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Purpose and Outcomes

Maintain a calm, guest‑first dining room that moves efficiently. Outcomes: faster turns, fewer bottlenecks, and consistently positive guest experiences.

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At a Glance

Micro‑Timings

• Be at or near your tables within 0–2 minutes of seating

• Set expectations early for pacing and specials with one specific recommendation

• Keep aisles clear and practice Full Hands In/Out at all times

• Pre‑bus continuously and reset quickly to speed turns

• Close the loop on every request before leaving the table

• Give guests right‑of‑way and maintain calm tone and eye contact

• Coordinate delays early with guests and the MoD

• Presence at table: within 0–2 minutes of seating

• Water delivered: within 5 minutes of seating

• Checkback after food drop: within 2 minutes or 2 bites

• Pre‑bus: ongoing, remove finished items within 2 minutes

• Table cleared after departure: within 1–2 minutes

• Full reset completed: within 3 minutes

During Service

• Do not sit at guest tables or the bar while clocked in
• No eating in the dining room during shifts
• Personal devices stay off the floor except for handheld POS use
• Follow ID and alcohol service rules; escalate uncertainties to the MoD

Traffic Flow and Resets

• Use Full Hands In/Out between pass, dish, and floor
• Keep service lanes, server stations, and expo clear of personal items
• Pre‑bus standards: remove trash, glass, and finished plates proactively; replace soiled linens and reset neatly
• Reset order: sanitize, dry, place settings, menus, final wipe of table edge and chairs
• Handoff at pass: verify plate and table, announce modifiers, avoid blocking expo
• Align with the Floor Chart for section coverage and large‑party seating

Pacing and Coordination

• Hosts avoid double‑seating unless cleared; never triple‑seat
• Servers communicate delays early and set expectations; coordinate with BOH and bar
• Use rotation and cover caps to keep the room on pace