Food runners, also referred to as expeditors, are in charge of delivering meals from the kitchen to the dining table. They collaborate closely with the cooks and waiters to make sure that the proper food get at the right tables on time. Waiters, on the other hand, are in charge of collecting orders, making menu suggestions, serving food and beverages, and managing payments.
Speed is the initial running ability. To guarantee that the food is served hot and fresh, food runners need to be swift on their feet. They must be extremely coordinated and capable of simultaneously balancing several plates. Additionally, they must be able to move unharmed across a packed dining area. Running is a crucial talent in the restaurant business since it ensures that clients get their food efficiently and swiftly. This is crucial, especially when the kitchen is processing many orders at once during busy times. Food runners can help avoid backlog in the kitchen and maintain a smooth restaurant flow.
Even while running food can be unpleasant, waiting tables is frequently less stressful. For some people, it can be a comfort that food runners do not have to engage with customers as frequently as waiters do. They still need to be able to perform well under pressure and interact with the waitstaff and kitchen successfully.
Normally, food runners don’t take orders. To make sure that the proper foods are being served to the right tables, they might need to coordinate with the waitstaff. Additionally, they must be informed of any particular dietary needs or allergy-related requests or recipe adjustments.
In conclusion, despite their apparent similarities, food runners and servers have quite different responsibilities in the restaurant business. Orders, suggestions, serving, and payment are handled by waiters, while food runners bring food from the kitchen to the table. Although the two professions call for various skill sets, they are both necessary for a great dining experience.