Job Description:

• 1) Serves meals to patrons according to established rules of etiquette, working in formal setting: Presents menu to diner, suggesting dinner courses, appropriate wines, and answering questions regarding food preparation.

• 2) Writes order on check or memorizes it.

• 3) Relays order to kitchen and serves courses from kitchen and service bars.

• 4) Garnishes and decorates dishes preparatory to serving.

• 5) Serves patrons from chafing dish at table.

• 6) Observes diners to respond to any additional requests and to determine when meal has been completed.

• 7) Totals bill and accepts payment or refers patron to CASHIER II.

• 8) May carve meats, bone fish and fowl, and prepare flaming dishes and desserts at patron's table.

• 9) May be designated Waiter/Waitress, Banquet when serving at banquets.