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Brasserie is French, literally, brewery, from Middle French brasser to brew, from Old French bracier, from Vulgar Latin braciare, of Celtic origin. brasserie can be expected to have professional service, printed menus, and, traditionally, white linenâunlike a bistro which may have none of these. Typically, a brasserie is open every day of the week and serves the same menu all day.
The traditional hierarchy of the kitchen is a system called the brigade, created in France in the 19th century by Auguste Escoffier. Although most modern restaurants do not follow the traditional brigade system to the letter, many of the positions in restaurants are still referred to using the French terminology. For a full listing of job titles in the traditional brigade, visit http://en.wikipedia.org/wiki/Brigade_de_cuisine Table 2 lists job titles from the brigade system that are still in common use and describes how they fit into the modern restaurant structure.