WHAT IS THE DUTIES OF VARIOUS TYPES WAITERS????

DUTIES OF VARIOUS TYPES OF WAITERS????

Maitre d'Hotel de carre (the station head waiter)

 Hel/she is responsible for the following:

 Ensuring smooth operations of a section of the restaurant comprising up to four stations

Making sure he has adequate staff to carry out work during the operations.

 Checking grooming of the staff working in his section.

Briefing staff on service procedures.

 Seeing that the area is clean and tidy.

 Inspecting the tables to see if they are correctly laid

 Checking if the sections have adequate table linen (if used) or place mats and disposables

 Checking the sideboard if they are equipped with adequate stock required during service

 Receiving guests from the head waiter and assisting them to seat

 Presenting menu to the guests, explaining the menu, suggesting dishes and wine, and taking orders.

 Handing over the order to the station waiter concerned

Supervising his section during service and dealing with any incidents or complaints

Chef de rang the station waiter)

 He/she is in charge of a particular restaurant section with four to six tables sitting up to 20 covers. The station waiter is responsible for the following:

Doing the mise en place necessary for his stations.

Sending soiled table linen for laundry and collecting clean and laundered linen.

Laying covers according to the meals to be served and restaurant guidelines

 Setting up the sideboards with required items

Making sure his station is clean and presentable 

Taking orders if the head station waiter is busy

 Collecting food directly either from kitchen or through commis

Explaining menu items, if required

 Serving food and beverages to customers seated in his station as per the restaurant's standards 

Remembering what each customer has ordered and serving accordingly

Placing accompaniments and condiments at the right time

 Presenting bill in a folder and accepting payment, and returning the change, if any 

 If bill is signed by a residential guest, then sending it immediately to front office, so

charged to guest's account

• Clearing and re-laying the tables

Demi-chef de rang (the junior station waiter)

 He/she assists the station waiter in service. This designation may be found in an upscale restaurant that needs highly personalized service.

Commis de rang (the waiter)

 He/she assists the station waiter and the junior station waiter. does most of the basic mise en place work. He is responsible for the following:

 • Cleaning and wiping cutlery, crockery, and glassware

• Collecting cleaned table linen Assisting in setting up the sideboard

• Assisting in general preparations such as filling cruets, preparing candles and bud vase, napkin

folding (if used)

 • Fetching food from kitchen

• Assisting with clearing the table of dirty items and carrying soiled crockery and cutlery to wash up

• Assisting in service of water, coffee, soft drinks, vegetables, sauces, and so on, that do not need much of service skills, under the supervision of the station waiter

Commis debarrasseur (apprentice/busboy) 

They are learners and mainly do the clearance work. They may also be given cleaning and wiping of service equipment, mise en scène activities, and so on. They will not be asked to attend any of the guests' tables as they are very new to the job. 

A fine dining restaurant where the carving of meat and wine service are carried out, the following

designations may be found:

Sommelier (the wine butler/the wine waiter)

 He/she is responsible for taking the order and the service of aperitif and wines, cigars and cigarettes. He collects orders from the dispense bar

controlled by the dispense barman.

 Trancheur (the carver)

 He/she is responsible for carving meat/poultry in the presence of guests.