A restaurant server seats customers, takes orders, answers questions about the menu and food, sells the restaurant’s food and drinks, communicates orders with the kitchen staff, takes payment, and helps with customer service and cleaning. Also known as a waiter or waitress.
Banquet servers are wait staff that work catering events and banquets. This is different from restaurant servers, because there is typically only one service per event, and banquet servers will serve every table at the same time, from tens to hundreds of people or more. Banquets are typically high-end, many times high-volume and come in a variety of service levels including buffet, plated/white glove, hors d’oeuvres, etc.
Requires knowledge and adherence to health and safety, safe food handling, proper hygiene, sanitary practices. Ability to handle pressure, good collaboration and problem solving, solid communication.
The food & beverage and hospitality industry is all about teamwork. Everyone should contribute as needed and sometimes wear multiple hats; from bussers & dishwashers to cooks, servers, hosts, bartenders, security, and managers.