| name | 0.10.2-understand-server |
| description | [0.10.2] waiter who takes orders, delivers food, and provides table service |
understand-server
CALL NUMBER: staffing_and_roles.server : defined(15), front_of_house_service(7), technology_and_pos(1)
DEFINITION: waiter who takes orders, delivers food, and provides table service
Invoke this skill to understand server down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from defined
- order (d1): A request for food or drinks from a customer or to a supplier
- table_service (d1): Servers bringing food and drinks directly to seated guests
- tip_payout (d1): The process of distributing earned tips to employees, often done daily or weekly.
- closing_reconciliation (d2): Final cash and credit card accounting at end of business day.
- tip_distribution (d2): The method of allocating tips among servers, hosts, bussers, and other service staff.
- plate_delivery (d2): The service of bringing prepared food to the customer's table
- curbside_delivery (d2): Food service where orders are brought out to customers parked outside.
- packaging (d2): Materials used to wrap or contain food for takeout or delivery
- takeout_order (d2): Food prepared for customers to take home and eat
- plating (d3): The art of arranging and presenting food attractively on a plate
- drink_refills (d3): Additional servings of beverages provided free or at cost to guests.
- table_maintenance (d3): Ongoing cleaning and restocking of dining tables
- service_quality (d4): Standard of customer service provided by staff
- table_clearing (d4): Removing dirty dishes and resetting tables after guests leave
- table_resetting (d4): Preparing clean tables with linens and place settings
from front_of_house_service
- bread_service (d4): Offering fresh bread with butter upon seating
- water_service (d4): Initial water pour with proper glass placement and lemon optional
- bread_basket_refill (d5): Replenishing bread basket during meal
- butter_service (d5): Providing softened butter with bread course
- olive_oil_dipping (d5): Offering olive oil for artisan bread service
- ice_level_maintenance (d5): Ensuring adequate ice in beverages during service
- water_refill (d5): Replenishing water glass throughout dining experience
from staffing_and_roles
- cashier (d1): staff who processes guest payments and handles receipts
- food_runner (d1): staff who delivers food from kitchen to tables
- to_go_specialist (d1): staff who prepares takeout orders and handles curbside service
- trainee_server (d1): new server learning service procedures under supervision
- expeditor (d2): staff who coordinates orders between kitchen and servers
- server_assistant (d2): assistant who helps servers with drink refills and table maintenance
- captain_server (d3): senior server who leads service team and handles special requests
- busser (d3): staff who clears tables, resets dining areas, and assists servers
- lead_server (d4): experienced server who trains and mentors newer servers
- mentor_server (d5): experienced server who mentors newer service staff
from technology_and_pos
- payment_processing (d2): Complete cycle of authorizing settling and depositing card transactions
CONSUMERS (what needs this)
assistant_server, captain, captain_server, expeditor, floor_manager, lead_server, service_supervisor, trainee_server
Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
