<aside> 💡 You are the face of our restaurant, greeting guests means you are the front line for what makes or breaks our service

</aside>

Soupleaf Host / Hostess Guide

https://lh7-us.googleusercontent.com/JfonqNAyQ0Ad0aELWydFUlNC8nDR5CkW_z5uiu3-I0Yww3aIwLqNd5v4cHEPtnuNKPpBmdaN1OowWRpd9UaE2U_fYxxoCgMYosoX9Rr6tliBdvWFOM5FryWIjjbO-kEG8t-5oGolm-uxte3lVbYrS0w

Literature:

Cooking Guide

https://www.soupleafhotpot.com/cooking-guide

Key Takeaways:

• We are a canton style hot pot place where broths are lighter and there is a focus on quality ingredients. We also have a heavy emphasis on sauces.
• Meats should be shared among the people
• Cook stuff individually and don’t overcrowd the broth

Menu Details (broths, meats, buffet):

Glossary

Host Duties

When bringing guests to their table, please return to the host stand as soon as possible

• you do not need to help out the servers, even if they are busy or have been double, triple sat

Do not assign reservations to split tables.

• if it is busy and no other option is available, ask if they are willing to wait a bit longer for a non-split table

When there are guests on the waitlist, message them 10-15 minutes before their table is actually ready, letting them know that their tables will be ready soon, and to be present.

• this allows for a quicker turnaround between each table, especially during busy season