The maître d'hôtel (French 'master of the house' pronounced [mɛːtʁə d‿otɛl]), head waiter, host, waiter captain, or maître d′ (US: /
In large organizations, such as certain 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. Archived from the original on July 19, 2012. 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.