GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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18:57 Jan 4, 2011 |
French to English translations [Non-PRO] Bus/Financial - Other / Restaurants | |||||||
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Selected response from: Rachel Fell United Kingdom Local time: 01:28 | |||||||
Grading comment
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Summary of answers provided | ||||
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4 +1 | assistant waiter |
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5 | front waiter |
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3 +1 | commis de rang - or waiter/waitress |
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Discussion entries: 4 | |
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commis de rang - or waiter/waitress Explanation: http://www.google.co.uk/search?hl=en&client=firefox-a&hs=oyC... http://jobs.trovit.co.uk/jobs/commis-de-rang http://en.wikipedia.org/wiki/French_cuisine |
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Notes to answerer
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assistant waiter Explanation: Termium gives assistant waiter but also lists commis waiter and commis de rang. I'd use any of these for a (high-end) restaurant business audience. -------------------------------------------------- Note added at 42 mins (2011-01-04 19:40:55 GMT) -------------------------------------------------- Oops, forgot to turn bold off. -------------------------------------------------- Note added at 43 mins (2011-01-04 19:41:20 GMT) -------------------------------------------------- Try that again. Reference: http://www.btb.termiumplus.gc.ca/tpv2alpha/alpha-eng.html?la... |
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front waiter Explanation: 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 to guest. http://hubpages.com/hub/Classic-French-Service Also gives the structure and definitions of this type of division of labor http://www.csupomona.edu/~bdewald/lectures/DiningRoomOrg3.pp... 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 http://books.google.com/books?id=sF21smQLdiEC&pg=PA52&lpg=PA... 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. |
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