Front-of-House Responsibilities: 1. Set and clear the table. 2. Show or arrange seats for customers. 3. Submit menus to customers, answer catering questions, and provide suggestions when necessary. 4. After guests finish their meals, be responsible for clearing away dishes and cleaning up the environment.
Back-of-House Responsibilities: 1. Assist in cleaning ingredients, preparing ingredients according to the menu, and arranging and plating dishes. 2. Engage in the preparation of simple culinary dishes. 3. Maintain cleanliness and upkeep of the kitchen environment and equipment. 4. Serve as a sous chef, following the chef's instructions.