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Speakers of British English may be unfamiliar with the terms, which are translated in British English as commis waiter, commis boy, or waiter's assistant. [7] [9] [10] [11] The term for a busser in the classic brigade de cuisine system is commis de débarrasseur , or simply débarrasseur .
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.
A steward's assistant ( SA) is an unlicensed, entry-level crewmember in the Steward's department of a merchant ship. This position can also be referred to as steward (the usual term on British ships), galley utilityman, messman, supply, waiter or General Steward ( GS ). The role of the steward's assistant consists mainly of stocking, cleaning ...
A waitress. A pink-collar worker is also a member of the working class who performs in the service industry. They work in positions such as waiters, retail clerks, salespersons, certain unlicensed assistive personnel, and many other positions involving relations with people. The term was coined in the late 1970s as a phrase to describe jobs ...
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 ...
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).
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