Wait Staff A03

Skills and Knowledge: Skill to serve beverages and meals in the proper manner and sequence. Knowledge of proper food handling techniques such as the correct side to serve from and the correct side to remove from. Knowledge of the composition of all food items on the menu, whether American or Foreign; the available beverages and wines and which wines complement specific meals and their proper serving temperatures. Skill in proper table setting techniques. Knowledge of simple math calculations in order to tabulate checks. Ability to recognize intoxicated patrons when serving alcohol. Responsibility: Assigned stations by supervisor and given any special instructions necessary. Held responsible for complying with standard methods and procedures such as conduct, etiquette, dress code, serving techniques, and complete familiarity with the menu and any subsequent day to day changes. Physical Effort: Work requires the use of both arms, hands, and legs, and involves prolonged standing, walking, reaching, and light lifting. Lifts and carries objects up to 45 lbs independently and objects over 45 lbs with assistance. Working Conditions: Work is normally performed inside with adequate lighting and heat. Waiters are exposed to the possibility of cuts, bruises, and slippery floors when in the kitchen area.