Waiter

You take a section of eight to ten tables, greet and seat the guests, explain the daily board and take the order on the handheld. Drinks go out first, then the starters, and you keep the timing with the kitchen so a table is not left waiting between courses. You clear and reset as you go, handle the card terminal and the cash float, and close your own section at the end of service. Complaints go to the shift leader the same evening, not the next day. The shift is split, 11:00-15:00 and 18:00-00:00, with one day off a week.

Catering school or at least two years of restaurant service

Carrying a full tray and working a section of eight tables

Handling a card terminal and a cash float accurately

Knowing the menu well enough to answer allergy questions

Willing to work a split shift and weekends through the season

English at conversational level for foreign guests

Net salary from 880 up to 990 EUR per month

Tips pooled across the floor and paid out monthly on top

Accommodation in a shared staff room and one meal a day

Registered seasonal contract with social and health insurance

One fixed day off every week

Paid training on the menu, the wines and the terminal

Uniform and non slip shoes provided

Waiters who close a full season with a clean section are offered the shift leader place the following year, which carries the float, the rota and a supplement.

A stone terrace in the old town with a covered service station, so the work is outdoors in the evening heat and on uneven paving. A uniform and non slip shoes are supplied by the employer.