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.