Best way to keep track of a busy restaurant?

Question

Hi, I used to be a host in a busy restaurant that seemed to be somewhat unorganized when it was busy. There was me, a host, and about five waitresses working at one time with several different rooms, so there were many tables, making for a quick turnover. As the host, if I noticed an open table, I would ask who was next in line, and whoever answered would get that table. Sometimes a waitress or the busser would ask who was next, and seat them at a table that was open. I never really took names, and some customers got frustrated. I would also sometimes be too busy cleaning tables when the busser couldn't get to them to seat people fast enough...

so my question is.. what is the best way to get organized in my situation. Take names? I know some restaurants have charts, but I don't really know how those work. Some have buzzers.

People who work in busy restaurants: what do you do?

Answer 1

I used to waitress at a restaurant like the one you work at.  Actually, the only difference is we didn't have a host, it was just seat yourself.  The busser usually acted as both busser and host sometimes when we got really busy on the weekends.  The worst was when we had a wait, then went to tell the waiting customers there was an open table.  Then two different parties looked at each other as if to say "which one of us was here first?"

We had a lot of upset customers when we got busy.  We decided to schedule a couple extra people for Mother's Day last year, as it is notoriously busy.  (Probably our busiest day of the year, actually).  For the first time ever, on this day one of the bussers/hostess actually took down names.  I was worried at first, b/c she just wrote them on this little notepad, and I was concerned she would get mixed up.

It actually worked really well, and the restaurant ran very smoothly that day.

I'd say to definitely take names at the first sign of getting busy.  It makes things much easier.

Answer 2

I kept a list on a legal pad.  Actually 2 pads.  One was for reservations, one was for walk-ins.  Obviously reservations trumped walk-ins for priority in seating.  The hardest part was dealing with people who couldn't understand why a group could walk to the front of the line say they had a reservation and get seated immediately.  Idiots.  Anyway, for walk-ins, just write them down in the order they asked for a table.  Like,

Smith 6

Jones 2

Baker 3

When the next table opens up, ascertain who gets the priority so as not to waste tables.  Smiths may have gotten there first, but they're going to have to wait for a 6+ top.  Jones or Bakers should get the next 4 top, unless you have 2 tops and know that one will be cleared very soon, then seat the Bakers first and Jones can have the 2 top.  



It's a little shuffling, but if you've got your eye on the dining room and the waitstaff is actually helpful by telling you "Table 201 is getting up right now to leave" or "Table 105 looks done but they just ordered coffee and are gabbing" that's a huge help.

Answer 3

All you have to do is make a chart out of a planner or you can find a chart at like Office Depot or Office Max to write down the last names of the customers and how many is to be seated and a chart column where people have called in reservations. You ask the customer "Name and how many to be seated."  Just say a table that seats only 2 has opened but a party of 4 is next in line, you call up the next party of 2 that you have written down because its the next available seating for ONLY 2 people