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What a waiter does
A waiter, also called a server or waiting staff, greets guests, takes orders, serves food and drink and ensures diners have what they need. The role is the face of the dining experience and shapes how guests feel about a venue.
Beyond serving, waiters set and clear tables, answer questions about the menu, handle payments and coordinate with the kitchen and bar. The work is people-facing, fast-paced and demands a calm, attentive manner.
Core responsibilities
- Greeting and seating guests and presenting menus.
- Taking food and drink orders accurately.
- Serving courses and checking on guests during the meal.
- Answering menu and allergen questions.
- Setting, clearing and resetting tables.
- Handling payments and processing bills.
- Coordinating with the kitchen and bar.
Skills and qualities
- Friendly, attentive customer service.
- Good memory and accuracy with orders.
- Clear communication and a calm manner.
- Awareness of allergens and menu detail.
- Speed and composure during busy service.
- Teamwork with kitchen and bar staff.
- Stamina for being on your feet.
Typical employers and settings
- Restaurants, bistros and gastropubs.
- Hotels, resorts and room-service teams.
- Cafés, brasseries and casual dining.
- Events, banqueting and private functions.
- Bars and members’ clubs.
How the role is recruited
- Roles are filled directly or through hospitality agencies, often at speed.
- Screening looks at customer-service manner and shift availability.
- Interviews assess attitude and may include a trial shift.
- Right-to-work checks are standard; some venues need food-safety awareness.
- Onboarding covers the menu, service style and venue standards.
Documents involved
- A job description outlining service style and shifts.
- An employment contract or agency assignment terms.
- An offer letter confirming role, hours and start date.
- Right-to-work and identity checks as required.
- A service and allergen-awareness induction record.
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