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Busser. In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff. [1][2][3][4][5][6][7][8] Speakers of British English may be unfamiliar with the terms, which ...
Collar color is a set of terms denoting groups of working individuals based on the colors of their collars worn at work. These can commonly reflect one's occupation within a broad class, or sometimes gender; [1] at least in the late 20th and 21st century, these are generally metaphorical and not a description of typical present apparel.
A retail cashier or simply a cashier is a person who handles the cash register at various locations such as the point of sale in a retail store. The most common use of the title is in the retail industry, but this job title is also used in the context of accountancy for the person responsible for receiving and disbursing money or within branch ...
Cashier balancing. Cashier balancing is a process usually conducted in businesses such as grocery stores, restaurants and banks that takes place at the closing of the business day or at the end of a cashier 's shift. This balancing process makes the cashier responsible for the money in their cash register.
Trying hard to stay afloat in a restaurant industry spending 36% of its cash on labor and with minimum wage creeping to $16, a cadre of local New York City chains have found a shrewd way to save ...
Restaurant. The dining room of the Via Sophia in Washington, D.C., United States, which is a high-end luxury restaurant establishment. The dining room of Le Bernardin, which is a restaurant in Midtown, Manhattan, New York City. Restaurants may serve cuisines native to foreign countries.