![]() ![]() Provide a comfortable seating area to give them a place to hang out while they’re waiting. Waiting Area - During brunch or dinner rushes, customers might pack your waiting room.Your entryway should emulate the theme and vibe of your restaurant and naturally flow into the dining room and bar. Entry - First impressions happen here! As soon as they walk through the door, customers will make a judgment call.All staff members who work in these locations should be polite, look professional, and overall be an excellent representative of your restaurant. This is where appearances matter - these areas should be clean, tidy, and in order. Common Locations in the Front of Houseįront of house locations are where all communication with guests will occur. For example, personal attention, especially by a manager, can go a long way in making diners feel special and might even lead to repeat visits. There are countless ways you can show your guests how much you value their patronage. Customer appreciation should also be a focus of your front of house staff. Empowering your staff to make informed decisions will keep everyone safe and happy. It’s also essential to give your front of house staff the confidence to handle problems as they arise.įor example, you might train bartenders to politely turn down a customer who’s had too much to drink. Train your front of house staff to excel at providing first-rate customer service and teach them how to handle the inevitable complaint respectfully and calmly. The front of house is where customer service is key. Also included in the front of house are the hostess station, bar, restrooms, and outdoor seating, if you have it (we’ll dig into this later). It’s where patrons dine or are greeted at the front door. The front of house (FOH) is, as you might have guessed, the front of the restaurant. In this guide, you'll learn everything you need to know from terminology, to slang, and management tips! Let's dig right in. While it may take a while for newbies to the restaurant trade to become acclimated to industry slang, there are two terms all restaurant workers absolutely must know from Day 1: front of house and back of house.īoth refer to two critical components that make up the whole of the restaurant, and both need their own individual attention. It may sound like a foreign language to guests, but not to a seasoned professional. Spend just 10 minutes in your restaurant, and you’ll likely hear phrases like:Ĭhicken parm is 86ed! We’re in the weeds! Keeping up with restaurant lingo (in both front of house and back of house) makes communication smoother among your staff, which makes your restaurant run more efficiently. It takes great stamina and focus to work in a restaurant, and running one is a 24-hour a day, 7-day a week job! So do you think you've got what it takes to tackle this quiz? Take a seat, grab a menu and place your order!īy playing a quiz, you will not only enjoy yourself, but you'll work your mind out too! You may even be exposing it to new things and while you probably know all the answers here-we believe you're a trivia wiz, after all-there is a chance you may learn something you didn't know in high school.If you’re a restaurant manager, you know that the restaurant business comes with its own terms. Sure, you've eaten at a restaurant-pretty much everybody has! But have you ever worked in one? If you have, you may know the lingo of working in the food service industry, and this may be the quiz for you!ĭo you know what a blue plate special is? Have you ever ordered something a la carte? Have you ever been invited to eat at the chef's table? Do you know the terms for meats that are well done? Do you know what everyone does in a restaurant from hosts to servers to busboys on down? If you said "yes" to any of these questions, congratulations! Restaurant work is not for the faint of heart.
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