Waiters serve food and drinks to guests in hotels, restaurants, clubs and similar establishments.
You can work as a waiter without formal qualifications. You will probably get some informal training on the job. You can also become a waiter through a traineeship in Hospitality. Entry requirements may vary, but employers generally require Year 10. For more details, see Section 2. Ask your career adviser about the possibility of starting some of this training in school.
Waiters may perform the following tasks:
Waiters often work split shifts and in the evenings, and on weekends and public holidays. They spend long periods on their feet and may have to deal with difficult customers. Uniforms may be supplied by employers.
Waiters work in hotels, motels, restaurants, clubs, recreation and convention centres and other entertainment venues. Most waiters are employed in cities, although many work in larger country centres where there are tourist resorts. Waiters who have undertaken appropriate training or who have suitable experience are highly regarded by employers. A trainee may commence as a commis waiter. Skilled waiters may be promoted to maitre dâ€™, restaurant manager and food and beverage manager positions. As turnover is high in this occupation, there is usually a steady demand for replacement staff.
A commis waiter assists more experienced waiters in clearing and setting tables and transferring food from the kitchen or serving station to customers at tables.
A drinks waiter and wine steward (sommelier) specialises in serving wine and other beverages.
A maitre d' is an experienced waiter that supervises the work of other waiters and assists in the administration of the restaurant.
A silver service waiter generally a more experienced waiter who specialises in serving food, using a fork and spoon, from platters directly to the guests' plates at the table.