| A quick rundown of who you'll encounter when | | | | tuxedo. Waiters are the ones that pick up your |
| dining at a fine restaurant: The Maitre D', | | | | food and drinks from the kitchen and bar and do |
| sometimes referred to as the headwaiter, will be | | | | the actual serving. Busboys are the ones that are |
| standing at the dining room's entrance. He will be | | | | responsible for clearing your table and such tasks |
| the one to show you to your table and will seat | | | | as refilling your water glass, and in older days for |
| you. He is the man that you will talk to if you | | | | giving a clean ashtray. The wine steward, also |
| would like any sort of special service or have any | | | | known as a sommelier, will present the list of |
| certain request. He is easily identifiable because he | | | | wines to the host. It is perfectly acceptable for |
| will be the one in a tuxedo. He serves the same | | | | you to ask for a suggestion. |
| function as a captain in a smaller restaurant. If | | | | The Menu: Most likely you will receive an a la |
| there is food to be prepared at the table, for | | | | carte menu which means that everything you see |
| example Steak Diane, it will be cooked by the | | | | is priced separately. The entree will often include a |
| captain (maitre d'). | | | | portion of rice or potatoes, but the vegetable will |
| You will notice that the captain will be the one to | | | | come at an additional cost. If you receive a menu |
| take your order and will oversee that it was | | | | that is called a table d'hote or prix fixe, the prices |
| prepared to your requests by the kitchen, and will | | | | you see will be fore the entree and will include |
| serve it properly. If you are at a restaurant that | | | | your dinner, with an appetizer, and you'll also get a |
| has no maitre d' the captain will perform these | | | | salad, dessert. Yes! |
| responsibilities. He will also be uniformed in a | | | | |