Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs
(or are passionate about them). Participation is free and the site has a strict confidentiality policy.
|French to English translations [Non-PRO]|
Bus/Financial - Other / Restaurants
|French term or phrase: commis de rang|
|from a certificat de travail, its a job within a restaurant - probably front of house more than in the kitchen as the person in question doesn't have catering training, and all her other jobs are as sommelier, chef de rang etc. |
just waiter perhaps?? (since chef de rang is head waiter.. and that happened after this job)
Selected response from:
Local time: 17:18
|4 KudoZ points were awarded for this answer |
9 mins confidence: peer agreement (net): +1 4 hrs confidence:
You might even want to leave the French in parentheses as this term is related to a type of French restaurant service with a very definite type of structure. It is very different than being merely a waiter.
All of the sources below are very interesting in discussing that structure. The most definitive source, from a US standpoint is the last one from the Culinary institute of America which is a premier training school in the US.
Commis de Rang
Also called the front waiter, the commis de rang assists the Chef de Rang. The Commis de Rang is the actual server of the food
Also gives the structure and definitions of this type of division of labor
Commis de Rang
second in command of the kitchen, the front waiter takes the order from the captain; relays it to the kitchen from the point of sale system or with a hand dupe; and serves the food with assistance from the captain. The front waiter often assists the captain in taking some orders, or assists the commis de suite in bringing the food from the kitchen. The front waiter’s position may not be as glamorous as that of the captain, but the captain relies heavily on the front waiter’s efficiency
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners. John Wiley and Sons, 2009. The Culinary Institute of America.
|Login to enter a peer comment (or grade)|
Return to KudoZ list
|Changes made by editors|
|Jan 9, 2011 - Changes made by Rachel Fell:|
|Created KOG entry||KudoZ term » KOG term|
|Jan 5, 2011 - Changes made by Stéphanie Soudais:|
|Field||Other » Bus/Financial|
|Field (specific)||Wine / Oenology / Viticulture » Other|
|Field (write-in)||restaurants » Restaurants|| |
KudoZ™ translation help
The KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.
Search millions of term translations