Front of House
- What are front-of-house duties in a restaurant?
Front-of-house (FOH) duties include greeting guests, taking orders, serving food and drinks, handling payments, and keeping the dining area clean. FOH staff are the face of the restaurant and manage the guest experience. - How many servers do you need per table?
There's no fixed number; it depends on your service style, table size, and menu complexity. A common guideline is one server per 3–5 tables, but fine dining may have one server per 2–3 tables, while fast-casual may have one per 6–8. - What is the best way to seat customers?
The best way is to balance the workload across servers and keep guests comfortable. Use a seating chart, rotate sections fairly, and consider party size, reservations, and special needs. - How do you handle customer complaints?
Listen without interrupting, apologize sincerely, and fix the problem quickly. If you can't resolve it, get a manager immediately. Follow up to ensure satisfaction. - What is a server's side work?
Side work is the non-tipped tasks servers do before, during, and after shifts to keep the restaurant running. It includes rolling silverware, restocking stations, cleaning, and prepping for the next shift. - How do you train a host or hostess?
Train hosts by explaining the floor plan, reservation system, and greeting standards. Start with shadowing, then supervised practice, and gradually give them more responsibility. Check in frequently during their first few shifts.