Waiter/Waitress

Introduction
Waiters/waitresses 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/waitresses are also known as waiting staff. Wherever people have
food brought to their table - restaurants, cafs 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/waitress).
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 and handed in to the kitchen. In some restaurants, the waiting staff use hand-held computerised notepads for
taking orders. Each waiter/waitress 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/waitresses.
Waiters/waitresses 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 youre looking for work in Wales.

Personal Qualities and Skills

As a waiter/waitress, you need:

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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

Pay
Wages vary depending on the type of employer. The pay rates given below are approximate.
Waiter/waitresses earn in the range of 10,000 - 12,500 a year, rising to 16,000 - 25,000 with experience.
Hourly rates range from the national minimum wage to 8 an hour.
Tips can improve salaries. Some vacancies include the option to 'live in'.
Hours of work
Waiters/waitresses work 37-40 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.
What's happening in this work area?
The overall number of people employed in the food and drink industry is expected to fall by 6% by 2017. 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/waitresses 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 full-time,
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 could I work?
Employers include hotels, restaurants, pubs, contract caterers, conference centres, wedding venues and cafs. Cruise
ships and leisure operations also employ waiters/waitresses.
Opportunities for waiters/waitresses occur in towns, cities and rural areas throughout the UK.
Where are vacancies advertised?
Vacancies are advertised in local newspapers, on Universal Jobmatch and at Jobcentre Plus.
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

Entry routes
There are no set entry routes into this career. You should apply directly to employers for vacancies.

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An Intermediate Level Apprenticeship is a great place to start.

Employment 1st is a programme that prepares people for their first job in the hospitality industry. It includes core
skills such as customer service, sales, communication, safety and IT.
Training
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 NVQ Diplomas include Food and Beverage Service at level 2 or Hospitality Services at level 2.
Progression
With training and experience, it might be possible to move into supervisory positions. A waiter/waitress who is
responsible for a section is called a chef de rang; a head waiter might be known as a maitre 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:
A GCSE in Hospitality and Catering.
An Edexcel (BTEC) Level 2 First qualification in Hospitality, or similar.

To get onto an Intermediate Level Apprenticeship, youll usually need at least 2 GCSEs at grade C or above, possibly
including English and Maths.

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.
Entry
Some entrants have relevant skills and abilities gained in working with the public and handling cash.
Intermediate Level Apprenticeships in Hospitality and Catering and Licensed Hospitality might be available in your
area.
Courses
Colleges will usually consider applications from candidates who don't meet their usual entry requirements. You
should check the admissions policy of individual colleges.
The level 1 Award in Wine is available from The Wine & Spirit Education Trust (WSET).
Statistics
66% of waiters/waitresses work part-time.
6% have flexible hours.

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18% of employees work on a temporary basis.

Further Information
Contacts
Apprenticeships: Get In. Go Far
National Apprenticeship Service (NAS)
Website: www.apprenticeships.org.uk
Skills Development Scotland - Modern Apprenticeships
Tel: 0800 9178000
Email: info@skillsdevelopmentscotland.co.uk
Website: www.myworldofwork.co.uk/modernapprenticeships
The Appointment
Retail, fashion and hospitality industries
Tel: 020 8340 3366
Website: www.theappointment.co.uk
Hospitality Guild (People 1st)
Website: www.hospitalityguild.co.uk
Springboard UK Ltd
Tel: 020 7529 8610
Email: info@springboarduk.org.uk
Website: springboard.uk.net
British Hospitality Association (BHA)
Tel: 020 7404 7744
Email: bha@bha.org.uk
Website: www.bha.org.uk
Caterer and Hotelkeeper
Website: www.caterersearch.com
Caterer: Hospitality careers
Publisher: Totaljobs Group Ltd
Website: www.caterer.com/careers-advice
Northern Ireland Hotels Federation (NIHF)
Northern Ireland Enquiries
Address: The McCune Building, 1 Shore Road, Belfast BT15 3PG
Tel: 028 9077 6635
Email: office@nihf.co.uk
Website: www.nihf.co.uk
Careers Wales - Welsh Apprenticeships
Tel: 0800 028 4844
Website: ams.careerswales.com/

Related Careers
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Kitchen Assistant

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Sommelier
Domestic Services Manager
Bar Staff
Cloakroom/Luggage Attendant
Publican

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