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The head server must insure that all staff do their duties accordingly. The functions of a head server can overlap to some degree with that of the maître d'hôtel . Restaurants in North America employ an additional level of waiting staff, known as busboys or busgirls , increasingly referred to as bussers or server assistants , to clear dirty ...
The responsibilities of a maître d'hôtel generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied. [ 1 ] [ 2 ]
The duties of bussers fall under the heading of busing or bussing, an Americanism of unknown origin. [ 13 ] It has been claimed [ 15 ] that the term originated in America as 'omnibus boy', a boy employed to do everything ('omni-') in a restaurant including setting and clearing tables, filling glasses, taking used dishes to the kitchen, etc.
People in line at the Sydney Australia Apple Store for the launch of the iPad 2. A line stander, queue stander, line sitter or queue professional is a person who takes a position in a queue in place of another, often for payment.
Smith, who makes $2.92 an hour plus tips at the chain, says the fee is doubled if employees work a double shift whether or not they eat. “85 to 95% of us don’t even eat the Waffle House food.
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