Zero
★★★★★

thanks. Also, cool new avatar, what inspired you to change it?

haha, it looks you used to be one of those noobs that would reply on their own VMs! XD

how's the art coming?

Not a problem, dude!

Seriously sorry I had to break that post up so much, character limits are a bitch.

You'll also tend to have a Dishwasher in the back, whose position is obvious. Assuming the restaurant has seating for saaaaay, 65-70 people and handles breakfast and lunch service, you're looking at maybe 8-12 people in the BoH, if that.


Moving on to FoH, there are servers, hostesses (which servers can perform), bussers, Floor Manager, and one that often isn't known, Expo. Most of their jobs are obvious but Expo is sort of the bridge between FoH and BoH, as they make sure food is cooked correctly to order specifications and that servers are getting what they're supposed to.

In Managerial positions there is also Food and Beverage Director, General Manager, Owner, etc. There are also the non-managerial, necessary employees such as Human Resources, Advertising (depending on business size and success), Janitorial, etc.

Moving down from there, we have Prep Cooks and Line Cooks, the main cooking force. Prep Cooks primarily focus on prepping foods, getting them ready for cooking, making the components such as sauces, stocks, soups, cutting up veg, cleaning up meat, etc. Line Cooks focus on actual cooking and plating of food. Because the menu has hot and cold food, you'd have two types of Line Cooks, or possibly two types of Prep Cook: you'd have Hot Line, and Garde Manger, which handles cold foods and prep. Obviously, because there is little to no cooking, for Garde Manger it is easy for the Prep Cook to also be the Line Cook in this area, especially for a Bistro where things aren't overly fancy or complicated. This section also tends to be called the Pantry or Cold Line.

So, for the purposes of the talk, we'll assume American Bistro is the restaurant, with a menu consisting of cold and hot subs, paninis, grilled sandwiches, cold sandwiches, soups and salads. There will be no alcohol, so we won't go into the "what ifs" of a bar.

For BoH staffing (Back of House if you hadn't caught on already), the first position is always going to be Head Chef. Contrary to what one might think, Head Chef is actually more of a managerial position, that cooks less often than others. Next would be Kitchen Manager, who often works alongside the Head Chef and whose roles may vary. Not always necessary, and the Head Chef often can take the position. Sous Chef, directly under Head Chef, acts as a bridge between the HC and the rest of the cooks in the kitchen. There can be more than one SC, and sometimes they're called Kitchen Managers. They're pretty much the backup bosses who are always around and actually do cook.

Well, a lot of factors come into play when determining that type of thing; there's really no definite universal standard, though there are many common and necessary positions you may definitely find. It also depends on if you're speaking strictly of BoH crew or the entire restaurant, so I'll start with BoH and move around to cover as many as I can.

What are the "Reserved" posts for in your art thread?