Communication FOH Seating Training 
7 Shifts
NOVEMBER 12, 2020
It usually involves an orientation, paperwork collection, and training. Day Two Training: Learning how to do your job with a training manual, in-person classes, online learning, and shadowing. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.
The Restaurant Times
MARCH 10, 2023
Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. The FOH staff greets and receives customers and relays their requests. The FOH manager supervises all front-of-house staff and reports to the GM. The answer to the FOH manager.
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Sling
DECEMBER 6, 2019
For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Front Of House (FOH)? FOH variables you might not consider include: Decor.
7 Shifts
JANUARY 10, 2024
Turnover is almost zero and staff are focused on training each other and making each other better. Hammel admits that there were rougher moments at the beginning, and transparency was difficult, especially layered on top of other pandemic-era factors like limited seating and vaccination policies. 20% What prompted the change?
7 Shifts
JANUARY 10, 2024
Turnover is almost zero and staff are focused on training each other and making each other better. Hammel admits that there were rougher moments at the beginning, and transparency was difficult, especially layered on top of other pandemic-era factors like limited seating and vaccination policies. 20% What prompted the change?
Modern Restaurant Management
MARCH 10, 2021
That means that waitstaff can digitally communicate with the BOH without losing the ticket itself. This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. Waitlist & Seating Management.
Modern Restaurant Management
APRIL 8, 2020
” However, we expect the initial reduction in seating capacity to be closer to 25-30 percent, not 50 percent. This period will likely last four-to-six weeks, and we expect the seating reduction to create table spacing of approximately 9’-0” on center (from the typical 6’-0” on center). ”
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