Announcer/Expediter

The role of aboyeur once was to serve as the bridge between the front of the house and the kitchen. The aboyeur was present during the service, transferred orders to the kitchen, directed the service of dishes as they were ready, and ensured they were correct before being covered with a cloche and served in the dining room. In the modern kitchen, the tasks once performed by the aboyeur are often realized by the chef or sous chef in the kitchen, and from the dining room side by the maître d’hôtel.