Food services occupations Food services occupations A baker is someone who primarily bakes and sells bread. Cakes and similar foods may also be produced as the traditional boundaries between what is produced by a baker as opposed to a pastry chef have blurred in recent decades. The place where a baker works is called a bakehouse, bakeshop, or bakery. ...more on Wikipedia about "Baker"
A bartender (also known as a "barkeep" or "barmaid", "drinkslinger", or "tender", among other names) is the person behind a bar in a pub, tavern, inn, bar, or restaurant that serves beverages, both alcoholic and nonalcoholic alike. In regions where tipping is the norm, bartenders receive a low base wage and earn most of their money through tips. ...more on Wikipedia about "Bartender"
A busboy is an assistant to a waiter or waitress, mainly specializing in setting and clearing tables or in some types of restaurants, in bringing the introductory foods, for example tortilla chips and salsa in a Mexican restaurant or bread in an Italian restaurant. It is also not uncommon for the busboy to be held responsible for serving drinks and sweeping the floor under his tables. The most popular method of organization is for the busboy to be assigned a station, or area of tables, which he or she shall serve. Typically, a busboy receives a fraction (ranging from 10-30%) of the tips from the station in which they worked during their work shift as well as a separate, fixed payment in the form of a cheque. ...more on Wikipedia about "Busboy"
A butcher is someone who prepares various meats and other related goods for sale. Many butchers sell their goods through private stores, but nowadays, most meat is sold through supermarkets. ...more on Wikipedia about "Butcher"
A carhop is a waiter or waitress on rollerskates who brings food to people in their cars. Carhops originated in the 1950s when drive-in eateries were popular. Now carhops are only featured at a few remaining original drive-in hotdog stands such as Superdawg, located in Chicago, Illinois, and nostalgic fast food establishments such as Sonic Drive-In. ...more on Wikipedia about "Carhop"
A term commonly used to reference an individual who cooks professionally. Within a restaurant however, the term is often only used to refer to one person: either the executive chef or chef de cuisine. In a professional kitchen environment, a chef ( French for chief or head) is the person in charge of the kitchen. ...more on Wikipedia about "Chef"
A cocktail waitress is a type of server who specializes in bringing drinks to patrons of bars, casinos and other drinking establishments. Casinos traditionally dress their cocktail waitresses in fancy outfits with very short skirts. ...more on Wikipedia about "Cocktail waitress"
A cook is a person employed to prepare food for consumption, whether in a restaurant or institution, for a caterer or in domestic service. Sometimes referred to as a chef, although within the professional kitchen, the term chef is reserved only for the executive chef or chef de cuisine. ...more on Wikipedia about "Cook (profession)"
A cook is a household staff member responsible for food preparation. The term can refer to the head of kitchen staff in a great house or to the cook-housekeeper, a far less prestigious position involving more physical labour. ...more on Wikipedia about "Cook (servant)"
A food stylist is someone who makes food look attractive in photographs. The aim is to make the food look fresh and delicious. ...more on Wikipedia about "Food stylist"
Garde manger, a French term for "pantry", refers to the task of preparing and presenting cold foods for banquets and buffets. These typically include such food items as salads, hors d'oeuvres, cold soups, aspics, and charcuterie, as well as other decorative elements of buffet presentation such as table arrangements and edible centerpieces made from materials such as ice, cheese, butter, salt dough or tallow. Garde manger is a highly artistic speciality within the field of culinary arts, with a strong emphasis on attractive and colorful presentations and garnishes. ...more on Wikipedia about "Garde manger"
A greengrocer is a retail trader in fruit and vegetables; that is, in green groceries. They can be found managing small stores in villages or malls, or managing produce departments at supermarkets. Greengrocers typically handle the entire business of buying, selling, and bookkeeping themselves. Greengrocer is primarly a British term. ...more on Wikipedia about "Greengrocer"
A line cook is a skilled worker in a professional kitchen, often the equivalent of a chef de partie. Usually under the command of a sous chef. The line cook is a position within the classical cooking brigade hierarchy in professional cooking. Certian line cooks may be in charge of other line cooks, with their own hierarchy, starting with "First Cook", then "Second Cook", and so on as needed. ...more on Wikipedia about "Line cook"
The maître d'hôtel, literally "master of the hall," in a suitably staffed restaurant, is the person in charge of assigning customers to tables in the establishment, and dividing the dining area into areas of responsibility for the various servers on duty. He may also be the person who receives and records advance reservations for dining. In some localities or traditions the post is also known as the headwaiter or captain. ...more on Wikipedia about "Maître d'"
A pastry chef or patissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. They are employed in large hotels, bistros, restaurants, and bakeries. ...more on Wikipedia about "Pastry chef"
Pizza delivery is the act of bringing a pizza to the customer in the most efficient manner possible. A number of variables that factor into this include the quality of the vehicle, map knowledge, driving skills, route planning, and customer management on the part of the delivery-person. Pizza delivery also presents potential hazards to those individuals, ranging from practical jokes to robbery and murder. ...more on Wikipedia about "Pizza delivery"
Soda jerk (or soda jerker) is the name for the person—typically specific to youths —who works the soda fountain in a drugstore. Unlike with today's soda fountains that automatically mix the drink, a soda jerk had the job of measuring a drink's worth of syrup and then mixing it with soda water to create the drink. The term is somewhat archaic these days, as there are very few drugstores that still serve ice cream and soda. ...more on Wikipedia about "Soda jerk"
A sous chef is a chef ranking just below an executive chef or chef de cuisine. ...more on Wikipedia about "Sous chef"
A waiter is a person who "waits" on tables, often at a restaurant. A female waiter is often called a waitress, though the gender-neutral term "server" and collective noun "waitstaff" are gaining ground. ...more on Wikipedia about "Waiter"
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