![]() Preparing any food or food items that are used near-constantly (bread and butter, lemons, salt and pepper, etc.), and general cleaning and maintenance of food prep and work areas. Tasks include refilling water bottles, folding napkins and linens, polishing silverware/glasses, re-stocking ice, cups, silverware, etc. Sidework: Important tasks that need to be done whenever one isn't directly interacting with guests. Sideboard: Area to store extra dishes, glasses, silverware, linens, and other food prep items. Server: More commonly used term for waiter or waitress, the main point of contact for a guest's service experience, responsible for taking orders and attending to tables for the duration of their visit. Section: The set number of tables assigned to servers and bussers Is often the job of the busser, but can also be a whole separate position. Runner: Person responsible for running food items from the kitchen to the tables. Points system: A system used to allocate tips to eligible employees, i.e., a server may get 3 points and a busser may get 1 point, and each point is worth a percentage of the tips. Maître d’ : Also known as a host, responsible for assigning tables to guests and sometimes for assigning sections of the restaurant to different servers/bussers. Line cook: Working under the executive and sous chefs, line cooks are responsible for preparing much of a restaurants food, and are each assigned to a particular part of the line, i.e. Inventory is usually counted once a week, by the same person or pair of people. Inventory: The amount of food and beverage product and serving and cleaning supplies that are in the restaurant. Where servers, bussers, bartenders and hosts work. Usually responsible for making the schedule.įront of the house: The front end of the restaurant, where the main dining area, the bar and the waiting area are located. #Busboy in restaurant free#"I just got triple sat in five minutes."Įxecutive chef: Also known as the head chef, in charge of the kitchen and the menuĮxpeditor: The person in charge of organizing the food from the kitchen and sending it out into the restaurant, making sure everything is going out to the right place at the right time.įamily meal: Also known as staff meal, is prepared by the kitchen for the entire restaurant staff to share, free of charge, generally using leftover and unused ingredients.įine dining: A restaurant characterized by the high quality of its cuisine and its service, a pricey menu and beautiful decor, presentation and atmosphere.įloor Manager: The restaurant manager who is on site during service and is responsible for delegating assignments and filling in during peak service hours. "It was slow, we only did 20 covers all night".ĭouble/Triple sat: When separate parties are seated in one server/busser's section within a short time span, i.e. Also often runs food to tables.Ĭover: Another name for a guest, i.e. Generally responsible for setting and re-setting tables, clearing dirty dishes, and serving bread and water to guests throughout their visit. Where chefs, cooks, prep staff and dishwashers work.īusser/busboy: Front of the house staff whose exact duties vary from restaurant to restaurant. Back of the house: The back end of a restaurant, where the kitchen, prep areas, storage areas, lockers and sometimes offices are located. ![]()
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