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Q: Job Descriptions for Front Waiter, Back Waiter and Hostess ( Answered,   0 Comments )
Question  
Subject: Job Descriptions for Front Waiter, Back Waiter and Hostess
Category: Arts and Entertainment > Restaurants and City Guides
Asked by: porter3590-ga
List Price: $40.00
Posted: 04 Aug 2002 18:29 PDT
Expires: 03 Sep 2002 18:29 PDT
Question ID: 50636
What are typical job descriptions for Front Waiters, Back Waiters and
Hostesses in a Fine Dining Restaurant?
Answer  
Subject: Re: Job Descriptions for Front Waiter, Back Waiter and Hostess
Answered By: bobbie7-ga on 04 Aug 2002 21:39 PDT
 
Hello Porter3590,

Thank you for your question.


The following is the job definition for a hostess according to the
Occupational Outlook Handbook by the U.S. Department of Labor;

Hostess:

“Hosts and hostesses try to create a good impression of a restaurant
by warmly welcoming guests. Because hosts and hostesses are
restaurants' personal representatives, they try to insure that service
is prompt and courteous and that the meal meets expectations. They may
courteously direct patrons to where coats and other personal items may
be left and indicate where patrons can wait until their table is
ready. Hosts and hostesses assign guests to tables suitable for the
size of their group, escort patrons to their seats, and provide menus.
They also schedule dining reservations, arrange parties, and organize
any special services that are required.”
US Department of Labor
http://stats.bls.gov/oco/ocos162.htm

Waiter:

First I will give you a general description of a waiter and after
that, the different functions for each one. “A waiter should be able
to handle any task of a waiter's complex and demanding job. A waiter
should be experienced in seating, greeting, cocktail preparation and
service, wine serving and sales. If he knows something about
accounting, the better for him. A waiter has to be able to explain the
menu! He has to be able to write fast and legible. He has to know how
to serve any and all the guests' orders! A good waiter is expected to
handle himself in any situation, never to get angry with a guest and
never to start a fight with coworkers. A waiter should be well groomed
and able to stand long hours on his feet.”
http://www.schonwalder.org/Menu_Starters_Waiting.htm

At a fancier restaurant, the waiter delivers a little more complex
service, technically. A waiter “May set table with linen and
silverware and take payment from patron. (..) Waiters and waitresses
need a good memory to avoid confusing customers' orders and to recall
faces, names, and preferences of frequent patrons. (..) In restaurants
specializing in foreign foods, knowledge of a foreign language is
helpful. Prior experience waiting on tables is preferred by
restaurants and hotels that have rigid table service standards. Jobs
at these establishments often have higher earnings, but may also have
higher educational requirements than less demanding establishments.”
Cabrillo College Website
http://www.cabrillo.cc.ca.us/oir/oops/waiters_waitresses.htm

Front and Back Waiter:

The following are the specifics for a front waiter and a back waiter
in a fine dining restaurant and also known as Five Diamond Service:

“The Front waiter lights the candle and offers mineral or served
water. If mineral water is sold, silver coaster is placed on table
under water bottle.”

“Maitre d’ takes order and gives service copy the Front waiter, who
proceeds to remove base plates and give proper mis en place for up to
two 2 courses. Front waiter is to keep service copy slips on his
person at all times.”

“Brioche and butter service is done by the Back waiter will
maintaining the clearing and replacing of napkins.”

“First course are cleared by the back waiter, and mis en place is
rechecked by front waiter.”

“Runner is to correctly number the domes, and entrees are to be served
with assistance of the Back waiter. Back water is to know position # 1
on all the tables in his section.”
 
“Back waiter clears table after main course and crumbs the table.
Coffee order is taken, cheese selection is explained and the desert,
cognac, port, sherry menu is presented.”

“Front waiter takes dessert order” 

“Back waiter delivers desserts and coffee.” 

A Waiter’s Guide Website
http://waitersguide.20m.com/etiquette.html


Search criteria: 
://www.google.com/search?hl=es&ie=ISO-8859-1&q=Waiter+description&lr=
://www.google.com/search?hl=es&ie=ISO-8859-1&q=back+waiter&btnG=B%FAsqueda+en+Google&lr=


I hope that you will find the information contained in these sites to
be useful.
 
Good luck on your project. 

Best regards,

Bobbie7-ga
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