A professional who serves food to patrons at counters and tables of coffeeshops, lunchrooms, and other dining establishments where food service is informal. Respnsibilities include:

• Presents menu, answers questions, and makes suggestions regarding food and service.
• Writes order on check or memorizes it.
• Relays order to kitchen and serves courses from kitchen and service bars.
• Observes guests to respond to additional requests and to determine when meal has been completed.
• Totals bill and accepts payment or refers patron to cashier II.
• May ladle soup, toss salads, portion pies and desserts, brew coffee, and perform other services as determined by establishment's size and practices.
• May clear and reset counters or tables at conclusion of each course.