Bartenders

     fill drink orders that waiters and waitresses take from customers. They prepare standard mixed drinks and, occasionally, are asked to mix drinks to suit a customer's taste. Bartenders collect payment, operate the cash register, clean up after customers leave, and often serve food to customers seated at the bar. Bartenders also check identification of customers seated at the bar, to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. Bartenders usually are responsible for ordering and maintaining an inventory of liquor, mixes, and other bar supplies.

Dishwasher

     Keeps the kitchen staff supplied with clean dishes, pots, pans and utensils. The may also have the job of keeping the kitchen clean during a shift, takes out trash, cleans floors, etc.

Bus boy

      The Bus persons assist the Waiters by monitoring and cleaning tables throughout service. Generally their duties include setting and clearing the table of dishes during the meal. They are often responsible for bringing bread and butter, etc. to the table before the ordered dish arrives. They may also help bring food from the kitchen and serve.

Waiter/waitress

     Take customer's orders, serve food and beverages, prepare itemized checks, and sometimes accept payments. Waiters and waitresses may perform additional duties, which may include escorting guests to tables, serving customers seated at counters, setting up and clearing tables, or operating a cash register. They also check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. Must be professional, polite, and reliable. Must be able to learn and describe food proficiently.

Kitchen workers

 weigh and measure ingredients, go after pots and pans, and stir and strain soups and sauces. They also clean, peel, and slice vegetables and fruits and make salads. They may cut and grind meats, poultry, and seafood in preparation for cooking.

The kitchen staff

 may include several chefs and cooks, (sometimes called assistant or apprentice chefs and cooks), a bread and pastry baker, vegetable, fry or a sauce chef. Each chef or cook usually has a special assignment and often a special job title. Executive chefs coordinate the work of the kitchen staff and often direct the preparation of certain foods. They decide the size of servings, plan menus, and buy food supplies.

Chef or head cook

     This person is responsible for all that goes on in the kitchen. He/she should be responsible for hiring and training other cooks, prep persons and dishwashers. They are responsible for the menu, buying supplies and equipment. At some restaurants the chef is the star attraction.