26 tasks, each one witnessed by the sources that watched the job — and behind every one, a prompt you can use tonight.
You usually start by preparing dining areas: set tables, fill salt/pepper/napkin containers, restock workstation supplies, and check reservations. Expect a pre-shift meeting where managers explain specials, side-work, and safety rules.
During service you greet and seat guests, take food and drink orders, coordinate timing with bar and kitchen (using the POS like Aloha or MICROS), deliver and clear plates, take payments, and help with closing tasks like cleaning and restocking.
Common systems are POS, NCR NeighborhoodPOS, Aloha Point-of-Sale (Hospitality Control Solutions), and MICROS Systems HSI Profits Series. Smaller places may use Compris or NCR Advanced Checkout.
You’ll use them to send orders to the kitchen/bar, check tabs, ring payments, and print itemized checks with sales tax. Ask to shadow a coworker for two to three shifts to learn shortcuts.
Ask specifically: ‘Do you have any allergies or ingredients you can’t eat?’ Note it on the order and repeat it back. Use the POS modifiers to flag allergies if the system supports it (Aloha and MICROS usually do).
Tell the kitchen and manager immediately for severe allergies. Don’t guess substitutions; if unsure about ingredients, say you’ll confirm and bring the chef or manager to the table.
The U.S. Bureau of Labor Statistics (BLS) reports 2,270,910 people employed as waiters/waitresses. The 2025 median pay is $35,230 per year; the lowest tenth is $18,100 and the top tenth is $64,720.
Wages vary by tips, shift (late-night vs lunch), city, and restaurant type. BLS figures include base pay plus what employers report, not individual tip variance.
Yes, but use AI as a study tool, not a replacement for training. You can ask an AI before a shift for simple scripts to describe menu items or wine pairings, then memorize short, honest lines. Don’t read AI replies verbatim to guests.
Never input customer personal data into AI. Check all AI suggestions against your restaurant’s menu, recipes, and the manager’s guidance to avoid misrepresenting ingredients or alcohol rules.
Waiters take orders, serve food and drinks, handle checks and payments, describe menu items, and upsell. That requires knowing the POS (Aloha, MICROS) and menu details. Hosts greet and seat guests and manage wait lists. Bussers clear tables and reset them.
Roles overlap during busy shifts—support teammates, help bus tables, and assist with opening/closing—but waiters carry the main customer service and payment responsibilities.
Learn the POS system used at your restaurant (Aloha, MICROS, NCR) and how to create/modifiers orders and print itemized checks. Accurate ringing and payment handling prevent big mistakes.
Develop timing and coordination with kitchen/bar staff, clear communication about allergies/diets, and basic upselling language for specials. Keep hygiene and food-safety rules in mind at all times.