Waiting staff

Waiting staff (also known as waitstaff, waiter, waitress, or server) are those who work at a restaurant or a bar attending customers by supplying them with food and drink as requested. Waiting staff follow rules and guidelines determined by the manager.

Etymology

The term "waiter" comes from the word "wait", which in the context of food service can be traced back to the 15th century. The term "waitress", the feminine form of "waiter", wasn't commonly used until the early 20th century.

Roles and responsibilities

Waiting staff can work in any venue from a small diner to a high-end restaurant. The duties of waiting staff include setting tables, taking customer orders, serving drinks and food, and cleaning tables. In some establishments, waiting staff may also be responsible for seating customers and taking payments.

Training

Training for waiting staff varies from establishment to establishment. Some restaurants provide on-the-job training, while others may require staff to complete a formal training program. Training typically covers topics such as customer service, food safety, and restaurant procedures.

Related terms

• Busboy: A person who assists the waiting staff, often by clearing tables and setting them for the next customers.
• Maitre d': The person in charge of the wait staff at a dining establishment.
• Sommelier: A trained and knowledgeable wine professional, often working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.

See also

• Foodservice
• Hospitality industry
• List of restaurant terminology

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