Reunion Kitchen & Drink – Host/Seater Training Vocabulary

Traditional vocabulary flashcards summarizing the key host and seater terms from the training notes.

Menu Sweep

A quick walk-through to collect, straighten, and wipe menus so they are clean and ready for the next guests.

Restroom Check

A 15–20 minute inspection to refill paper products, tidy floors, counters, sinks, and mirrors, and ensure overall cleanliness.

Yelp Reservation System

The on-line platform the host team uses to take, track, and confirm all guest reservations.

Floor Plan Quiz

End-of-shift test covering table and seat numbers as well as restaurant layout knowledge.

“If you can lean, you can clean.”

House motto reminding employees to stay busy by finding cleaning or sidework whenever idle.

Happy Hour

Special pricing offered restaurant-wide Monday–Friday from 2:30 pm–6:00 pm.

Corkage Fee

Charge for opening outside wine—first bottle free if not on the list; $15 per additional bottle.

Magnum Bottle

A 1.5-liter wine bottle; not permitted for corkage at the restaurant.

High Chair

Child seating kept in a designated storage area and provided upon request.

Booster Seat

Raised seat for young children that can be placed on regular chairs; stored with high chairs.

Information Board

Display staff must read daily for specials, announcements, and important updates.

Large Party Parameters

Policy requiring manager approval for reservations of 7+ guests; manager must speak directly to parties of 12+.

Host Stand

Front-of-house station where hosts greet guests, manage the wait list, and monitor reservations.

Seat Numbers

Fixed numbers assigned to individual chairs around a table to help servers deliver food accurately.

Table Numbers

Unique identifiers for every table on the floor plan used for seating and service coordination.

Reunion Butter Cake

Signature dessert the seater must be able to describe, including ingredients and taste profile.

Expo Line

Kitchen counter where completed dishes are checked and run to guests.

Dry Storage

Room or area where non-perishable food and supplies are stored.

Break Table / Lockers

Designated space where employees take breaks and secure personal belongings.

Proper Verbiage & Tone

Using polite phrases, empathy, eye contact, and an upbeat voice when interacting with guests.

Server Name Usage

Practice of introducing the assigned server’s name to guests when they are seated.

Right of Way

Courtesy of allowing guests to pass first in hallways and doorways.

“My Pleasure.”

Preferred courteous response that replaces casual phrases like “alright.”

Opening the Door

Standard courtesy of holding doors for guests entering or leaving the restaurant.

Reservation Evening Times

Acceptable dinner reservation slots: 5:00 pm or 5:30 pm, and after 7:30 pm.

Reservation Daytime Times

Weekend reservation slots: 10:00 am, 12:00 pm, or any time later on Saturday & Sunday.

Party of Seven Rule

Requirement that any group of 7 or more must receive manager approval before booking.

Phone Answer Script

Standard greeting: “Good morning/afternoon/evening, thank you for calling Reunion Kitchen & Drink, Anaheim. This is (name); how may I assist you?”

Table Request Disclaimer

Phrase: “We’ll note your preference and do our best to accommodate, but we can’t guarantee a specific table.”

Menu Presentation Order

Deliver menus to female guests first, then proceed from seat 1 around the table.

Employee Meal Ordering

Procedure allowing staff to purchase a meal (e.g., appetizer) at shift’s end to learn menu items.

Conversation Starters

Small-talk topics hosts use while walking guests to their table to build rapport.