Explanation

(a) Food and beverage service personnel; (i) Supervisors/Restaurant manager (ii) Reception head waiter (iii) Banquet manager/ banquet staff/function staff/event staff (iv) Station head waiter/section supervisor (v) Bar man/bartender/mixologist/barista (vi) Head waiter/rnaitre d'hotel/supervisor (vii) Station waiter/chef de rang (viii) Counter assistant (ix) Cashier (x) Table clearer (xi) Carver/trencheur (xii) Assistant station waiter/derni-chef derang (xiii) Wine butler/wine waiter/sommelier (xix) Trainee commis/debarrasseur/apprentice.

(b) Items required for table setting; (i) Ash tray (ii) Plate (iii) Cutlery (iv) Table cloth (v) Drinking glass (vi) Serviettes/table napkins (vii) Menu card (viii) Table number/place card (ix) Crust set (x) Floral table centre/centre piece/flower and vase 

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