| name | 0.9.3-understand-table_allocation |
| description | [0.9.3] process of assigning tables to arriving guests |
understand-table_allocation
CALL NUMBER: reservations_and_seating.table_allocation : technology_and_pos(68), defined(21), staffing_and_roles(15), facilities_and_equipment(11), finance_and_costing(8), front_of_house_service(7)
DEFINITION: process of assigning tables to arriving guests
Invoke this skill to understand table_allocation 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 (d2): A customer expressing dissatisfaction about food, service, or environment.
- seating (d3): Arrangement of tables and chairs for restaurant guests
- table_management (d3): Coordinating table assignments and service flow efficiently
- anniversary_seating (d3): Special reserved seating for customers celebrating restaurant anniversaries.
- server_staff (d3): Employees who take orders and serve food to customers
- table_clearing (d4): Removing dirty dishes and resetting tables after guests leave
- table_resetting (d4): Preparing clean tables with linens and place settings
- plate_delivery (d4): The service of bringing prepared food to the customer's table
- order (d4): A request for food or drinks from a customer or to a supplier
- table_service (d4): Servers bringing food and drinks directly to seated guests
- tip_payout (d4): The process of distributing earned tips to employees, often done daily or weekly.
- plating (d5): The art of arranging and presenting food attractively on a plate
- closing_reconciliation (d5): Final cash and credit card accounting at end of business day.
- tip_distribution (d5): The method of allocating tips among servers, hosts, bussers, and other service staff.
- curbside_delivery (d5): Food service where orders are brought out to customers parked outside.
- packaging (d5): Materials used to wrap or contain food for takeout or delivery
- takeout_order (d5): Food prepared for customers to take home and eat
- text_notification_waitlist (d5): A system that sends SMS messages to guests alerting them when their table is ready.
- service_quality (d6): Standard of customer service provided by staff
- drink_refills (d6): Additional servings of beverages provided free or at cost to guests.
- table_maintenance (d6): Ongoing cleaning and restocking of dining tables
from facilities_and_equipment
- table_number (d1): numbered card or stand identifying table location
- booth (d2): upholstered bench style seating against a wall
- private_dining_room (d3): enclosed room for exclusive group dining
- host_stand (d4): designated station for greeting and seating guests
- high_chair (d4): boosted seat for infants and toddlers
- coat_check (d5): designated area with staff for storing guest coats
- podium (d5): standing desk for host and cashier
- booster_seat (d5): raised seat for young children at table
- banquette (d6): long upholstered bench seating along a wall
- credit_card_reader (d7): card terminal for processing electronic payments
- bar_stool (d7): tall stool for bar and high top seating
from finance_and_costing
- corkage_fee (d3): Charge for customer bringing own wine
- wine_cost_percentage (d4): Cost of wine relative to wine sales
- pour_cost (d5): Cost of alcohol poured versus alcohol revenue
- table_turnover_rate (d6): Number of times tables are occupied per shift
- portion_cost (d6): Cost of one serving portion of item
- food_cost_percentage (d7): Cost of ingredients divided by food sales revenue
- average_check (d7): Average total spent per table or party
- seat_turnover (d7): Number of customers per seat per day
from front_of_house_service
- bread_service (d4): Offering fresh bread with butter upon seating
- water_service (d4): Initial water pour with proper glass placement and lemon optional
- bread_basket_refill (d5): Replenishing bread basket during meal
- butter_service (d5): Providing softened butter with bread course
- olive_oil_dipping (d5): Offering olive oil for artisan bread service
- ice_level_maintenance (d5): Ensuring adequate ice in beverages during service
- water_refill (d5): Replenishing water glass throughout dining experience
from reservations_and_seating
- double_seating (d1): scheduling two groups at same table time slot
- floor_plan (d1): architectural layout showing all seating areas
- high_value_guest (d1): frequent diner or important patron with priority seating
- maitre_d (d1): senior hospitality professional managing front of house
- party_size (d1): number of guests in a dining group
- priority_seating (d1): preferential table assignment for VIP or special guests
- seating_capacity (d1): total number of seats available in the restaurant
- seating_chart (d1): visual diagram showing table positions and numbers
- seating_manager (d1): staff member coordinating guest flow and table assignment
- seating_sequence (d1): order in which available tables are offered to guests
- section (d1): designated area of tables assigned to one server
- station (d1): specific group of tables under one server's responsibility
- table_hopping (d1): moving guests between tables during their visit
- front_door_staff (d2): team personnel stationed at restaurant entrance
- host (d2): staff member who greets and seats incoming guests
- reservation_book (d2): physical ledger or digital log of all bookings
- vip_room (d2): premium private room for important or celebrity guests
- comp_reservation (d2): complimentary booking for celebrity or press
- special_occasion (d2): celebration event like birthday or anniversary noted on reservation
- capacity_chart (d2): document showing maximum covers by table type and time
- cover_count (d2): number of guests to be seated
- off_peak (d2): quieter periods with lower reservation demand
- peak_hours (d2): busiest dining periods with highest demand
- reservation_limit (d2): maximum number of bookings allowed per time slot
- blocked_table (d2): table marked unavailable for guest seating
from staffing_and_roles
- captain (d2): senior front of house lead who manages dining room service
- host_hostess (d2): staff member who greets guests, manages reservations, and seats diners
- private_dining_manager (d2): manager who handles private dining reservations and service
- reservation_manager (d2): staff who manages bookings and seating logistics
- busser (d3): staff who clears tables, resets dining areas, and assists servers
- food_runner (d3): staff who delivers food from kitchen to tables
- server (d3): waiter who takes orders, delivers food, and provides table service
- expeditor (d4): staff who coordinates orders between kitchen and servers
- cashier (d4): staff who processes guest payments and handles receipts
- to_go_specialist (d4): staff who prepares takeout orders and handles curbside service
- trainee_server (d4): new server learning service procedures under supervision
- captain_server (d5): senior server who leads service team and handles special requests
- server_assistant (d5): assistant who helps servers with drink refills and table maintenance
- lead_server (d6): experienced server who trains and mentors newer servers
- mentor_server (d7): experienced server who mentors newer service staff
from technology_and_pos
- customer_profiling (d4): Building behavioral and preference data profiles for individual guests
- customer_relationship_management_crm (d4): Database tracking guest preferences purchase history and contact information
- email_marketing_integration (d4): Connection between POS data and email campaign platform for guest outreach
- guest_seating_optimization (d4): Algorithm matching party sizes and preferences to optimal available tables
- opentable_integration (d4): Two way sync between reservation platform and table management system
- sms_marketing_integration (d4): Link between restaurant system and text message marketing platform
- waitlist_management_system (d4): Digital tool tracking walk in guests and estimated seating wait times
- payment_processing (d5): Complete cycle of authorizing settling and depositing card transactions
- digital_review_request (d5): Automated prompt encouraging guests to rate experience on review platforms
- feedback_tablet (d5): Tablet device soliciting customer satisfaction ratings after meal
- loyalty_program_software (d5): System managing customer reward points punch cards and member tiers
- personalized_recommendations (d5): AI suggesting menu items based on individual customer taste preferences
- saved_payment_methods (d5): Secure storage of customer credit card information for faster future checkout
- spending_history_tracking (d5): Recording of past purchases to identify customer ordering patterns
- targeted_promotions (d5): Customized discounts or offers sent to specific customers based on their data
- online_ordering_platform (d5): Website or app enabling customers to place orders for pickup or delivery
- opentable_reservation_sync (d5): Automatic updating of availability across OpenTable and restaurant systems
- table_management_system (d5): Software coordinating table assignments seating flow and turn times
- customer_wait_time_display (d5): Screen showing estimated wait time for food preparation and pickup
- digital_waitlist_app (d5): Mobile interface allowing guests to join queue and receive text notifications
- estimated_ready_time (d5): Calculated time when order will be prepared for customer pickup or delivery
CONSUMERS (what needs this)
dietary_accommodation, reservation, seating_manager, table_hopping, walk_in, wheelchair_accessible
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.)
