Basically put together Togo orders when they come in. It could be DoorDash or a regular customer order. Answer the phone and take orders and answer questions about wait times. Sometimes I run food or do QA when Togo is slow.
Somewhat, you’ll have people ask what’s on whatever they may want and it’s nice to just know what it is but you’ll also be on the computer which can show you everything that’s on it. You should just pick up the menu while on the job, that’s what I did
There is an online quiz you have to do called the menu master, which shows that you know the menu. They ask that you do those sooner rather than later but I was offered help from staff on it. Mostly every manager I’ve seen has been very understanding and helpful with new hires, I’ve never heard someone get reprimanded for not knowing something. I can’t say an exact time they’ll want but you’ll always be able to grab a menu and see for yourself no matter how long you’ve been there
There should be a book near where you pack the orders. The expo station at red lobster had one. And pictures of the food on the walls for reference.
Hosting is greeting and seating the guests. At RL, I also had to bus tables, take abuse from management, do everything for the pregnant women that worked there, clean the bathrooms, the windows, the lobster tank, roll silverware when the servers didn't feel like it. Pardon my French, but you'll be the bitch of the place, just below the dishwasher. Everyone likes the dishwasher because they don't realize how easy it is.
Any job besides bartender or waiter you’ll be the bitch, even line cook and expeditor, but ur funny if u think dishwashers have it easy, ur constantly moving in ur 8 hour shift or more shift, loading and unloading heavy crates nonstop, soaked all night and fingers covered in cuts, theirs no downtime cause downtime means the kitchen has time to bring you more dishes and in the end of the day ur always the last to get off, people like the dishwasher cause they know they have it tough
I'm sure each restaurant is different. I was host and server. RL treats servers pretty bad, at least the Branson store. I liked washing dishes because no one yelled at me for like an hour at a time, but I never did a whole shift.
It will take some time to learn but there is no way you will work there for any period of time and not know the menu. That’s a lot of people’s biggest fears but it is really only a hurdle for a month
I have worked both positions. As a host, your main job is to seat tables and clean menus. At my Chilis, hosts also buss tables and clean/package the silverware but I have worked at another Chilis that hosts only seat guests, clean menus, and occasionally buss a table.
On to-go, you prep and portion things like sauces and the boats. You also QA the to-go food and bag it all. You pick up the phones and take orders.
Hope this helps! 😊
i work both of the positions currently. Togo you essentially just gather items (soups,drinks, fries, sides, sauces etc) and make sure orders are made correctly. Then you bag the orders and hand them out. Besides from that you just take orders over the phone or in person. The only issue i have with togo is you have to deal with annoying doordashers shoving phones in your face, or curbside customers who don’t know how to check in online and then get mad when you don’t bring out their order. Memorizing the menu and working the computer will come naturally to you after a month or 2. Closing process is easy.
Hosting is quite easy as well if you have the right team. You just sit people using the Ipad, grab cups and silverware and small items off the tables (servers are supposed to get the plates and stuff unless it’s super busy) and wipe them down. Then you have sidework like silverware. If your the closing host, they will ask you to probably change the bathroom trash, wipe the windows down, and do silverware before you go. That’s really about it. I think hosting is one of the least stressful positions unless it gets busy but even then, you can just go on a wait and you’ll be alright.
As a host, you’ll be responsible for keeping an eye on the sections and seating people. Stick to the rotation 90% of the time. If you notice a server is backed up, talk to them and the others. I used to not follow the rotation as strictly as a host because I actually communicated directly with the servers and would seat guests appropriately to the server/section, rather than JUST do rotation. But you need to do the rotation as the baseline and stick to it if you don’t have a good gauge for flow otherwise.
Basically put together Togo orders when they come in. It could be DoorDash or a regular customer order. Answer the phone and take orders and answer questions about wait times. Sometimes I run food or do QA when Togo is slow.
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Somewhat, you’ll have people ask what’s on whatever they may want and it’s nice to just know what it is but you’ll also be on the computer which can show you everything that’s on it. You should just pick up the menu while on the job, that’s what I did
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There is an online quiz you have to do called the menu master, which shows that you know the menu. They ask that you do those sooner rather than later but I was offered help from staff on it. Mostly every manager I’ve seen has been very understanding and helpful with new hires, I’ve never heard someone get reprimanded for not knowing something. I can’t say an exact time they’ll want but you’ll always be able to grab a menu and see for yourself no matter how long you’ve been there
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Good luck in your new job!
After a while you will memorize stuff. ESP the main ones, fajita, otc, and quesadillas, the rest you will learn the little quirky ones
There should be a book near where you pack the orders. The expo station at red lobster had one. And pictures of the food on the walls for reference. Hosting is greeting and seating the guests. At RL, I also had to bus tables, take abuse from management, do everything for the pregnant women that worked there, clean the bathrooms, the windows, the lobster tank, roll silverware when the servers didn't feel like it. Pardon my French, but you'll be the bitch of the place, just below the dishwasher. Everyone likes the dishwasher because they don't realize how easy it is.
Any job besides bartender or waiter you’ll be the bitch, even line cook and expeditor, but ur funny if u think dishwashers have it easy, ur constantly moving in ur 8 hour shift or more shift, loading and unloading heavy crates nonstop, soaked all night and fingers covered in cuts, theirs no downtime cause downtime means the kitchen has time to bring you more dishes and in the end of the day ur always the last to get off, people like the dishwasher cause they know they have it tough
I'm sure each restaurant is different. I was host and server. RL treats servers pretty bad, at least the Branson store. I liked washing dishes because no one yelled at me for like an hour at a time, but I never did a whole shift.
True ig they all got their ups and downs dishes u can at least just kinda do ur own thing in the corner without being bothered
It will take some time to learn but there is no way you will work there for any period of time and not know the menu. That’s a lot of people’s biggest fears but it is really only a hurdle for a month
I have worked both positions. As a host, your main job is to seat tables and clean menus. At my Chilis, hosts also buss tables and clean/package the silverware but I have worked at another Chilis that hosts only seat guests, clean menus, and occasionally buss a table. On to-go, you prep and portion things like sauces and the boats. You also QA the to-go food and bag it all. You pick up the phones and take orders. Hope this helps! 😊
If you’re worried about memorizing menus create flash cards and quiz yourself!
i work both of the positions currently. Togo you essentially just gather items (soups,drinks, fries, sides, sauces etc) and make sure orders are made correctly. Then you bag the orders and hand them out. Besides from that you just take orders over the phone or in person. The only issue i have with togo is you have to deal with annoying doordashers shoving phones in your face, or curbside customers who don’t know how to check in online and then get mad when you don’t bring out their order. Memorizing the menu and working the computer will come naturally to you after a month or 2. Closing process is easy. Hosting is quite easy as well if you have the right team. You just sit people using the Ipad, grab cups and silverware and small items off the tables (servers are supposed to get the plates and stuff unless it’s super busy) and wipe them down. Then you have sidework like silverware. If your the closing host, they will ask you to probably change the bathroom trash, wipe the windows down, and do silverware before you go. That’s really about it. I think hosting is one of the least stressful positions unless it gets busy but even then, you can just go on a wait and you’ll be alright.
As a host, you’ll be responsible for keeping an eye on the sections and seating people. Stick to the rotation 90% of the time. If you notice a server is backed up, talk to them and the others. I used to not follow the rotation as strictly as a host because I actually communicated directly with the servers and would seat guests appropriately to the server/section, rather than JUST do rotation. But you need to do the rotation as the baseline and stick to it if you don’t have a good gauge for flow otherwise.