Waiting staff
Kellner is the general language job title for an employee of a catering establishment ( restaurant, bistro, etc.). The female form is a waitress or waitress. In Switzerland also uses the names waitress or waitress.
Tasks
Classical task of the waiter is serving guests with food and drinks. He is also a point of contact and representative of the operation. The job of a waiter is one of the lowest-paid occupations of the Federal Republic of Germany. Average earned an unmarried longtime waiter not more than 1000 euros net per month, but added the tip, which, especially in upscale restaurants, some is more than ten percent of sales. In these cases, it may happen that the monthly tip, mostly catering establishments, far exceeds the amount of the net content in high-traffic "scene".
In Austria women are against men as heavy workers within the meaning of hard work and the regulation made thereunder career list. Employers have the presence of heavy labor in women over the age of 35 years ( men over the age of 40 ) independently reported to the Health Insurance (§ 5 heavy labor regulation).
Job Title
In Germany, the professional title of the training profession in restaurant manager / restaurant specialist or hotel manager / hotel manager was changed in 1980. Obsolete names are the Waiter (shortening of head waiter ) and Garçon, formerly widespread Salutation Ms for female staff and the piccolo for trainees.
In Switzerland, the professional title of the service employee after a two-year diploma course restoration Employee / Employee restoration, after the regular apprenticeship of three years REFA Restaurationsfachfrau / restoration expert EFZ. The training takes place in a restaurant, hotel, or operation of the system and community food and follows a defined training plan with weekly attendance at vocational school. External courses complete the training. The names of waiters and waitress ( female staff) are now obsolete.
In Austria the terms " Miss " and "Waiter " common when the waiter is addressed directly. "Miss " but is considered by some young guests as obsolete.
Service brigade called in some places the whole of the service personnel.
Hierarchy
- Maître d' hôtel - service line
- Banquet Manager
- Restaurant Manager
- 1 headwaiter
- Deputy Head waiter
- Chef de rang - station waiter, waiters
- Demichef de rang - deputy station waiter Commis de rang - young waiter / waiters
- Chef d' floor - floor restaurant specialist
- Chef de Bar - Bartender
- Sommelier - Wine waiter
- Cloakroom staff