(a)Eight personnel in the food and beverage area: (i) Restaurant supervisor. (ii) Restaurant Hostess (iii) Wine Butler (iv) Station Waiter (v) Cashiers. (vi) Head waiter (vii) Steward (waiter) (viii) Assistant waiter (ix) Carver (x) Assistant Station Waiter (xi) Apprentice (xii) Lounge Staff (xiii) Floor Waiter (xiv) Function Catering/Banqueting Staff.
(b) Two functions each of any two personnel listed in 3(a): (i) Head waiter: -He has an overall charge of the staff team in the dining room. -May take some orders if station waiter is busy. -Responsible for seeing that all the duties necessary for the mise-en-place of service are efficiently carried out. (ii) Station Waiter: -Acts as a reliever for the station head waiter on his day off. -Responsible for taking gests orders Must coordinate with station head waiter to ensure efficient and speedy service. (iii) Apprentice: -Carry out cleaning task during mise-en-place. -Keeps sideboard welI filled with equipment. May be responsible to look after and serve hors d'oeuvre, cold sweets or assorted cheeses. (iv) Cashier: -This person is responsible for all the earnings of the food and beverage operations. -She/he makes up bills from food and drink checks.