| name | 0.9.1-understand-reservation |
| description | [0.9.1] advance booking to secure a table at a specific date and time |
understand-reservation
CALL NUMBER: reservations_and_seating.reservation : technology_and_pos(68), defined(18), staffing_and_roles(13), facilities_and_equipment(9), finance_and_costing(7), front_of_house_service(7)
DEFINITION: advance booking to secure a table at a specific date and time
Invoke this skill to understand reservation 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.
- anniversary_seating (d2): Special reserved seating for customers celebrating restaurant anniversaries.
- seating (d3): Arrangement of tables and chairs for restaurant guests
- table_management (d3): Coordinating table assignments and service flow efficiently
- text_notification_waitlist (d3): A system that sends SMS messages to guests alerting them when their table is ready.
- 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.
- server_staff (d4): Employees who take orders and serve food to customers
- 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
from facilities_and_equipment
- table_number (d1): numbered card or stand identifying table location
- private_dining_room (d3): enclosed room for exclusive group dining
- high_chair (d3): boosted seat for infants and toddlers
- booth (d3): upholstered bench style seating against a wall
- host_stand (d4): designated station for greeting and seating guests
- booster_seat (d4): raised seat for young children at table
- coat_check (d5): designated area with staff for storing guest coats
- podium (d5): standing desk for host and cashier
- credit_card_reader (d5): card terminal for processing electronic payments
from finance_and_costing
- corkage_fee (d2): Charge for customer bringing own wine
- wine_cost_percentage (d3): Cost of wine relative to wine sales
- table_turnover_rate (d4): Number of times tables are occupied per shift
- pour_cost (d4): Cost of alcohol poured versus alcohol revenue
- food_cost_percentage (d5): Cost of ingredients divided by food sales revenue
- average_check (d5): Average total spent per table or party
- seat_turnover (d5): 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
- allergy_notation (d1): dietary restriction recorded with guest reservation
- booking_confirmation (d1): communication confirming a reservation was made
- booking_lead_time (d1): advance notice period when reservation was made
- cancellation_policy (d1): rules governing how reservations can be canceled
- comp_reservation (d1): complimentary booking for celebrity or press
- credit_card_hold (d1): placing a hold on card to guarantee reservation
- deposit_required (d1): monetary payment needed to secure booking
- dietary_accommodation (d1): special seating or menu adjustment for dietary needs
- maitre_d (d1): senior hospitality professional managing front of house
- no_show (d1): guest with reservation who fails to arrive
- online_booking (d1): reservation made through restaurant website or app
- party_size (d1): number of guests in a dining group
- phone_reservation (d1): booking made via telephone call
- reservation_book (d1): physical ledger or digital log of all bookings
- reservation_source (d1): origin channel of booking phone web or third_party
- reservation_system (d1): software or platform managing booking operations
- reserved_sign (d1): marker indicating table is held for upcoming reservation
- reserved_table (d1): table held exclusively for confirmed reservation
- special_occasion (d1): celebration event like birthday or anniversary noted on reservation
- table_allocation (d1): process of assigning tables to arriving guests
- third_party_reservation (d1): booking through external platforms like OpenTable or Resy
- time_slot (d1): specific reserved time block for dining
- place_setting (d2): complete set of餐具 for one guest
- high_value_guest (d2): frequent diner or important patron with priority seating
- priority_seating (d2): preferential table assignment for VIP or special guests
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
from technology_and_pos
- customer_profiling (d2): Building behavioral and preference data profiles for individual guests
- customer_relationship_management_crm (d2): Database tracking guest preferences purchase history and contact information
- email_marketing_integration (d2): Connection between POS data and email campaign platform for guest outreach
- guest_seating_optimization (d2): Algorithm matching party sizes and preferences to optimal available tables
- opentable_integration (d2): Two way sync between reservation platform and table management system
- sms_marketing_integration (d2): Link between restaurant system and text message marketing platform
- waitlist_management_system (d2): Digital tool tracking walk in guests and estimated seating wait times
- digital_review_request (d3): Automated prompt encouraging guests to rate experience on review platforms
- feedback_tablet (d3): Tablet device soliciting customer satisfaction ratings after meal
- loyalty_program_software (d3): System managing customer reward points punch cards and member tiers
- personalized_recommendations (d3): AI suggesting menu items based on individual customer taste preferences
- saved_payment_methods (d3): Secure storage of customer credit card information for faster future checkout
- spending_history_tracking (d3): Recording of past purchases to identify customer ordering patterns
- targeted_promotions (d3): Customized discounts or offers sent to specific customers based on their data
- online_ordering_platform (d3): Website or app enabling customers to place orders for pickup or delivery
- opentable_reservation_sync (d3): Automatic updating of availability across OpenTable and restaurant systems
- table_management_system (d3): Software coordinating table assignments seating flow and turn times
- customer_wait_time_display (d3): Screen showing estimated wait time for food preparation and pickup
- digital_waitlist_app (d3): Mobile interface allowing guests to join queue and receive text notifications
- estimated_ready_time (d3): Calculated time when order will be prepared for customer pickup or delivery
- live_delivery_tracking (d3): Customer facing map showing driver location and estimated arrival time
CONSUMERS (what needs this)
late_arrival_policy
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.)
