What should a hostess communicate to the coordinator?

What should a hostess communicate to the coordinator?

• A. Guest names and preferences
• B. Allergies and dietary restrictions
• C. What tables are set and ready for seating
• D. Available wait times for customers

Answer: (C)

The most appropriate communication from a hostess to the coordinator involves conveying information about what tables are set and ready for seating. This is essential for ensuring an efficient flow of guests into the dining area. When tables are set and ready, it allows the coordinator to optimize seating arrangements and manage the guest experience effectively. If the coordinator knows which tables are available, they can make informed decisions about seating allocations, helping to reduce wait times and enhancing overall operational efficiency. The other options, while relevant in a broader context, do not have the same immediate impact on the logistics of seating. For example, guest names and preferences are important for personalized service but do not directly affect table readiness. Allergies and dietary restrictions are indeed critical for menu planning and guest safety, but they are more suited to discussions with the kitchen staff or servers. Available wait times give useful information for managing guest expectations but rely heavily on knowing which tables can be used for seating, making table readiness the more critical piece of information for the coordinator at that moment.

The most appropriate communication from a hostess to the coordinator involves conveying information about what tables are set and ready for seating. This is essential for ensuring an efficient flow of guests into the dining area. When tables are set and ready, it allows the coordinator to optimize seating arrangements and manage the guest experience effectively. If the coordinator knows which tables are available, they can make informed decisions about seating allocations, helping to reduce wait times and enhancing overall operational efficiency.

The other options, while relevant in a broader context, do not have the same immediate impact on the logistics of seating. For example, guest names and preferences are important for personalized service but do not directly affect table readiness. Allergies and dietary restrictions are indeed critical for menu planning and guest safety, but they are more suited to discussions with the kitchen staff or servers. Available wait times give useful information for managing guest expectations but rely heavily on knowing which tables can be used for seating, making table readiness the more critical piece of information for the coordinator at that moment.