Notes from the host stand.
Short, practical, written for the person who runs the floor.
What a missed call costs a restaurant, and how to count it
The arithmetic behind the calculator, with every assumption named.
Five questions guests ask on the phone, and what a good answer sounds like
Hours, tables, parking, allergens, and large parties. The last two go to a person.
Before you hand the phone to software: a short checklist
What to have written down before any receptionist, human or not, answers in your name.