In a typical work setting, restaurant hosts:

Interpersonal Relationships

• Have a high level of social contact. They work closely with customers and employees.
• Often deal with unpleasant, angry, or discourteous customers.
• Are placed in conflict situations on a weekly basis.
• Are responsible for the work done by the workers they supervise.
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• Communicate with coworkers and customers daily by telephone or in person.
• Work in a group or as part of a team.

Physical Work Conditions

• Always work indoors.
• Work very near customers and coworkers. They often work within inches of other people.
• Often wear a uniform.

Work Performance

• Must be exact in their work so that customers have a good dining experience.
• Often make decisions that affect customers. They consult supervisors for some decisions, but make most without talking to a supervisor.
• Are able to set some tasks for the day without consulting with a supervisor.
• Repeat the same physical and mental tasks.

Hours/Travel

• Generally have a set schedule each week.
• May work full time or part time, but most work less than 40 hours a week.
• May work days, evenings, weekends, or holidays.
• May work split shifts. For example, they might work from 6 a.m. to 10 a.m. and 3 p.m. to 7 p.m., with time off in between.