Dear Porter,
I found it difficult to define the side work of back waiters and side
waiters in a couple sentences since it varies drastically amongst
restaurants. However, through searching many sites, I have compiled a
number of links that I think will answer your question effectively.
While reading the content on the following sites, please refer to
these generalized definitions:
Server
Also Waiter, Waitress, Slave. 1} One who takes menu orders. 2} One who
brings the meals and drinks to the table. 3} A person who acts as a
representive of the guest to the kitchen.
Side Work
Tasks performed by servers other than waiting on tables. These tasks
can be performed before, during, or after a shift. i.e. folding
napkins, cleaning, rolling silverware, kissing up to the manager for
free food.
These definitions were taken from:
“A waiter’s dictionary”
http://www.waiters-revenge.com/dict.htm#servers
The following site offers general rules for waiters. It is one of the
few sites that distinguishes between the front and the back waiter.
“General Rules”
http://waitersguide.20m.com/etiquette.html
In addition, read through the guidelines presented here:
“Waiting On Tables”
http://www.schonwalder.org/Menu_Starters_Waiting.htm
The link below leads to information about waiters in the state of
Connecticut. However, I am sure that these tips will be useful
anywhere in the United States:
“Connecticut Law”
http://www.ctdol.state.ct.us/wgwkstnd/restaurant.htm
According to the next website, a waitress/waiter “Discusses menu with
supervisor and familiarizes self with it. Secures clean linen and
silverware depending on the menu and food to be served. Sets assigned
tables, spreading clean linens and placing glasses, condiment holders,
flowers, candles or lamps, and silverware on table. Prepares side
tables with silverware, bowls of ice, and other extras that may be
required during the meal. Receives guests and takes orders. Writes
guests’ orders, answers questions regarding food and beverages, and
makes suggestions about dishes and beverages. Works according to rigid
time schedule, secures food from kitchen, and places dishes by course
in front of each person. Continues to provide service as needed and
requested by guests. Gives checks to guests. Removes soiled dishes,
glasses, and silverware or requests that a food service worker do so.
May perform cleaning duties as time permits including sweeping,
mopping, cleaning the entryway, dishwashing, etc., as required.”
Job Overview
http://www.servicesatrandolph.com/JobDescriptions.htm#waiter
Unless you are applying for an upper scale restaurant, the following
website will not provide as much information as the others. It
discusses what to do before the “guests” arrive.
“Before the Guests Arrive”
http://216.239.33.100/search?q=cache:H4uG5IY5ZxcC:www.fsb.upm.edu.my/~lectures/foodtech/fst3507-En%2520Shahrim/Part13.0.pdf+waiter+duties+restaurant+sidework&hl=en&ie=UTF-8
My final link offers an example of what qualifications a restaurant
will be looking for, since I assume that you or someone you know is
seeking a job as a waiter.
Example
http://www.summerjobs.com/do/details/1070
Search terms used:
waiter duties restaurant sidework
://www.google.com/search?hl=en&lr=&ie=UTF-8&oe=UTF-8&q=waiter+duties+restaurant+sidework&btnG=Google+Search
back waiter
://www.google.com/search?hl=en&ie=UTF-8&oe=UTF-8&q=back+waiter+&btnG=Google+Search
front waiter
://www.google.com/search?hl=en&ie=UTF-8&oe=UTF-8&q=front+waiter&btnG=Google+Search
waiter side work
://www.google.com/search?hl=en&lr=&ie=UTF-8&oe=UTF-8&q=waiter+side+work&btnG=Google+Search
I hope that these links answer your question.
Thanks!
Best regards,
ukiguy |
