enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Busser - Wikipedia

   en.wikipedia.org/wiki/Busser

   In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff.

3. Waiting staff - Wikipedia

   en.wikipedia.org/wiki/Waiting_staff

   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.

4. Catering - Wikipedia

   en.wikipedia.org/wiki/Catering

   Catering is the business of providing food services at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio. History of catering

5. Chef - Wikipedia

   en.wikipedia.org/wiki/Chef

   A communard is in charge of preparing the meal for the staff during a shift. This meal is often referred to as the staff or family meal. [6] The escuelerie (from 15th century French and a cognate of the English "scullery"), or the more modern plongeur or dishwasher, is the keeper of dishes, having charge of dishes and keeping the kitchen clean.

6. Foodservice - Wikipedia

   en.wikipedia.org/wiki/Foodservice

   The foodservice (US English) or catering (British and Commonwealth English) industry includes the businesses, institutions, and companies which prepare meals outside the home. [1] It includes restaurants , grocery stores , school and hospital cafeterias , catering operations, and many other formats.

7. Kitchen brigade - Wikipedia

   en.wikipedia.org/wiki/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).