CATERING – The head waiter directs his team and watches over each table. Dynamic and ambitious, he evolves within a demanding hierarchy, but rich in opportunities
The shortage of talent in the hotel and catering industry makes the job of waiter a rare asset. The constraints that discourage some paradoxically open doors for the most motivated. Whether beginners or experienced, they have access to a wide choice of positions, with skills that are prized and valued, particularly in the most touristy areas.
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A central role played by the head waiter in a restaurant
In larger establishments, the head waiter supervises a set of tables and ensures that every detail is ready before customers arrive. He welcomes the guests, takes orders if the maître d' is not responsible for them and ensures that the service takes place in an impeccable manner.
His perfect knowledge of the menu and dishes allows him to advise and answer customers' questions. Sometimes, he performs very specific actions, such as cutting a roast or flambéing a dessert in the dining room. He then presents the bill and collects payment. With the help of his clerks, he ensures the presentation of the dishes and the clearing of the tables, guaranteeing a s(…) Read more on 20minutes
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