Waiter

Waiters prepare tables in a restaurant before guests arrive, take orders, serve food and drink, and clear tables. They also prepare the bill for the meal and take payment for it.

Work activities

Waiters are also known as waiting staff. Wherever people have food brought to their table - restaurants, cafés and so on - you’ll find waiting staff. Before a restaurant is open, or before the guests arrive at a function (such as a wedding), the waiting staff have several jobs to do, such as laying out the tables. In some cases, this can mean moving tables around, but often it means putting out tablecloths, napkins, cutlery, crockery and table decorations. The cutlery might have to be polished and, in some cases, the waiting staff make table decorations. They also check that there are enough menus available, and that any other equipment they use (trays, serving trolleys, warmers) are clean and ready. If people have to sit in certain places, like at a function, the waiting staff put out the name cards at each place. Once the restaurant is open, or guests start to arrive, the waiting staff help to make sure people feel comfortable. For example, they show people to their tables and hang up their coats (though this is sometimes the job of a head waiter).

When people sit down, the waiting staff show them a menu and ask if they would like a drink. The waiting staff take orders for meals and explain any unusual items on the menu or any specials of the day. The orders are written on a pad or an electronic device and sent to the kitchen.

Each waiter usually looks after a set area or group of tables. When the food is ready, the waiting staff bring it from the kitchen and serve it to the guests. Sometimes the food is put on the plate in the kitchen (this is known as “plate service”). Otherwise, the waiting staff bring out the food on trays, and serve it onto the plates at the table. This takes some skill and is known as “silver service”.

While people are eating, the waiting staff need to stay alert, in case the diners ask for anything else, and they should be ready to refill drinks glasses. Waiting staff usually ask the diners if everything is all right with their meals and should be prepared to bring any complaints to the attention of the chef or restaurant manager. Once the meal is over, the staff clear the table, serve teas and coffees, and present the customers with their bill. When the guests leave, the waiting staff might need to re-set the table. In some places, the waiting staff deal with payments for meals. When the function ends or the restaurant closes, the waiting staff clear the tables and put the linen (tablecloths and napkins) aside for washing. They polish and put away the cutlery and generally help to tidy up. Some staff specialise in serving wine and drinks and are known as sommeliers or wine waiters.

Waiters might have to wear a uniform. They also have to pay a lot of attention to their personal hygiene and appearance.

Being able to read, write and speak Welsh may be an advantage when you’re looking for work in Wales.

Personal qualities and skills

As a waiter, you need:

Plenty of energy and stamina.
Good communication skills.
A polite and friendly personality.
To know what’s on the menu and make recommendations, if asked.
To deal tactfully and patiently with customers.
To work quickly and efficiently at busy times.
To stay calm under pressure.
A clean and neat appearance.
Numerical skills for handling money.

It helps to have an outgoing personality for this type of work.

Pay and opportunities

Wages vary depending on the type of employer. The pay rates given are approximate. Waiter earn in the range of £12,000 a year, rising to £22,000 with experience. Tips can top up salaries. Some vacancies include the option to “live in”.

Waiters work 39-41 hours a week, which could include shift work, split shifts, early starts, late finishes, weekend work and public holidays. Overtime might be available. Part-time, temporary, casual and seasonal employment is possible.

Employers include hotels, restaurants, pubs, contract caterers, conference centres, wedding venues and cafés. Cruise ships and leisure operations also employ waiters. Opportunities for waiters occur in towns, cities and rural areas throughout the UK.

What’s happening in this work area?

The overall number of people employed in the food and drink industry is expected to fall. However, projections suggest that recruitment levels will remain high due to the high turnover levels of the industry, and also because over a third of the current workforce is due to retire over the next 20 years.

Demand for waiters is expected to rise steadily over the next few years. Large numbers of employees in this sector are looking for part-time or temporary work. Employers, however, are keen to attract committed fulltime, permanent staff, and opportunities to progress for these employees are considerable. There is a demand for new workers to replace those who have changed jobs or left the industry.

Where are vacancies advertised?

Vacancies are advertised in local newspapers, on the Government’s Find a Job service and on Find an Apprenticeship. Vacancies can also be found through specialist recruitment agencies and on job boards such as Caterer.com.

Many hotels, restaurants and bars have their own website, and usually advertise vacancies as they arise. You could also approach hotels, restaurants and bars directly and ask about vacancies.

Entry routes and training

There are no set entry routes into this career. You should apply directly to employers for vacancies. An intermediate apprenticeship in the role of hospitality team member might be a good place to start.

Training depends on the type of food service used. If plate service is used, you’ll be trained on-the-job by more experienced staff. In restaurants using silver service, you are more likely to be trained in-house for basic skills and sent on day-release to college for further training. There is a range of full- and part-time college courses available which cover food service. Relevant diplomas include food and beverage service or hospitality services.

With training and experience, it might be possible to move into supervisory positions.

A waiter who is responsible for a section is called a chef de rang; a head waiter might be known as a maître d’. After further experience, promotion to restaurant manager is possible. Some waiting staff might move into a specialist role such as sommelier (wine service). Promotion prospects are greater in bigger restaurants or in those that are part of a chain.

Qualifications

You don’t need any educational qualifications, but good maths and English are useful. Qualifications that might be useful for entry to this career include:

An Edexcel (BTEC) level 2 First qualification in hospitality, or similar.

If you wish to enter this career through an apprenticeship, you will need to be 16 to take an intermediate apprenticeship. You will usually need GCSEs (including English and maths). You may be able to complete maths and English GCSE on the programme if you don’t have them.

Adult opportunities

Age limits: It is illegal for any organisation to set age limits for entry to employment, education or training, unless they can show there is a real need to have these limits. You may need to be 18+ to serve alcohol.

Some entrants have relevant skills and abilities gained in working with the public and handling cash.

Colleges will usually consider applications from candidates who don’t meet their usual entry requirements. You should check the admissions policy of individual colleges.

Related careers

Bar staff
Catering/restaurant manager
Chef/cook
Flight attendant
Food service assistant
Hotel porter
Hotel room attendant
Kitchen assistant
Sommelier