Q&A for How to Be a Great Host or Hostess in a Restaurant

Keep this in mind: You're the organizer, the herder, and the first and last impression of the restaurant.

Focus, ask for help filling water, and explain to impatient customers that you're doing everything you can to accommodate them. Offer conversation, a free drink at the bar while they wait and be honest. Importantly, don't blame other staff as this reflects badly on you and the restaurant as a whole, often leading to the customer presuming that if the place is poorly run, then the food might not be worth waiting for.

"Can I get you all something to drink?" or "Would you like to start off with some drinks this morning/afternoon/evening?"

It isn't rude if you explain why this needs to happen and the reason is legitimate and reasonable. People who have been given a reason as to why something potentially uncomfortable is happening will be more understanding and accepting. For example, you could say: "I have disabled a customer I need to accommodate and this is the table with the easiest access. Would it be all right with everyone if I moved your party by the window? We'll ensure that everything is moved quickly and without interruption to your meal." Think first about how would you like to be asked/ informed of such a change, then be guided by that.

"Is there a special occasion for your dinner with us this evening?"; "Are you traveling from another area or visiting from town?"; "How long are you in the area?"; "What do you like the most about the area you're from?"

Typically, tables will be split the same way for the same number of servers. If you can memorize the table split, then you just need to remember who is serving.

Hostesses usually wear black. Try a black shirt, black closed toed shoes, and black pants. It does, however, depend on the restaurant.

Serve guests in such a way so as to not to obstruct the guest, and in a polite way. Ask if they are finished first, even if it is obvious to you. Usually remove from the right but if this appears to be obstructed, use common sense and remove from the best position available. If removing entails reaching over another guest's food, then wait. There is nothing more appalling to a diner than to have the waiter reach over food still being eaten just because the waiter feels the need to start clearing.

"I'm sorry for the inconvenience. Is there anything I can do to help at this time?"

Tell the party that reservations are full and suggest another time/date when they will be available.

Yes, depending on the customer's needs. For example, some older customers have trouble walking and need to sit closer to the door. Others might have noisy children, and would need to sit in a less crowded section of the restaurant if possible.

First, greet the guests with a smile. Ask them how they're doing and how many people they have in their party. After that, the proper way of seating the guest will depend on the individual restaurant's preferences.

Typically, there is a control panel by your host stand to trigger the beepers. Make sure you have recorded the beeper number with the party name on the wait list, then when you're ready to seat them, punch that number into the panel and hit "buzz 30 sec" or whatever variation your establishment uses.

The biggest thing to remember is to rotate between the stations assigned to each server. You do not want to overwhelm one server when another server doesn't have anyone in their station.

Normally there is a chart of the dining room with the sections of the servers with numbers and servers names listed. Start with the first server and go down the list.

Analyze the situation first, then take appropriate action based on the organizations' regulations or policies. Remain calm and do not rise to the customer's level of anger or rudeness -- doing so could cost you your job.

You could say, "I'm sorry, I'm just the host, but your waitress should be over in just a minute or two. I will go ahead and let him/her know that you're ready to order."

Eye contact and a smile is a great first step. Welcome them in and ask how many in their party.

You should always know who is coming in to work their shifts. All servers should be rotated on sections.

Typically, larger tables will be located throughout the restaurant so that these kinds of situations don't happen. I would definitely ask another server to take a table in a different section, since moving two tables together would take time and overall lessen the number of tables available for seating. Don't push tables together unless you absolutely have to. Also, make sure to talk to your manager, whose discretion is more geared to the individual restaurant.

You can say, "Have a great day/evening," or, "Thanks for coming, see you again soon!"

Usually you can, though I'd definitely talk to your manager about it. A lot of people do this in order to get full time hours, but you should definitely clear it with management before agreeing to work shifts at other locations.

You don't. It's rude and presumptuous. It leaves the impression that you know something they don't and you haven't even been hired or started your first day. They probably have already thought of whatever idea you think is innovative and there is a reason it's not in place. If you want to change a place for the better, take your time learning the ins and outs first, then make small changes overtime.

I would apologize to the table, and reassure them the server will be over soon. In the meantime, I would get them started with something to drink. Immediately find the manager or the server to make sure the food order gets put in immediately. Awareness is the key, and the guest being acknowledged. If you have a headset, use it to alert the rest of the staff to the situation.

Generally, no. Hosts and hostesses are usually paid hourly, but they often have fewer duties than kitchen and wait staff. However, some restaurants may have their hostesses assist with service and other duties, and will give them a portion of the total tips at the end of their shift.

Restaurants are often in need of dependable hosts and hostesses. Look online for local restaurants in your area that you can check out to see if they're in need of a hostess. Many will also list the open position on sites such as Craigslist. Prepare a resume and print out several copies to bring along with you. Ask to speak to a manager and ask if they have any open hostess positions. If they do, give them a copy of your resume and tell them your availability. They'll contact you to set up an interview or may even interview you on the spot if they're in immediate need.

A hostess is the first and last person that a guest sees at a restaurant. Their duties include keeping the restaurant neet and orderly, greeting and seating guests at their tables, and other various tasks such as helping to clear and set tables and fold silverware. Hostesses are also often responsible for answering the phone to make reservations or take to-go orders.

Let them sit there, then explain to a server or manager what has happened so they don't serve them inaccurately.

Use the last name given for the reservation. If it’s a couple it’s “Mr./ Mrs. Smith, your table is ready for you” Or if it’s a larger party still use the name “____ party? Your table is ready.”

Ask a supervisor or manager for help with a difficult customer. If the customer needs information, like: "What are kid-friendly activities in this area?" You might ask another employee who has kids.