waiter

A waiter is a person who serves food and beverages to customers in a hospitality setting, typically a restaurant or cafe. Their primary responsibilities include greeting guests, presenting menus, taking orders, relaying orders to kitchen staff, serving meals and drinks, and clearing and resetting tables. The term waiter historically referred to a male server; gender-neutral terms such as server or waitstaff are widely used. In many establishments, staff may be assigned to sections and move around the dining area to provide service.

Duties and skills include memorizing the menu and daily specials, knowledge of ingredients and potential allergens, ability to upsell or suggest pairings, handling payments and receipts, operating point-of-sale systems, and following hygiene standards and safety rules, as well as maintaining a clean, inviting dining environment. They must communicate effectively with customers, kitchen staff, and other servers, often managing multiple tables simultaneously. Physical requirements commonly include standing for long periods, carrying trays, and rapid, efficient movement.

Training and career progression vary by country and establishment. Some waiters receive on-the-job training, while others complete formal certification or training programs. Career paths can include head waiter, captain, or supervisor, as well as transitions to bartending, host/hostess roles, or restaurant management. The work environment varies by setting and country, with tipping practices differing widely.