The maître d' (short for maître
d'hôtel, literally "master of the hotel") in a suitably
staffed restaurant or hotel 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
particularly small organizations like a single restaurant the post is also
known as the headwaiter or host. The origin of the term is in
medieval courts, where the holder was an important courtier, like Olivier de la
Marche in 15th century
In large organizations such as hotels or cruise
ships where more restaurants are available, he or she is responsible for the
overall dining experience including room service and buffet, service quality
and guest satisfaction, while the head waiters or supervisors are responsible
for the specific restaurant or dining room they work in.
In the
Maître d'hôtel also refers to a flavored butter or sauce made from
butter, parsley, salt, pepper, and lemon juice. Traditionally the seasonings
and parsley are worked into cold butter, and then the lemon juice is added a
little at a time. It is typically served on meat or fish.
A Maître d' is also a term used in hotel banquets.
The Maître d' is a banquet server who is the head of a given function. They may
or may not serve tables based on amount of staff. The Maître d' will discuss
the menu with the chef, meet with the contact, give the chef the 20 minute
warning to fire food, and make sure everything is going smoothly during the
function.
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