A server, who may also go by the names waiter or waitress, is in charge of dealing with clients, collecting orders, and delivering meals and beverages. Since they represent the restaurant, it is expected of them to deliver top-notch clientele service. In addition to taking care of payments, servers may have to recommend or upsell customers on certain menu items.
A food runner, on the other hand, is in charge of getting food from the kitchen to the table. They collaborate closely with the culinary staff to guarantee that orders are prepared accurately and promptly. It is not required of food runners to deal with client interactions or financial transactions.
The kitchen staff often operates under a more formal hierarchy than the front of the house. The executive chef, also referred to as the head chef, is the chef with the highest position in the kitchen. They are in charge of managing the employees and arranging the menu as well as the overall kitchen operation. Sous chefs work directly under the head chef and help with menu planning as well as managing particular kitchen stations, such the grill or the pastry department. In the culinary hierarchy, line cooks and prep cooks are at the bottom.
What is the easiest job in a restaurant depends on the talents and interests of the individual. While some people might find it easier to bus tables or act as a host or hostess, others might like the fast-paced environment of being a server or food runner. The choice ultimately comes down to taste.
Last but not least, the ideal position in a restaurant can vary depending on both personal interests and career aspirations. While some may want to run their own restaurants or become general managers, others may want to become head chefs. Everything relies on the interests and skills of the individual.
The tasks and responsibilities of waiters and food runners differ even though they both work in the front of the house. The head chef is the highest-ranking chef in the more hierarchical kitchen. The best position at a restaurant may rely on a person’s professional goals and hobbies, while the simplest position may vary dependent on personal taste.
The storeroom position in a restaurant is in charge of keeping the kitchen and dining area clean and organized. Dishwasher or kitchen porter are other names for this occupation. The stash position is crucial for keeping the restaurant’s cleanliness and hygienic conditions, making sure that dishes are thoroughly cleaned and sanitized and that all culinary utensils and equipment are arranged and kept properly.
Although the article doesn’t specifically cover a chef’s shortcomings, some typical difficulties chefs encounter include high levels of stress and lengthy workdays, as well as the physical demands of the profession, which include standing for long amounts of time and carrying heavy objects. Chefs could also feel pressure to continually produce novel meals while upholding consistency and high standards in their cuisine. For some chefs, the industry’s fierce competition and the requirement to continually keep up with culinary trends can be difficult.