Sample pages (PDF) click here<\/a> (random selection)<\/p>\n <\/p>\n
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File format:<\/strong> available as PDF<\/strong> <\/em>or DOCX<\/strong> <\/em>– (When you choose the DOCX version, the PDF is included automatically at no extra cost)<\/em><\/p>\nNote:<\/strong> The DOCX file is optimised for Word on the desktop<\/strong><\/em>. In Google Docs or Office Online, the layout may appear differently. For the original presentation, please use the PDF version.<\/p>\nFile size:<\/strong> PDF ~2,3 MB, DOCX ~2,8 MB<\/p>\nPage count:<\/strong> 29 pages<\/p>\nCompatibility:<\/strong> All PCs, tablets, mobile phones and devices that can read PDF and\/or DOCX files<\/p>\nCopy protection:<\/strong> None<\/p>\nPublication date:<\/strong> January 2026<\/p>\n<\/p>\n
<\/p>\n
Inhalt<\/h3>\n
1. Index
\n2. Short Profiles for FOH (Front of House)
\nService Positions
\nSummary in Brief
\nService Staff in your Restaurant
\nEstimated Staff Requirements
\nTable and Station Plan
\n3. Organisational Chart \u201cOrgChart\u201d
\nWhy an OrgChart Is So Valuable
\nTypes of F&B Operations
\nTronc \u2013 The French Tip\u2011Pooling System
\n4. Service Systems
\nFrench Service System (Chef\u2011de\u2011Rang System)
\nSingle\u2011Waiter or Station\u2011Waiter System
\nTwo\u2011Waiter System
\nHead Waiter or Cash Waiter System
\n5. Profiles
\nHead Waiter, Ma\u00eetre d\u2019, Ma\u00eetre d\u2019h\u00f4tel
\nSommelier, Wine Waiter
\nStation Waiter, Chef de Range, Supervisor
\nWaiter, Demi Chef de Range
\nFurther Common Positions
\nMa\u00eetre d\u2019h\u00f4tel (Head Waiter, Restaurant Captain)
\nAdditional Head Waiters (2nd, 3rd Head Waiter)
\nCommis de Rang, Junior Waiter
\nCommis de Suite
\nCommis D\u00e9barrasseur
\nApprenti Gar\u00e7on, Apprentice
\nAssistant Waiter, Commis, Runner
\nBar Tender, Bar(wo)man, Chef de Bar
\nBarista
\nReception, Hostess
\n6. Possible positions for Gastronomy
\n7. Biographical Note
\nWalter Sperger, F&B Consultant and Author<\/p>\n","protected":false},"excerpt":{"rendered":"
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