Restaurant Staff

The number of staff and the allocation of duties depend on the size and exclusiveness of the restaurant.

The RESTAURANT MANAGER has overall responsibility for the organization and administration of the food and beverage service areas.

The HEAD WAITER greets the guests on arrival, shows them to their tables and seats them. Then he hands in the menu and takes the orders.

The STATION WAITER notes the orders and passes them on to the kitchen.

The COMMIS WAITER brings the food from the kitchen to the dining hall using a tray or trolley. He collects dirty plates and dishes and takes them to the wash-up area.

The CARVER is responsible for the carving trolley and the carving of joints at the table. He will plate each portion with the appropriate accompaniment.

The SOMMELIER (WINE BUTLER or WINE STEWARD) prepares, brings and serves the wine ordered by the guest. He sees that it is served at the right temperature, in appropriate glasses and replenishes these glasses when necessary.

The BARISTA is a person who is skilled in the art of coffee making, also he should be able to define the type of coffee and the country and even the conditions it grew in only looking at coffee beans.

The CIGAR STEWARD (FOUMILIER) will help the guests to choose cigars according to the kind of digestive they have chosen, he will also familiarize guests with rules of lighting of cigars.

So, the staff of the restaurant must have sufficient knowledge of all the items of the menu and wine list in order to advise and offer suggestions to the customers and to reconcile their satisfaction and the interests of the House.