Each restaurant employee performs a vital role.
It takes many different types of employees to operate a restaurant, from cooks to servers to busboys to dishwashers to hosts to, of course, managers. Most restaurants need at least a handful of these types of employees, whether they be fine-dining establishments, fast-food joints or everything in between. Regardless of the type of restaurant, each employee serves a vital function.
Servers
Waiters and waitresses take orders from customers, recommending appetizers and serving drinks and meals. After serving these items, they make sure the meal has been served as ordered and met with satisfaction. Servers are expected to know all there is to know about the menu, costs of the various items and how they can be prepared. Many receive a small base salary, with the majority of their earnings being obtained via tips.
Cooks
Cooks take orders written down by a servers and make the meals accordingly. They should understand not only make a wide variety of foods, but also how make it in accordance with their company's chain. For instance, someone who orders a hamburger at TGI Friday's expects to have a similar taste at each location. Cooks need to make sure food is fresh, cooked to a patron's liking and presented in an appetizing fashion.
Hosts
Hosts and hostesses handle the seating of customers. They typically keep a chart of tables in front of them, allowing them to balance the tables that are waited on by each server. Hosts also handle an array of other duties, including wiping down tables, organizing silverware and napkins and running the cash register when a customer is ready to pay the bill.
Busboys/Dishwashers
Busboys clean off tables, removing used plates, glasses and silverware, usually after a customer has left. They then transport the items, usually via cart, back to the kitchen, where dishwashers clean them and get them ready for use again. Many restaurants have appliances to assist with this process, eliminating the need for busboys and workers whose lone job is to wash dishes altogether--as cleaning tables often be handled by servers or hosts.
Expeditors
An expeditor acts as the liaison between the servers and cooks. Expeditors double-check orders by reading what a server writes down is what is actually delivered. They look at how the order is prepared and check that the chef followed any special instructions, such as preparing a steak well-done. Expeditors will send food back to the kitchen if it's not prepared properly.
Managers
Restaurant managers oversee all aspects of an establishment, making sure everyone is doing their job and everything is running smoothly. They also must know perform each task, lending a helping hand when things get overly busy. Managers keep a close eye on a restaurant's finances and make sure that all supplies are readily available.
Prospects
Job in the food service industry are expected to grow by 10 percent through 2018, according to the U.S. Bureau of Labor Statistics. That's about as fast as average for all occupations.
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