Front-of-house work: in a restaurant, showing guests to a table and handing over menus; at a trade fair, receiving visitors at a stand; at an event, running registration and seating.
The detail that settles it
Payment per shift. A genuine hostess job does not depend on how much a guest spends — you are paid for hours worked, like a waiter or a floor manager.
An offer paying a percentage of the bill belongs to a different story: commission work, where the point is to increase an order and the evening is built around one particular guest. That is covered under “what is not modelling work”.
What a real booking looks like
There is a client — a restaurant, an exhibition operator, an event agency — with a name and an address. There is a shift pattern and an hourly or daily rate. There is a dress code stated in advance. And there is someone senior on site to take questions to.
What to establish before agreeing
Shift length and number of breaks. Where you can sit — standing in heels for eight hours is the norm. Who is responsible for your belongings. How and when you are paid. And what the duties actually are: “helping guests” with no further detail is a poor formulation.
Why it is worth doing
Regular income between shoots and practice at talking to strangers, which pays off later at castings. Event organisers come back to the same people, so one good shift turns into steady side work.
What to bring
A second pair of shoes, water, food that does not stain, and plasters. A shift on your feet is more tiring than a shooting day — «The Eight-Hour Shoot: Pacing Energy Like a Pro».
