What does a food runner do?

Waitresses are responsible for ensuring that guests are given proper attention during their visit to the restaurant. They guide guests to their table, provide menu boards, answer any questions the guests may have, take the guests' order, and communicate the order to the kitchen. Once the order is ready, waitresses collect the food from the kitchen and serve it to the guests. They then give guests time to finish their meal. Upon the guests' request, waitresses bring them their bill and wait for them to finish paying up. Once the guests leave, waitresses are responsible for ensuring that the table is ready for the next guests.

There are some key differences in the responsibilities of each position. For example, food runner responsibilities require skills like "cleanliness," "wine," "culinary," and "food handling." Meanwhile a typical waitress has skills in areas such as "waiter," "sales taxes," "computer system," and "order slips." This difference in skills reveals the differences in what each career does.

A server/barista is someone who makes and serves beverages and foods, such as coffee, tea, and sandwiches or baked goods. He/She or she should be able to explain menu items to customers to ensure customer satisfaction. Other responsibilities include knowing food and beverage quality controls and updating displays to attract customers. The core skills that a server/barista should possess include excellent listening and communication skills and the ability to cope up with a physically demanding work environment. A candidate with a high school diploma or equivalent could qualify for the position.

Each career also uses different skills, according to real food runner resumes. While food runner responsibilities can utilize skills like "culinary," "food handling," "excellent guest," and "safety standards," server/baristas use skills like "multitasking," "presentation standards," "bistro," and "caf."

A cashier/host is responsible for facilitating the cash register processes and managing financial transactions. Cashier/hosts process reservations and online payments, respond to customers' inquiries and concerns, escalate high-level complaints, update customer's account information on the database, and perform various administrative and clerical tasks as needed. They also create comprehensive financial reports for management's review, including recommendations on cost-efficient strategies to minimize the company's loss without compromising high-quality services. A cashier/host must be analytical and communicative to maintain smooth operations and achieve the highest customer satisfaction.

Some important key differences between the two careers include a few of the skills necessary to fulfill the responsibilities of each. Some examples from food runner resumes include skills like "wine," "culinary," "food handling," and "food service," whereas a cashier/host is more likely to list skills in "host," "reservations," "guest complaints," and "basic math. "

Line cooks are responsible for preparing meals for guests or employers. The term line cook brings to mind an assembly line. This is apt because line cooks are usually assigned to a specific station to work on a specific part of a meal or a preparation process. They are part of a bigger group of cooks in the restaurant. This is done so that meal preparation is more efficient. Line cooks are responsible for preparing ingredients, ensuring that the pantry is well-stocked, and doing their assigned activity in the line. They are expected to be good team players, have experience as a cook, and be able to follow recipes and provide alternatives when necessary.

Even though a few skill sets overlap between food runners and line cooks, there are some differences that are important to note. For one, a food runner might have more use for skills like "wine," "food service," "guest satisfaction," and "reset tables." Meanwhile, some responsibilities of line cooks require skills like "sanitation standards," "team work," "kitchen equipment," and "quality food. "