In this article, you’ll learn how to use your Floor Plan effectively during live service.We’ll cover layout setup, table management, and team coordination to help your venue run smoothly from open to close.
Why the Floor Plan Matters
The Floor Plan gives you a live, visual map of your venue showing every table, its booking status, and where guests are seated.
When used well, it helps your team:
Seat guests faster
Track table turnover in real time
Avoid double-bookings or confusion
Communicate more efficiently during service
1. Keep Your Layout Accurate
Make sure your floor plan reflects the real-world layout of your venue.
Update table names or numbers if they’ve changed.
Remove old tables no longer in use.
Group tables by area (e.g. Main, Terrace, Bar).
A clear and accurate layout makes it easier for hosts and servers to find tables quickly and seat guests confidently.
2. Use Clear Naming and Areas
Label tables in a consistent, simple way for example:
M1, M2, M3 for Main Dining
T1, T2 for Terrace
This helps new staff identify locations faster, reduces confusion during busy periods, and makes training easier for seasonal teams.
3. Monitor Live Bookings
During service, use the Floor Plan to see which tables are:
Booked (with guest details displayed)
Seated (highlighted as active)
Available (unshaded or free)
Click on any table to view guest information, notes, or allergies. This helps staff respond faster and personalise service on the spot.
4. Coordinate with the Day Planner
Use the Floor Plan together with the Day Planner:
Day Planner: Shows your full timeline of bookings and upcoming arrivals.
Floor Plan: Shows where those bookings are seated in real time.
Switching between the two gives your team a complete picture of who’s coming in, where they’ll sit, and when tables will turn.
5. Train Your Team to Update Statuses
Encourage staff to update booking statuses throughout service.
Mark tables as Seated, Check Dropped, or Paid to keep the live view accurate.
This ensures everyone knows which tables are ready, which are waiting to turn, and which need attention.
6. Plan for Peak Times
During busy service periods:
Use colour coding to spot booked vs free tables at a glance.
Keep one team member responsible for floor management if possible.
Use tablets to access the Floor Plan anywhere on the floor.
This improves communication and helps you adapt to walk-ins or changes quickly.
Tip
Review your Floor Plan layout every few months, especially before peak seasons or menu launches.
Small adjustments to table placement or grouping can have a big impact on flow and guest experience.