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The maître d'hôtel (French: "master of hotel", pronounced: [mɛːtʁə d‿otɛl]), head waiter, host, waiter captain or maître d' (US / /) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations and ensuring that guests are satisfied.
In large organizations—such as hotels, or cruise ships with multiple restaurants—the maître d'hôtel is often responsible for the overall dining experience including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in.
- Beurre Maître d'Hôtel, a parsley butter
- Brigade de cuisine, a formal back-of-house (kitchen) hierarchy.
- List of restaurant terminology
- LeTrent, Sarah (September 2, 2011). "D mystifying the maître d'". Eatocracy. Retrieved October 10, 2012.
- Bordelon, Grace. "What Is a Waiter Captain?". San Francisco Chronicle. Retrieved 20 April 2017.
- Zeldes, Leah A. (October 7, 2009). "Eat this! Waldorf salad, an apple-licious fall favorite". Dining Chicago. Chicago’s Restaurant & Entertainment Guide. Retrieved 2009-10-08.