25 tasks, each one witnessed by the sources that watched the job — and behind every one, a prompt you can use tonight.
You usually start before guests arrive: set up tables, fill salt/pepper/condiment containers, polish silverware, restock your station, and help with opening chores. On service, greet and seat guests, take food and drink orders, explain menu items and specials, and coordinate timing with the kitchen and bar so plates arrive together.
During the shift you bus tables, clear dishes, refill supplies, check IDs for alcohol, prepare checks (itemized with tax), take payments at the POS, and support teammates during busy times. End with closing tasks: clean, restock, and hand off any notes to the next server.
Many restaurants use POS systems like Aloha (Hospitality Control Solutions Aloha), MICROS, NCR NeighborhoodPOS, NCR Advanced Checkout, Compris, Intuit QuickBooks Point of Sale, or The General Store. These systems send orders to the kitchen/bar, record sales, calculate tax, and process payments so checks are correct.
As a server you learn to ring items, apply modifiers for dietary needs, print checks, split bills, and close payments. Managers use Compris Advanced Manager's Workstation or HSI Profits Series to track sales and labor; you rarely need those unless filling in.
The U.S. Bureau of Labor Statistics (BLS) reports about 2,270,910 people employed as servers. The median pay is $35,230 per year; the lowest tenth earns about $18,100, and the top tenth about $64,720 per year. These figures include tips and wages as the BLS reports for the occupation.
Your actual pay varies by state, restaurant type, and tip volume; fine-dining servers can hit the top tenth, while new or part-time servers may be near the lowest tenth.
Start by tasting key dishes if management allows, and study the menu daily: ingredients, cooking methods, and common allergens. Practice short, concrete descriptions: say the main protein, flavor profile, and any cooking method (grilled, braised) and note common allergens like nuts or dairy.
Use the POS to note dietary needs and modifiers when ordering. If unsure, tell the guest you’ll confirm with the kitchen. For wine, learn a few descriptors and which wines pair with popular dishes.
AI can help draft short menu descriptions, suggest upsell lines, or train you on menu knowledge, but you must follow management rules and food-safety laws. Don’t use AI to store customer data (IDs or payment info) unless the restaurant’s systems and managers authorize it.
In practice, use AI only for private study — e.g., practice phrases for specials — and never to replace the POS or to share sensitive info. Always confirm any AI suggestion with your manager before using it with guests.
A server takes orders, delivers food and drinks to tables, handles checks and payments, upsells menu items, explains dishes, and coordinates with kitchen and bar. You also bus tables and restock your workstation during the shift.
A host greets and seats guests and may manage the wait list but usually doesn’t take food or payments. A bartender mainly prepares drinks, checks IDs, and manages the bar area; servers will still take drink orders and sometimes prepare simple drinks, but complex cocktails stay with the bartender.
Learn the POS quickly: ringing orders, adding modifiers for dietary needs, printing checks, and processing payments. Efficient POS use directly affects speed and accuracy. Second, practice timing and coordination with the kitchen and bar so courses arrive together.
Also work on basic math for quick checks and splitting bills, a clear voice for explaining menu items, and teamwork — helping teammates during busy shifts and following management rules. These skills reduce mistakes and improve tips.