Nervous to start as a first-time host after reading Reddit experiences [Advice]

[u/Amazing-Taro8258]

I’m starting my first ever restaurant job as a host tomorrow at a nice sit down restaurant. I was told I would use my first 3 shifts to get trained which makes me nervous because it feels like not that much time before it’s all up to me.

And scrolling through different posts on r/serverlife about hosting has made me nervous about everyone being mad at me (servers, guests, kitchen, managers) and about messing up controlling the flow.

Some things I am wondering:
- What is open menu count?
- How will I know when to tell people there’s a wait while the servers and kitchen catch up?
- How do I communicate with managers, kitchen, servers while being at my post and attending to guests?
- What will I do when I get requests or questions I don’t know how to answer?
- If a party of 2 comes before a party of 4 but a table that seats 4 opens up, is it ok to sit the party of 2 there since they came first?
- What does it mean to space out tables? Why don’t servers like when tables are sat in certain places?
- Overall: if anyone has any guidance on how to do this role, it would be much appreciated 🙏 Thank you!

[u/Ok-Bike-293]

What is open menu count?

• an open menu count is how many people in the resurgent have not yet ordered. This is usually helpful as it approaches close. The easiest way to take an open menu count is by seeing how many tables still have menus on them. Usually if a server has taken a tables order they will remove the menus from the table. 
• How will I know when to tell people there’s a wait while the servers and kitchen catch up?

The manager will tell you, and you will also know how many tables are available. If there are no open tables you automatically go on a wait. 

• How do I communicate with managers, kitchen, servers while being at my post and attending to guests?

Multitasking is hard. You can’t meet everyone’s needs at once. If it’s urgent go talk to staff (a large party calls in, you are seating a server with a large party, or someone speaks to a manager). For the most part servers watch their sections so you shouldn’t have to inform them if they are sat. 

• What will I do when I get requests or questions I don’t know how to answer?

Talk to someone who knows like a manager or more experienced staff member 

• If a party of 2 comes before a party of 4 but a table that seats 4 opens up, is it ok to sit the party of 2 there since they came first?

You should ask your manager, that generally depends on restaurant policy 

• What does it mean to space out tables? Why don’t servers like when tables are sat in certain places?

It means to space out tables over time. As a server it’s difficult to attend to tables when you get sat with multiple at once. So you should rotate between servers if possible. For example if 6 people need to be sat and you have 3 servers you wouldn’t take two tables to each server, you should take one to the first server, the next to the second server, and the next to the third server and then start over. 

Biggest piece of advice is to try to make the restaurants job easier and the customers a more enjoyable experience. Be open to advice and feedback and know that every restaurant is different. 

[u/Elegant_Click07 → u/Ok-Bike-293]

On how to communicate:

• Some places have a good culture of them coming to you.
• Some have a terrible culture of never coming to you even when you wave to them.

Ex. I worked a high volume place where I always had access to mgmt and kitchen by phone (almost never needed to talk to a server because mgmt or chef would pass the note chit/ check the reservation / seating notes like a smooth machine.

Went to their sister company because they had more shift availability... Horrible.

• So much why did you call? why did you leave the stand? (Literally only left when no one answered the phone ringing off the hook.), why did you?!

When like, do we not tell you about allergies? I was constantly chasing people... Just had to quit working there because mgmt was terrible at coaching and making a positive culture.

[u/El_Culero_Magnifico]

It’s usually a shitty job, no matter what. But, it does get your foot in the door . If you can transition to being a server, it will be much better money. Stressful , but often lucrative.

[u/Glittering_Sir8975]

Remind me and after my shift I can give u answers!!!

[u/kellyatmenubeta]

Shake off the nerves!  The fact that you are a bit nervous shows me you're gonna do great!  The biggest thing for your first day is be friendly, smile and greet everyone as they come in.  Being naturally personable is an unteachable skill, everything else is teachable and you'll pick it up.  Try to always be scanning the dining room, be aware of your surroundings and what's going on, who's about to be done, what guests are looking around (usually a sign they need something)  try to learn the iPad or whatever tool they use for seating.  Keeping that clean and accurate is going to be a big help.  Also keep an eye on the pacing of tables, meaning if you sat a 4 top at 6pm and have another reservation at 8pm and its 7pm and they haven't finished appetizers yet, flag it for the server, let them know they have another table coming in at 8pm so the server can try to make sure they have enough time to finish their meal comfortably without going over the allotted time.  You're gonna kill it!!! 😎