Waitstaff

Waitstaff refers to employees who serve food and drink to patrons in dining establishments. The term is gender-neutral and encompasses roles commonly called servers, waiters, waitresses, or servers. Primary duties include greeting guests, presenting menus, taking orders, relaying orders to kitchen and bar, delivering courses and beverages, checking on diners, and handling payments. They may also reset tables, refill beverages, upsell specials, and assist with special requests or accommodations.

In more formal or fine dining settings, waitstaff may perform additional duties such as wine or beverage service, describing dishes, or suggesting course pairings. Knowledge of the menu, ingredients, and potential allergens is important, as is familiarity with point-of-sale systems and basic food-safety guidelines.

Work environments vary widely. Waitstaff are commonly employed in restaurants, hotels, cafes, catering venues, and event spaces. Hours often include evenings, weekends, and holidays, and the job can be physically demanding, involving long hours of standing, walking, and carrying trays.

Training is typically on-the-job, although some venues offer short programs or certifications in areas like food safety, wine service, or customer service. Wages and compensation structures vary by country and establishment; in many places tips constitute a substantial portion of income, while others use fixed wages or service charges.

The broader front-of-house team may include hosts or hostesses, bussers, runners, and supervisors who coordinate service. The role requires strong communication, memory for orders and dietary restrictions, teamwork, and a customer-service orientation. Labor trends include automation of some tasks and the emergence of specialized roles such as sommeliers or cocktail servers in certain outlets.