Waiter/Waitress

Waiters/waitresses take orders, serve food and set and clear tables in pubs, cafés, cafeterias, restaurants and hotels. The duties could include:

• taking telephone reservations
• greeting customers and showing them to a table or asking them to wait
• writing down the orders for food and drinks or entering the order details into an electronic point of sale
• carrying meals and drinks to the correct tables
• clearing away empty plates
• accepting payments
• cleaning and resetting tables.

Waiters/waitresses are busiest in the evening and sometimes well into the night. Part-time and seasonal work is increasingly common. Shift work is normal. Some staff based in remote areas may need their own transport. Some employers supply a uniform, but others have a staff dress code.

Starting pay may be based on the national minimum wage, which is around £7,400 to around £12,000 a year, depending on age. A head waiter/waitress may earn £18,000 or more. Tips from customers are a considerable addition to staff income. Meals are usually provided and sometimes accommodation.

Waiters/waitresses need:

• patience and tact when dealing with demanding customers
• to work quickly and to stay calm under pressure
• a good memory for remembering orders and for discussing the menu
• a good sense of balance when carrying meals through crowded areas
• physical fitness and stamina
• good personal hygiene
• to be interested in food and drink and good customer service.

Catering has been a growth industry and, since turnover is high, there are generally plenty of jobs throughout the country. However, this sector is likely to be affected by any changes in the economy.

Experience is more valuable than formal educational qualifications. The Diploma in hospitality may be relevant for this job area.

It may be possible to enter through an Apprenticeship in hospitality and catering.

Some employers encourage waiting staff to work towards NVQs.

The Academy of Food and Wine Service and the Wine & Spirit Education Trust offer courses and qualifications.

Promotion prospects are best in larger establishments. Waiting staff can move into specialist posts or supervisory posts, such as head waiter/waitress or restaurant manager. It is also possible for waiting staff to go on to set up their own establishments.

Further details