SECTIONS AND POSITION NUMBERS
Each restaurant is divided into sections of tables. The floor plan is a map of the restaurant. Each waiter is assigned to a section, and each table is given a number.
Position numbers.
Each seat at a table is given a number. Make the seat at the table that is closest to a major feature, like the kitchen, ‘position 1’. Count the remaining chairs clockwise to assign numbers to the rest of the table.
Why are sections important?
1) Flow.
Sectioning tables help manage the flow of foot traffic in the dining room.
2) Staggering.
By grouping the tables into sections, the reception head waiter can share out the tables evenly between waiters.
Teamwork between sections.
Your section is your main responsibility, but this doesn’t mean you shouldn’t help others out.
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