Учебное пособие Санкт-Петербург 2010

1.2 Typical stations and responsibilities under the dining room brigade system

Station	Responsibilities
Dining room manager (or maitre d'hotel)	Trains all service personnel, oversees wine selection, works with the chef to determine the menu, and organizes seating throughout service
Wine steward (or chef de vin/sommelier)	Responsible for all aspects of restaurant wine service, including purchasing wines, preparing a wine list, assisting guests in wine selection, and serving wine properly
Head waiter (or chef de salle)	Generally in charge of the service for an entire dining room
Captain (or chef d'etage)	Deals most directly with the guests once they are seated
Front waiter or (chef de rang)	Ensures that the table is properly delivered to the table, and the needs of the guests are promptly and courteously met
Back waiter or «busser» (or demichef de rang)	Clears plates between courses, fills water glasses and bread baskets, replaces ashtrays, and assists the front commis de rang waiter and/or captain as needed

1.3 What other jobs in a restaurant can you think of? What are their duties?


2. Read the text and translate it. While reading the text find answers to these questions:

1. 
   What two categories are restaurant operations generally subdivided
   

into?

2. 
   Whose responsibility is to hold the door open and welcome the
   

guests to the restaurant?

3. 
   Whose function is to rotate arriving guests among the sections or
   

stations?
4. What does the expression «smiling people-greeter» mean?