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The maître d'hôtel (French for 'master of the house'; pronounced [mɛːtʁə dotɛl] ⓘ), head waiter, host, waiter captain, or maître d ' (UK: / ˌ m eɪ t r ə ˈ d iː / MAY-trə DEE, US: / ˌ m eɪ t ər-/ MAY-tər -) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel ...
Cashiers will record amounts received and may prepare reports of transactions, reads and record totals shown on cash register tape and verify against cash on hand. A cashier may be required to know value and features of items for which money is received; may cash checks; may give cash refunds or issue credit memorandums to customers for ...
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.
Such duties of typical waiters include the following: preparing a section of tables before guests sit down (e.g., changing the tablecloth, putting out new utensils, cleaning chairs, etc.), although typically this is a responsibility of bussers; offering cocktails, specialty drinks, wine, beer, or other beverages; recommending food options ...
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.
A retail clerk obtains or receives merchandise, totals bills, accepts payment, takes orders, and makes change for customers in retail stores such as drugstores, candystores, or liquor stores (thus, the position may partially overlap with that of a cashier or teller).
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