by Richard Saporito
I keep running into a major problem time and again when performing my restaurant dining room service consulting and training projects for hotel restaurants. Instead of having standard sections (stations) that waitstaff rotates through evenly and balanced, the policy of rotating tables amongst waitstaff as guests walk through the front door is instituted.
This is done because the dining room service staff feels that income will be fair and balanced.
Without proper floor diagrams with sections and concisely clear table numbers, confusion and circus-like service will ensue. The only time rotating tables works is when the restaurant is very small or it is a very slow shift (Monday morning after the Holidays).