We have an opening for 5 full-time WAITER/WAITRESS positions. Location : The Quadrangle Club | University of Chicago – 1155 E 57th St., Chicago, IL 60637. Note…

Compass Group
Chicago, IL 60637

From Compass Group USA 12 hours ago

Many people are drawn to waiting tables because it can be one of the quickest ways to make some cash. Universally, almost every restaurant and bar offers waiters a basic hourly wage, plus each waiter earns tips from satisfied customers that, more often than not, go straight into the waiter’s pockets. In America, the customary tip percentage is between 15 and 20 percent. In Europe, tipping is less common, as waiters are generally offered a higher hourly wage. (In the U.S., the federal minimum wage for waiters is just above $ 2 per hour, though many restaurants pay more than that.)

Plus, waiters often work flexible hours. In most restaurants, you work when there are customers; if your lunch rush dies down at 1:30 p.m. instead of the usual 3 p.m., you get to go home early. Dinner servers get mornings and afternoons off (often not clocking in until 4 or 5 p.m.), so daytime appointments or duties are easy to accommodate.

However, what you must realize, first and foremost, is that every waiting experience is absolutely unique. Depending on your establishment, clientele, atmosphere and personal skill level, waiting can be incredibly lucrative or a waste of your time and energy. Usually, waiting jobs at high-end restaurants and bars pay the most and offer the best opportunity for tips – the higher a persons bill, the more they tip their waiter. Of course, these jobs often require a higher level of skill, as well. If you don’t know what a “Crumber” is or how to use a foil cutter, don’t bother applying at a country club or elite urban bar and grill.

While it can be profitable, don’t think waiting tables is easy. A typical restaurant or bar shift runs from 5 to 10 hours long, during which waiters are setting tables for the evening, rolling silverware or folding napkins, running drink orders to and from the bar, taking orders from customers and explaining them to the chefs, carrying full trays of appetizers, main courses and desserts out to the diners and taking care of the bill. Food trays can be very heavy and awkward to maneuver and drinks are often filled to the brim, requiring concentration and balance to get them to the table unspilled. Make no mistake about it, waiting tables is a physically demanding job.

Plus, waiting tables can take a toll on your sense of sanity. Waiters are the mediator between customers and the chefs, so they often get the criticism from both sides. If a diner does not like his or her food – for ANY reason – waiters have to remedy the situation. Customers can be picky, demanding modifications to every drink or dish – something chefs don’t like to do. Some people might “dine-and-dash,” leaving after eating but before paying their check – and guess who pays for their meal? (Yep – you do.) Even when the customers do pay for their food, they sometimes want to haggle over pricing, which can be frustrating.

However, if you’re good with people, have a lot of patience and like a fast-paced, high-energy career, waiting tables is perfect for you. Do a good job waiting and you could be promoted to restaurant manager or even Maitre’d. Visit waiting jobs for more information.

Khalid Al-Khames is a University Graduate from Edinburgh in Scotland. Whilst studying at University, Khalid worked as a nightclub doorman for over two years. His experience working in the licensed trade prompted him to start-up his own recruitment website, Bar Vacancy.

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