Restaurant Waiter

You take over your section, lay the tables, check the glasses and the cutlery, and read the daily special before service starts. During service you take orders on the handheld, explain the dishes and the wine by the glass, carry the plates out in the order they were asked for, and watch that nothing stands under the pass. You take card and cash payments, settle the till at the end of the shift, and hand the section over to the next waiter with a short note on open tables. Two shifts, 10:00-18:00 and 16:00-24:00, five days a week.

Finished hospitality school or two years behind a tray

Knows the domestic menu, the grill cuts and the local wines

Confident with a handheld terminal and a card reader

Functional English for guests from abroad, which is a third of the room

Clean, patient and steady when the terrace is full

Willing to rotate two shifts and to work weekends

Net salary from 596 up to 656 EUR per month

Permanent contract, trial period of one month

Tips pooled by the shift and paid out every Monday

A cooked meal before every shift and coffee during it

Taxi paid for the closing shift after midnight

Two days off together whenever the roster allows

Shirts and aprons washed and pressed by the restaurant

The restaurant promotes its own shift leaders, and a waiter who learns the cellar and the ordering takes over the bar section within two seasons. The house pays the sommelier basics course.

Ninety seats inside, forty on the terrace, air conditioning in the dining room and a shaded canopy outside. Non slip shoes are required, and the restaurant provides shirts, aprons and a locker.