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Waiting Staff
Waiting staff ( BrE), waiters () / waitresses (), 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. Waiting staff carry out many different tasks, such as taking orders, food-running, polishing dishes and silverware, helping bus tables, entertaining patrons, restocking working stations with needed supplies, and handing out the bill. Waiting on tables is part of the service sector and among the most common occupations. In the United States, the Bureau of Labor Statistics estimated that, , there were about people employed as servers in the country. 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 country to country. Terminology An individual ''waitin ... [...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 (Malayalam actress) (born 1975), Indian actress who works in Malayalam-language films * Annie (Telugu actress) (born 2001), Indian actress who works in Telugu-language films * Annie (singer) (born 1977), Norwegian singer Theatre and film * ''Annie'' (musical), a 1977 musical ** ''Annie'' (1982 film) *** ''Annie'' (1982 film soundtrack) *** '' Annie: A Royal Adventure!'', a 1995 telefilm sequel ** ''Annie'' (1999 film) *** ''Annie'' (1999 film soundtrack) ** ''Annie'' (2014 film) *** ''Annie'' (2014 film soundtrack) * ''Annie'' (1976 film), a British-Italian film Music * ''Annie'' (Anne Murray album) (1972) * "Annie" (song), a 1999 song by Our Lady Peace * "Annie", a song by SafetySuit * "Annie", a song by Pete Townshend from '' Rough Mix'' * "Annie", a 1972 song by Sutherland Brothers * "Annie", a 1995 song by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Busser
In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff. In British English, the terms commis waiter, commis boy, and waiter's assistant are more common. 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 of ''busing'' or ''bussing'', an Americanism of unknown origin. It ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soda Jerk
Soda jerk (or soda jerker) is an American term used to refer to a person—typically a young man—who would operate the soda fountain in a restaurant, preparing and serving carbonated drink, soda drinks and ice cream sodas. The drinks were made by mixing flavored syrup, carbonated water, and occasionally Malted milk, malt powder over either ice or a few scoops of ice cream. The drink would then be served in a tall glass with a long-handled spoon, most commonly known as a "Iced tea spoon, soda spoon", and drinking straws. Soda jerks were relatively common in the United States from the 1920s until the late 1950s; due to economic and social trends, the occupation essentially no longer exists. Origin of term The term ''soda jerk'' was a pun on ''soda clerk'', the formal job title of the drugstore assistants who operated soda fountains. It was inspired by the "jerking" action the server would implement to drive the fountain handle back and forth when adding soda. The soda fountain s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hospitality
Hospitality is the relationship of a host towards a guest, wherein the host receives the guest with some amount of goodwill and welcome. This includes the reception and entertainment of guests, visitors, or strangers. Louis de Jaucourt, Louis, chevalier de Jaucourt describes hospitality in the as the virtue of a great soul that cares for the whole universe through the ties of humanity. Hospitality is also the way people treat others, for example in the service of welcoming and receiving guests in hotels. Hospitality plays a role in augmenting or decreasing the volume of sales of an organization. Hospitality ethics is a discipline that studies this usage of hospitality. Etymology "Hospitality" derives from the Latin , meaning "host", "guest", or "stranger". is formed from , which means "stranger" or "enemy" (the latter being where terms like "hostile" derive). By metonymy, the Latin word means a guest-chamber, guest's lodging, an inn. is thus the root for the English words ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chamberlain (office)
A chamberlain (Medieval Latin: ''cambellanus'' or ''cambrerius'', with charge of treasury ''camerarius'') is a senior royal official in charge of managing a royal household. Historically, the chamberlain superintends the arrangement of domestic affairs and was often also charged with receiving and paying out money kept in the royal chamber. The position was usually awarded as an honour to a high-ranking member of the nobility (nobleman) or the clergy, often a favourite, royal favourite. Roman emperors appointed this officer under the title of ''cubicularius''. The Camerlengo of the Holy Roman Church, Chamberlain of the Holy Roman Church enjoys very extensive powers, having the revenues of the papal household under his charge. As a sign of their dignity, chamberlains bore a key, which in the seventeenth century was often silvered, and actually fitted the door-locks of chamber rooms. Since the eighteenth century, it has turned into a merely symbolic, albeit splendid, Order of prece ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brigade De Cuisine
The kitchen brigade (, ) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room. List of positions This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of ' in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, ' means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. ; (kitchen chef; "chief of the kitchen"): is responsible for overall management of kitchen; supervise ... [...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, tattoo artists, 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, as the tips may be regarded as bribery. A fixed percentage service charge is sometimes added to bills in restaurants and similar establishments. Tippin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emotional Labour
Emotional labor is the work of trying to feel the right feeling for a job, either by evoking or suppressing feelings. It requires the capacity to manage and produce a feeling to fulfill the emotional requirements of a job. More specifically, workers are expected to regulate their personas during interactions with customers, co-workers, clients, and managers. This includes analysis and decision-making in terms of the expression of emotion, whether actually felt or not, as well as its opposite: the suppression of emotions that are felt but not expressed. This is done so as to produce a certain feeling in the customer or client that will allow the company or organization to succeed. Roles that have been identified as requiring emotional labor include those involved in education, public administration, law, childcare, health care, social work, hospitality, media, advocacy, aviation and espionage. As particular economies move from a manufacturing to a service-based economy, more worke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Busboy
In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff. In British English, the terms commis waiter, commis boy, and waiter's assistant are more common. 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 of ''busing'' or ''bussing'', an Americanism of unknown origin. It has b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maître D'hôtel
The ; ), 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. Other roles include supervising wine selections and helping chefs create menus. In North America, a ''maître d'hôtel'' is known as a dining room manager. 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, pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silver Service
''Silver Service'' was a brand applied by Amtrak to its long-distance trains running along the United States East Coast between New York City and Miami, Florida. It comprised two trains – the and . Since November 2024, the ''Silver Star'' has been temporarily combined with the to form the , a Chicago–Washington–Miami route. The ''Silver Service'' brand was subsequently quietly discontinued for an indefinite period at the same time. The two services follow the same general route between New York City and Miami, but diverge between Selma, North Carolina, and Savannah, Georgia, as well as at Auburndale, Florida. The ''Silver Meteor'' takes a more direct, coastal route on the CSX A-Line between Selma and Savannah via Fayetteville, North Carolina, Florence, South Carolina, and Charleston, South Carolina, while the ''Silver Star'' travels inland over the CSX S-Line to serve the Carolinas' two state capitals, Raleigh, North Carolina, and Columbia, South Carolina. At Aubu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Busser
In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff. In British English, the terms commis waiter, commis boy, and waiter's assistant are more common. 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 of ''busing'' or ''bussing'', an Americanism of unknown origin. It ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
