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THE SERVICE BRIGADE - Coggle Diagram
THE SERVICE BRIGADE
THE STATION WAITER/WAITRESS or "chef de rang"
He/she's responsible for the SERVICE at particular restaurant STATION: a set of four to eight tables.
WAITERS or commis de rang
take orders from their station waiter/waitress and serve customers at their tables.
the BUS BOY/BUS GIRL
: He/she prepares the dining room for service and clears the tables after the service
the FOOD AND BEVERAGE MANAGER
or
restaurant manager
HE'S RESPONSIBLE FOR the BAR and the RESTAURANT; he's in charge of the BUDGET, the STAFF TRAINING and of the WORKING PLAN.
the HEAD WAITER or MAITRE
He/she's responsible for
the DINING ROOM SERVICE
and for THE WAITING STAFF.
the
SOMMELIER
or the
wine waiter/waitress
He/she's responsible for
**ALL WINE SERVICE
and he/she
suggests
the customers the proper wine to pair with the ordered food.
THE BANQUETING MANAGER
HE/SHE responsible for a
banquet or catering organization and for the working staff.