Final answer:
It is true that in restaurants, the host, maître d', or manager often divides the dining room into service quadrants to organize the workflow and ensure that specialized roles are performed efficiently.
Step-by-step explanation:
The statement that the host, maître d', or manager divides the dining room into work areas known as service quadrants is true. In the context of modern businesses, particularly in restaurants, there is a clear division of labor. The various jobs, ranging from top chef to servers, greeters, and janitors, help to organize the workflow and ensure that each area of the restaurant runs smoothly. This division allows for specialized roles where each employee has a specific set of tasks to enhance the efficiency and service quality provided to patrons.
Similarly, clear divisions of labor are seen in bureaucracies and other types of businesses. In a restaurant, each staff member, including the top chef, sous chefs, and servers, has a designated role contributing to the restaurant's overall operation. Although there might be a tendency to stick strictly to one's assigned role, as in the hypothetical scenario where a hostess does not aid in delivering food even when the kitchen is backed up, the notion of service quadrants is about organizing the duties within the dining space to optimize service.