Restaurant Waiter

You set your section before service, check the cutlery and glassware, and go through the day's dishes and the wines open by the glass with the head waiter. During service you take orders on a handheld terminal, carry plates from the pass, open and pour wine at the table, clear between courses and close the bill. Between services you polish glassware, fold linen and restock the station. Split shifts run 11:30-15:30 and 18:30-23:30, with two days off a week in rotation.

At least two years of table service in a restaurant or hotel

Able to carry three plates and to clear a table cleanly

Knows wine service, decanting and the order of the courses

Accurate with a handheld terminal and with the bill

Willing to work split shifts, weekends and public holidays

English at a working level, since about half the guests use it

Net salary from 900 up to 990 EUR per month

Permanent contract with Social Security from the first day

Tips pooled and paid out monthly on top of the salary

Staff meal on every shift and coffee during the break

Supplement for public holidays worked

Uniform supplied and laundered by the house

Paid wine and service training twice a year

A waiter who holds a section and knows the list moves to first class within a year, and from there to head waiter of a shift. The house pays for a sommelier course for those who want the wine side.

A dining room of about 60 seats plus a terrace on the square, with a service station, an ice well and a glass washer behind the bar. Uniform and closed non slip shoes are mandatory and are supplied by the house.