How to Become a Waiter

From Kelsey Grammar to Kelly Clarkson, many people start their careers as waiters. Working in the restaurant industry is a quick and beneficial way to gain skills and experience, especially if you approach the job with the right mindset and develop the necessary skills. If you are charming, reliable, and able to juggle multiple tasks at once, waiting tables could be a great short-term or long-term opportunity for you. Check out our general tips in this article or dive deeper by exploring the sections below.

Be Charming. Customers don’t come to restaurants just for the food. Dining out is an experience for them, and the waitstaff will be the most noticeable part of that experience. Can you engage even the quietest or most difficult guests at a dinner party? Are you able to empathize easily with others? Do you have a quick wit and a ready smile? If your answer is yes, you already have one of the essential traits of a good waiter.

• You don’t need to be a stand-up comedian, but being a good communicator is key. Quiet waiters can be just as great as talkative ones—they just need to communicate through body language, perform their tasks efficiently, and listen whenever possible.

Be Agile. Are you someone who can multitask effectively? Can you easily remember lists? Are you quick to adapt to new situations and changes? Waitstaff members must be able to take customers' orders, communicate with back-of-house staff, and act as the face of the restaurant. This is a high-demand role, but you must perform quickly and efficiently to keep the restaurant running smoothly.

Get Strong. It’s tough to carry a tray full of drinks and plates of spicy chicken wings without spilling anything, especially after a long shift serving energetic football fans. It can be exhausting. If you're fit and strong, being a waiter will be more manageable. You don't need to be a bodybuilder, but being in good shape will certainly help when serving customers in a crowded room and carrying heavy items safely and quickly.

Write Clearly and Be Computer Literate. If the kitchen staff can’t read your handwriting on the order forms, things will quickly go wrong. Keeping track of details and clearly noting customers’ requests is crucial for the smooth operation of the restaurant. The whole process starts with you.

• At the restaurant, you'll be trained in the details and the operational systems, but in general, you need to get familiar with the essentials.

Apply to Restaurants That Provide Training. High-end restaurants in city centers will likely not hire waitstaff without experience. If you’ve never worked as a waiter before, fast-food chains like KFC or Lotteria are a great starting point. Gaining experience and receiving proper training will be essential for you to land a better job with a higher salary. You’ll learn a lot about how restaurants operate and develop the skills to become a great waiter.

Create a Resume. If you don't already have a resume, focus on highlighting the skills necessary for a restaurant serving position. You should be adept at handling customers, working as part of a team, and completing tasks quickly. Emphasize any relevant experience that showcases these skills.

• If you haven't worked before and are hoping to secure a waiter position, focus on presenting the achievements you've made in school or in team environments, such as excelling in sports. Be proactive and market yourself—this is your job.

Talk to the Manager. When you find a job opening, request to speak with the manager. If you hand your resume to a bartender, it could get lost, and the bartender isn't the one responsible for hiring.

• Submit your resume with enthusiasm. Let them know you're genuinely interested in discussing the position and are ready to start immediately. Becoming a waiter means making a great impression at all times—treat the job application process as if it's your job. Make a strong first impression.

Prepare for Interview Questions. Preparing answers for common interview questions ensures that you won't be caught off guard by the hiring manager and that you’ve thought carefully about the responsibilities of the role.

• Some managers might ask, "What’s your favorite dish on our menu?" or "If the kitchen runs out of fish, what would you recommend to a customer?" Be sure to research the menu beforehand by checking Yelp or the restaurant's website.
• Be ready to handle challenging situations. Many managers will ask questions like, "What would you do if someone tried to use a fake ID to buy alcohol?" or, more specifically, "A customer is upset about their meal. How would you handle it?" Think about these scenarios to prepare appropriate responses.
• Present your own questions. Typically, asking something like, "What can I do to succeed in this role?" leaves a good impression on the manager. They often provide the opportunity for you to ask questions, and it’s easy to overlook this chance during an interview.

Approach Customers with a Smile and a Greeting. Introduce yourself clearly. "Hello, it's a pleasure to meet you. My name is ___. Please take a look at the menu. Would you like to start your meal with a drink from our bar?" Greet customers with a smile as they enter the restaurant.

• Maintain eye contact, but avoid staring too much. Some customers may be feeling uncomfortable or may have entered with different emotions. Respond accordingly. Once they sit down, you can start a casual conversation while taking their drink order. If they prefer not to chat, skip this step.

Record drink orders in a clockwise direction, starting from the left side of your position. If children are present at the table, ask for their preferences first, followed by the women, and then the men in order from left to right.

• This is also a good moment to mention the restaurant's signature dishes and any promotions currently available.
• Once you've served their drinks, ask if they have any questions about the menu. Avoid rushing them to order unless they've been waiting for a while, and even then, do so gently. If they are ready to order, take their requests in a clockwise order from your left. If not, move to the next table.

After the main course is served, always ask, "Would you like to order anything else?" Give them a few minutes to think it over. Check back after about five minutes with, "Is everything to your satisfaction?" Ask about their specific dish: "Was your steak cooked to your liking?" Pay attention to their response and body language, as many people feel awkward discussing any issues, and they might blame you when considering their tip.

• Serve the meals all at once. Never serve one diner’s meal before the others unless specifically requested (such as when one or more diners need to leave early). Typically, there is no reason why one part of an order should be delayed. If you foresee an issue, explain the situation briefly and ask how the customer would prefer to proceed.

Clear away the dishes from the current meal as soon as the customer shows they’re finished. Always clear the previous course before setting the table for the next one.

• Before clearing the dishes, politely ask if they have finished with everything. Use an appropriate tone and approach based on the setting and the customer. A simple question like "May I clear your plates, sir/madam?" usually works well. Never ask while they're still eating. If customers are engaged in conversation and there is food left on their plates, avoid interrupting to ask if they're finished. Wait patiently and return shortly thereafter.

When the main course has been finished, ask, "Would you like to see the dessert menu?" Offering this question provides an opportunity for them to order something extra without needing to ask specifically. Customers will likely ask for dessert if you suggest it.

• Be sure to clear any leftover bread and/or complimentary soup before the main course is over and before the customer decides on dessert.

Process the customer’s payment. Let the customer know that you will prepare the bill, make any necessary changes if they're paying with cash, and process the payment via credit card if they prefer. Never ask the customer if they'd like to leave a tip or assume that any change left is a tip for you—just hand them the bill and be sure to return any change or receipt promptly.

• When you return, thank them and offer phrases like, "It was a pleasure serving you," or "Hope to see you again soon." If they seem uncertain after the meal, you can say "thank you" in case they wish to order more or have other needs.

Always ensure you look neat when arriving at the restaurant. Arrive at least 15 minutes before your shift begins, looking polished and dressed in clean clothes. Wear clean socks and shoes, and make sure your hair is tidy and your nails are clean. Your uniform should be neat and simple. Limit the use of makeup to maintain a natural, fresh appearance.

Recognize customer cues. If a customer needs something, they will typically glance around to find you. Most customers will use eye contact to signal that they need your attention. This makes them feel noticed without you having to hover around their table.

• Once they’ve finished their meal and their conversation is over, they may look away, either toward another table or a wall. This is a signal for you to clear their dishes, suggest dessert, or offer the bill.

Avoid talking too much. Do not linger around the customers' table or interrupt them unnecessarily. Customers dislike being stared at or constantly interrupted while conversing or eating, though they may occasionally need your assistance. It’s all about balance.

• Learn to assess customers quickly. If a couple seems tense or like they’re having an argument, now is not the time to ask, "Are you celebrating something special today?" or other awkward questions. If the customers appear happy and reluctant to leave, offer them drinks or coffee from the restaurant. If they seem open to conversation, take some time to chat with them. Otherwise, allow them to enjoy their space.

Don’t assume the man will be the one to pay. If you know who will be paying, place the bill at that person’s position. If you're unsure, leave the bill in the center of the table. The bill should usually be placed face down. If the bill is in an envelope, neatly position the envelope on the table.

Stay calm. When customers seem upset or rude, listen to them and communicate openly. Remember, this is your job, not a personal matter. If they become aggressive, disturb other customers, or are excessively drunk, call the manager and let them handle the situation.

• Never approach customers smelling of tobacco. If you’re allowed to smoke during breaks, wash your hands immediately, rinse your mouth, and, if possible, freshen your clothes by spraying some lemon on your body.
• If friends visit you, keep the conversation brief and treat them like other customers. If they don’t order, it’s best if they don’t stay longer than a few minutes.
• Never try to hide mistakes from the manager – it will only make things worse. In most restaurants, if a dish is made incorrectly (like overcooked steak), the manager will bring out a properly prepared dish – but if you don’t speak up, they won’t know! Acknowledge mistakes quickly so they can help resolve the situation.
• If you wear perfume, don’t overdo it. Strong scents can annoy customers and drive them away instead of attracting them.
• Learn about the dishes that customers usually want before the main course. If they order soup, salad, and a main course, ask if they would like the soup or salad first, as many customers prefer this. Even if your restaurant typically serves these after the main course, ask this question, as some customers prefer the opposite. Knowing the order in which meals are served helps adjust to customer preferences.
• Make sure you perform all routine procedures quickly and consistently. Don’t forget anything – for example, when serving tea, ensure you bring the cup, saucer, milk, and a teaspoon.
• Customers often ask predictable questions. Whether it’s “Do you serve coffee?” (when standing near the ‘call for coffee here’ sign) or “How much is the scone?” (while viewing the menu), always answer politely. It’s better to answer more clearly than the question to prevent future customers from asking the same thing.
• If you have a good memory, remember the types of food and drinks that customers usually request. This will make taking orders simpler and more efficient.

• Don’t let a mistake knock you down. If you allow a small error to affect you, you’ll keep making more. Shake it off, take a deep breath, and move on. Share with someone you trust and relieve the burden off your shoulders – saying, "I messed up! I’m sorry" can lighten your heart, especially when you hear, "You should’ve been there when I was doing your job!"

• Reusable pens, scrap paper, tools to clean up food spills on the table, a lighter (if the restaurant allows smoking), and your trusty waiter companion (a bottle/corkscrew opener).
• A comfortable, high-quality pair of shoes with slip-resistant soles (kitchen floors can be quite slippery).
• If you have long hair, make sure to carry a few extra hair ties in case you or a colleague need them.