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Food service ratings in the U.S. Navy were historically divided into two broad groupings until the merger of Commissaryman (CS) and Steward (SD) ratings to Mess Management Specialist (MS) on January 1, 1975. [3] Before 1975, stewards prepared and served meals to the officers, maintained their quarters and took care of their uniforms. [4]
Service ratings are established, changed, or removed depending on service requirements and changes in the way personnel are managed. 4 Compression ratings (AF, AV, CU, CB): Identify the combining of several general or service ratings at paygrade E-9 (E-8 for CU) to form broader career fields when the occupational content is similar.
For example, within a chart given, the tipped occupations are waitstaff, bartenders, and attendants. On the other side, those that are non-tipped occupations are cashier, cook, dishwasher, food-service managers, and counter attendants. According to the chart, waitstaff is the highest percentage of those that are less than minimum wage at 44%. [26]
Restaurant serving positions require on-the-job training that would be held by an upper-level server in the restaurant. The server will be trained to provide good customer service, learn food items and drinks, and maintain a neat and tidy appearance.
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Pages in category "Food services occupations" The following 56 pages are in this category, out of 56 total. This list may not reflect recent changes. *
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