Question about being a "seater"

[JuneChickie]

question about FSF&B ,, What is a "seater" and the responsibilites , anyone know
about this job ?

Thanks

 

[kmg148]

At my restaurant, you began just "seating" guests at their tables. Eventually you would gain more responsibilities such as podium (checking guests in, giving pagers, making reservations), GT (general teller--cashes servers and tips out at the end of the night) and stocker (stocks side stations with utensils, b&b plates and napkins) and finally assigner (responsible for assigning tables).

It probably varies at different restaurants, especially since some of the less popular ones don't need an assigner especially.

 

[glendalais]

At my restaurant, you began just "seating" guests at their tables. Eventually you would gain more responsibilities such as podium (checking guests in, giving pagers, making reservations), GT (general teller--cashes servers and tips out at the end of the night) and stocker (stocks side stations with utensils, b&b plates and napkins) and finally assigner (responsible for assigning tables).

It probably varies at different restaurants, especially since some of the less popular ones don't need an assigner especially.

Just a note on this.

Both the General Teller (GT) and F&B Assigner positions are premium positions (they make extra on top of their hourly rate). Per CBA, Management must prioritize utilizing willing and trained STCU Full Time and Casual Regular Cast Members in those positions, as well as in requests to be Trained in these positions.

In addition (though this is more true in QSR than Table Service), the GT position is sometimes combined with the Coordinator position, which, per the STCU Contract, must be staffed by a STCU Full Time Cast Member.

C&IP Cast Members can be trained and work in these positions (unless, as above, it's a combo GT/Coordinator role) and often are. However, they shouldn't expect to be, it's just a nice surprise if it happens.

 

[JuneChickie]

Just a note on this.

Both the General Teller (GT) and F&B Assigner positions are premium positions (they make extra on top of their hourly rate). Per CBA, Management must prioritize utilizing willing and trained STCU Full Time and Casual Regular Cast Members in those positions, as well as in requests to be Trained in these positions.

In addition (though this is more true in QSR than Table Service), the GT position is sometimes combined with the Coordinator position, which, per the STCU Contract, must be staffed by a STCU Full Time Cast Member.

C&IP Cast Members can be trained and work in these positions (unless, as above, it's a combo GT/Coordinator role) and often are. However, they shouldn't expect to be, it's just a nice surprise if it happens.

Thanks for this information , I was just curious as to how this part of a "seaters" job worked.

 

[PrincessJordynx]

I work at Citricos at the Grand Floridian. I'm a seater, I've been trained for GT, Assigner, and Podium. I am 1 of 3 cps at my location and the rest are FT/PT CMs. For seating you do just that, you are given a guest amount and a table number, you take menus and the guest to their table, inform them of their server, small talk while seating them, clear the extra settings if needed. Ive been a host for 3 yrs and this job is cake. you just need to know how to deal with guests. I have a blog on LJ. princessjordynx is my sn. check it out for a bit more detail.

 

[JuneChickie]

I work at Citricos at the Grand Floridian. I'm a seater, I've been trained for GT, Assigner, and Podium. I am 1 of 3 cps at my location and the rest are FT/PT CMs. For seating you do just that, you are given a guest amount and a table number, you take menus and the guest to their table, inform them of their server, small talk while seating them, clear the extra settings if needed. Ive been a host for 3 yrs and this job is cake. you just need to know how to deal with guests. I have a blog on LJ. princessjordynx is my sn. check it out for a bit more detail.

Thank you so much for this. I just got this position and start at my place
on Monday. I go to Traditions on Saturday. Im so excited , but know of no one who has done this.

Have a great day ,

June

 

[kmg148]

Have a good time. Culinary training is the best part. Make sure you try all the food they give you, it's really one of the only times you can!

Any questions, let me know. I did it for 5 months and learned a lot. If you become an assigner, I'd say that's probably the most difficult. Everything else is easy once you get the hang of it. I had never worked in a restaurant before and I picked it up quickly.

 

[JuneChickie]

Have a good time. Culinary training is the best part. Make sure you try all the food they give you, it's really one of the only times you can!

Any questions, let me know. I did it for 5 months and learned a lot. If you become an assigner, I'd say that's probably the most difficult. Everything else is easy once you get the hang of it. I had never worked in a restaurant before and I picked it up quickly.

Culinary training ,, is s that part of being a "seater" ,, I did asked about cooking and they said no , ut oh ?

 

[glendalais]

Culinary training ,, is s that part of being a "seater" ,, I did asked about cooking and they said no , ut oh ?

Please rest assured that you won't be required to cook. That's a seperate Job Classification, and indeed, a completely seperate part of the Food & Beverage Division alltogether.

Basically, all Food & Beverage Cast Members get the opportunity during Training to sample the Foods served at their work locations. This is an opportunity for the Trainee to learn what is in each dish, as well as provide a base reference for when the Guests ask how something tastes.

For your safety and in order to provide a seamless experience, please remember to advise your Coordinator of Training and/or Trainer notice if you are allergic to certain foods.

 

[kmg148]

Culinary training ,, is s that part of being a "seater" ,, I did asked about cooking and they said no , ut oh ?

You don't have to do the cooking (as glendalais said)!

Part of your introductory training as a seater includes a couple days in each of the areas aside from just hostessing. You spend one day in the kitchen, bar if you have one and with the servers and maybe even food runners. Obviously it is all subject to change, but these are the common denominators that I've heard among other F&B CPs.

During the culinary training, you wear the culinary costume and if it's anything like mine, you will get to move from station to station (I basically got to do what I wanted) and see how everything is prepared. You get to sample foods as well, that way if guests have questions about what is on the menu you can recommend your favorites or give examples of what is in the dishes. If you want, they may actually let you prepare something. I got to make salads and desserts. It was so much fun!

Don't worry, you don't really "cook".

For the server training, you will get paired with someone who has been there a while (at least I was). She asked me if I was comfortable bringing water and silverware. I wasn't completely, but I tried it anyway. You don't have to do this. I mainly hung around the side station and helped get drinks together and empty out glasses and silverware, and reset tables.

Do you have any other questions or anything you want to know? I was really nervous at first, so I can understand if you are!

 

[Soarin08]

At my restaurant, you began just "seating" guests at their tables. Eventually you would gain more responsibilities such as podium (checking guests in, giving pagers, making reservations), GT (general teller--cashes servers and tips out at the end of the night) and stocker (stocks side stations with utensils, b&b plates and napkins) and finally assigner (responsible for assigning tables).

It probably varies at different restaurants, especially since some of the less popular ones don't need an assigner especially.

I switched to the seater/GT position in May 2009 during my CP. I worked at Turf Club at SSR. I LOVED GT. It paid REALLY WELL and was a tremendous amount of fun. I hated assigner, especially when it was busy. Seating was ok, but it got boring during slow times. At the podium, I answered the phone (we had to be pretty knowledgable about the hours of things in the resort and the parks), made reservations, assigned tables, sat guests.... the like. For GT, I came in every day at 2:30pm and got off at around 12am. I cashed out servers and bartenders, gave change to the servers, did "swipes" (servers can't apply discounts on a guest's check, so I had to approve the discount), and deposited the money at the end of the night. I also logged IT and mechanical problems and kept track of the day's finances. By the end of my program, I was what the non-WDW world would call an assistant manager. None of my supervisors wanted me to leave.

 

[kmg148]

I switched to the seater/GT position in May 2009 during my CP. I worked at Turf Club at SSR. I LOVED GT. It paid REALLY WELL and was a tremendous amount of fun. I hated assigner, especially when it was busy. Seating was ok, but it got boring during slow times. At the podium, I answered the phone (we had to be pretty knowledgable about the hours of things in the resort and the parks), made reservations, assigned tables, sat guests.... the like. For GT, I came in every day at 2:30pm and got off at around 12am. I cashed out servers and bartenders, gave change to the servers, did "swipes" (servers can't apply discounts on a guest's check, so I had to approve the discount), and deposited the money at the end of the night. I also logged IT and mechanical problems and kept track of the day's finances. By the end of my program, I was what the non-WDW world would call an assistant manager. None of my supervisors wanted me to leave.

That's where I was actually hoping to be placed when I did my CP!

The GT hours were until 1:30. I'm glad I had my car though, because those who took the buses didn't get home until 3 sometimes!

Did your GT shift require any stocking?

 

[Soarin08]

That's where I was actually hoping to be placed when I did my CP!

See, I didn't really like GT. The hours were until 1:30. I'm glad I had my car though, because those who took the buses didn't get home until 3 sometimes!

Did your GT shift require any stocking?

At Turf Club?? I started out in QSR at Artist's Palette next door but they switched me midway. I never worried about the buses because a couple friends of mine at AP had a car and they gave me a ride every night.

No, our stocking was done by the two seaters. At our podium, we had an assigner, two seaters, and the GT. I was trained for all three but liked GT best.

Where did you work, if you don't mind me asking?

 

[kmg148]

California Grill

I still work there from time to time.

 

[tigerfanrob]

Just curious...how does one become a server/waiter at one of these restaurants? How is the pay? I assume that tip out is involved, but do the servers keep a good portion of their tips? Thanks!

 

[glendalais]

Just curious...how does one become a server/waiter at one of these restaurants? How is the pay? I assume that tip out is involved, but do the servers keep a good portion of their tips? Thanks!

In accordance with Contract Stipulations and Walt Disney World Company policy, College and International Program Participants may not be utilized in Tipped Roles. Walt Disney World Resort College and International Program Participants in the "Full Service Food and Beverage" role will not be utilized in a Server capacity at any time during their programmes.

If you're interested in applying for those positions in a General Employment capacity, I do believe that you start out as a Seater and work your way into a Server position. I guess you could also potentially be hired straight into a Server position, depending on what's available. You can contact Walt Disney World Resort Casting Services across from the Downtown Disney Area for more information.

Walt Disney World Resort Cast Members employed as Servers are in a Tipped Position, and currently make a Base Pay Rate of $3.95/hr. In accordance with the price points of the menus, Gratuities at Disney tend to be a bit larger than most other restaurants, so I would think they make a fair amount, all considered.