Kelners

Kelners are hospitality workers who serve guests in dining establishments such as restaurants, hotels, and cafés. In Dutch-speaking regions, the term refers to staff who take orders, deliver meals and drinks, and ensure diners have a satisfactory experience. Kelners work closely with kitchen and bar staff and are often the primary point of contact for guests.

Their duties include greeting customers, presenting menus, explaining dishes, taking orders, serving courses, refilling beverages, clearing and resetting tables, and processing payments. They must be familiar with the menu, ingredients, and potential allergens, and they may advise on wine and beverage pairings. Good memory, accuracy, and multitasking are important, as is the ability to handle complaints calmly and professionally.

Training for kelners typically combines on-the-job experience with formal hospitality education. In the Netherlands and Belgium, many pursue vocational programs (mbo) or horeca-related courses and gain certifications in safety and hygiene (HACCP) and first aid. Physical demands include long periods of standing, carrying trays, and lifting items; shifts can be fast-paced and require evening and weekend work.

Work environments vary from casual eateries to fine dining and large hotels. Professionalism, a clean appearance, and attentive but unobtrusive service are valued. Tipping practices vary by country and establishment; in the Netherlands tips are generally modest and not expected, while some places may add service charges. This influences wage structures and job prospects for kelners.