The standards vary by country. In the US the standard tip is considered to be 15 to 20% of the bill before any special discounts or coupons are factored in. You may also tip them on how nice they were (for example, if the workers were nice to you, you may want to tip extra).
Teppanyaki is the general term for the style of dining where the chef cooks in front of you/at your table, so I guess that would make him a teppanyaki chef
I've never seen any, but it's possible they do exist.
Haute Cuisine
An amuse bouche is served at the beginning of a fine dining experience to excite the palate and provide a preview of the chef's skills and creativity.
Southampton Social Club offer various fine dining service options with food from the renowned chef Scott Kampf.
Hostess, Server, Bartender, Busboy, Manager, Chef, Cook, Dishwasher
The executive chef genuflected his way through the dining room, arriving at Table Two.
either a waiter/waitress, chef, manager, owner, or server
Job positions? - general manager - manager - bartender - server - host/hostess - bus boy - dishwasher - chef - sous chef - line cook - prep cook
An amuse-bouche is a small, bite-sized appetizer served before the main meal in fine dining. Its purpose is to excite the palate, stimulate the appetite, and showcase the chef's creativity and skill.
There's a chef de cuisine (head chef or executive chef) in charge of the kitchen, and usually more cooks as well, one or more kitchen-hands, and one or more stewards to do the washing-up. And then there is a maitre-de-hotel in charge of the dining-room, usually waiters and sometimes a headwaiter, wine-waiters and sometimes a sommelier, busboys and sometimes a doorman or hat-check clerk.In restaurants with big kitchens there is a chef de cuisine in charge, with a sous-chef as chief assistant, a chef de partie in charge of each department (sautée chef, roast chef, fish chef, grill chef, fry chef, vegetable chef, pantry chef, pastry chef, and butcher), maybe a swing chef or two to relieve and assist chefs de partie as needed, one or more commis working under the supervision of each chef de partie, kitchenhands doing basic work such as peeling vegetables, and stewards washing-up. And a communard to cook meals for the restaurant staff.
The cast of Number One Special - 2012 includes: Deann Baker as Server Marcus Funches as Chef 2 Kalle Jogisoo as Chef 1