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Waiters
Waiting staff (British English), waitstaff (North American English), waiters (male) / waitresses (female), or servers (North American English), 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. Waiting staff carry out many different tasks, such as taking orders, food-running, polishing dishes and silverware, helping bus tables and restocking working stations with needed supplies. Waiting on tables is part of the service sector and among the most common occupations in the United States. The Bureau of Labor Statistics estimates that, as of May 2008, there were over 2.2 million people employed as servers in the U.S. Many restaurants choose a specific uniform for their waiting staff to wear. Waiting staff may receive tips as a minor or major part of their earnings, with customs varying widely from c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gratuity
A gratuity (often called a tip) is a sum of money customarily given by a customer to certain service sector workers such as hospitality for the service they have performed, in addition to the basic price of the service. Tips and their amount are a matter of social custom and etiquette, and the custom varies between countries and between settings. In some countries, it is customary to tip servers in bars and restaurants, taxi drivers, hair stylists and so on. However, in some places tipping is not expected and may be discouraged or considered insulting. The customary amount of a tip can be a specific range or a certain percentage of the bill based on the perceived quality of the service given. It is illegal to offer tips to some groups of workers, such as U.S. government workers and more widely police officers; the tips may be regarded as bribery. A fixed percentage service charge is sometimes added to bills in restaurants and similar establishments. Tipping may not be expecte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tip (gratuity)
A gratuity (often called a tip) is a sum of money customarily given by a customer to certain service sector workers such as hospitality for the service they have performed, in addition to the basic price of the service. Tips and their amount are a matter of social custom and etiquette, and the custom varies between countries and between settings. In some countries, it is customary to tip servers in bars and restaurants, taxi drivers, hair stylists and so on. However, in some places tipping is not expected and may be discouraged or considered insulting. The customary amount of a tip can be a specific range or a certain percentage of the bill based on the perceived quality of the service given. It is illegal to offer tips to some groups of workers, such as U.S. government workers and more widely police officers; the tips may be regarded as bribery. A fixed percentage service charge is sometimes added to bills in restaurants and similar establishments. Tipping may not be expected ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hooters Girl Singapore 0722
Hooters is the registered trademark used by two American restaurant chains: Hooters, Inc., based in Clearwater, Florida, and Hooters of America, Inc. based in Atlanta, Georgia, and owned by the private investment firm Nord Bay Capital (with TriArtisan Capital Advisor, as its advisor). The Hooters name is a double entendre referring to both a North American slang term for women's breasts and the logo (a bird known for its "hooting" calls: the owl). Hooters also had an airline, Hooters Air, with a normal flight crew and flight attendants and scantily clad "Hooters Girls" on every flight. The waiting staff at Hooters restaurants are primarily young women, usually referred to simply as "Hooters Girls", whose revealing outfits and sex appeal are played up and are a primary component of the company's image. The company employs men and women as cooks, hosts (at some franchises), busboys, and managers. The menu includes hamburgers and other sandwiches, steaks, seafood entrees, appet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maître D'hôtel
The ''maître d'hôtel'' (; ), head waiter, host, waiter captain, or ''maître d ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied. In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the ''maître d'hôtel'' is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes writes that the role of ''maître d’hôtel'' originated as a kind of combined "host, headwaiter and dining-room manager" and, in the past, persons with this role were sometimes responsible for such operations as tableside boning of fish and mixing of salads. Traditionally, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maître D'hôtel
The ''maître d'hôtel'' (; ), head waiter, host, waiter captain, or ''maître d ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied. In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the ''maître d'hôtel'' is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes writes that the role of ''maître d’hôtel'' originated as a kind of combined "host, headwaiter and dining-room manager" and, in the past, persons with this role were sometimes responsible for such operations as tableside boning of fish and mixing of salads. Traditionally, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silver Service
Silver service (in British English) is a method of foodservice at the table, with waiter transferring food from a serving dish to the guest's plate, always from the left. It is performed by a waiter by using service forks and spoons from the diner's left. In France, it appears to be now known as ''service à l'anglaise'' ("English service"), although historically that meant something else, with the hostess serving out the soup at one end of the table, and later the host carving a joint of meat at the other end, and diners serving themselves with other dishes. A modification of silver service is known as butler service. Features * Silver service food is served from the left. Gravy is served from the left. * Meals are served to the diner from platters, not plated in the kitchen. * The guest to the host's right is served first, usually a female guest. * Service continues anti - clockwise ending with the host. * Plates are cleared from the right,http://www.nzqa.govt.nz/nqfdocs/units/ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital media, digital subscribers. It also is a producer of popular podcasts such as ''The Daily (podcast), The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones (publisher), George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won List of Pulitzer Prizes awarded to The New York Times, 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national "newspaper of record". For print it is ranked List of newspapers by circulation, 18th in the world by circulation and List of newspapers in the United States, 3rd in the U.S. The paper is owned by the New York Times Company, which is Public company, publicly traded. It has been governed by the Sulzberger family since 189 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sommelier
A sommelier ( or or ; ), 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 wine steward in haute cuisine, fine dining today is much more specialized and informed than that of a "wine waiter". Sommeliers Australia states that the role is strategically on par with that of the ''chef de cuisine''. Description A sommelier may be responsible for the development of wine lists and books and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they Wine and food matching, pair and suggest wines that will best complement each particular food menu item. This entails the need for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saganaki At The Parthenon Restaurant In Chicago
In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. It is commonly flambéed in North America. Etymology The dishes are named for the frying pan in which they are prepared, called a ''saganaki'', which is a diminutive of ''sagani'', a frying pan with two handles, which comes from the Turkish word ''sahan'' 'copper dish', itself borrowed from Arabic صحن (ṣaḥn). Description The cheese used in ''saganaki'' is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread. Other dishes cooked in a ''saganaki'' pan include ''shrimp saganaki'' ( el, γαρίδες σαγανάκι, ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Annie O'Black 1973
Annie may refer to: People and fictional characters * Annie (given name), a given name and a list of people and fictional characters with the name * Annie (actress) (born 1975), Indian actress * Annie (singer) (born 1977), Norwegian singer Theatre and film * Annie (musical), ''Annie'' (musical), a 1977 musical ** Annie (1982 film), ''Annie'' (1982 film) *** Annie (1982 film soundtrack), ''Annie'' (1982 film soundtrack) *** ''Annie: A Royal Adventure!'', a 1995 telefilm sequel ** Annie (1999 film), ''Annie'' (1999 film) *** Annie (1999 film soundtrack), ''Annie'' (1999 film soundtrack) ** Annie (2014 film), ''Annie'' (2014 film) *** Annie (2014 film soundtrack), ''Annie'' (2014 film soundtrack) * Annie (1976 film), ''Annie'' (1976 film), a British-Italian film Music * Annie (Anne Murray album), ''Annie'' (Anne Murray album) (1972) * Annie (song), "Annie" (song), a 1999 song by Our Lady Peace * "Annie", a song by SafetySuit * "Annie", a song by Pete Townshend from ''Rough Mix'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Busboy
In North America, a busser, more commonly known as a busboy or busgirl, is a person who works in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff. Speakers of British English may be unfamiliar with the terms, which are translated in British English as commis waiter, commis boy, or waiter's assistant. The term for a busser in the classic brigade de cuisine system is ''commis de débarrasseur'', or simply ''débarrasseur''. Bussers are typically placed beneath the waiting staff in organization charts, and are sometimes an apprentice or trainee to waiting staff positions. The United States Bureau of Labor Statistics reported that the occupation typically did not require related work experience or a high school diploma, that on-the-job training was short term, and that the median income in 2012 for the position was $18,500. The duties of bussers fall under the heading o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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