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When you make a reservation at a restaurant, how much does the maitre d' know about you?


Maitre d' base salary

The more formal the restaurant, the more people you can expect to see milling about the dining room. The terms may vary by restaurant. Host or hostess: Greets guests and, depending on the restaurant, may also take reservations.

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The host usually handles walk-ins and helps with seating at the bar and with taking items to coat check. General manager G. Generally, the G. He greets guests upon arrival sometimes getting a monied handshake and ensures smooth table flow.

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Captain: Oversees several tables in a section of the restaurant and has a team of staffers front waiters, runners, back waiters, bus people at his disposal. He stays in the dining room, making sure everyone in his section is having a smooth dining experience.

Maitre d’hotel

At restaurants with table-side service, the captain is responsible for flourishes such as filleting fish or carving fowl. Waiter: Fulfills the same function as the captain in less formal restaurants, minus the oversight of other tables, which is left to a floor manager.

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Sommelier or wine director: Assists guests with food and wine pairings, tactfully gauging what the guests will want to spend. He also typically purchases wine for the restaurant, arranges staff tastings and assembles the wine list.

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Maitre fromager: If the restaurant has a substantial cheese selection, chances are it also has a master of cheese. He presents cheeses at the table and serves them, making suggestions when appropriate about wine pairings. He also cares for the cheeses, keeping them at the right temperature and aiming for peak ripeness.

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There are only a handful in L. Runner: Responsible for bringing dishes from the kitchen to the table. Using table positions provided by the waiterthe runner drops dishes in front of the appropriate guests.

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If you call the maitre d' at one of the better eateries in New Orleans' French Quarter a food service worker, it might be true to a certain extent.