Editing Restaurant (section)

== Restaurant staff ==
A restaurant's proprietor is called a ''[[wikt:restaurateur|restaurateur]]'', this derives from the French verb ''restaurer'', meaning "to restore". Professional cooks are called [[chef]]s, with there being various finer distinctions (e.g. [[sous-chef]], [[chef de partie]]). Most restaurants (other than [[fast food restaurant]]s and cafeterias) will have various [[waiting staff]] to serve food, beverages and alcoholic drinks, including [[busboy]]s who remove used dishes and cutlery. In finer restaurants, this may include a host or hostess, a [[maître d'hôtel]] to welcome customers and seat them, and a [[sommelier]] or wine waiter to help patrons select wines. A new route to becoming a restaurateur, rather than working one's way up through the stages, is to operate a food truck. Once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US.{{Cn|date=December 2024}}

===Chef's table===
{{Redirect|Chef's table|the Netflix documentary series|Chef's Table}}
[[File:Chef's table at Marcus.jpg|thumb|upright|Chef's table at Marcus restaurant in [[Central London]]]]
A chef's table is a table located in the [[kitchen]] of a restaurant,<ref>{{cite book |url=https://books.google.com/books?id=wkj0GxVpjtgC&pg=PT173 |page=162 |title=Frommer's Washington, D.C. 2007, Part 3 |first=Elise Hartman |last=Ford |volume=298 |publisher=John Wiley and Sons |year=2006 |isbn=978-0-470-03849-9}}</ref><ref>{{cite book |url=https://books.google.com/books?id=nklQbYzs_RkC&pg=PA123 |page=123 |title=Frommer's Chicago 2009 |first=Elizabeth Canning |last=Blackwell |volume=627 |publisher=Frommer's |year=2008 |isbn=978-0-470-37371-2}}</ref> reserved for [[Very Important Person (person)|VIPs]] and special guests.<ref name="Black">{{cite magazine |first=Monique R. |last=Brown |page=122 |title=Host your own chef's table |magazine=Black Enterprise |date=January 2000 |url=https://books.google.com/books?id=JF4EAAAAMBAJ&pg=PA122}}</ref> Patrons may be served a themed<ref name="Black" /> [[tasting menu]] prepared and served by the head chef. Restaurants can require a minimum party<ref>{{cite book |url=https://books.google.com/books?id=4pwG5H9MzTUC&pg=PT14 |page=25 |title=D.C. night + day, Part 3 |first1=Elise Hartman |last1=Ford |first2=Colleen |last2=Clark |publisher=ASDavis Media Group |year=2006 |isbn=978-0-9766013-4-0}}</ref> and charge a higher flat fee.<ref>{{cite book |url=https://books.google.com/books?id=bn6OMnM7ElwC&pg=PT174 |page=157 |title=Walt Disney World & Orlando For Dummies 2008 |first=Laura Lea |last=Miller |publisher=For Dummies |year=2007 |isbn=978-0-470-13470-2}}</ref>