Food service occupations

A fisherman or fisher is someone who captures fish and other animals from a body of water, or gathers shellfish.

A butcher is a skilled tradesperson who specialises in meatcutting, breaking down animal carcasses into primal cuts, preparation and retailing of meat, and sometimes slaughtering animals, or participates within any combination of these tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed.

thumb|The Baker (); oil-on-canvas painting by [[Job Adriaensz Berckheyde (1630–1693) now held by the Worcester Art Museum.]]

person who attends to customers by serving them food and drink

thumb|200px|Gwilym Davies, World Barista Championship winner 2009 A barista ( , ; ) is a person, usually a coffeehouse employee, who prepares and serves espresso-based coffee drinks and other beverages.

thumb|An Italian sommelier () with a tastevin around his neck A sommelier ( , , ), chef de vin or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the sommelier in fine dining today is much more specialized and informed than that of a wine waiter. Sommeliers Australia states that the role is strategically on par with that of the chef de cuisine.

A chef is a professional cook and tradesperson who is proficient in many aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.

thumb|upright=1.3|Bartender, Skyline Hotel Malmö, 1992 A bartender (also known as a barkeep or barman or barmaid or a mixologist) is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment as well as in restaurants and nightclubs, but also occasionally at private parties. Bartenders also usually maintain the supplies and inventory for the bar. As well as serving beer and wine, a bartender can generally also mix classic cocktails such as a cosmopolitan, Manhattan, old fashioned, and negroni.

informal vendor of merchandise

thumb|Ganymede and the Eagle, sculpture by [[Bertel Thorvaldsen, c. 1817]] A cup-bearer was historically an officer of high rank in royal courts, whose duty was to pour and serve the drinks at the royal table. On account of the constant fear of plots and intrigues (such as poisoning), a person had to be regarded as thoroughly trustworthy to hold the position. He would guard against poison in the king's cup, and was sometimes required to swallow some of the drink before serving it. His confidential relations with the king often gave him a position of great influence.

person who distributes water for others

thumb|McDonald's staff in Quezon City, Philippines "McJob" is a slang term for a low-paying, low-prestige dead-end job that requires few skills and offers very little chance of advancement. The term "McJob" comes from the name of the fast-food restaurant McDonald's, but is used to describe any low-status jobregardless of employerwhere little training is required, staff turnover is high, and workers' activities are tightly regulated by managers.

Stolnik (, , , , ) was a court office in Lithuania, Poland, Ukraine and Russia, responsible for serving the royal table, then an honorary court title and a district office. It approximately corresponds to English term "pantler".

waitress at a Playboy Club

A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, it traditionally refers to a highly skilled professional who is proficient in all aspects of the restaurant business.

service in which a pizzeria or pizza chain delivers a pizza to a customer

A nutritionist is a person who advises others on matters of food and nutrition and their impacts on health. Some people specialize in particular areas, such as sports nutrition, public health, or animal nutrition, among other disciplines. In many jurisdictions, a person can claim to be a nutritionist even without any training, education, or professional license, in contrast to a dietitian, who has a university degree, professional license, and certification for professional practice.

thumb|During industrial production of Emmental (cheese)|Emmental cheese, the as-yet-undrained curd is broken by rotating mixers. thumb|A cheesemaking workshop with goats at [[Maker Faire 2011. The sign declares, "Eat your Zipcode", in reference to the locavore movement.]]

system of hierarchy found in restaurants

person ingesting food prepared for someone else, to ensure it's safe to eat

thumb|Various Kashrut|Kosher symbols on a package of Kosher [[meat]] thumb|A rabbi List of halal and kosher fish#Kosher|searching for scales on the skin of a swordfish in [[Tétouan, Morocco]] A mashgiach (, "supervisor"; , mashgichim) or mashgicha (pl. mashgichot) is a Jew who supervises the kashrut status of a kosher establishment. Mashgichim may supervise any type of food service establishment, including slaughterhouses, food manufacturers, hotels, caterers, nursing homes, restaurants, butchers, groceries, or cooperatives. Mashgichim usually work as on-site supervisors and inspectors, repres

thumb|A bar girl in Las Vegas

person with proficiency in beer tasting

Pinkernes (), sometimes also epinkernes (, epinkernēs), was a high Byzantine court position.

thumb|A fishmonger in Pike Place Market on the waterfront of [[Seattle.]] A fishmonger (historically fishwife for female practitioners) is someone who sells raw fish and seafood. Fishmongers can be wholesalers or retailers, and are trained at selecting and purchasing, handling, gutting, boning, filleting, displaying, merchandising and selling their product. In some countries, modern supermarkets are replacing fishmongers who operate in shops or fish markets.

employment title for a person who works as a cook but specializes in cold food

person who wash and cleans kitchen areas, dishes and utensils

REDIRECT Cup-bearer#Poland and Lithuania

thumb|A busser clearing a table In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff. In British English, the terms commis waiter, commis boy, and '''waiter's assistant are more common. The term for a busser in the classic brigade de cuisine system is commis de débarrasseur, or simply débarrasseur'''. Bussers are typically placed beneath the waiting staff in organization charts, and are sometimes an appren

person who operates the soda fountain in a drugstore, often for the purpose of preparing and serving flavored soda water

thumb|A chaiwala prepares masala chai on a coal fire in a street of [[Kolkata.]] A chaiwala (also transliterated as chaiwalah or chaiwallah; , ) is a tea-seller in the Indian subcontinent. They are an integral part of subcontinent culture. Chai is the Hindi and Urdu word for "tea", as in masala chai, and wala indicates the person performing the task, so chaiwala is a street vendor of tea.

food-preparing domestic worker

thumb|"Mush-fakers" and ginger-beer makers at Clapham Common, 1877 by John Thomson A costermonger, coster, or costard is a street seller of fruit and vegetables in British towns. The term is derived from the words costard (a medieval variety of apple) and monger (seller), and later came to be used to describe hawkers in general. Some historians have noted a class hierarchy in which the costermonger sold from a handcart or animal-drawn cart, while the lower-level hawker carried wares in a basket.

someone well known in the culinary industry