- Settore: Restaurants
- Number of terms: 604
- Number of blossaries: 0
- Company Profile:
Colloquial term to describe when a customer does not pay a gratuity for service in a situation where a gratuity is expected.
Industry:Restaurants
Colloquial term used to describe persons whose main income is dependent on the gratuities they earn and not on the wages they are paid.
Industry:Restaurants
In addition to serving customers and waiting tables, the serving staff is assigned odd jobs such as stocking, cleaning and rolling silverware.
Industry:Restaurants
Money paid by customers directly to bartenders, servers or other personnel for the services they have given. In industries and locations where tips are customary, the amount of money given is expected to reflect the quality of service received.
Industry:Restaurants
The sous chef serves directly under the executive chef as second-in-command of the kitchen.
Industry:Restaurants
The position is also sometimes known as Bus person, Busser, Assistant Waiter or Food Runner. This person, along with the Server, helps tend to the needs of a table of customers. The person's duties may include filling beverage glasses, delivering food, removing unwanted dishes or taking small orders. The Server's Assistant is sometimes a Server-in-training.
Industry:Restaurants
The representative of the eating establishment that takes orders, serves food and tends to the needs of dining guests.
Industry:Restaurants
A cook who works under the direction of the chef or kitchen manager. Usually is in charge of a specific aspect of cooking and dish preparation.
Industry:Restaurants
