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Restaurant Personnel

Restaurant Personnel

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Rosario Faris
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22 views2 pages

Restaurant Personnel

Restaurant Personnel

Uploaded by

Rosario Faris
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Restaurant Personnel

waiters

Much of the success of your meal hinges on your interaction with your waiter or
waitress. For better or worse, servers are quick to introduce themselves today but even
if they don't, a polite diner will treat them with respect. "Respect" doesn't mean
thanking a waiter or waitress for every little task performed, but the occasional
expression of gratitude is definitely in order. Treating a server as a robot is unforgivably
rude, and an imperious or condescending manner shows you not as superior but small.
In brief, do the following:

Respond with a "hello" when the server first greets you, not a demand ("We need
water!").

Answer her questions with actual words, not grunts.

Add "please" to your requests.

Look at her as she recites the specials, and don't grimace if she describes something you
don't like.

Before you order, make sure everyone else at the table is ready to order.

When you want your plate to be cleared, signal by placing your knife and fork in the
"I'm finished" position-beside each other diagonally on the plate.

Call the server by catching his eye and giving him an expectant look. If he's some
distance away, you can raise your hand to chin level, index finger pointing up. If he's
looking elsewhere and isn't taking orders at another table, you can also softly call out
"Waiter?" Snapping your fingers, waving your hand furiously, or addressing him by
anything other than his name or "waiter" (or, in the case of a woman, "Mary,"
"waitress," "Miss," or "Ma'am") is less than polite. "Boy" and "honey" are permissible
only if the waiter is your son and the waitress your wife.

Who’s Who in the Restaurant


Proprietor

 business suit, dress, or chef’s white outfit


 overall supervision
 address: unless you know the owner or the restaurant bears the proprietor’s first
name, use the Mr., Ms. Honorific.

Maitre D’

 Black tie and tuxedo


 takes you reservation, greets you on arrival, escorts you to the table. Supervises
the dining-room staff. Also known as the head waiter.
 Address: First name. If it is unknown, say “maitre d’”

Captain

 Black or white tie, white or colored diner jacket, and black pants. Sometimes a
tuxedo.
 Suggests entrees, takes your order, serves and prepares tableside dishes. If no
sommelier, presents the wine list. Oversees about six waiters. Occasionally
presents the bill.
 Address: first name. or, if unknown, say “Captain.”

Sommelier

 Black outfit. Often sports a flat silver cup (tastevin) dangling from a long, thick
silver necklace.
 Presents wine lists, offers suggestions, answers your oenological questions,
brings and uncorks the wine, pours it and waits for your approval, and refills the
glasses when necessary.
 Address: “Sommelier” (sohm-meh-l’yeh’) or “wine steward.” Use given name
if known.

Waiter

 White or colored coat (usually less formal and cut shorter than the captain’s) or
long-sleeved waistcoat. Sometimes wears epaulets. May have linen wrapped
around waist.
 Your primary contact. Fetches and serves the routine dishes and, possibly,
beverages. Usually brings the check. Supervises the busboy.
 Address: Waiter. Use given only if it has been announced or if the two of you
are acquainted.

Busboy

 Sleeveless waistcoat of no sartorial splendor.


 sets table, adjust place settings, refills water glasses, removes dirty tableware.
 Do not speak to the busboy. Direct your requests through the waiter.

Who’s who in the kitchen


1. Executive chef or “chef du cuisine” - head cook;
2. “sous-chef” (underchef) - second in command; and
3. The “chefs de partie” (specialized cooks).
o “Chef poissonnier” (fish cook)
o “Chef saucier” (sauce cook)
o “Chef rotisseur” (roast cook)
o “Chef patissier” (pastry cook)

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