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A cashier at her register in a Panamanian grocery store.. A retail cashier or simply a cashier is a person who handles the cash register at various locations such as the point of sale in a retail store.
Miami Beach waitress in 1973 A waitress in a hotel, North Korea A Swedish waitress, 2012. Waiting staff (), [1] waiters (MASC) / waitresses (FEM), or servers (AmE) [2] [3] are those who work at a restaurant, a diner, or a bar and sometimes in private homes, attending to customers by supplying them with food and drink as requested.
A bakery is an establishment that produces and sells flour-based baked goods made in an oven such as bread, cookies, cakes, doughnuts, bagels, pastries, and pies. [1] Some retail bakeries are also categorized as cafés , serving coffee and tea to customers who wish to consume the baked goods on the premises.
Responsibilities Sauté chef saucier: Sautéed items and their sauce. (The highest position of the stations.) Fish chef poissonnier: Fish dishes, and often fish butchering, and their sauces. (May be combined with the saucier position.) Roast chef rôtisseur: Roasted and braised meats, and their sauces. Grill chef grillardin
The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department. [2]Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes.
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The Baker (c. 1681); oil-on-canvas painting by Job Adriaensz Berckheyde (1630–1693) now held by the Worcester Art Museum.. A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source.
Cashier balancing [1] or cashing up is the process of a cashier counting the money in a cash register at the end of a business day or working shift. The process is usually conducted in businesses such as grocery stores, restaurants and banks, and makes the cashier responsible for the money in their cash register.
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