The maître d'hôtel (French for 'master of the house'; pronounced [mɛːtʁə dotɛl] ), head waiter, host, waiter captain, or maître d' (UK: /ˌmeɪtrə ˈdiː/ MAY-trə DEE, US: /ˌmeɪtər -/ MAY-tər -) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied.[1][2]
In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the maître d'hôtel is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes writes that the role of maître d'hôtel originated as a kind of combined "host, headwaiter and dining-room manager" and, in the past, persons with this role were sometimes responsible for such operations as tableside boning of fish and mixing of salads.[3]
See also
edit- Beurre Maître d'Hôtel, a parsley butter
- Brigade de cuisine, a formal back-of-house (kitchen) hierarchy
- Concierge
- Hospitality
- List of restaurant terminology
- Majordomo
References
edit- ^ LeTrent, Sarah (September 2, 2011). "D mystifying the maître d'". Eatocracy. Archived from the original on July 19, 2012. Retrieved October 10, 2012.
- ^ Bordelon, Grace. "What Is a Waiter Captain?". San Francisco Chronicle. Retrieved April 20, 2017.
- ^ Zeldes, Leah A. (October 7, 2009). "Eat this! Waldorf salad, an apple-licious fall favorite". Dining Chicago. Chicago's Restaurant & Entertainment Guide.