back to the basics
colour of correct clothing to wear to work? (not including concierge or management)
black and/or charcoal grey
first thing you should do when a guest walks through the door
greet them with a smile!!!
this audible cue lets any available team members know that help is needed on the pass as menu items are ready to be ran to tables and should be done as soon as possible.
HANDS!
completing these tasks everyday helps keep the restaurant tidy, welcoming, and a great place to be.
weekly side duties
bathroom checks and mc's are meant to be done every...
30 minutes
MUST be updated before taking guests to their table
rotation
timing standards for appys, entrees, and desserts
8, 12, and 5
my shift starts at 4:30 so i should be on the floor by...
4:25
the 7 things that should be taken into account when doing a bathroom check
toilet paper, soap levels, paper towel, garbage fullness, temperature and ambiance, as well as cleanliness.
time frame we allocate to parties of 6 or more when they make a booking with us
2.5 hours
who in the restaurant can you grab when an allergy is in the window
management AND concierges
what to ask for when coming down to the floor for your shift
pre-shift
Expos and hosts should be doing this when their stations are clear and there is 'nothing' for them to do at their own stations.
lend a helping hand to each other.
item in the middle of the table that should be pointed out each time
sip guides
collected at the end of the night and handed to a manager, these help kitchen know how to improve and get better and better everyday
sad chits
true or false: it is the person at the doors job to find out which tables are available
FALSE
When preparing to seat people at the door, catching this piece of information can be the difference between a table waiting 10 minutes or 30 minutes.
waitlist
while leading guests to a table, engaging in this helps create a more personable experience to the guests.
genuine conversation
before a runner takes a tables food, what three things must match between the plate and the chit?
table number, modifications (if any), and seat number
something supports should be telling tables Sunday-Thursday to help cutomers get the most bang for their buck, and to help guide recommendations for when their server arrives
daily drink deals