Serveerder

Serveerder is a term used in the hospitality industry to refer to a person who serves guests at tables in restaurants, cafés, hotels, and similar venues. The role is comparable to the English waiter or server.

The primary duties of a serveerder include greeting guests, presenting menus, taking orders, delivering food and drinks, clearing tables, and handling payments. Serveerders may also assist with wine service, upsell specials, accommodate dietary restrictions, and ensure the dining area is clean and well-arranged. They work as part of a service team and coordinate with kitchen staff and bar personnel to ensure smooth operation and guest satisfaction.

Working conditions often involve shift work, including evenings, weekends, and holidays. The job can be physically demanding, requiring long periods of standing and moving. Key skills for a serveerder include strong customer service and communication abilities, memory for orders, multitasking, basic math, knowledge of the menu and allergens, and the ability to perform well under pressure. Languages can be an asset in tourist-heavy settings.

Training is typically on the job, with many entrants completing vocational hospitality programs. In countries with formal hospitality education systems, MBO- or similar-level courses may prepare individuals for the role. Some employers value certificates related to food safety (HACCP) or first aid.

Career progression is possible with experience, leading to supervisory roles such as shift supervisor or maître d'hôtel, or to specialized tracks like wine service, bartending, or catering staff. In Dutch, gendered forms exist—serveerder (male) and serveerster (female)—while the gender-neutral term bedieningsmedewerker is increasingly used.

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