Waiters and Waitresses greet customers, take customers' orders, serve food and beverages, total checks, and sometimes take payments. The duties of Waiters and Waitresses vary with the type of food service provided by the restaurant.

Informal Waiters and Waitresses may:

Fill salt, pepper, sugar, cream, condiment, and napkin containers

Place glasses of water and simple place settings before customers

Present menus and take customer orders

Prepare beverages, fountain drinks, salads, sandwiches and other food items

Serve courses from kitchen and service bars

Clear tables or counters of dirty dishes

Clean table tops

Total bills

Formal Waiters and Waitresses may perform the following special duties:

Explain preparation of items on the menu

Mix salads and flame desserts and other dishes

Carve meats and bone fish and fowl

The tools, equipment, and materials used may include:

Waiters/Waitresses may specialize in these areas:

311.477-030 INFORMAL WAITERS AND WAITRESSES serve food to customers at counters and tables of coffee shops, lunchrooms, and other informal dining establishments.

311.477-026 FORMAL WAITERS AND WAITRESSES serve meals to customers according to established rules of etiquette, working in a formal setting.

311.477-018 BAR WAITERS AND WAITRESSES serve beverages and light meals to guests in bars or cocktail lounges.

311.477-034 ROOM SERVICE WAITERS AND WAITRESSES wheel carts with food from the kitchen to the guest rooms in hotels and motels. They may help set up orders, serve the food in rooms, and remove any extra equipment after use.

310.137-010 RESTAURANT HOSTS AND HOSTESSES welcome guests and seat them at tables. They also take dining reservations and supervise the activities of dining room personnel.

311.674-018 BUFFET WAITERS AND WAITRESSES serve or assist diners in serving themselves at a buffet or smorgasbord table. They also replenish supplies of food and tableware.

In addition to learning about these specialties, you may also find it helpful to explore the following CEScripts:

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Waiters and Waitresses may be supervised by head Waiters and Waitresses, hosts/hostesses, managers, or owners depending on the establishment. Working conditions vary from cool, quiet, comfortable restaurants to hot, cramped, noisy, and rushed places. Almost all work indoors although some establishments have patios or other outdoor dining areas. Possible hazards include slips, falls, and burns. Vacation resorts offer seasonal employment.

Full-time Waiters and Waitresses work from 30 and 48 hours a week with most averaging 40 hours a week. Part-time Waiters and Waitresses average between 10 and 20 hours a week. Most are required to work evenings, weekends, and holidays. Waiters and Waitresses may rotate shifts in establishments that are open 24 hours. Some restaurants require Waiters and Waitresses to work split shifts.

Employers may provide uniforms. Occasionally employers pay for uniform cleaning costs. Some Waiters and Waitresses belong to The Hotel Employees and Restaurant Employees International Union. Those belonging to unions pay dues.

You Should Prefer:

• Activities involving business contact with people

• Activities of a routine, definite, organized nature

• Activities resulting in esteem from others, if a Host/Hostess

You Should Be Able To:

• Deal effectively with people beyond giving and receiving instructions

• Remain even tempered and calm

• Notice and remember details

• Add numbers quickly and accurately

• Balance trays and dishes

• Do routine work

• Write clearly

• Maintain a clean and neat appearance

• Direct/plan activity/activities of others, if a Host/Hostess

Math Problem You Should Be Able to Solve:

Using the least number of coins and bills, indicate the amount of change to be returned for each of the following transactions:

a. Given $500 for a $4.27 bill

b. Given $10.00 for a $7.95 bill

c. Given $15.00 for a $7.56 bill

d. Given $20.03 for a $12.87 bill

Reading Example You Should Be Able to Read and Comprehend:

Menu items to be able to present them to customers. For example, fresh fish brochette, petral sole, calamari tempura, fresh sole dore', filet mignon, shrimp de jongue, or medallion of veal forestiere.

Writing Example You Should Be Able to Produce:

Prepare a bill for a customer who has just ordered dinner.

Thinking Skill You Should Be Able to Demonstrate:

Should be detail oriented and demonstrate organizational skills in taking orders and providing services to customers.

Health certificates from local health departments are often necessary. This may require a yearly physical examination and a chest x-ray.

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NOTE: On-The-Job Training provided by the employer or a High School Diploma with specific Vocational Education Classes may qualify a person for this occupation.

The following education and preparation opportunities are helpful in preparing for occupations in the CEScript:

***SCHOOL SUBJECTS***

0600 BUSINESS , 0700 CAREERS , 0900 COMMUNICATIONS , 1500 FOODS & NUTRITION , 2200 MATH

***VOCATIONAL EDUCATION PROGRAMS***

024 HOSPITALITY & FOOD SERVICE

Approved vocational education programs in Hospitality & Food Service prepare students to work in institutional, commercial, or self-owned food establishments or other food industry occupations. Instruction is given in planning, selecting, storing, purchasing, preparing, and serving quality food products. Special emphasis is placed on instruction in nutrition, safety and sanitation, special diets, and the use and care of food preparation equipment.

Courses in other home economics related programs may be required for completion of this program.

High school students should consult their guidance office for more information about the specific requirements of this program at their school or area vocational education center.

***POSTSECONDARY PROGRAMS***

There are no Postsecondary Programs related to this CEScript

Search for a College and/or Instructional Program

***APPRENTICESHIP OPPORTUNITIES***

There are no Apprenticeships related to this CEScript

***MILITARY TRAINING PROGRAMS***

There are no Military Programs related to this CEScript

E-Learning Courses and Programs

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OPPORTUNITIES FOR EXPERIENCE AND METHODS OF ENTRY

Secondary vocational education programs in food production and service may offer a co-op portion through which experience may be gained. In addition, Waiters and Waitresses may explore or gain experience through summer employment in tourist and resort areas, part-time work, and volunteer work at charity dinners or institutions.

School-to-Work opportunities include:

informal apprenticeships

mentorships

job shadowing experiences

touring a local Waiter and Waitress employer

internshipsvolunteer work with a Waiter and Waitress employer

community service work with an agency

To find a job as a Waiter or Waitress you should read newspaper want ads or apply directly at local restaurants. A high school placement office, local union, or local office of the Michigan Works! may be of assistance in locating a job. In addition, you should access and search the Internet's on-line employment services sites such as:

You should also enter an electronic resume on these on-line services.

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Actual earnings of Waiters and Waitresses vary widely by type of establishment and by location, since a large portion of Waiters' and Waitresses' income is in the form of tips. Tips may average between 10 and 20 percent of customers' checks. In fast-food establishments, tipping may not be common practice.

Employers may pay Waiters and Waitresses an hourly rate which is below the minimum wage if tips make up the difference. Employers may also make deductions for meals and lodging. However, total deductions for meals, lodging, and tips may not exceed 50% of the minimum wage nationally, and 25% of the minimum wage in  Michigan . The federal and state minimum wage is $5.15 per hour.

Nationally, the median weekly earnings of Waiters and Waitresses were about $348 or $8.70 per hour in 2004.   The median weekly earnings of "all" workers in the U.S. were $638 or $15.95 per hour in 2004. 

Hourly minimum earnings of unionized Waiters/Waitresses and hosts/hostesses employed in Detroit area hotels and private clubs ranged from $3.88 (training wages) to $11.54 or more per hour in mid 2004, depending on the time of the meal and the number of guests served. In mid 2004, servers employed in one  Detroit area hotel earned between $4.65 and $4.90 per hour.

In early 2004, suite servers working in the one Detroit area stadium earned between $11.00 (training rate) and $12.94 per hour.  Catering servers employed at this same establishment earned between $15.00 (training rate) per hour and $18.63 per hour.

Food servers employed at one local  Detroit area casino earned between $5.87 and $13.65 per hour in late 2004. 

Most Waiters/Waitresses earn near the minimum wage. However, tips may add substantially to their earnings, sometimes amounting to several times their hourly wage.  

Many Waiters and Waitresses receive free or reduced-charge meals at work and paid vacations. Larger establishments may offer life, accident, disability, and hospitalization insurance; retirement plans; and paid holidays. These benefits are paid for, at least in part, by employers.

Advancement opportunities in small establishments are limited. However, experienced Waiters and Waitresses may find employment in larger ones with higher earnings and more chances for advancement. Some supervisory workers may eventually advance to jobs as restaurant managers. Experience and the ability to supervise are important for promotion. Formal education in food service management is often necessary to obtain a restaurant manager's position in a large hotel or restaurant.

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Nationally, there were about 2,089,300 Waiters and Waitresses (including Hosts and Hostesses) employed in 2002. Employment is expected to increase about as fast as the average for all occupations through the year 2012. The industry distribution for Waiters and Waitresses looked like this:

Job openings are expected to be plentiful because of the high turnover among part-time workers. Many Waiters and Waitresses are students who enter other occupations after high school graduation. However, keen competition is expected for jobs in expensive restaurants.

There are about 73,700 Waiters and Waitresses (including Hosts and Hostesses) employed in  Michigan . They worked in restaurants, hotels, motels, country clubs, cocktail lounges, catering services, educational institutions, and hospitals.

Employment of Waiters and Waitresses in  Michigan is expected to increase about as fast as the average for all occupations through 2010. An average of 5,070 openings is expected annually, with 930 due to growth and 4,140 due to replacement of workers who retire, die, or leave the labor force for other reasons. Additional openings will occur as workers change jobs or occupations.

Population growth, rising personal income, more leisure time, and the increasing number of working women in  Michigan will contribute to the growing demand for restaurant services. However, the growing popularity of efficient fast food service counters may somewhat limit the need for Waiters and Waitresses.

MICHIGAN'S EMPLOYMENT OUTLOOK TO 2010

MSA designates a Metropolitan Statistical Area

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Printed Occupational information is available upon written request from the sources below.

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Copyright © 2005 Michigan Department of Labor & Economic Growth