Waiter

You lay the tables before service, learn the daily specials and the allergens at the briefing, and take orders on the handheld terminal. You carry plates from the pass in the order the kitchen calls them, pour wine and beer to the mark and clear between courses without being asked. At the end of the shift you count your till, hand over the float and restock the station for the next service. Shifts run 10:00-18:00 or 15:00-23:00, five days a week.

Trade certificate in catering, or two years in table service

Valid food handling health certificate, the check is paid

Carrying three plates and pouring to the mark

Working a handheld terminal and closing a till

Willing to work weekends and public holidays on the roster

English at a level that carries an order and an allergen question

Net salary from 1162 up to 1278 EUR per month

Permanent contract with insurance from the first day

Guaranteed wage paid before any share of the service charge

Five weeks of paid holiday a year

One meal from the kitchen on every shift

Roster published a fortnight ahead with two days off together

Uniform provided and laundered by the restaurant

Waiters who learn the wine list and can run the close down take the head waiter shift, which carries a fixed supplement. The restaurant pays for a sommelier course for those who want it.

A dining room of ninety seats with a covered terrace, a service station on each side of the room and an air conditioned cellar. Closed non slip shoes are required and the uniform is laundered by the house.