FOOD

&
BEVERAG
E
WAITER/
WAITRES
S
 Waiters and waitresses serve
customers by taking orders,
serving food and preparing
tables. Making customers feel
welcome and comfortable is
an important part of this work.
Waiters and waitresses
greet customers as they
arrive and show them to
a table. They also give
out menus, and take
orders for food and
drinks. At the end of the
meal they deal with
payment of the bill, and
then ensure tables are
clean and tidy.
 In more formal
restaurants silver
service is provided.
This involves serving
the main part of the
dish separately to the
vegetables or
accompaniments. In
such restaurants a
team of waiters and
waitresses may be
supervised by the head
waiter or waitress,
known as the maitre d'.
 Senior waiters and
waitresses, responsible
for specific tables, are
known as chefs de rang.
They advise diners on
menu choice, as well as
serving food. There are
also commits de rang
waiters and waitresses,
who are learning the
skills involved under the
guidance of an
experienced member of
staff.
 HOURS
&
ENVIRONME
NT
 Waiters and waitresses are
usually required to work
evenings, and some weekends and
public holidays. It is common to
do shift work. Those working for
contract caterers are more likely
to work office hours.
Most employers expect
waiters and waitresses to
wear uniforms. These are
often supplied or paid for
by the employer.
 Waiters/waitresses
spend most of
their time in the
dining area. Some
time will be spent
in the kitchen,
where it is likely
to be hot, humid
and noisy.
 SKILLS
&
INTERES
TS
 WAITERS AND WAITRESSES SHOULD
BE:

Welcoming, friendly, and polite

Comfortable with dealing with customers
Interested in food and have knowledge of
drinks
Clean and tidy, with high standards of
personal hygiene
Able to remain calm under pressure
Aware of health and safety issues
Able to memorize orders
Numerate for dealing with bills and
payments
Physically fit