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The head server must insure that all staff do their duties accordingly. The functions of a head server can overlap to some degree with that of the maître d'hôtel . Restaurants in North America employ an additional level of waiting staff, known as busboys or busgirls , increasingly referred to as bussers or server assistants , to clear dirty ...
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 ...
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.
Happy Cashier did not respond to Fortune’s request to clarify the salary situation, but these wages are on top of tips that are split between in-person and virtual employees. Each restaurant ...
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.
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 ...
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