Waiters and waitresses, also called servers, take customers’ orders, serve food and beverages, prepare itemized checks, and sometimes accept payment. Their specific duties vary considerably, depending on the establishment. In casual-dining restaurants serving routine, straightforward fare, such as salads, soups, and sandwiches, servers are expected to provide fast, efficient, and courteous service. In fine dining restaurants, where more complicated meals are prepared and often served over several courses, waiters and waitresses provide more formal service, emphasizing personal, attentive treatment at a more leisurely pace. Waiters and waitresses may meet with managers and chefs before each shift to discuss the menu and any new items or specials, review ingredients for potential food allergies, or talk about any food safety concerns. They also discuss coordination between the kitchen and the dining room and any customer service issues from the previous day or shift.

Average Salary:

$15,870

Average Hours (per week):

Food service and drinking establishments typically maintain long dining hours and offer flexible and varied work opportunities. Many food and beverage serving and related workers work evenings, weekends, and holidays. The long business hours allow for more flexible schedules that appeal to many younger applicants who can gain valuable work experience. More than one-fifth of all food and beverage serving and related workers were 16 to 19 years old in 2008—about six times the proportion for all workers.  Part-time work is more common among food and beverage serving and related workers than among workers in almost any other occupation. In 2008, those on part-time schedules included half of all waiters and waitresses and almost three-fourths of all hosts and hostesses.

Union:

Many large hotels and restaurant kitchen workers belong to unions, including the Service Employees International Union or the Hotel Employees and Restaurant Employees International Union.

Certifications:

None

Training Period:

All new employees receive some training from their employer. They learn safe food handling procedures and sanitation practices, for example. Some employers, particularly those in fast-food restaurants, teach new workers using self-study programs, on-line programs, audiovisual presentations, and instructional booklets that explain food preparation and service skills. But most food and beverage serving and related workers pick up their skills by observing and working with more experienced workers. Some full-service restaurants also provide new dining room employees with some form of classroom training that alternates with periods of on-the-job work experience. These training programs communicate the operating philosophy of the restaurant, help establish a personal rapport with other staff, teach formal serving techniques, and instill a desire to work as a team. They also provide an opportunity to discuss customer service situations and the proper ways to handle unpleasant circumstances or unruly patrons.

Strongest Market(s):

Job opportunities at most eating and drinking places will be excellent because many people in these occupations change jobs frequently, which creates a large number of openings. Keen competition is expected, however, for jobs in popular restaurants and fine dining establishments, where potential earnings from tips are greatest.

Entry Level Salary:

Starting Salaries range from $6.73 to $7.32 per hour.

Top Salary:

$23,180

Job Growth Forecast:

Projected growth for the next decade is below the national average, at 6 percent.

Related posts:

1. Culinary Jobs – Dining Room and Cafeteria Attendants, Bartender Helpers
2. Culinary Jobs – Combined Food Preparation and Serving Workers, Including Fast Food
3. Culinary Jobs – Food & Beverage Director
4. Culinary Jobs – First-Line Supervisors of Food Preparation and Serving Workers
5. Culinary Jobs – Kitchen Manager