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The maître d'hôtel (French 'master of the house' pronounced [mɛːtʁə d‿otɛl]), head waiter, host, waiter captain, or maître d′ (US: /ˈmtər d/) 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.[1][2]

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.

In restaurants that prepare food at the table, the maître d’hôtel may be responsible for such operations as boning fish, mixing salads, and flambéing foods.[3]

See alsoEdit


  1. ^ LeTrent, Sarah (September 2, 2011). "D mystifying the maître d'". Eatocracy. Archived from the original on July 19, 2012. Retrieved October 10, 2012.
  2. ^ Bordelon, Grace. "What Is a Waiter Captain?". San Francisco Chronicle. Retrieved 20 April 2017.
  3. ^ 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.