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2. Maître d'hôtel - Wikipedia

   en.wikipedia.org/wiki/Maître_d'hôtel

   The maître d'hôtel ( French for 'master of the house'; pronounced [mɛːtʁə dotɛl] ⓘ ), head waiter, host, waiter captain, or maître d ' ( UK: / ˌmeɪtrə ˈdiː / MAY-trə DEE, US: / ˌmeɪtər -/ MAY-tər -⁠) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel ...

3. Waiting staff - Wikipedia

   en.wikipedia.org/wiki/Waiting_staff

   Waiting staff. Waiting staff ( BrE ), [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. Waiting staff follow rules and guidelines determined by the manager.

4. Kitchen brigade - Wikipedia

   en.wikipedia.org/wiki/Kitchen_brigade

   Kitchen brigade. The kitchen brigade ( Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).

5. Head Waiter - Wikipedia

   en.wikipedia.org/?title=Head_Waiter&redirect=no

   This page was last edited on 8 April 2014, at 12:18 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike License 4.0; additional terms may ...

6. Harry Wragg - Wikipedia

   en.wikipedia.org/wiki/Harry_Wragg

   Harry Wragg (10 June 1902 – 20 October 1985) was a British jockey and racehorse trainer, who gained the nickname "The Head Waiter" due to his "come from behind" riding style. [2] In a 27-year riding career, Wragg rode over 1700 winners in Britain and Ireland, including three victories in The Derby and ten in other British Classic Races.

7. Busser - Wikipedia

   en.wikipedia.org/wiki/Busser

   Job description. Primary functions of the busser are to clean and reset tables, carry dishes and other tableware to the kitchen, serve items such as water, coffee and bread, replenish supplies of linens, tableware and trays, and assist servers with clearing plates and other areas of table service.