reservations:

  • Dietary restrictions (vegan, gluten-free, peanut allergies?)
  • Table preference
  • Size of the group
  • Contact details
  • Time and date of reservation

An important note about the final point above, be sure to very nicely suggest an alternate time if the requested time is unavailable; you could easily lose business by letting this opportunity pass!

Be organized

With so much going on, you’ll definitely want to have an organization system in place so you can balance the many guests, servers and tables without losing your cool. This way, when last-minute guests do come in, you’ll be able to adjust for them easily.

Be sure to have a chart of all the servers on duty and keep track of their tables and guests throughout the night so that you don’t seat walk-ins in a busy section. This information will also be useful if a table is not turning over; you’ll know how to reorganize and where to seat the next round of diners.

Your restaurant should have a digital reservation system, but if they don’t, be sure to make note of all reservations on a physical form somewhere; the brain isn’t made to remember too many various details by itself!

Always know when someone arrives

With in-person reservations and guests alike, you need to always be accessible, and on top of your game. One key element, which can seem very small, is to acknowledge each person as they enter the restaurant, especially someone without an existing reservation.

Be sure that each person feels special, and that their reason for entering is addressed quickly and thoughtfully.

Not only will you make people happy right at the start of their dining experience, but you’ll cut down on walk-outs by being present and engaged with everyone.

These quick tips on success at the host stand will help you to stand out and improve the experience for diners, too. You’ll find that you can go far when you follow these hacks on taking reservations and be sure to check back for more host hacks coming in the next few weeks.

If you’re currently looking for a host job, click here to search Sirvo jobs and employers →

How to Create a Great Restaurant Atmosphere

How to Create a Great Restaurant Atmosphere

by | May 31, 2016 | Business Toolkit, Management

Your restaurant may have great-tasting food, but if the atmosphere is bland or distasteful, it will overshadow the quality of the meal. Not only will customers be unlikely to return but they’ll also spread negative reviews. On the flip side, a great restaurant atmosphere will make the fare taste better, keep your customers around longer and ensure that they’ll return again and again. This is why the atmosphere of a restaurant is just as important as the food, if not more so.

Lighting

The lighting in a restaurant should strike a balance that makes customers feel comfortable. During the day, when the sun is shining, the lighting should be brighter to fit the energetic atmosphere of the day. When day turns to night, the lights should be dimmed to capture that quieter, more intimate feeling.

When it comes to lighting, also consider what type of lighting fixtures fit the concept. For example, for an elegant, romantic restaurant, chandeliers and candles would work well, but not so much for a modern restaurant concept.

Color & Décor

The colors in your restaurant, on the wall and on the plate, have an impact on the dining experience. While warm colors such as red and orange ramp up appetite, cooler colors dampen hunger. Color combinations have similar effects; less contrast between the color of food and the plate on which it’s served has been shown to increase the amount of food consumed.

When making decisions about color, keep not only the concept and brand in mind but also the effect it will have on customers.

Décor is important as well. Simply put, bare walls in a restaurant are unappealing. The artwork and décor on the walls help set the mood and expresses the creative point of view of the restaurant. Each room should have a point of focus, but nothing too overbearing or busy as to detract from the elegance or balance of the overall design.

Music

For your atmosphere to be cohesive, the music needs to fit the restaurant. For upscale dining, music should be subdued and calming. In more casual restaurants, louder and faster music can help create a more social atmosphere.

For a bar or very social establishment, live music can be a great draw. Also, keep in mind that faster music leads to faster eating and quicker turnover. And, when it comes to volume, it should always fit the size of the room so customers don’t have to strain to speak over the noise.

Furniture & Layout

Furniture can have a big impact on the guest experience. It should fit the concept just as lighting, but needs to be inviting and comfortable. That said if you’re looking to turn tables over quickly, going too comfortable won’t be a good choice as guests will tend to stay longer.

Tables and chairs specifically should also be durable and easy to keep clean.

As for layout, tables should have enough space between them so that customers aren’t squeezed together, but close enough to retain a social atmosphere. If possible, separate small tables from large ones, because a single person or couple may be overwhelmed by the ruckus from a large group.

Personalized Service

Excellent layout and décor are only effective if the service is up to the same standard. Service staff including hosts, servers and server assistants should be attentive and polite without being stiff or overbearing. Service staff should also be knowledgeable; when asked about the menu or restaurant in general, having an answer at the ready is always best practice. Next best is making an effort to find the answer.

When keeping all these aspects in mind, it’s important to understand the organic nature of a great restaurant atmosphere. The ambiance shouldn’t be forced, but instead, develop naturally by adapting to the customers’ needs and the environment of the surrounding neighborhood. So, after putting the basic elements in place, let the ship steer itself.

Turn an Entry-Level Job into a Long-Term Restaurant Career

Turn an Entry-Level Job into a Long-Term Restaurant Career

by | May 23, 2016 | Career

For a wide variety of reasons, many don’t consider restaurant work as a long-term option and hold the belief that it cannot translate into a career able to support oneself and family. But that is completely untrue. In fact, an entry-level restaurant job can be the beginnings of a viable and specialized career path in the restaurant industry.

The ‘hidden’ benefits

A recent Rutgers University study discovered that 40% of today’s college graduates are working jobs that don’t require the use of their degrees… and being a member of the restaurant floor staff is part of that ‘degree-less’ contingent that is often incorrectly categorized as unskilled.

But those working entry-level jobs in the restaurant industry, including graduates, can gain valuable knowledge and access great opportunities from these supposedly ‘low-level’ jobs.

  • The restaurant industry is the perfect place to hone universally applicable skills such as teamwork, time prioritization, and budgeting.
  • If you work in a restaurant that allows you to learn about other aspects of the job while you’re working on staff, you can grow laterally with the position, and get to know the restaurant business on a higher level, while earning money. Think of it as a paid internship of sorts!
  • An entry-level job in the industry can open the door to a variety of long-term career options. From management to operations to entrepreneurship, the options are endless and bountiful.

The key to moving up

According to those who utilized their restaurant experience to become professionally successful, the key is to do the following:

  • Always strive to be better. This will not only keep you engaged at work but also prevent boredom or burnout.
  • Transferable skills are the most important skills to have in the restaurant business. For example, you might not consider taking orders to be a transferable skill, but chances are you’ll someday be giving orders, so learn to do it right!
  • Finally, but certainly no less importantly, the best advice one can give in this circumstance is not to give up. Always try to be energetic and maintain a positive attitude.

How to get started

Finding and applying for jobs in the restaurant industry can be frustrating and big time-suck. So, skip the headache and save time by using Sirvo to connect with top employers.

Instead of walking from restaurant to restaurant or clicking on every single craigslist post, find exactly what you’re looking for with Sirvo’s search feature. Whether it be a specific position, company or location, simply type in a keyword and get results immediately.

And the benefits don’t end there. You can save jobs you’re interested in and then apply for them on Sirvo in literally seconds with your Sirvo profile (a.k.a digital resume), which is easy to update and never has to be printed!

Are you wondering if a certain job can lead to advancement opportunities or have a question about the specifics? Just ask by messaging employers directly on Sirvo.

It’s a no-brainer, so get started to find your next job today!

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Customers You Meet as a Server

Customers You Meet as a Server

by | May 18, 2016 | Career

If there’s one universal truth amongst waitstaff no matter when or where you work: there are certain types of customers that you’ll always encounter when serving.

Some of these customers are amazing, the kind of customers that you’ll want to get all the time. Some of these customers are horrific and hope to never see again. And still other customers who are absolutely hilarious, the kind that you simply have to tell anyone and everyone about, and the kind that you’ll share stories about on various waitstaff websites.

Here’s a breakdown of the customers you’ll meet while serving: the best, and the worst!

The Customer Who’s In a Rush

These kinds of customers can go one of two ways: they can request their food, leave in a hurry, and give you a big tip for being so efficient or they can request their food, leave in a hurry, and give you a small tip because you didn’t bring out their food fast enough.

Do these customers not realize that you don’t control the kitchen? Probably not…

When it comes to customers like this, one of the easiest ways to tip the scales in your favor is to gently remind them that you are there to serve them and that you’ll do your best to make sure their food gets out in time, but you don’t have absolute control over the kitchen.

Pro-tip: If the customer is amenable to suggestions, perhaps you can suggest a dish that doesn’t take as long to prepare.

The Laidback Customer

One of the easiest types of customers you’ll serve, the laidback customer is a simple orderer, easy to please, and an eat-pay-leave kind of person.

They understand the purpose of servers: to take your order, get your drinks and food, and make sure the experience is pleasant.

This is why they’ll need no special accommodations and likely won’t be rude or difficult. It’s likely that they have worked in the food industry and relate to the job.

The Splitter

These kinds of customers usually pop up when as a large party. They’re the kind of customers that want to split the check into many different parts…down to the penny. (How dare you charge them for an extra basket of bread?)

One of the easiest ways to appease these kinds of customers early on is to ask if the check is separate before you take the order.

Pro-tip: Another option is to make sure that you make careful notes about what each customer ordered, so that when they ask to split the check, you can do so with ease.

The Customers with Bratty Children

It’s inevitable that you will get customers with unmannered (or spoiled) children who have no idea how to behave in even the simplest of civilized ways.

Whether it’s the parents of a child who simply must run everywhere throughout the restaurant or who simply will not stop screaming, you’re going to have a huge challenge on your hands.

That said, the easiest way to deal with this kind of customer (and to get the huge tip you certainly deserve) is to appease the child.

Try to engage the child, talk to him/her in such a way that s/he feels included in the restaurant process, and encourage good behavior with a special treat.

The Regular

This is perhaps the best kind of customer you’ll ever serve. They’re the customer that not only knows the menu but also knows what to expect when frequenting your restaurant. From service to timing, there will be no surprises.

The regulars will also treat you with respect, and tip you well.

Pro-tip: If you’re lucky enough to get this kind of customer, hold on to him/her for dear life!

 

There you have it; the customers you’re most likely to encounter while serving and how to approach each!

Learn more about customer service here →

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