Kamarier

Kamarier is a term used in several languages to describe a service professional who attends to guests in hospitality settings. In modern usage, a kamarier is typically a waiter or waitress employed by restaurants, cafes, or hotels, responsible for taking orders, serving food and beverages, and ensuring guest comfort.

Duties commonly include greeting guests, presenting menus, explaining dishes and beverage options, taking and relaying orders to the kitchen, delivering courses, refilling drinks, clearing tables, handling payments, and assisting with special requests. A kamarier may also contribute to the restaurant’s wine service, maintain the cleanliness and presentation of the dining area, and help manage guest flow during busy periods. In larger operations, kamarier teams are often organized into sections or stations and work under the supervision of a maître d’hôtel or restaurant manager.

Training and skills for a kamarier usually emphasize customer service, communication, and a solid knowledge of the menu and beverages. Basic arithmetic for processing payments, familiarity with health and safety standards, and the ability to work as part of a team are important. Language skills can be advantageous in multilingual settings and for serving international guests.

Variations in the use of the term exist by region and historical context. In some contexts, kamarier may also refer to a chamber staff member or a role akin to a butler in aristocratic or hotel settings. In English, the equivalent role is typically described as waiter or waitress.