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group hierarchy and ranks
Topic Started: Dec 13 2008, 08:33 AM (512 Views)
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cattle drive

Trail Boss
Ramrod
Cook
Asst Cook
Scout
Wrangler
Drovers or Riders

see Rawhide Tv Series
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Mafia

the Commission
capo di tutti capi or godfather

Boss
underboss
consigliere

caporegime
soldier
associate
Edited by Entity, Nov 10 2015, 09:42 AM.
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Knights Templar (modern)

Grand Collar
Grand Cross
Grand Officer
Commander
Officer
Knight
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Ranks of the Praetorian Guard, in ascending order

  • Milites: Regular soldiers of the guard.
  • Immunes: Guardsmen with secondary specialist roles that exempted them from other less than desired duties. After five years these soldiers were allowed to serve in the Equites singulares (cavalry branch).
  • Evocati Augusti: After 16 years of service guardsmen could retire with a sizeable cash payment. Guardsmen who chose to stay in service after the 16 year period were called Evocati and gained privileges.
  • Centuriones: Praetorian Centurions commanded centuries of guardsmen while the most senior centurions commanded entire cohorts.
  • Tribuni: These officers acted as staff officers and as deputies to the Praetorian Prefects.
  • Praefectus: The highest rank in the Praetorian Guard, head of the Praetorian Guard.
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New York City Sheriff's Office

Sheriff
4 Gold Stars

Chief of Department
2 Gold Stars

Undersheriff
1 Gold Star

Lieutenant
US-OF1B

Sergeant
NYPD Sergeant Stripes

Deputy Sheriff

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Oklahoma Highway Patrol

Commissioner of Public Safety
2 Gold Stars

Assistant Commissioner of Public Safety
1 Gold Star

Chief of the Highway Patrol
US-O6 insignia
Rank of Colonel

Deputy Chief
US-O5 insignia
Rank of Lieutenant Colonel, responsible for overseeing Patrol operations in an assigned region or performing administrative functions.

Major
US-O4 insignia
Responsible for an overseeing zones which consist of two or more troops of the Patrol

Captain
US-O3 insignia
Responsible for serving as a Troop Commander or performing a technical or specialized staff funcation

Lieutenant
US-OF1A
First supervisory rank, responsible for supervising Troopers in the performance of their duties or performing a technical or specifized staff function

Trooper: Rank attained by Cadets upon successful completion of the training academy, responsible for field law enforcement patrol or specialized or technical law enforcement function

Cadet: A Cadet is a new recruit, and is the rank held by all personnel while assigned as a student at the training academy. These personnel do not wear rank insignia.
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US Military Paygrades and ranks
http://en.wikipedia.org/wiki/U.S._military_pay_grades
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Defender Tower Defense


  • Novice
  • Apprentice
  • Journeyman
  • Expert
  • Adept
  • Master
  • Grandmaster
  • Elder
  • Legendary


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Blood Ranks

Fresh Corpse -------------- 0 blood pints

Mosquito ------------------ 1 - 4 blood pints

Leech --------------------- 5 - 9 blood pints

Bloodsucker --------------- 10 - 19 blood pints

Creature of the Night ----- 20 - 49 blood pints

Demon of Starlight -------- 50 - 99 blood pints

Aspirant Elder ------------ 100 - 499 blood pints

Local Legend -------------- 500 - 999 blood pints

Elder --------------------- 1000 - 2499 blood pints

Ancient ------------------- 2500 - 4999 blood pints

Legendary ----------------- 5000 - 9999 blood pints

Supreme Vampire ----------- 10000 - 16999 blood pints

Ruler of the Night -------- 17000 - 24999 blood pints

Blood Royal --------------- 25000 - 39999 blood pints

Blood Deity --------------- 40000+ blood pints
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Feudal Hierarchy

Posted Image
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Knights Templar UD

  • Council Members

    The policy-making body of the Knights Templar in charge of the administration of the Knighthood.

  • Officers

    Officers hold a degree of authority within the KT and have the power to convene the Round Table, which also gives them the exclusive right to propose legislation before it. Also, Officers can summon the Council and lay proposals before it.

  • Paladins

    Paladins, considered to be a paragon of the Knighthood's ideal membership, are exemplary soldiers who possess specialized skills, qualifying them to perform duties atypical of a standard Knight.

  • Knights

    Knights are the main foot-soldiers of the Knights Templar and normally make up the majority of the group. Knights are selected from among the best of Malton's honoured civilians and are primarily volunteers dedicated to the institution of the Knighthood. The rank of Knight is prerequisite of any other position within the Knights Templar.

  • Grasshoppers

    It is required for Knights to undergo instruction as a Grasshopper (squire/cadet) to attain official status as a Knight. Grasshoppers are fully trained in combat and other necessary tasks prevalent with a Knights normal duties.
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The following is the hierarchy of the clinical laboratory staff from highest authority to lowest:

1. Medical Director (an MD)
2. Pathologist (an MD or PhD)
3. Resident in Pathology (an MD or PhD)
4. Administrative Director (usually an MT)
5. Pathologist Assistant (PA)
6. Laboratory Manager (usually an MT)
7. Department Supervisor (an MT)
8. Chief/Lead Technologist/Scientist
9. Cytotechnologist, Medical Laboratory Scientist (formerly known as a Medical Technologist), Histotechnologist
10. Medical Laboratory Technician, Histotechnician
11. Medical Laboratory Assistant (Lab Aide)
12. Phlebotomist
13. Transcriptionist
14. Specimen processor, Secretary

Smaller facilities may not have a laboratory manager or administrative director.
Source(s):
Medical Laboratory Scientist, MLS (ASCP) SM
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Honored Order of Black Revenants (an assassins guild) -Link

http://www.freewebs.com/traegerblackthorn/


The Order's Ranking System

Lord High Revenant

High Revenant

Revenant

Guild Master

Guild Assassin

Operative

Apprentice

Initiate
Edited by Entity, Oct 15 2015, 02:35 PM.
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Brigade de cuisine (English: kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.

The concept was developed by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals who specialize in certain tasks.



This is an exhaustive list of the different members of the kitchen brigade system. Only the largest of establishments would have an extensive staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, cuisine means "kitchen," but also refers to food or cooking generally, or a type of food or cooking.

Chef de cuisine (kitchen chef; literally "chief of kitchen")
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.[1]
Sous-chef de cuisine (deputy kitchen chef; literally "under-chief")
receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present.[1]
Saucier (saucemaker/sauté cook)
prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and sous-chef.[1]
Chef de partie (senior chef; literally "chief of party"; party used here as a group, in the sense of a military detail)
is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef.[1]
Cuisinier (cook)
is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie.[1]
Commis (junior cook)
also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.[1]
Apprenti(e) (apprentice)
are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.[1]
Plongeur (dishwasher or kitchen porter)
cleans dishes and utensils, and may be entrusted with basic preparatory jobs.[1]

Marmiton (pot and pan washer, also known as kitchen porter)
in larger restaurants, takes care of all the pots and pans instead of the plongeur.[2]

Rôtisseur (roast cook)
manages a team of cooks that roasts, broils, and deep fries dishes.[1]

Grillardin (grill cook)
in larger kitchens, prepares grilled foods instead of the rôtisseur.[3]
Friturier (fry cook)
in larger kitchens, prepares fried foods instead of the rôtisseur.[3]

Poissonnier (fish cook)
prepares fish and seafood dishes.[2]
Entremetier (entrée preparer)
prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.[1]

Potager (soup cook)
in larger kitchens, reports to the entremetier and prepares the soups.[3]
Legumier (vegetable cook)
in larger kitchens, also reports to the entremetier and prepares the vegetable dishes.[3]

Garde manger (pantry supervisor; literally "food keeper")
is responsible for preparation of cold hors d'oeuvres, pâtés, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items.[1]
Tournant (spare hand/roundsman)
moves throughout the kitchen, assisting other positions in kitchen.
Pâtissier (pastry cook)
prepares desserts and other meal-end sweets, and for locations without a boulanger, also prepares breads and other baked items; may also prepare pasta for the restaurant.[2]

Confiseur
in larger restaurants, prepares candies and petits fours instead of the pâtissier.[3]
Glacier
in larger restaurants, prepares frozen and cold desserts instead of the pâtissier.[3]
Décorateur
in larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier.[3]
Boulanger (baker)
in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the pâtissier.[2]

Boucher (butcher)
butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.[3]
Aboyeur (announcer/expediter)
takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie.[3]
Communard
prepares the meal served to the restaurant staff.[3]
Garçon de cuisine (literally "kitchen boy")
in larger restaurants, performs preparatory and auxiliary work for support.[2]
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Members of the Brigade

The general hierarchy is as follows, with each position directly responsible to the position above his.

Chef de Cuisine –This chef is in charge of the entire kitchen. He prepares menus, purchases foods and directs everything that goes on in his kitchen.

Sous Chef de Cuisine –Sous means under in French. The sous chef is the chef de cuisine’s deputy chef. He takes his orders directly from the chef de cuisine and acts in his place if he is not present.

Chef de Partie –There is no one chef de partie. A chef de partie is in charge of a particular station in the kitchen. Each chef de partie might have one or more cuisiniers, commis or apprentices working directly under him.

Cuisinier –The cuisiniers are cooks. They are responsible for preparing specific dishes at a specific station.

Commis -the commis, or junior cooks, also work a specific station, but they are generally responsible for taking care of the tools on that station. They report directly to the chef de partie.

Apprentice – An apprentice might work a specific station, eventually. They are usually gaining work experience and help with cleaning and prep work. At the start of his apprenticeship, an apprentice might even find himself washing dishes.
The Stations

There were many stations in the kitchens of Escoffier’s time. Each station was run by a chef de partie who reported to the sous chef. I am leaving out some of the more esoteric stations because in my opinion, they have no relevance in todays’ commercial restaurant kitchens. The stations listed below are still seen, in whole or combined with other stations, in modern commercial kitchens.

Saucier – the saucier is the sauté cook—the guy who flips stuff in pans. He’s also the guy who makes the sauces.

Rotisseur – the rotisseur is the chef in charge of roasts. In Escoffier’s day, he also supervised the following two positions.

Grillardin – this is the “grill man,” the guy in charge of making sure all grilled meats come out perfectly cooked and timed correctly for quick service

Friturier – the friturier is the fry cook—he’s the one frying your French fries as well as any other deep fried items—oysters, catfish, tempura. If it comes out of the fryer, it’s the friturier’s job.

Poissonier – this is the fish cook—the poissonier is in charge of all fish and seafood preparations—from sautéing to poaching

Entremetier – this chef de partie is in charge of entrees, literally the “entrance” to the meal. In today’s kitchen, we consider entrees to be the “main course,” but in Escoffier’s day, the entrée was a lighter, starter course. In the traditional brigade system, the entremetier supervised the following two positions.

Potager – the soup guy. The potager was in charge of making soups. In this position, it was one of his jobs to use up any leftover scraps that might otherwise go to waste. A good potager could save a kitchen a bundle of money in food cost.

Legumier – The legumier is the vegetable chef—in charge of gratins, pilafs, braises and other hot vegetable side dishes

Garde Manger – In the traditional brigade system, the garde manger chef was in charge of all cold preparations, from gazpacho to charcuterie, from salads to pates. Along with the potager, it was the garde manger’s charge to virtually eliminate food waste by finding uses for scraps and animal offal and presenting them in ways that were pleasing both to the palate and the eye.

Patissier – This is the pastry chef. It is the pastry chef’s job to create and present all dessert items. In the Escoffier kitchen, the patissier also supervised an ice cream cook (glacier), and candy cook (confiseur) and the cook charged with making large show pieces (decorateur) as well as the boulangier.

Boulanger – the boulangier is the baker. It was his job to prepare breads and breakfast pastries.
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