Camareros

Camareros are hospitality workers who provide service in dining and beverage environments. In Spain the term camarero (masculine) and camarera (feminine) is standard; in many Latin American countries other terms are common, such as mesero in Mexico and parts of Central America, garzón in several Caribbean and Andean regions, and mozo in some locales. The core role is to facilitate the dining experience by serving food and drinks, taking orders, and ensuring guest comfort.

Typical duties include greeting guests, presenting menus, taking orders, relaying orders to kitchen and bar, serving courses and beverages, refilling drinks, clearing tables, and presenting checks. They handle payments, address dietary needs or complaints, and coordinate with chefs, bartenders, and host staff. Service can take place in formal dining rooms, casual eateries, hotel dining spaces, or at events such as banquets.

Training and skills vary. Many camareo positions are learned on the job, though vocational hospitality programs cover guest service, wine or beverage service, allergen awareness, safety and hygiene, and cash handling. Skills valued in the role include good communication, memory for menus, multitasking, language ability, physical stamina, and a professional demeanor. Knowledge of local regulations on hygiene and responsible alcohol service is common.

Work conditions depend on country and establishment. Shifts often include evenings, weekends, and holidays. The job can be physically demanding and fast-paced. Income typically combines base wages with tips, though some places rely on service charges or different wage structures. In hotels and catering, camareros may work in dining rooms, banquet services, or room service, playing a central part in the guest experience.