Restaurant Host Glossary: Essential Terms to Know
Restaurant Host Glossary of Terms: Your Essential Guide
Want to speak the language of a seasoned Restaurant Host? This guide breaks down the essential terms you need to know, from “86’d” to “comps” and everything in between. You’ll walk away with a clear understanding of restaurant lingo, enabling you to communicate effectively with your team and provide exceptional service. This isn’t just a list of definitions, it’s a practical toolkit for navigating the fast-paced world of hospitality.
What You’ll Walk Away With
- Define 20+ essential restaurant terms, from front-of-house to back-of-house operations.
- Identify common restaurant abbreviations and acronyms.
- Understand the nuances of restaurant slang and jargon.
- Communicate confidently with restaurant staff, regardless of their role.
- Provide excellent customer service by understanding the meaning behind requests.
- Avoid miscommunication and potential errors in order taking and service.
- Spot quiet red flags in communication (staff not understanding key terms, leading to errors).
- Use a checklist for new restaurant hosts to ensure they understand essential terminology.
What This Glossary Covers (and What It Doesn’t)
- What this is: A focused glossary of restaurant-specific terms essential for hosts.
- What this is: Explanations of common abbreviations, slang, and industry jargon used in restaurants.
- What this isn’t: A general culinary dictionary or a guide to advanced cooking techniques.
- What this isn’t: An exhaustive list of every possible restaurant term, but rather the most commonly used ones for hosts.
Why a Restaurant Host Needs to Know Restaurant Lingo
Understanding restaurant terminology is crucial for efficient communication and smooth operations. A Restaurant Host needs to quickly grasp instructions, relay information accurately, and ensure customer requests are understood by the entire team. This isn’t just about knowing the words, it’s about understanding the context and implications behind them.
Essential Restaurant Host Terms
86’d
Definition: An item that is no longer available, either temporarily or permanently.
Example: “We’re 86’d on the salmon tonight, Chef just ran out.” This informs the host to remove the salmon from the available options when seating guests and taking initial drink orders.
A la carte
Definition: Items ordered separately, not as part of a set meal.
Example: “The appetizers are all a la carte, they are not included in the prefix menu.” This clarifies for the host how to present options to the guests.
Back of House (BOH)
Definition: The kitchen and other areas not visible to customers.
Example: “The BOH is running behind on entrees tonight, please let guests know there may be a slight delay.” The host can then communicate this information to waiting guests.
Bussing
Definition: Clearing and cleaning tables after guests have left.
Example: “Table 6 needs bussing before we can seat the next party.” This allows the host to know when a table is ready for new guests.
Call Ahead Seating
Definition: Guests call ahead to put their name on the waitlist to reduce wait times.
Example: “We have a call ahead for Smith party of 4.” This alerts the host of an upcoming arrival.
Campers
Definition: Guests who linger at their table long after finishing their meal.
Example: “We need to turn over table 4, but they’re campers. Approach with water and a friendly reminder about other reservations.” This helps the host manage seating efficiently.
Comps
Definition: Items given to guests for free, usually to resolve a complaint or as a gesture of goodwill.
Example: “The manager is comping the appetizer for table 3 due to the long wait time.” The host may need to explain this to the guest if they inquire about the bill.
Covers
Definition: The number of guests served.
Example: “We did 200 covers last night.” This number is crucial for staffing and inventory management.
Crumbing
Definition: Removing crumbs from the table between courses.
Example: “Please crumb table 8 before dessert is served.” This ensures a clean dining experience.
Deep Seating
Definition: Seating guests in a less desirable area of the restaurant, often to balance server workload.
Example: “Let’s deep seat table 12 to even out the sections.” This allows the host to evenly distribute guests.
Double Seating
Definition: Seating a server two tables at the same time
Example: “Double seating is necessary during the rush.” This is typically done to reduce wait times.
Expo
Definition: The food expeditor, who ensures dishes are prepared correctly and delivered promptly.
Example: “Ask the expo to check on the allergy order for table 5.” Ensures food safety and accuracy.
FIFO (First In, First Out)
Definition: A stock rotation method where the oldest items are used first.
Example: “Make sure to follow FIFO when stocking the host stand with menus.” Prevents waste and ensures the freshest materials are used.
Fire
Definition: To start preparing an order.
Example: “Fire table 2’s appetizers.” The host needs to know that the kitchen is starting the process.
Front of House (FOH)
Definition: The dining area and other areas accessible to customers.
Example: “The FOH needs to be tidied up before the dinner rush.” The host is responsible for maintaining the appearance of the FOH.
Mise en Place
Definition: Everything in its place; preparation before service.
Example: “Ensure your mise en place is complete before service begins.” Ensures a smooth service.
No-Show
Definition: A guest who does not arrive for their reservation without prior cancellation.
Example: “Table 7 was a no-show; we can release the table.” This allows the host to reallocate the table.
On the Fly
Definition: An item needed immediately, often due to a mistake.
Example: “We need a replacement order of fries on the fly for table 4!” This requires immediate action and coordination.
Open Table
Definition: A common online reservation system.
Example: “Check the Open Table for walk ins.” The host needs to manage reservations and walk-ins efficiently.
Par Level
Definition: The minimum amount of a product that is on hand.
Example: “Make sure we meet the par level of menus at the host stand.” This ensures that the host is always prepared.
Pre-bussing
Definition: Clearing unnecessary items from the table while guests are still dining.
Example: “Pre-bussing helps the server manage the table more efficiently.” Creates a neater dining experience.
Rolling Silverware
Definition: Wrapping silverware in napkins.
Example: “Rolling silverware is an important task to ensure we are ready for guests.” The host may be responsible for this task.
Section
Definition: A specific area of the restaurant assigned to a server.
Example: “Table 5 is in Sarah’s section.” This helps the host seat guests appropriately.
Service Well
Definition: The area where servers pick up drinks and food orders.
Example: “The service well is getting crowded, servers need to be more efficient.” The host needs to be aware of the flow of service.
Sidework
Definition: Tasks servers and hosts complete in addition to serving guests.
Example: “Sidework includes polishing silverware, refilling condiments, and sweeping sections.” These tasks keep the restaurant running smoothly.
Table Turn
Definition: The process of preparing a table for new guests after the previous party has left.
Example: “We need a quick table turn on table 2 to seat the next reservation.” Efficiency is key to maximizing seating.
Table Turnover Rate
Definition: The number of times a table is seated during a specific period.
Example: “The table turnover rate is 3 times per night.” This is a key metric for revenue management.
Upselling
Definition: Suggesting premium or additional items to guests.
Example: “Upselling appetizers and desserts can increase the average check size.” The host can mention specials to guests upon arrival.
Walk-in
Definition: A guest who arrives without a reservation.
Example: “We have a walk-in party of two; let me see if we have availability.” This requires the host to manage seating on the spot.
Essential Abbreviations
- FOH: Front of House
- BOH: Back of House
- POS: Point of Sale
- FIFO: First In, First Out
Quiet Red Flags: When Miscommunication Leads to Trouble
- Frequent order errors: If servers constantly misunderstand orders, it could indicate a terminology gap.
- Slow table turns: If bussers don’t understand the urgency, table turnover slows down.
- Customer complaints: Misinterpreted requests can lead to unhappy customers.
- Host stand is not stocked: The host may be unclear on what supplies are needed to manage their post.
New Restaurant Host Terminology Checklist
Use this checklist to ensure new restaurant hosts are familiar with key terminology.
- 86’d: ( )
- A la carte: ( )
- Back of House (BOH): ( )
- Bussing: ( )
- Call Ahead Seating: ( )
- Campers: ( )
- Comps: ( )
- Covers: ( )
- Crumbing: ( )
- Deep Seating: ( )
- Double Seating: ( )
- Expo: ( )
- FIFO (First In, First Out): ( )
- Fire: ( )
- Front of House (FOH): ( )
- Mise en Place: ( )
- No-Show: ( )
- On the Fly: ( )
- Open Table: ( )
- Par Level: ( )
- Pre-bussing: ( )
- Rolling Silverware: ( )
- Section: ( )
- Service Well: ( )
- Sidework: ( )
- Table Turn: ( )
- Table Turnover Rate: ( )
- Upselling: ( )
- Walk-in: ( )
What a hiring manager scans for in 15 seconds
Hiring managers quickly assess a candidate’s understanding of restaurant operations. They look for experience and knowledge, as well as the ability to communicate effectively in a fast-paced environment.
- Familiarity with restaurant terminology: Demonstrates a basic understanding of the industry.
- Experience with reservation systems: Indicates the ability to manage seating efficiently.
- Understanding of front-of-house operations: Shows knowledge of guest service and restaurant flow.
- Ability to handle customer complaints: Suggests strong interpersonal and problem-solving skills.
- Knowledge of restaurant etiquette: Demonstrates professionalism and attention to detail.
The mistake that quietly kills candidates
Lack of familiarity with basic restaurant terms can be a silent killer. It signals inexperience and potential communication issues, leading to a negative impression.
Use this example in your resume:
“Managed guest flow and seating arrangements, utilizing OpenTable and call-ahead lists to maximize table turnover rate during peak hours.”
FAQ
What is the difference between front of house and back of house?
Front of house (FOH) refers to the areas where guests are present, such as the dining room, bar, and host stand. Back of house (BOH) encompasses the kitchen, storage areas, and other areas not visible to guests. Understanding this distinction is crucial for hosts as they need to coordinate between both areas.
What is the importance of understanding restaurant abbreviations?
Restaurant abbreviations are used frequently in communication between staff members. Knowing these abbreviations ensures clear and efficient communication, reducing the risk of errors and delays. For example, knowing what “86’d” means can prevent a host from seating a guest at a table when an item is unavailable.
How can a host use restaurant terminology to improve customer service?
By understanding restaurant terminology, a host can better understand customer requests and communicate them effectively to the rest of the staff. For example, if a customer asks for a table in a specific section, the host can use their knowledge of the restaurant layout to accommodate the request efficiently.
What are some common mistakes new hosts make regarding restaurant terminology?
One common mistake is not understanding the meaning of certain terms, leading to miscommunication and errors. Another mistake is using terminology incorrectly, which can confuse other staff members and customers. New hosts should take the time to learn the terminology and practice using it correctly.
How does understanding restaurant lingo help with table management?
Understanding terms like “table turn,” “covers,” and “deep seating” allows a host to manage tables more efficiently. This includes seating guests in a timely manner, maximizing table turnover rate, and balancing server workload. Effective table management is essential for maximizing revenue and providing a positive dining experience.
Why is it important for a host to know what “86’d” means?
Knowing that an item is “86’d” allows the host to inform guests that the item is not available, preventing disappointment and potential complaints. It also ensures that the host does not seat guests at tables where the item is being promoted, avoiding confusion and frustration.
What is the role of a host in pre-bussing tables?
While pre-bussing is primarily the responsibility of servers, hosts can assist by clearing unnecessary items from tables while guests are waiting to be seated. This helps to create a cleaner and more inviting dining environment, improving the overall customer experience. It’s an opportunity to observe the flow of service and understand what the bussers are doing.
How does a host use OpenTable effectively?
A host uses OpenTable to manage reservations, view table availability, and communicate with guests. They can use OpenTable to track no-shows, update table status, and send confirmation messages to guests. Effective use of OpenTable is crucial for managing seating efficiently and providing a seamless reservation experience.
What are some key phrases a host can use to upsell items?
A host can upsell items by mentioning specials, highlighting premium options, and suggesting complementary items. For example, they can say, “Welcome! Tonight we are featuring a special wine pairing with our chef’s tasting menu.” Or, “We have a delicious dessert special tonight, the chocolate lava cake.” These phrases can encourage guests to order more items, increasing revenue.
Why is it important to know the difference between a walk-in and a reservation?
Knowing the difference between a walk-in and a reservation allows the host to prioritize seating and manage table availability effectively. Reservations have priority, while walk-ins are seated based on availability. Understanding this distinction ensures that guests with reservations are seated promptly and that walk-ins are accommodated as efficiently as possible.
How can a host contribute to mise en place?
A host can contribute to mise en place by ensuring that the host stand is organized and well-stocked with menus, reservation lists, and other necessary supplies. They can also assist with tasks such as rolling silverware and refilling condiments. By contributing to mise en place, the host helps to ensure that the restaurant is prepared for service.
What is the significance of knowing server sections?
Knowing server sections allows the host to seat guests in a way that balances workload and avoids overwhelming individual servers. This ensures that guests receive prompt and attentive service, improving their overall dining experience. It also helps to prevent servers from becoming stressed or overburdened, which can negatively impact their performance.
What should a host do if a guest is a “camper”?
If a guest is a “camper,” the host can politely encourage them to leave by offering water or gently reminding them about other reservations. The goal is to turn over the table without rushing the guest or making them feel unwelcome. This requires tact and good customer service skills.
How does understanding restaurant lingo relate to the POS system?
While the host doesn’t directly use the POS system, they may need to understand how it works to communicate effectively with servers and managers. For example, they may need to know how to look up table numbers, check order status, or process comps. A basic understanding of the POS system can improve the host’s ability to assist with various tasks and resolve customer issues.
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