Maître d'
From Wikipedia, the free encyclopedia
The maître d' (short for maître d'hôtel, literally "master of the hall") in a suitably staffed restaurant is the person in charge of assigning customers to tables in the establishment, and dividing the dining area into areas of responsibility for the various servers on duty. He or she may also be the person who receives and records advance reservations for dining, as well as dealing with any customer complaints and making sure all servers are completing their tasks in an efficient manner. In some localities or traditions the post is also known as the headwaiter or captain.
In the United States, these functions may be vested in a manager, supervisor, or cashier. A working maitre d' in the U.S. is usually associated with a destination restaurant, or one connected with a four-star or better hotel. Though the distinction between a maître d'hôtel and host is, in practice, one of nomenclature, less elite establishments employ a "host".
