Terms in Service
These terms are common in restaurants
“86”
A term with many different origins (google it) but basically means “Out of” . This also refers to “86”ing someone meaning they are no longer welcome in the restaurant. Usually, it’s because they talk inappropriately and repeatedly to the staff and management team.
A term with many different origins (google it) but basically means “Out of”
This also refers to “86”ing someone meaning they are no longer welcome in the restaurant. Usually it’s because they talk inappropriately and repeatedly to the staff and management team.
Bank
This term refers to having money on hand to give change etc. to guests when they pay in cash. It’s also a term “Making Bank” which means a server has made great money during their shift, and possibly for the week of shifts they worked.
This term refers to having money on hand to give change etc. to guests when they pay in cash. It’s also a term “Making Bank” which means a server has made great money during their shift, and possibly for the week of shifts they worked.
Comp
This is a term used for a free item that’s given to the guest; for example if it’s their birthday (birthday dessert) or their food took too long to make, or was rung incorrectly. These Comps are entered into the system and acknowledged for business profit and loss.
This is a term used for a free item that’s given to the guest; for example if it’s their birthday (birthday dessert) or their food took too long to make, or was rung incorrectly. These Comps are entered into the system and acknowledged for business profit and loss.
F.AS.T
“First Available Server Takes it” A simple term meaning to get the food and drinks out to the guests as soon as possible. If anyone has time this is one of the number one priorities of good service ensuring the guest that their food is hot, their drinks are fresh and everyone is available to make this happen; especially when our team members are busy doing other tasks that need attention in the moment.
If the staff works as a TEAM this is what successful restaurants are!
“First Available Server Takes it” A simple term meaning to get the food and drinks out to the guests as soon as possible. If anyone has time this is one of the number one priorities of good service ensuring the guest that their food is hot, their drinks are fresh and everyone is available to make this happen; especially when our team members are busy doing other tasks that need attention in the moment.
If the staff works as a TEAM this is what successful restaurants are!
Greet
This is a term used visually to signify that a server, busser, or manager has verbally and visually said “hello” to a table. Anyone walking by the table needs to acknowledge new guests and welcome them to the restaurant. Using a cocktail napkin and placing it near a guest signals to servers that the table has been greeted, and a drink order has been offered. (This is old school, but it works well to show the guest has been acknowledged.)
This is a term used visually to signify that a server, busser, or manager has verbally and visually said “hello” to a table. Anyone walking by the table needs to acknowledge new guests and welcome them to the restaurant. Using a cocktail napkin and placing it near a guest signals that the table has been greeted, and a drink order has been offered. (This is old school, but it works well to show the guest has been acknowledged.)
Guest First
This is self- explanatory; treating each guest like they are part of our family. We respect their wants and needs and help them navigate the men, validate their parking, and thank them for coming in.. This also includes making guests feel welcome every time they visit. This is an easy way to build restaurant revenue and help it succeed.
This also includes “Unconditional Approach”; doing whatever it takes to WOW the guest and help all staff members whenever possible; (without being asked).
This is self- explanatory; treating each guest like they are part of our family. We respect their wants and needs and help them navigate the menu, validate their parking, and thank them for coming in.. This also includes making guests feel welcome every time they visit. This is an easy way to build restaurant revenue and help it succeed.
This also includes “Unconditional Approach”; doing whatever it takes to WOW the guest and help all staff members whenever possible; (without being asked).
Map, Seating Chart, Sections
These terms refer to numbered tables guests sit at in the dining room and bar.
Having a map and seating chart is very important to keep tabs on tables, guests, and how long each table has been there to better plan the next round of seating.
The hostess has a map showing where each server’s tables are located depending on when they come in. “The opening server” has tables that are in a certain area but if they are on first many times they have to take tables outside of their section until the other servers clock in.
The Map is a valuable tool for everyone to know which tables are assigned to who and who has been sat in other server’s sections; especially if the last server on (THE CLOSER) sees that some of their tables are already filled with guests.
Most hostesses and management try to honor the “COUNT” of guests to try to be fair to each server as the night progresses. (Counting guest’s numbers as compared to table numbers is used in most cases, but if a restaurant counts table’s it can be unfair if one server has 3 2tops as compared to another having the same amount of tables with (for example) a “big top” (party of six or more) and say a “four top”
Sometimes there is no way to fairly adjust tables so all servers have an “equal amount of guests”; especially if servers who have worked at an establishment longer have regulars who come in ONLY to sit in their section.
This helps “Build Clientele; making the restaurant successful by encouraging guests to return, which makes a restaurant successful.
These terms refer to numbered tables guests sit at in the dining room and bar.
Having a map and seating chart is very important to keep tabs on tables, guests, and how long each table has been there to better plan the next round of seating.
The hostess has a map showing where each server’s tables are located depending on when they come in. “The opening server” has tables that are in a certain area but if they are on first many times they have to take tables outside of their section until the other servers clock in.
The Map is a valuable tool for everyone to know which tables are assigned to who and who has been sat in other server’s sections; especially if the last server on (THE CLOSER) sees that some of their tables are already filled with guests.
Most hostesses and management try to honor the “COUNT” of guests to try to be fair to each server as the night progresses. (Counting guest’s numbers as compared to table numbers is used in most cases, but if a restaurant counts table’s it can be unfair if one server has 3 2tops as compared to another having the same amount of tables with (for example) a “big top” (party of six or more) and say a “four top”
Sometimes there is no way to fairly adjust tables so all servers have an “equal amount of guests”; especially if servers who have worked at an establishment longer have regulars who come in ONLY to sit in their section.
This helps “Build Clientele; making the restaurant successful by encouraging guests to return, which makes a restaurant successful.
Marking
Usually using a cocktail napkin or filling their water glasses lets everyone know they have been acknowledged. In the past these standards were two to three minutes; now its more like five to ten minutes because of constant understaffing in most restaurants nationwide, which annoy guests.
Even if you smile and say hello as you walk by, MAKE AN EFFORT TO ACKNOWLEDGE A GUEST WHO IS WAITING PATIENTLY FOR SERVICE. (Even when its not your table!)
Usually using a cocktail napkin or filling their water glasses lets everyone know they have been acknowledged. In the past these standards were two to three minutes; now its more like five to ten minutes because of constant understaffing in most restaurants nationwide, which annoy guests.
Even if you smile and say hello as you walk by, MAKE AN EFFORT TO ACKNOWLEDGE A GUEST WHO IS WAITING PATIENTLY FOR SERVICE. (Even when its not your table!)
One Top, Two Top etc.
This term refers to how many people are at each table; A “six top” Or larger “ten top” refers to a “Large Party”.
This term refers to how many people are at each table; A “six top” Or larger “ten top” refers to a “Large Party”
Phased
Employee on duty being told they are “phased” means they don’t take any more tables and finish waiting on the ones they have. They are responsible for checking out with the “closer” and doing all necessary side work (assigned to them) to help the other teammates succeed while they are working.
Employee on duty being told they are “phased” means they don’t take any more tables and finish waiting on the ones they have. They are responsible for checking out with the “closer” and doing all necessary side work (assigned to them) to help the other teammates succeed while they are working.
“Railed”, “Smoked”, “In the Weeds”
These terms describe the BUSYNESS of a restaurant and the high volume of guests that come in all at once. (like before sporting events, theater, and after).
This can also happen to servers and other staff that are still working after others have been “phased”
Acknowledging this and asking for help is the only way through these times!
These terms describe the BUSYNESS of a restaurant and the high volume of guests that come in all at once. (like before sporting events, theater, and after).
This can also happen to servers and other staff that are still working after others have been “phased”
Acknowledging this and asking for help is the only way through these times!
Regulars
Guests who visit a restaurant on a “regular” basis; usually the staff knows them by “name” and what they like to eat and drink; as well as where they prefer to sit. Regulars can help make a restaurant a success and will bring in friends and family to visit who also can become regulars. It’s a great way to build clientele.
Guests who visit a restaurant on a “regular” basis; usually the staff knows them by “name” and what they like to eat and drink; as well as where they prefer to sit. Regulars can help make a restaurant a success and will bring in friends and family to visit who also can become regulars. It’s a great way to build clientele.
Sidework
All the necessary stocking cleaning and replacing involved in keeping the restaurant clean, functional, sanitized and ready for guests that visit daily.
“On going side work” refers to what as a staff member you are responsible to do while you are waiting tables, and after you are phased but still “on the clock”.
All the necessary stocking cleaning and replacing involved in keeping the restaurant clean, functional, sanitized and ready for guests that visit daily.
“On going side work” refers to what as a staff member you are responsible to do while you are waiting tables, and after you are phased but still “on the clock”.
Standards
A set of rules about the way a restaurant runs; and what it tries repeatedly to succeed; uniform standards, (clean shirt, apron, shoes) and other standards involving the CLEANLINESS and APPEARANCE of all staff, the restaurant, and the inside and outside of the facility.
A dirty restaurant is noted quickly, and guests won’t return. Also, the standards of how food and drinks look, and how the staff in general look to guests who enters.
Standards is a broad topic that also includes “ticket times” (how long it takes to make food, drink, and service) For example, a well-done steak can take over twenty minutes, but a side salad is usually less than ten minutes. Having these standards enforced and in place helps the restaurant be successful, and ensures the guests get their food and drink in a timely fashion.
A set of rules about the way a restaurant runs; and what it tries repeatedly to succeed; uniform standards, (clean shirt, apron, shoes) and other standards involving the CLEANLINESS and APPEARANCE of all staff, the restaurant, and the inside and outside of the facility.
A dirty restaurant is noted quickly, and guests won’t return. Also, the standards of how food and drinks look, and how the staff in general look to guests who enters.
Standards is a broad topic that also includes “ticket times” (how long it takes to make food, drink, and service) For example, a well-done steak can take over twenty minutes, but a side salad is usually less than ten minutes. Having these standards enforced and in place helps the restaurant be successful, and ensures the guests get their food and drink in a timely fashion.
Teamwork
Every employee that works in restaurants are part of a TEAM: helping other staff members when needed, like delivering food, drinks, stocking and cleaning so the restaurant can be successful.
(Restaurants need this now, MORE THAN EVER due to staffing shortages, new hires, and recent covid pandemic protocols.)
Every employee that works in restaurants are part of a TEAM: helping other staff members when needed, like delivering food, drinks, stocking and cleaning so the restaurant can be successful.
(Restaurants need this now, MORE THAN EVER due to staffing shortages, new hires, and recent covid pandemic protocols.)
Void
A mistake made in ringing an order whether the item is not available, or a mis ring by the server. management has to step in and clear the charge. Sometimes, guests change their mind and an item has to be voided off their ticket but still put in the system. This is not entered in the profit and loss system because it was not used or served.
A mistake made in ringing an order whether the item is not available, or a mis ring by the server. management has to step in and clear the charge. Sometimes, guests change their mind and an item has to be voided off their ticket but still put in the system. This is not entered in the profit and loss system because it was not used or served.