Duties of Waiting Staff
The duties of waiting staff include preparing tables for a meal, taking customers' orders, serving drinks and food, and cleaning up before, after and during servings in a restaurant. Silver service staff are specially trained to serve at banquets or high-end restaurants. They follow specific rules of service and it is a skilled job. They generally wear black and white with a long, white apron (extending from the waist to ankle). The head server is in charge of the waiting staff, and is also frequently responsible for assigning seating. The functions of a head server can overlap to some degree with that of the maître d'hôtel. Some restaurants employ busboys or busgirls, increasingly referred to as bussers, to clear dirty dishes, set tables, and otherwise assist the waiting staff.
Emotional labour is often required by waiting staff, particularly at high-class restaurants.
Read more about this topic: Waiting Staff
Famous quotes containing the words duties of, duties, waiting and/or staff:
“The application requisite to the duties of the office I hold [governor of Virginia] is so excessive, and the execution of them after all so imperfect, that I have determined to retire from it at the close of the present campaign.”
—Thomas Jefferson (1743–1826)
“The duties which a police officer owes to the state are of a most exacting nature. No one is compelled to choose the profession of a police officer, but having chosen it, everyone is obliged to live up to the standard of its requirements. To join in that high enterprise means the surrender of much individual freedom.”
—Calvin Coolidge (1872–1933)
“Well gentlemen, this is it. This is what we’ve been waiting for. Tonight your target is Tokyo. And you’re gonna play ‘em the Star Spangled Banner with two-ton bombs. All you’ve got to do is to remember what you’ve learned and follow your squadron leaders. They’ll get you in, and they’ll get you out. Any questions? All right that’s all. Good luck to you. Give ‘em hell.”
—Dudley Nichols (1895–1960)
“Man, in spite of his tendency towards mendacity, has a great respect for what he calls the truth. Truth is his staff in his voyage through life; commonplaces are the bread in his bag and the wine in his jug.”
—Rémy De Gourmont (1858–1915)