You should have plenty of pens and highlighters, a seating chart, and paper for making notes at your host stand. If there’s anything you need, ask your manager to bring it to you. You should also check to make sure there is plenty of clean silverware available. Make a chart of the table layout and each server’s station. Keep track of how many tables are seated in each section, how many people are in each party, and what time each party arrived. This will help you assign new tables to the servers who have the most open tables. If your restaurant takes reservations, be sure to factor them in when you’re planning your seating chart! You need to know if a server is overwhelmed with just 2 tables or if they can handle another one even if they already have a 6-top. The best way to know what your servers can handle is to talk to them. Remember that you’re all working on the same team! If possible, ask busy servers if they're ready for another table before you seat them. You can also ask servers if they're comfortable handling big groups if you have a large party come in. Sometimes during a hectic dinner shift, you might lose track of who’s already left. If that’s the case, ask someone to watch your host stand and walk the floor with your seating chart. Look for any tables that are marked as seated but which are actually free. You can also check to see which customers have moved on to dessert, as the server in that section will probably be ready for a new table soon. You probably won’t be expected to bus and set tables as part of your job description, but you should be willing to lend a helping hand when you’re needed. Wipe down tables, put down silverware, and straighten chairs when you’re not busy doing anything else.
تأكد من توفر الموارد اللازمة لتأدية عملك بكفاءة قبل أن تبدأ ورديتك. راقب عن كثب ما يحدث في مختلف أقسام المطعم. تواصل جيدًا مع مقدمي الخدمة في المطعم. واصل التحرك في المطعم ومراقبة حالة الطاولات. ساعد في تنظيف الطاولات وإجلاس الضيوف عند الحاجة.