Money For Lunch – Seating, Servers, and Sectioning: Catering to Your Restaurant Clientele

Seating, Servers, and Sectioning: Catering to Your Restaurant Clientele

April 17, 2017 10:42 AM0 commentsViews: 33

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Restaurant seating is a key component in making sure customers are comfortable so they can focus on what’s important — good food and good conversation. No one wants to be seated next to a drafty air conditioning unit or be stuck waiting for an eternity as they wait for their food to arrive. The front of their house has their work cut out for them, but there are a few things you can do to make sure your restaurant runs smoothly – from seating to serving and more.

Comfort is King – Invest in Decent Chairs

No one wants to spend their anniversary dinner or even an average Tuesday night in a hard uncomfortable chair or a table that’s too close to the wall. We understand that sometimes saving money is a major concern when planning the décor of your restaurant, but customers return because they had a great experience—service, comfort and, of course, the food all play an equal role in ensuring return visits, Here’s a look at some great restaurant chairs for sale, with something for every budget and design.

Section the Right Way

Most restaurants have a rotating approach to sectioning, giving each server their own section and spacing out when guests are seated. This is key in making sure the diners in your restaurant are seated efficiently and aren’t left hanging when they’re ready for a check or simply want to, you know, order food. Make sure your restaurant offers a seating plan that allows servers to pass through easily and plenty of space between tables. This has the double benefit of making it easier for the staff to do their job, as well as make sure customers are neither claustrophobic or left to fend for themselves. If you’re just starting to figure out the design for your space, here’s a general guide to spacing requirements to get you on the right path.

Keep Track of Tables, Walk-ins and Reservations

Your host or hostess has a major job to do, especially on a busy weekend night during peak dining hours. Make sure to keep track of who has been seated, as well as which section guests who are leaving were seated in.

Additionally, a large number of walk-in customers can disrupt the flow when other diners have made a reservation. Be sure to give guests with reservations priority seating, and be upfront about the expected wait time with walk-ins. A sheet for walk-in guests to leave their phone number is a good solution if wait times are 30 or even 60 minutes, and allow guests to leave and come back if they’d so prefer.

Be Fair with Servers

Some servers are better at handling high-volume nights than others, so keep the lines of communication open. While some people may need a smaller workload, be cognizant of the fact that more guests generally means more tips and giving one server preferential treatment may create some tension that isn’t so great for the workplace culture. Ask servers where they’re at and distribute guests as evenly as possible — this also makes for a more efficient experience for diners.


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