What will you do?
You are also known as a restaurant server, a floor staff member or a chef de rang. You set up the dining room, do the mise en place and clear the tables. You take orders, advise guests on their choice of dishes, carry out the table service and finish dishes at the table.
- Do the mise en place and set up the dining room
- Welcome guests warmly
- Advise guests on their choice of dishes
- Take the guests' orders
- Carry out the table service and finish dishes
- Handle payments
- Work in a food-safe and hygienic way
Skills to develop
- Friendly and guest-focused attitude
- Able to keep a smooth pace during busy service
- Knowledge of food safety and hygiene rules
- Good spoken languages are an asset
- Physically able to stand and carry during a shift
Your foundation for this occupation
Learn the menu, table layout and ordering system. Product knowledge supports advice and accurate communication.
From preparation to your first day
Develop the practical skills
Practise taking orders, timing courses and serving while monitoring several tables.
Check your work
Check table numbers, orders and bills; verify allergen information rather than guessing.
How can you grow?
Specialise in drinks, banqueting or dining-room supervision.
Frequently asked questions
How can I avoid mistakes at large tables?
Use a consistent seat order and record changes immediately. Confirm unclear requests before sending them to the kitchen or bar.