Sections & positions

How is service organized in a restaurant? The dining room is divided into sections of three or four tables, each one assigned to a waiter. Every table has a number, and every seat has a position number, so that the team can communicate easily and serve the right dish to the right guest. This training video explains sections, position numbers, why they matter and how they help teamwork.

• Watch the video and fill in the gaps (with, then without the word list), then match the vocabulary
• The video comes from the “Food and Beverage Service Training” series on the YouTube channel of Leading Hoteliers.