Answer to Question 1
The host should be prepared and ready to help remove guest coats, if appropriate, and if the guest acknowledges wanting the help. When this occurs, the procedure is to stand behind the guest and lift the shoulder of the coat while carefully slipping the coat off the arms. If the restaurant has a coat checkroom this should take place there; otherwise it should take place at the table. Coats then should be taken to a coat rack unless the guest wants to keep it and hang it on the chair. If that is the case, be careful that the coat does not drag on the floor where it could be soiled or tripped over.
Answer to Question 2
Strategic seating is an effective tool during slow periods in a restaurant, such as at the beginning of a meal period or in the afternoon when the dining room may be empty. A host should consider the placement of guests during these times. Guests should be seated in the center of the room where they can be seen from the door, near a window, or near other guests, giving the impression that the dining room is somewhat busy.
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