The list of a restaurant's reservations for each service, by time, party size and table. Traditionally a paper book at the host stand, it is used to plan seating, hold tables for booked parties and decide how many walk-ins can be taken.
The list of a restaurant's reservations for each service, by time, party size and table. Traditionally a paper book at the host stand, it is used to plan seating, hold tables for booked parties and decide how many walk-ins can be taken.
See also: Reservation, Walk-in, No-show
Continue exploring our knowledge base
The guest-facing part of a restaurant and the staff who work there: host stand, dining room, bar, servers, bussers and managers on the floor. Front of house greets each party, quotes waits, seats tables and takes orders.
The parts of a restaurant guests do not see and the staff who work there: kitchen, prep, dish and storage. Back of house cooks and plates what front of house orders, and its pace sets how fast tables can turn.
Restaurant shorthand for a table by the number of seats it holds: a two-top seats two, a four-top seats four, and so on. Hosts match each party size to a table size so large tables are not given to small parties.
Seats at the bar or a counter, usually given first come, first served instead of from the reservation book. Restaurants often offer bar seating to small parties as a shorter alternative to waiting for a table.
Short for expediter: the person or station at the kitchen pass who checks each plate against the order, groups a table's dishes and sends them out together. Expo is the hand-off point between back of house and front of house.