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Waiting staff , waiters (MASC) / waitresses (FEM), or servers (AmE) 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.
Job description. Primary functions of the busser are to clean and reset tables, carry dishes and other tableware to the kitchen, serve items such as water, coffee and bread, replenish supplies of linens, tableware and trays, and assist servers with clearing plates and other areas of table service.
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.
Sommelier. A sommelier ( / ˈsɒməljeɪ / or / sʌməlˈjeɪ / or / sɒˈmɛlijeɪ /; French pronunciation: [sɔməlje] ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the sommelier in fine ...
This position can also be referred to as steward (the usual term on British ships), galley utilityman, messman, supply, waiter or General Steward ( GS ). The role of the steward's assistant consists mainly of stocking, cleaning and assisting with the preparation and serving of meals.
The practice of "linestanding" or "seatholding" is a service provided in Washington, D.C. to lobbyists, corporate legislative offices, non-profit organizations, lawyers, and other people having an interest in matters being debated or bills being marked up by the United States House of Representatives or United States Senate.