#1 Full Form of WAITER:- Wonder attraction  INTELLIGENT  Trustful Enthusiastic Remember


A waiter is a person who “waits” on tables, often at a restaurant or cafe. A female waiter is called a waitress. They are also called the “servers”.

They are a person who greet customers, takefood orders, delivers foodand drinks to the customers and take payment and make change. A good waiter can also help the customers by recommending the first class meals in the restaurant or cafe.

They are also called the “servers”.


Education Requirements

The interested ones will be getting a lot of job training as a server, but for the most part, no formal education is required. Some do require that you must be a high school diploma. Having a bachelor’s degree is always a plus – especially if you want to end up in a fine dining restaurant or eventually enter management and make career.

WAITER Full form stands for

WAITER Full form

Types of services

  1. Table service

In this category, the visitor or guest enters in the zone and is seated. Menu lists are given or showed for orders. The orders are been taken by waiter/ess. Then the service is provided using a laid cover on the table. The following are the types of services under this category:

  • English service: Often referred to as the “Host Service” in light of the fact that the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for their approval. The waiter at that point places the platters on the tables. The host either parcels the food onto the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to support themselves or be served by the waiter.
  • Silver service: The table is set for soup, main (principle) courses and sweet dish in sterling silverware. The food is portioned into silver platters at the kitchen itself, which are set at the sideboard with burners or hot plates to keep the food warm in the restaurant. Plates are set before the guest. The waiter then picks the platter from the hot plate and exhibits the dish to the host for approval. He serves every guest using a service spoon and fork. All food is exhibited in silver dishes with elaborate dressing.
  • American / pre-plated service:It is a pre‐plated service, which implies that the food is served into the guest’s plate in the kitchen itself and brought to the guest. The kitchen predetermines the portion and the accompaniments served with the dish and then balance the whole presentation in terms of nutrition and colour. This type of service is commonly used in a coffee shop and café where service is required to be quick.

The advantages of this service are: 1) It is not so expensive. 2) One waiter or waitress can serve many guests at a time and no special service is necessary. 3) It does not require highly trained and experienced technical staff that demands for higher pay.

  • Guèrdon service: This is a service where a dish comes partially prepared and arranged from the kitchen to be finished in the restaurant by the waiter or, when a complete meal is cooked and prepared at the tableside in the restaurant. The cooking is done on a guerdon trolley, which is a portable trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, cut, flambé and prepare the food with showmanship. The waiter must have impressive expertise and ability.
  • Snack bar service: Tall stools are put along a counter with the goal that the guest may eat the food at the counter itself. In good establishments, the covers are laid out on the counter itself. Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or white board.
  • Russian service: An elaborate and detailed silver service thought to be the foundation of French service except that the food is portioned and cut by the waiter at the guerdon trolley in the restaurant and café in full view of the guests. Display and theatrical presentation are a best and noteworthy part of this service. The principle involved is to have whole joints, poultry, game and fish extravagantly dressed and decorated, presented to guests and cut and portioned by the waiter.

The advantages of this service are just a single waiter is needed to each station and giving the guests personal attention.

  • French service: This service is a very personalized service. Food is brought from the kitchen in dishes and salvers. They are placed directly on the table. The plates are kept close to the dish and the guests help themselves.

The disadvantages of this service are:1) The service requires exceptionally talented staff so hard to find staff and waste to must time for preparing  and  Need many staff to support for a dinner table.

  1. Assisted service

In this kind of category, the guest enters in the dining area and helps himself to the food, either from a buffet counter or he may get served mostly at the table by waiter/ess and he collects any additional items he needs from the counter. Eating might be done on either at table, standing or in lounge area/ banquet hall.


  • Self service

Diners place, pay and get their orders at a counter similar to fast casual and fast food establishments. The benefit of this service are:1)  Waiters only need to remain behind the station counter to take orders and 2) Waiters do not have to go around the restaurant as food is self-serviced.

Buffet Service: A self‐service, where food is presented on tables. The guest should take his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him.

For sit‐down buffet service, tables are laid with crockery and cutlery a sin a restaurant. The guest may serve himself at the buffet table and come back to eat at the guest table laid out. The waiter may serve a couple of courses like the appetizer and soup at the table.

  1. Semi-self-service

Similar to self-service, diners order and pay for their orders at the counter but their food is served to them when prepared. The benefit of this service are: 1) Waiters just need to remain at the counter to take orders and receive payment and 2) Services have an easier time delivering orders because diners are recognized via a number system. The challenges of this service are: 1) Diners expect fast service so food must either be prepared promptly or pre-prepared and 2) Rush hours can be tiring, stressful and unpleasant on the ground that there might be queues.

  1. Specialized service

The food and beverage is taken to the seated customer.

  1. Grill Room Service: In this form of service different meats are barbecued in front of the guest by the waiter. The meats might be displayed behind a glass partition or well decorated counter so that the guest can choose his exact cut of meat. The food comes pre‐plated.
  2. Room Service: It infers serving of food and beverage in guest rooms of hotels by waiter. Small orders are served in trays while major meals are taken to the room on trolleys. The guest puts his order with the room service order taker. There are three types of Room service: 1. Centralized room service2. De-centralized room service3. Mobile room service.

Basic knowledge

  1. Food and beverages on the menu: The characteristics of food and drinks items on the menu, including ingredients, taste and preparation time.
  2. Dietary regimes: The field of food habits and dietary regimes, including those inspired by religious beliefs.
  3. Alcoholic beverage products: The origin and composition of alcoholic beverages and cocktails, the way to match them with food and the way they have to be poured.

Qualities of Good waiter

  1. Communication

Waiters and waitresses should be good listeners and engaging communicators. A good waiter or waitress have to be in position to remember the needs of their customers in order to communicate unique preferences clearly to the kitchen cooking staff. Additionally, they must be able to remember and convey any messages, should the kitchen wish to communicate anything to the customer.

Customers may pose queries about menu items or different details, and a decent waiter or waitress should be able to talk with the customer in such a way as to answer questions and address their issues simply and thoroughly.

Some of other qualities include:

  • Active Listening
  • Memory
  • Greeting
  • Verbal Communication
  • Attentiveness
  • Positive Attitude
  1. People’s skills

Part of good customer service is maintaining a high level of interpersonal skill. Restaurant patrons can sometimes be demanding and even rude. A good waiter should be able to address the issues of the customer, even when they’re not being completely sensible and reasonable. A high energy and diplomatic comportment, even in the face of interpersonal clash, could influence the tip-dependent income.

Some of the other qualities include:

  • Engaging
  • Sociable
  • Polite
  • Courteous
  • Dependability
  • Friendly
  • Outgoing
  • Problem Solving
  • Service Oriented
  • Teamwork
  1. Bearing

Being a waiter or waitress will often mean you have to hustle.Working at a quick pace is basic, but so is maintaining an appearance of assureds and calm. A good waiter or waitress will move quickly without seeming to run or rush.

A high level of focus and attention makes working quickly easier, because when we are focused on the details of one’s respective tables, we will be meeting their needs rapidly so that we do not waste time concluding service for one set of customers while getting new ones.

Some of the other qualities include:

  • Efficient
  • Energetic
  • Enthusiastic
  • Flexible
  • Motivation
  • Prioritizing
  • High Energy
  • Stress Tolerance
  1. Multitasking

Waiters are always managing several things at once. At times one table will be ordering cocktails at the start of their meal while another supper has moved onto dessert. Each table moves through its own little life cycle from initial seating to paying the check, and it’s critical that waiters and waitresses remain attuned to the status of each table in a given moment.

Some of the other qualities include:

  • Awareness
  • Agility
  • Cleaning
  • Follow Instructions
  • Input Orders
  • Money Handling
  • Attention to Detail
  1. Good Memory

Every customer is unique and exceptional. Some may demand a specific feast without a certain ingredient. Some need lemon in their diet soda, while others need Splenda for their unsweet tea.

A pad and pen will come in handy, but nevertheless, a waiter or waitress must have an innate ability to recall a wide arrange of mundane details, again and again, over the course of a shift. A waiter will likewise be required to recall details regarding the menu, including seasonal or daily changes.

Some other qualities include:

  • Order Accuracy
  • Menu Knowledge
  • Basic Math
  • Compliance

Duties and Responsibilities

The duties and responsibilities of waiter are:

 Providing best wait service to ensure satisfaction.

 Taking customer orders and delivering food and drinks.

 Making menu suggestions, addressing questions and sharing additional information with restaurant patrons.

Greeting and escorting customers to their tables.

 Presenting menu and providing detailed information when asked (for example about portions, ingredients or potential food allergies).

Preparing tables by putting up linens, silverware and glasses.

 Informing customers about the day’s specials.

 Offering menu proposal upon request.

Up-sell extra items when appropriate and available.

Taking accurate food and beverages orders, utilizing a POS ordering software,order slips or by memorization.

Checking customers’ IDs to guarantee they meet least age requirements for consumption of alcoholic beverages and mixed refreshments.

 Communicating order details to the Kitchen Staff.

 Serving food and beverages orders.

Checking dishes and kitchenware for cleanliness and presentation and reporting if there are any issues or problems.

 Arranging table settings and keeping up a tidy dining area.

Delivering checks and collecting bill payments.

Carrying dirty plates, glasses and silverware to kitchen for cleaning.

Meeting with café and restaurant staff to review every day specials, changes on the menu and service specifications for reservations (for example parties).

Following all important health department regulations.

 Providing excellent customer service to guests and visitors.


Always having cash on hand: The moneyis mostly made on tips, so leaving with the cash after every shift can be refreshing and extremely motivating.

Working less hours, but still making money: There might be an opportunity to work occupied shifts and wind up making a day’s pay in a couple of hours.

Always active:  Serving tables means going around grabbing this and that, carrying trays, bringing plates to tables and so on. The constant movement helps in keeping fit rather than sitting in one chair for hours at a time, staring at a computer screen.

Around people: Being around individual means hearing fascinating stories, interacting and laughing. In case if the waiter is a social person than this is the best open door on the grounds that the friendlier you are… the better the tips!

Ability to control the income – a bit: Since most of the income depends on the tips, the waiter have a bit of control of how the customers will show their appreciation for the service.

The ability to be replaced: A lot of restaurants will allow servers to replace other servers as long as they are equivalent in their abilities and experience. Shift can be easily replaced with co-workers if they have the night out plan and so on.

Don’t have to bring the work home with you:There is no worry of deadlines, presentation and unfinished work.

Work is pretty same:Restaurants are always hiring. The work is same in all the restaurants, café so there is no problem in working in other restaurants i.e. the choices are endless.

Extra cash during the holidays and special days:Special days like Valentine’s Day, Mother’s Day and around Christmas time there is a chance of making a lot of extra money. Those seasons of the year bring in more people, bigger reservations, parties, etc.

The good coworkers:The coworkers having the same kind of work ethic helps in creating a strong bond. Those coworkers help each other at the time of necessity.

Employee get-together: Sometimes people plan outings such as going out to a bar for a drink after work, playing team sports on the days off, paintball, going to see movies, house parties, barbecues, staff Christmas parties and so on. This can be refreshing and motivating.


With experience and loyalty comes great responsibility:That basically means the waiter should be more responsible in regard to various works of the cafeteria, restaurant. People will depend on you and anticipate more amount of you, which could make the work stressful.

Work in weekends: In the restaurant, there is pretty much chance of working in weekends. There is less opportunity of going out during the special days like Christmas and so on.

After a while – it takes a toll on the body: So often, servers who have been working for years will feel the effects of carrying heavy plates and always being on their feet. Back problems and knee problems are normal. Being a server puts a lot of stress on your body.

No benefits: Whereas other companies give their workers benefits from sick days to dental, most restaurants do not give that to their employees.

The bad co-workers: Bad coworkers will ruin the day and can make the working environment bad.  The co-workers who are always late, usually check their phone in the back, sneak out a several  times a night for a smoke break, disregard their customers, talk back to the kitchen, are rude to your tables, asking for replacements yet never replacing anyone, and run around appearing as they are busy but never actually lifting a finger. This will make your mood bad and unpleasant.

Working with a different set of “rules” than other jobs: The working procedures and tasks may differ in the restaurants, café and hotel. Sometimes the set of rules may differ from restaurant to restaurant, hotel to hotel and cafe to cafe.

High possibility of becoming angry and bitter:Serving tables after a while can leave the waiter feeling angry and irritate. If not careful, the waiter could find himself constantly bashing the customers to other servers in the back, judging customers as soon as they sit down, getting down right pissed off about the tips that people leave.

It can get so terrible that to a specific point there is no positive aspect regarding serving any more. There might be chance of losing the faith in human race. The worst is that this kind of behavior is contagious.

Dining out: A few servers aren’t able to dine out in the way individuals who don’t serve tables dine out. They will start judging their servers more, especially if they are bad waiters, and constantly be cleaning up the table or stacking empty plates. They expect the similar degree of service as they give…and once in a while that is simply not the case.

They’ll watch the manner in which people work, hear the phone ringing, watch as their beverages simply sit at the bar as they wait, and they know when their steak is finished or half cooked. They know how things work and it can disturb them from simply making the most of their night out. That and once in a while being in a restaurant just reminds them of work.

Alcohol/drug abuse: Being in the restaurant business and serving tables can prompt to a wide range of alcohol and drug problems. The stress of working in the business can prompt people looking for ways to relax and get away from the realities of life.

In case you’re filling in as a server at a bar, individuals by you beverages, shots, and are looking for you to have a decent time with them. Once in a while it’s simply too difficult to even think about saying no.