Waiter

You set your section before service, check the covers, the glassware and the menus, and take the specials from the kitchen. Through service you greet, seat, take the order on the handheld, carry three plates at a time and clear between courses without being asked. You know the fish of the day, its price by the kilo and which dishes carry allergens. At close you cash up your section, fold linen and set the tables for tomorrow.

At least two years of restaurant service, not only bar work

Carries three plates and clears a table correctly

Confident on a handheld ordering terminal and with a cash float

Knows the fish by name and can explain a Greek menu

Willing to work evenings, weekends and public holidays

Conversational English, since a third of guests are travellers

Residence and work authorisation for Greece, arranged before arrival

Net salary from 980 up to 1078 EUR per month

Seasonal contract from April to October, with EFKA insurance

Sunday and holiday supplements paid at the statutory rate

Service charge pooled and shared across the floor team

A staff meal before every evening service

Paid food hygiene training and a health certificate

Uniform provided and laundered, non slip shoes supplied

A waiter who holds a full section through August is offered the head waiter post the next season, with an allowance and a longer contract. The restaurant also pays for the sommelier introduction course.

A shaded terrace on the water and an air conditioned dining room, so most of the season is spent outdoors. Non slip shoes are required, the uniform is supplied, and drinking water and a rest point are kept at the service station.