| name | 0.3.3-understand-host_stand |
| description | [0.3.3] designated station for greeting and seating guests |
understand-host_stand
CALL NUMBER: facilities_and_equipment.host_stand : technology_and_pos(73), reservations_and_seating(67), defined(21), staffing_and_roles(14), front_of_house_service(8), finance_and_costing(7)
DEFINITION: designated station for greeting and seating guests
Invoke this skill to understand host_stand down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from defined
- guest_complaint (d3): A customer expressing dissatisfaction about food, service, or environment.
- seating (d4): Arrangement of tables and chairs for restaurant guests
- table_management (d4): Coordinating table assignments and service flow efficiently
- text_notification_waitlist (d4): A system that sends SMS messages to guests alerting them when their table is ready.
- server_staff (d5): Employees who take orders and serve food to customers
- table_clearing (d5): Removing dirty dishes and resetting tables after guests leave
- table_resetting (d5): Preparing clean tables with linens and place settings
- plate_delivery (d5): The service of bringing prepared food to the customer's table
- order (d5): A request for food or drinks from a customer or to a supplier
- table_service (d5): Servers bringing food and drinks directly to seated guests
- tip_payout (d5): The process of distributing earned tips to employees, often done daily or weekly.
- anniversary_seating (d5): Special reserved seating for customers celebrating restaurant anniversaries.
- plating (d6): The art of arranging and presenting food attractively on a plate
- closing_reconciliation (d6): Final cash and credit card accounting at end of business day.
- tip_distribution (d6): The method of allocating tips among servers, hosts, bussers, and other service staff.
- curbside_delivery (d6): Food service where orders are brought out to customers parked outside.
- packaging (d6): Materials used to wrap or contain food for takeout or delivery
- takeout_order (d6): Food prepared for customers to take home and eat
- service_quality (d7): Standard of customer service provided by staff
- drink_refills (d7): Additional servings of beverages provided free or at cost to guests.
- table_maintenance (d7): Ongoing cleaning and restocking of dining tables
from facilities_and_equipment
- coat_check (d1): designated area with staff for storing guest coats
- podium (d1): standing desk for host and cashier
- table_number (d3): numbered card or stand identifying table location
- private_dining_room (d4): enclosed room for exclusive group dining
- high_chair (d6): boosted seat for infants and toddlers
- credit_card_reader (d6): card terminal for processing electronic payments
- booster_seat (d7): raised seat for young children at table
- booth (d7): upholstered bench style seating against a wall
- banquette (d7): long upholstered bench seating along a wall
from finance_and_costing
- corkage_fee (d5): Charge for customer bringing own wine
- table_turnover_rate (d5): Number of times tables are occupied per shift
- wine_cost_percentage (d6): Cost of wine relative to wine sales
- food_cost_percentage (d6): Cost of ingredients divided by food sales revenue
- average_check (d6): Average total spent per table or party
- seat_turnover (d6): Number of customers per seat per day
- pour_cost (d7): Cost of alcohol poured versus alcohol revenue
from front_of_house_service
- bread_service (d5): Offering fresh bread with butter upon seating
- water_service (d5): Initial water pour with proper glass placement and lemon optional
- bread_basket_refill (d6): Replenishing bread basket during meal
- butter_service (d6): Providing softened butter with bread course
- olive_oil_dipping (d6): Offering olive oil for artisan bread service
- ice_level_maintenance (d6): Ensuring adequate ice in beverages during service
- water_refill (d6): Replenishing water glass throughout dining experience
- cash_handling (d7): Counting and processing cash payments
from reservations_and_seating
- front_door_staff (d1): team personnel stationed at restaurant entrance
- greeter (d1): employee welcoming guests at entrance
- host (d1): staff member who greets and seats incoming guests
- waiting_area (d1): lobby or lounge space for standing waiting guests
- seating_chart (d2): visual diagram showing table positions and numbers
- maitre_d (d2): senior hospitality professional managing front of house
- reservation_book (d2): physical ledger or digital log of all bookings
- reservation_system (d2): software or platform managing booking operations
- buzzer_system (d2): paging device alerting waiting guests their table is ready
- pager (d2): handheld device given to guests on waitlist
- standing_room (d2): area where guests can be seated without fixed chairs
- blocked_table (d3): table marked unavailable for guest seating
- capacity_chart (d3): document showing maximum covers by table type and time
- floor_plan (d3): architectural layout showing all seating areas
- reserved_table (d3): table held exclusively for confirmed reservation
- section (d3): designated area of tables assigned to one server
- table_formation (d3): configuration of multiple tables pushed together for large groups
- priority_seating (d3): preferential table assignment for VIP or special guests
- vip_room (d3): premium private room for important or celebrity guests
- table_status (d4): current condition or availability state of a table
- cover_count (d4): number of guests to be seated
- reserved_sign (d4): marker indicating table is held for upcoming reservation
- rotation_system (d4): method for evenly distributing sections among servers
- station (d4): specific group of tables under one server's responsibility
- four_top (d4): table designed for four diners
from staffing_and_roles
- captain (d3): senior front of house lead who manages dining room service
- host_hostess (d3): staff member who greets guests, manages reservations, and seats diners
- private_dining_manager (d3): manager who handles private dining reservations and service
- reservation_manager (d3): staff who manages bookings and seating logistics
- busser (d4): staff who clears tables, resets dining areas, and assists servers
- food_runner (d4): staff who delivers food from kitchen to tables
- server (d4): waiter who takes orders, delivers food, and provides table service
- expeditor (d5): staff who coordinates orders between kitchen and servers
- cashier (d5): staff who processes guest payments and handles receipts
- to_go_specialist (d5): staff who prepares takeout orders and handles curbside service
- trainee_server (d5): new server learning service procedures under supervision
- captain_server (d6): senior server who leads service team and handles special requests
- server_assistant (d6): assistant who helps servers with drink refills and table maintenance
- lead_server (d7): experienced server who trains and mentors newer servers
from technology_and_pos
- customer_profiling (d3): Building behavioral and preference data profiles for individual guests
- customer_relationship_management_crm (d3): Database tracking guest preferences purchase history and contact information
- email_marketing_integration (d3): Connection between POS data and email campaign platform for guest outreach
- guest_seating_optimization (d3): Algorithm matching party sizes and preferences to optimal available tables
- opentable_integration (d3): Two way sync between reservation platform and table management system
- sms_marketing_integration (d3): Link between restaurant system and text message marketing platform
- waitlist_management_system (d3): Digital tool tracking walk in guests and estimated seating wait times
- digital_review_request (d4): Automated prompt encouraging guests to rate experience on review platforms
- feedback_tablet (d4): Tablet device soliciting customer satisfaction ratings after meal
- loyalty_program_software (d4): System managing customer reward points punch cards and member tiers
- personalized_recommendations (d4): AI suggesting menu items based on individual customer taste preferences
- saved_payment_methods (d4): Secure storage of customer credit card information for faster future checkout
- spending_history_tracking (d4): Recording of past purchases to identify customer ordering patterns
- targeted_promotions (d4): Customized discounts or offers sent to specific customers based on their data
- online_ordering_platform (d4): Website or app enabling customers to place orders for pickup or delivery
- opentable_reservation_sync (d4): Automatic updating of availability across OpenTable and restaurant systems
- table_management_system (d4): Software coordinating table assignments seating flow and turn times
- customer_wait_time_display (d4): Screen showing estimated wait time for food preparation and pickup
- digital_waitlist_app (d4): Mobile interface allowing guests to join queue and receive text notifications
- estimated_ready_time (d4): Calculated time when order will be prepared for customer pickup or delivery
- live_delivery_tracking (d4): Customer facing map showing driver location and estimated arrival time
CONSUMERS (what needs this)
waiting_area, walk_in
Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
