the process of finding seats for customers in a restaurant
seating
a promise to hold something for a customer until the customer needs it
reservation
customers who arrive at a restaurant but have not made a reservation
walk-ins
customers are seated on a first come, first serve basis
open seating
the process of taking a reservation
booking a reservation
making more reservations than there are tables
overbooking
the time that it takes a party to eat a meal, pay their bill and leave the reataurant
residence time
reduces long waits for a table
call-ahead seating
a computerized system for recording an order at the place where the order is taken
point-of-sales system
related to kitchens and cooking
culinary
a special area equipped with heat lamps to keep the food hot until served
pass-through
responsible for everything that happens in the front of the house
restaurant manager
the people in a restaurant who serve customers
servers
responsible for set up of tables, clearing of dirty dishes, and resetting the tables
busser
top manager in a restaurant or hotel kitchen
executive chef
second in command in the kitchen
sous-chef
top manager in the kitchen of a unit of a chain restaurant
kitchen manager
supervises the dish washing, pot washing, and clean up
steward
has the responsible of operating the dishwashing machine
dishwasher
profesional cook
chef
a person who prepares food for eating
cook
member of the culinary staff who gets the orders from the servers, gives them to the station chefs or line cooks, then checks the orders before they are picked up
expediter