Review & Deepening

This presumes you have followed along with the first two posts of this series, here and here.


In the food services industry, workers provide food related service to customers at different kinds of stores. Some are simply grocery stores where food is served, especially at and around noon. Other establishments include restaurants that are licensed for alcoholic drinks, or bars or taverns where drinking is actively encouraged.

In all cases, the preparation of food for customers is an important duty that employees must accomplish. This requires training and certification so that food preparation is done in a way that will satisfy customers and protect their health and well-being. Stores that cannot fulfill these conditions are only permitted to sell items to customers, not food.

At a restaurant, customers make their orders, which workers then bring to the chefs. The chefs prepare the food for the customers. Serving of the food to the customers is done by other workers, known today as servers.