Which of the following is not one of the three general categories of food service personnel?

• A. Managers
• B. Line cooks
• C. Servers
• D. Dishwashers

Answer: (A)

The main idea here is how staff are grouped by what they do in a restaurant. In many operations, three broad groups are used to describe the daily tasks: line cooks who prepare and cook the food in the kitchen, servers who interact with guests and take care of the dining room service, and dishwashers who handle cleaning and warewashing. Managers, while essential to running the operation, are supervisory roles that coordinate, schedule, and oversee these activities rather than performing one of the core functional tasks. So the only option that doesn’t fit as one of the three general categories of food service personnel is the management role, which explains why that choice is the best answer.