Waiter: what the job really is
A waiter's responsibilities in a restaurant, from mise en place to closing, in simple terms.
More than carrying plates
The waiter is the face of the service. They greet the guest, present the menu, pace the meal and solve small problems before they reach the table. Carrying plates is the visible part; the skilled work is everything else.
Before opening: the mise en place
Service starts before the first customer. Aligning tables, checking china and cutlery, setting the service station, knowing the day's menu and the allergies to tell the kitchen. A good mise en place saves the whole service.
During service
- Receber e sentar a pessoa com tempo para escolher
- Apresentar a ementa e as sugestões do dia
- Apanhar o pedido com rigor, sem pressa e sem erros
- Sincronizar com a cozinha e com o bar
- Servir no tempo certo, atento sem estar por cima
- Limpar e arrumar a meio do caminho
- Fechar a conta sem erros
Em cada passo, o empregado de mesa gera a impressão que a pessoa leva do restaurante.
At closing
Break down the stations, wash and store the equipment, leave everything ready for the next day, close the till where applicable. The shift ends when the next service can start clean.
Which skills matter
Memória, calma sob pressão, simpatia genuína, trabalho em equipa com a cozinha e com o bar, noção de tempos. Falta um detalhe: quem faz extras entra em equipas diferentes a cada turno e aprende a ler cada serviço depressa. É uma competência a parte.
How to start
It is one of the most requested roles for extra work. Those with good spirits and rigor in the details start in events and floor support and grow fast. On tempjobs, you choose the roles and districts where you want to work and get the alert when there is a shift.