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| Task | Importance |
|---|---|
| Provide guests with menus. | 95% |
| Greet guests and seat them at tables or in waiting areas. | 93% |
| Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed. | 91% |
| Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings. | 88% |
| Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation. | 86% |
| Inspect dining and serving areas to ensure cleanliness and proper setup. | 86% |
| Operate cash registers to accept payments for food and beverages. | 86% |
| Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service. | 85% |
| Answer telephone calls and respond to inquiries or transfer calls. | 85% |
| Assist other restaurant workers by serving food and beverages, or by bussing tables. | 84% |
| Inspect restrooms for cleanliness and availability of supplies, and clean restrooms when necessary. | 83% |
| Direct patrons to coatrooms and waiting areas, such as lounges. | 83% |
| Prepare cash receipts after establishments close, and make bank deposits. | 81% |
| Take and prepare to-go orders. | 81% |
| Inform patrons of establishment specialties and features. | 78% |
| Receive and record patrons' dining reservations. | 78% |
| Order or requisition supplies and equipment for tables and serving stations. | 70% |
| Hire, train, and supervise food and beverage service staff. | 68% |
| Confer with other staff to help plan establishments' menus. | 68% |
| Perform marketing and advertising services. | 58% |