| A | B |
|---|
| maitre d'hotel | responsible for overall management of service in a restaurant |
| headwaiter | oversees service in a dining room or banquet area |
| captain | employee responsible for a server area of 15-25 guests |
| front waiter | server with only 1-2 yrs serving experience |
| apprentice | server in training |
| flambe | prepare food at the table by pouring alcohol on it and lighting it |
| gueridon | tableside cart used in French service |
| service station | location where additional cups, saucers, menus, napkins, etc. are kept |
| 4 main knives | dinner, butter, fish, steak |
| main forks | dinner, salad, fish, cake, snail, oyster |
| different spoons | sioup, teaspoon, asuce, coffee, expresso, sundae, grapefruit |
| done from the guest's left side | present platters, serve salas, clean table |
| done from the guest's right side | set and dlear plates, change flatware, pour beverages |
| suggestive selling | describe food items, specials, and promotions |
