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Waiting staff. Waiting staff (BrE), [1] waiters (MASC) / waitresses (FEM), or servers (AmE) [2][3] 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.
The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) 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). [1][2] This structured team system ...
Table reservation. A table reservation is an arrangement made in advance to have a table available at a restaurant. While most restaurants in the vast majority of the world do not require a reservation, and some do not have a policy or simply any channel for making one, so-called higher-end restaurants mainly in overcrowded cities often require ...
2. Carl’s Jr. (Tie) Average Wait Time: 0:38 Average Service Time: 4:25 Average Total Time: 5:03 This is probably the first time Carl’s Jr. has made it to the top of any list.
Queue areas are places in which people queue (first-come, first-served) for goods or services. Such a group of people is known as a queue (British usage) or line (American usage), and the people are said to be waiting or standing in a queue or in line, respectively. (In the New York City area, the phrase on line is often used in place of in ...
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. [1][2][3][4][5][6][7][8] Speakers of British English may be unfamiliar with the terms, which ...
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