A professional who serves meals to patrons according to established rules of etiquette, working in formal setting. Respnsibilities include:

• Presents menu to diner, suggesting dinner courses, appropriate wines, and answering questions regarding food preparation.
• Writes order on check or memorizes it.
• Relays order to kitchen and serves courses from kitchen and service bars.
• Garnishes and decorates dishes preparatory to serving.
• Serves patrons from chafing dish at table.
• Observes diners to respond to any additional requests and to determine when meal has been completed.
• Totals bill and accepts payment or refers patron to cashier II.
• May carve meats, bone fish and fowl, and prepare flaming dishes and desserts at patron's table.
• May be designated Waiter/Waitress, Banquet when serving at banquets.