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The host is the first and last person the guest meets at a restaurant, so naturally the impression he or she makes is important.A smiling, well-groomed, friendly person is an asset to the restaurant, but the position calls for more.Hosts who know the restaurand add luster and are able to answer a... 顯示更多 The host is the first and last person the guest meets at a restaurant,

so naturally the impression he or she makes is important.A smiling,

well-groomed, friendly person is an asset to the restaurant, but the position

calls for more.Hosts who know the restaurand add luster and are able to

answer a variety of specific and general questions.The main part of the host's

job is to represent the restaurant by offering a friendly greeting and facilitating

the seating of guests, even if it means politely asking them to wait a while in

the lounge or holding area. Being a great host is an art and takes practice.

Another key aspect of the job is knowing how to seat guests so as not

to overload a server or the kitchen.That is where experience come in.



Hosts keep a sheet for reservations, whether they are called in or walk-ins.

The sheet has several columns, each representing a table size or top,

as it is called in the restaurant business--one column for two-tops or deuces,

one for four-tops, one for six-tops, and one for larger parties.Names of

parties are entered under the respective table size.Over time, restaurants

gauge their turn time.For example, the deuce waiting time will be faster

than that of the four-or six-tops. Full-service restaurants normally allow about

1 1/2 hours for a deuce, 2hours for a four-top, and2 1/2 for a six-top.
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