– Setting up tables
– Setting up the restaurant
– Set up the outside terrace when necessary
– Setting up service accessories and equipment
– Assist head waiter or line manager in serving drinks
– Care for comfort and well-being of customers throughout the service
– Respect hygiene and safety rules as well as service standards
– Follow-up and facilitate communication between the dining room and kitchen
– Clearing tables
– Set up for the next service
– Participate in the setting up of office areas
– Preparation of drinks in between services (“lemonade”)
– Perform daily maintenance tasks in relation with premises and related equipment
This list is non exhaustive and the Commis de salle may be required to perform additional tasks if necessary.
