The captain / Chef de Rang are responsible for a part of the restaurant. According to the type, size of the establishment, the restaurant's policy and the captain's ability, the captain may have some responsibilities that are usually reserved for the dining room manager / MaitreD, Control the "Mise en Place", Describe or suggest food with wine, Take the F&B Order, Open and serve wine (somelier), Bring the guest's Food Order to the Chef, Bring the guest's Beverage Order to the Bartender, Bring (and serve) Food & Beverages.
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Duties and responsibilities of a galley waiter are all of the same as that of a regular waiter in a restaurant. The only main difference is that a galley waiter will live aboard ship for an extended period of time and may deal with an occasional seasick customer.
The duty and responsibilities or a banquet captain waiter is to make sure all of the citizens in the country of their rights have their setting, closure, and to make sure they have the amount of money that is due.
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