6513 Food and beverage servers

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Lead statement

Food and beverage servers take patrons' food and beverage orders and serve orders to patrons. They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and similar establishments.

Example Titles

  • banquet server
  • captain waiter/waitress
  • chief wine steward
  • cocktail waiter/waitress
  • food and beverage server
  • formal service waiter/waitress
  • sommelier
  • waiter/waitress
  • wine steward

Main duties

Food and beverage servers perform some or all of the following duties:

  • Greet patrons, present menus, make recommendations and answer questions regarding food and beverages
  • Take orders and relay to kitchen and bar staff
  • Recommend wines that complement patrons' meals
  • Serve food and beverages
  • Prepare and serve specialty foods at patrons' tables
  • Present bill to patrons and accept payment
  • May order and maintain inventory of wines and wine glassware
  • May perform sensory evaluation of wines.

Employment requirements

  • Completion of secondary school may be required.
  • Formal waiters/waitresses may require completion of a one- or two-year apprenticeship program or college or vocational school courses.
  • An apprenticeship program for food and beverage servers is available, but voluntary, in Quebec and Saskatchewan.
  • On-the-job training is usually provided.
  • Sommeliers may require courses in wine selection and service or experience as a formal waiter/waitress.
  • Responsible beverage service certification is usually required for employees serving alcoholic beverages.

Exclusions