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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. Waiting staff follow rules and guidelines determined by the manager.
A busser, also known as a busboy or busgirl, is a restaurant worker who clears and sets tables, takes dishes to the kitchen, and assists the waiting staff. Learn about the origin, history, and notable former bussers of this occupation in North America and the UK.
Room service or in-room dining is a hotel service that delivers food and drink to guests' rooms. Learn about the origins, standards and roles of room service staff, from hotel management to kitchen staff.
In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the maître d'hôtel is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes ...
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.
A sommelier is a trained and knowledgeable wine professional who works in fine restaurants and pairs wines with food. Learn about the origin, description, and various certifications of sommeliers from different organizations around the world.
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