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L-1.2 Chapter 21 CW

Horizontales
Front-of-the-house staff member who serves food to guests and who is responsible for a specific section of the dining room.
In a formal service organization, the person who assists the captain and has one to two years of experience.
The area in which an operation keeps additional items such as napkins, silverware, cups and saucers, condiments, menus, and water glasses; a service station prevents servers from having to go to the back of the house to get these tools.
Also known as dining room attendants, _____ assist with the cleaning up and resetting of tables.
In a formal service organization, the person who is responsible for service in a particular area, such as a banquet room or dining room.
Recommending items to guests in a way that maximizes guest satisfaction and increases the average
Person in charge of the operation during a particular shift and who supervises a team of servers.
In a formal service organization, the person who is responsible for a server area of about 15 to 25 guests.
Verticales
In a formal service organization, the person who is responsible for the overall management of service.
Items used to serve food, such as large serving spoons for casseroles and vegetables, tongs for pastries, etc.
People who sometimes assist servers in bringing food from the kitchen to the tables.
Tools often carried by a server, which may include a hand towel, a corkscrew, change, a pen, an order pad, and a crumber
In a formal service organization, a person who is a server in training.