FOOD & BEVERAGE

WAITER/ WAITRESS

THE WORK

Waiters and waitresses serve customers by taking orders, serving food and
preparing tables. Making customers feel welcome and comfortable is an
important part of this work.

Waiters and waitresses greet customers as they arrive and show them to a
table. They also give out menus, and take orders for food and drinks. At the
end of the meal they deal with payment of the bill, and then ensure tables
are clean and tidy. Sometimes drinks orders are taken by a specialist wine
waiter or waitress.

In more formal restaurants silver service is provided. This involves serving the
main part of the dish separately to the vegetables or accompaniments. In
such restaurants a team of waiters and waitresses may be supervised by the
head waiter or waitress, known as the maitre d'.

Senior waiters and waitresses, responsible for specific tables, are known as
chefs de rang. They advise diners on menu choice, as well as serving food.
There are also commis de rang waiters and waitresses, who are learning the
skills involved under the guidance of an experienced member of staff.

Waiters and waitresses sometimes serve food at a carvery or buffet. In

gueridon service the food is cooked at the table.

HOURS & ENVIRONMENT

Waiters and waitresses are usually required to work evenings, and some
weekends and public holidays. It is common to do shift work. Those working
for contract caterers are more likely to work office hours.

Most employers expect waiters and waitresses to wear uniforms. These are
often supplied or paid for by the employer.

Waiters/waitresses spend most of their time in the dining area. Some time will
be spent in the kitchen, where it is likely to be hot, humid and noisy.

SKILLS & INTERESTS

Waiters and waitresses should be:

Welcoming, friendly, and polite

Comfortable with dealing with customers

Interested in food and have knowledge of drinks

Clean and tidy, with high standards of personal hygiene

Able to remain calm under pressure

Aware of health and safety issues

Able to memorize orders

Numerate for dealing with bills and payments

Physically fit

Able to work on their own and as part of a team

ENTRY

It is not usually necessary to have formal qualifications to work as a waiter or

waitress, but you must have a good standard of literacy and numeracy.

A working knowledge of a foreign language and previous experience of

serving food, or customer service, would be useful.

TRAINING

Most employers will arrange on-the-job training for new staff.

Some waiting staff undertakes relevant courses such as:

SVQ in Food and Beverage Service

Elementary Food Hygiene

Wines and Spirits Education Trust Courses

Personal License Holders course

Some waiting staff progress to an SVQ Level 3 in Hospitality Supervision

which covers supervisory and management skills.

Specialist courses are also available in areas such as food safety, and food
hygiene awarded by organizations including the REHIS and RSPH.

Apprenticeships may be available for those under the age of 24. A list of
courses Hospitality Training provides for Waiters / Waitresses can be
found here.

OPPORTUNITIES
Employment opportunities exist in hotels, restaurants, cafes, bistros, bars,
fast food outlets and contract catering companies throughout the UK.

It is possible to work overseas, although this usually requires a working

knowledge of the language used.

Promotion prospects are related to the size of the organization. Smaller

organizations are unlikely to have a career structure. It may be necessary to
change jobs to gain a promotion. Larger organizations are more likely to have
a clear promotion structure, which may provide the opportunity to progress to
head waiter or waitress, or restaurant supervisor.

BAR PERSON

THE WORK

Bar staff, also known as bartenders, work in pubs, clubs, wine bars, caf bars
and hotels. Their main duties can include:

Serving customers with drinks

Collecting payment

Providing snacks such as crisps and nuts

Serving hot and cold food at lunchtime and in the evening

The bar area needs to be kept clean and well stocked. Other duties may
include:

Washing glasses

Emptying ashtrays

Storing empty bottles

Clearing and cleaning tables and the bar regularly

Talking with customers and providing a welcoming, friendly atmosphere are

important aspects of the work. Bar staff need to be alert for any trouble that
may develop and must be prepare to try to prevent it.

HOURS & ENVIRONMENT

Hours in a bar can be long and usually involve evening and weekend work.
Full-time employment is likely to be on a shift basis, but many employees
work part-time.

There are opportunities for seasonal work.

Bars, pubs and restaurants can differ greatly. They can be noisy when busy.

SKILLS & INTERESTS

As a bar person, you will need:

Good communication skills

An outgoing personality and a pleasant manner

A smart and tidy appearance

Tact and diplomacy for dealing with difficult customers

Good physical fitness and stamina

A good memory

An honest nature

Numeracy skills for handling cash

The ability to work well in a team

Flexibility and adaptability

ENTRY

Some pubs and bars - especially when part of a large chain - may prefer bar
staff that are prepared to work towards relevant SVQs, or Serve Wise.

An outgoing, pleasant personality is regarded as more important than

qualifications by most employers. Experience of customer service is useful.

You usually have to be aged 18 or over to work in a bar.

There is no upper age limit for bar work, and employers are often keen to
take on mature people with the right personality and stamina.

TRAINING

Most employers will arrange on-the-job training for new entrants.

Although not essential, there are a range of relevant qualifications available

in this field including:

SVQ in Food and Beverage Service

SVQ in Beverage Service

Personal License Holders course

Some bar staff progress to an SVQ Level 3 in Hospitality Supervision which
covers supervisory and management skills.

The British Institute of Inn keeping (BII) has developed courses and awards in
the following areas:

Customer and Drinks Service

Award in Beer and Cellar Quality

Award in Responsible Alcohol Retailing

Professional Barperson's Qualification

Award in Conflict Management

Bar staff with supervisory responsibilities may be encouraged to achieve a

Personal License Holders qualification. In Scotland the Serve Wise On-License
course, offered by Alcohol Focus Scotland, is a six-hour course split into two
units: Licensing Law and Introduction to Alcohol, and Alcohol and People
Skills. Pubs or bars usually book this course to run in-house. (See Course
Information)

Apprenticeships may be available for those under the age of 24. (See Modern
Apprenticeships in the Funding section)

A list of courses Hospitality Training provides for Bar Persons can be

found here.

OPPORTUNITIES

Bar staff are employed in pubs, clubs, restaurants, hotels and other leisure
complexes. Opportunities for work may also be available in theatre bars,
holiday centers, sports clubs, airport terminals, and on ships, trains and
aircraft.

Prospects for promotion are excellent for those prepared to combine hard
work with the determination to succeed. With experience and training, bar
staff can move on to become supervisors, deputy bar managers and
eventually bar managers. Others become club stewards, publicans or bar
managers with a chain of hotels. Some eventually buy a freehold pub or
apply for a tenancy.