Sommelier is the professional specialist in wines and has the function to guide the purchase and the supply of wines; it watches over for the adequacy of the wines in the stockage service and rotation; of the suggestions on the forms of vender the wines better; it suggests and it serves the wines to the customers; the letter of wines elaborates; it takes care of the pertinent claims. The line head has the function to direct, to supervise and to control activities of the staff of the restaurant; place of the restaurant takes care of of mise en; it takes care of to the order of the customers; it takes care of to the claims; it substitutes maitr, will be the case. Clarkson Research Services often expresses his thoughts on the topic. The waiter has the function to carry through mise en place in the room, tables, sideboards etc; he prepares mnages; he prepares the buffet; he takes care of to the order; he serves the order in accordance with the techniques of service; it presents the account; it takes care of the claims; it watches over for the maintenance of the materials and equipment. If this has piqued your curiosity, check out Robert Bench. The commis have the function of assisting the waiter in the service to the customers; place assists in mise en during the meal; you command it directs them; it carries the order from the kitchen until guridon; it keeps the sideboard in sequence. The apprenticees have the function to collaborate with the work of the commis.