| Many people are drawn to waiting tables because it | | | | While it can be profitable, don't think waiting tables is |
| can be one of the quickest ways to make some cash. | | | | easy. A typical restaurant or bar shift runs from 5 to |
| Universally, almost every restaurant and bar offers | | | | 10 hours long, during which waiters are setting tables |
| waiters a basic hourly wage, plus each waiter earns | | | | for the evening, rolling silverware or folding napkins, |
| tips from satisfied customers that, more often than not, | | | | running drink orders to and from the bar, taking orders |
| go straight into the waiter's pockets. In America, the | | | | from customers and explaining them to the chefs, |
| customary tip percentage is between 15 and 20 | | | | carrying full trays of appetizers, main courses and |
| percent. In Europe, tipping is less common, as waiters | | | | desserts out to the diners and taking care of the bill. |
| are generally offered a higher hourly wage. (In the U.S., | | | | Food trays can be very heavy and awkward to |
| the federal minimum wage for waiters is just above | | | | maneuver and drinks are often filled to the brim, |
| $2 per hour, though many restaurants pay more than | | | | requiring concentration and balance to get them to the |
| that.) | | | | table unspilled. Make no mistake about it, waiting tables |
| Plus, waiters often work flexible hours. In most | | | | is a physically demanding job. |
| restaurants, you work when there are customers; if | | | | Plus, waiting tables can take a toll on your sense of |
| your lunch rush dies down at 1:30 p.m. instead of the | | | | sanity. Waiters are the mediator between customers |
| usual 3 p.m., you get to go home early. Dinner servers | | | | and the chefs, so they often get the criticism from |
| get mornings and afternoons off (often not clocking in | | | | both sides. If a diner does not like his or her food - for |
| until 4 or 5 p.m.), so daytime appointments or duties are | | | | ANY reason - waiters have to remedy the situation. |
| easy to accommodate. | | | | Customers can be picky, demanding modifications to |
| However, what you must realize, first and foremost, is | | | | every drink or dish - something chefs don't like to do. |
| that every waiting experience is absolutely unique. | | | | Some people might "dine-and-dash," leaving after |
| Depending on your establishment, clientele, atmosphere | | | | eating but before paying their check - and guess who |
| and personal skill level, waiting can be incredibly | | | | pays for their meal? (Yep - you do.) Even when the |
| lucrative or a waste of your time and energy. Usually, | | | | customers do pay for their food, they sometimes |
| waiting jobs at high-end restaurants and bars pay the | | | | want to haggle over pricing, which can be frustrating. |
| most and offer the best opportunity for tips - the | | | | However, if you're good with people, have a lot of |
| higher a persons bill, the more they tip their waiter. Of | | | | patience and like a fast-paced, high-energy career, |
| course, these jobs often require a higher level of skill, | | | | waiting tables is perfect for you. Do a good job waiting |
| as well. If you don't know what a "Crumber" is or how | | | | and you could be promoted to restaurant manager or |
| to use a foil cutter, don't bother applying at a country | | | | even Maitre'd. Visit waiting jobs for more information. |
| club or elite urban bar and grill. | | | | |