How to become A Waiter

• Head Waiter
• Waitperson
• Server
• Steward
• Host
• Maître d’Hôtel
• Garçon

What do Waiters do? 

A Waiter would typically need to:

• Provide exemplary customer service, which begins with preparing tables by wiping and sanitising them and laying out liners, mats, plates, glasses and silverware
• Greeting customers, escorting them and seating them at tables that may or may not have been reserved in advance; managing any queues at the entrance
• Present the menu and daily specials to customers; answer questions relating to the menu, such as portion sizes, ingredients or potential food allergens
• Recommend items on the menu; up-sell additional products when appropriate
• Take food & beverages orders; note them down on order slips, memorise them or use POS (point of sale) ordering software
• Check customers’ IDs to ensure they meet minimum age requirements for the consumption of alcoholic beverages
• Communicate order details accurately to the kitchen staff and liaise with them for order completion; prepare food and drink garnishes
• Deliver any free starters to the table; carry trays of food and beverages from the kitchen to the tables in the dining area; pour out drinks if needed
• Organise any special celebration if the customer makes a request, for instance, singing a birthday song or taking a cake with candles lit up
• Refill water jugs; present the dessert menu, take and serve dessert orders
• Prepare and deliver itemised bills; take payments from customers in cash or by card
• Remove and take dirty crockery, cutlery and serving dishes & spoons back to the kitchen for cleaning
• Dispose of leftover food or pack it on request for guests if they so wish
• Clean tables and other surfaces and lay them again for the next round of customers 
• Restock service areas and refill condiments
• Resolve or report to the manager any problems or customer complaints; follow all health regulations and safety legislation
• Meet with restaurant staff to review menu changes, daily specials, and the requirements for any group reservations or special events

Waiters operate mostly indoors at hospitality venues, taking orders from customers, delivering them to the kitchen staff, serving the food, and clearing, cleaning and preparing the tables. You may work outdoors as well depending on the weather and the facility they work for. Travel to indoor and outdoor venues for catered events is possible.

Waiters stay on their feet for long periods, walking back and forth between tables and the kitchen, carrying filled or empty dishes and trays of food and drinks. You would use corkscrews and wine keys to open bottles of wine and champagne and a range of cleaning supplies to sanitise and refresh tables and other surfaces after customers leave. It is important to be proficient at using electronic billing or ordering tools and software.

In addition to abiding by any uniform or dress code requirements of the employer, it is important for Waiters to use the right kind of footwear to allow for comfort and safety.

Full-time employment typically requires Waiters to work 40 to 50 hours per week. Waiters sometimes perform split shifts, leaving the restaurant for a few hours and returning a few hours later. There are numerous part-time opportunities. You should expect to work weekends, nights, and holidays.

Finding a new job might seem challenging. Waiters can boost their job search by asking their network for referrals, contacting employers directly, using job search platforms, going to job fairs, leveraging social media and inquiring at staffing agencies.

Waiters are generally employed by:

• Restaurants
• Cafés
• Hotels 
• Bars
• Conference Centres
• Wedding Venues

Professional associations and organisations, such as the International Hotel and Restaurant Association (IHRA), are crucial for Waiters interested in pursuing professional development or connecting with like-minded professionals in their industry or occupation. Membership in one or more adds value to your resume while bolstering your credentials and qualifications.

• Carrying heavy trays and dishes of food and drinks
• Staying on their feet for long hours
• Fast-paced work requiring you to serve customers quickly and efficiently when under pressure
• The need to coordinate as a team with kitchen staff to ensure seamless service to customers
• Dealing with various types customers; addressing their complaints or conveying them to the manager while remaining polite and calm
• Cleaning dirty and messy tables and picking up used crockery and cutlery; clearing leftover food after customers leave
• The need to be accurate and reliable during the billing process

Although fine dining restaurants prefer to hire Waiters with prior experience or professional training, candidates with little or no experience may join as dining room attendants and work their way up.
You may find part-time jobs waiting at local restaurants and bars while studying or while taking a gap year. 

Waiters are not required to have a formal education. However, employers prefer to recruit candidates who have the minimum of a high school diploma or its equivalent.

Proficiency in one or more foreign languages and in formal table service are handy qualifications to fulfil the requirements of some restaurants. While some vocational schools may train you in some skills, learning takes place mainly on the job.

Accredited certification adds to your portfolio of requisite academic qualifications and hands-on experience and may give you a better chance of obtaining employment in high-end restaurants of your choice.

While specific requirements may vary by location, certification in safe food handling techniques is typically mandatory for aspiring Waiters. Those serving alcohol need certification in the safe sale of alcoholic beverages. Keep in mind that you may need to present proof of being at least 18 years of age if you apply for a job that involves serving alcohol.

Licensure requires relevant education and experience, an application, processing fees, and passing an examination. Check with local or national licensing organisations for exact details.

Waiters who perform well may be changed to a work shift that offers more tipping opportunities. Waiters with more experience may seek work in restaurants that serve alcohol, as tips are usually higher. They may progress to work as Head Waiters or advance to management positions in the restaurant industry. With adequate experience and relevant qualifications, you may branch out into event management.

Candidates with several hours of training and experience in the hotel and restaurant industry should have the best job prospects.

Continuing professional development (CPD) will help an active Waiter build personal skills and proficiency through work-based learning, a professional activity, formal education, or self-directed learning.

Depending on your current level of knowledge, skills and experience, your employer will assess your training needs. You will typically learn the skills of the profession on the job from an experienced employee or supervisor in your first role as a Waiter, using various tools, such as instructional videos, employee handbooks and questionnaires.

Structured on-the-job training programs teach you about the restaurant's operating philosophy, serving techniques and food safety & sanitation procedures. They assist new servers in forming relationships with other employees and engaging in teamwork. They also go over customer service scenarios and how to deal with difficult situations or angry consumers. Full-service restaurants may also provide a blend of classroom training and on-the-job work experience. Entry-level Waiters typically receive on-the-job training. 

Waiters in establishments that serve alcoholic beverages are often trained on legislation governing the sale of alcoholic beverages. Such training may be mandatory in certain locations and can last a few hours online or in person.

Short courses, such as those in customer relationship management, can help you foster your communication skills and learn the ins and outs of the restaurant industry. They may also teach you how to gain customer loyalty, increase your tips and achieve career progression. You may understand and fulfil customers’ needs better by taking specialised courses, such as those that teach you sign language or about food allergens. You may also learn how to use technological aids such as waiter pads to take orders and carry out billing and the relevant software.

You may also choose to earn further educational qualifications, such as a professional waiter diploma or a diploma in hotel or event management or acquire higher or more specialised certification in food handling and safety. Barista or bartender training courses or learning about wines will add to your portfolio of knowledge and skills.

Dressed to Serve

One of the first points of contact that guests have with a restaurant is the Waiter. Wearing and maintaining appropriate dress is an important element of a server's job obligations because their appearance has a big impact on a guest's image of a restaurant.

However, what constitutes proper clothing varies depending on your workplace. Many hotels and upmarket restaurants adhere to traditional dress code. Button-up shirts and dress slacks or skirts may be the norm, and waiters with obvious facial piercings, exposed tattoos, or excessive hair or cosmetic trends are generally not preferred.

Restaurants, bars, and cafés with a relaxed atmosphere may accept and even promote more individualised attire choices among their servers, especially if those choices complement the establishment's interior decor or theme. It is crucial that visitors can discern the difference between waiters and other guests no matter where they work. Consequently, even casual venues may have uniform requirements.

QR code menus are safer than physical menus and save waiters time and labour. On scanning the QR code, customers may browse a mobile-friendly menu that includes dishes, allergens and even images.

Waiters are passionate about providing exceptional customer service, and the fact that you get to make a positive difference in people's dining experiences is an added plus.

Always be cordial to customers, but it is advisable not to overdo it. You don't want to come across as overly pleasant because this may make your guests feel uneasy. Instead, you want to project a professional image. Greet your tables in a manner of speaking that slides off your tongue well and stick to it when interacting with your customers for the first time.