Waiting staff

Waiting staff are professionals who work in restaurants, diners, or bars.

They also serve customers in private homes. Their main job is to attend to guests by supplying food and drink as requested. These workers must follow specific rules and guidelines. These rules are set by a manager to ensure the establishment runs smoothly. Waiting on tables is a major part of the service sector. In the United States, this is one of the most common occupations. In 2011, the Bureau of Labor Statistics estimated there were 14.7 million servers in the country.

To keep a dining room running, staff perform many different tasks. They take orders from customers and bring food to the tables. This is often called food-running. They also polish dishes and silverware to keep them clean. Staff members help bus tables by clearing away used items. They might also restock working stations with necessary supplies. Some staff even focus on entertaining the patrons. After the meal, they are responsible for handing out the bill.

In large luxury establishments, the staff is organized into many ranks. A Maître d'hôtel is responsible for the entire dining room. They often greet the guests when they arrive. A Chef de Rang is a highly experienced person. They manage a specific section of the dining room called a rang. Below them, a Demi-Chef de Rang acts as a junior captain. They work under the Chef de Rang and interact more with guests. An entry-level role is the Commis de Rang. This person acts as a busser or back-waiter to assist the captain.

Other specialized roles help the dining room function with precision. An expeditor, or "expo," ensures that orders are accurate and complete. They often prepare trays so all guests at a table receive their food at once. There are also specialists like the sommelier, who handles wine service. Some restaurants even have a maître fromager for cheese service. A host or hostess may be responsible for seating guests. Other roles include the bar back, who assists the bartender by restocking glassware. A runner specifically brings cooked dishes to the diners.

Working in high-end dining requires significant training and skill. Servers must memorize ingredients and preparation methods. For example, they might know how long beef was marinated. In fine dining, servers often have deep knowledge of wine lists. They can recommend specific food and wine pairings. Some staff perform "silver service," which follows very strict rules. These servers often wear formal black and white clothing with long aprons. This type of service is considered a highly skilled job. Some roles even require disciplined role-playing similar to a theater performance.

There are also legal requirements for many serving positions. In the United States, some states require a food handler's card. This permit proves a worker can handle food safely. In Canada, there are no food certification requirements for general service. However, servers in Canada must complete an online training course to serve alcohol. This training must be done within a month of being hired. These rules help ensure that food and drink are handled responsibly.

Finally, the way waiting staff are paid varies by region. Many workers receive gratuities, which are commonly called tips. In the United States, it is customary to pay a tip on top of the bill. In many U.S. states, the legal hourly wage for servers is lower than for other jobs. This is because tips are expected to make up a large part of their income. If tips and wages do not reach the federal minimum of $7.25 per hour, the employer must pay the difference. This system links a server's earnings closely to the service they provide.