The Different Wait Staff Positions

It is always beneficial to ask each candidate what their strengths are while hiring for wait staff positions. To have somebody that is comforting and productive in a rather serene and intimate atmosphere is important. If anticipating a high-paced atmosphere with a quick turnover rate each day, than choosing someone that can move fast makes sense. A decent server, no matter the environment, must be acquainted with wine and blended drinks and be completely clued-up of the type of meals on the menu.

Host
The restaurant host is responsible to greet, meet and sit clients. The host must be well-mannered and pleasant. Handling rushes during peak times and waiting lines comes with the territory. A host needs to be an extremely orderly individual who is comfortable multi-tasking. This is a wonderful entry level job for somebody without lots of restaurant experience.

Bartender
An outstanding bartender must have a wide understanding of mixed drinks, and be pleasant to both workers and consumers. Sincerity is one other important necessity as this person handles a lot of cash during every shift. Great bartenders are often good listeners that can present attentive service to their customers while having the ability to multi-task and get the employees their drinks.

Dishwasher
In the restaurant, dishwashing jobs aren't always desirable, but they are among the most essential. It's typically an entry level position. Nothing will build up character the way dishwashing does. So if an employee can work a few months in the dish pit then they are worth pushing up through the ranks. It is helpful to incorporate tips or free foods to the dishwashers as they work with a lot of steam, often get drenched during their shift and have quite a few big pots and pans to deal with, often making them one of the last staff to leave.

Busboy
The busboy is a restaurant gopher of sorts. This rank is usually the first promotion a dishwasher gets. The main duty is to bus the dining room tables. The busboy might be asked to assist the wait staff make salads or desserts. Sometimes the cooks would request them to fetch ingredients that are running low. If in case the bartender does not have a bar-back, she or he could rely on the busboy to refill coolers and glassware. Bussing openings present an important transition to either a front of the house or back of the house position as they permit publicity to all parts of the restaurant business.

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