Read the text about front-of-house staff and decide if the sentences below are true (T) or false (F).

The kitchen staff team plays a vital role in ensuring that diners enjoy their food, but it is the front-of-house team who interact directly with customers and determine whether they enjoy their culinary experience. To do this, they need to be polite, friendly, helpful and skilful. In hotels or important restaurants there is often a maitre d'hotel,responsible for managing bookings, finding tables for customers, assigning serving areas to waiting staff and supervising their work as well as dealing with any customer complaints. The head waiteris second in command and supervises service in a particular area of a restaurant, but in smaller restaurants carries out the tasks of the maitre d'hotel. The captain,also called the chef de rang, is usually responsible for running one area of the restaurant and supervising the work of two or three staff members. In particular the communication between the kitchen and the front-of-house, allocating tasks and monitoring service. Waiters/Waitressesserve the customers during their meal by taking orders, setting the tables and bringing out food when it is ready. In addition in larger restaurants there are busboysand busgirls,who do basic tasks such as clearing tables or bringing bread and water to the tables. There are also some specialist roles front-of-house. There is often a food and beverage managerwho is responsible for the overall running of a restaurant: planning the menu with the chef de cuisine; creating the right atmosphere and ambiance; hiring staff; managing bookings; and meeting and greeting customers. This last task can also be the responsibility of a host/hostess,who takes bookings, welcomes customers to the restaurant and shows them to their tables. The wine waiteror sommelier, usually only present in more formal restaurants, is responsible for choosing wines, recommending and serving them to customers.

The bartenderprepares drinks for customers during their meal, giving them to the waiters to take to the tables. When there is no sommelier the bartender may be responsible for a restaurant's wine stock.

1 Kitchen staff, not front-of-house staff, determine whether customers enjoy their culinary experience. F

2 Front-of-house staff must be friendly and polite.

3 The maitre d'hotel is responsible for dealing with customer complaints.

4 All restaurants have a maitre d'hotel and a head waiter.

5 The captain is the manager or the owner of the restaurant.

6 He/She supervises communication between the kitchen and front-of-house.

7 Waiters and waitresses do not take orders from customers.

8 Busboys and busgirls clear tables and bring bread and water to the tables.

9 The restaurant manager or the host/hostess can manage bookings and greet customers.

10 The bartender is never responsible for choosing wines for a restaurant.

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Who do you think the chef de cuisine reports to? Read the text about kitchen staff and check your answer.	\|	Read the rest of the text about kitchen staff uniforms and label the clothes with the words in bold in the text.

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