Most jobs are part time and many opportunities exist for young peoplearound one-fourth of these workers were 16 to 19 years old, about 5 times the proportion for all workers.
Job openings are expected to be abundant through 2012, reflecting substantial replacement needs.
Tips comprise a major portion of earnings, so keen competition is expected for jobs where potential earnings from tips are greatestbartenders, waiters and waitresses, and other jobs in popular restaurants and fine dining establishments.
Food and beverage serving and related workers are the front line of customer service in restaurants, coffee shops, and other food service establishments. These workers greet customers, escort them to seats and hand them menus, take food and drink orders, and serve food and beverages. They also answer questions, explain menu items and specials, and keep tables and dining areas clean and set for new diners. Most work as part of a team, helping coworkers during busy times to improve workflow and customer service.
Waiters and waitresses, the largest group of these workers, take customersí orders, serve food and beverages, prepare itemized checks, and sometimes accept payment. Their specific duties vary considerably, depending on the establishment. In coffee shops serving routine, straightforward fare, such as salads, soups, and sandwiches, servers are expected to provide fast, efficient, and courteous service. In fine dining restaurants, where more complicated meals are prepared and often served over several courses, waiters and waitresses provide more formal service emphasizing personal, attentive treatment and a more leisurely pace. They may recommend certain dishes and identify ingredients or explain how various items on the menu are prepared. Some prepare salads, desserts, or other menu items tableside. Additionally, they may check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products.
Waiters and waitresses sometimes perform the duties of other food and beverage service workers. These tasks may include escorting guests to tables, serving customers seated at counters, clearing and setting up tables, or operating a cash register. However, full-service restaurants frequently hire other staff, such as hosts and hostesses, cashiers, or dining room attendants, to perform these duties.
Bartenders fill drink orders either taken directly from patrons at the bar or through waiters and waitresses who place drink orders for dining room customers. Bartenders check identification of customers seated at the bar, to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. They prepare mixed drinks, serve bottled or draught beer, and pour wine or other beverages. Bartenders must know a wide range of drink recipes and be able to mix drinks accurately, quickly, and without waste. Besides mixing and serving drinks, bartenders stock and prepare garnishes for drinks; maintain an adequate supply of ice, glasses, and other bar supplies; and keep the bar area clean for customers. They also may collect payment, operate the cash register, wash glassware and utensils, and serve food to customers seated at the bar. Bartenders usually are responsible for ordering and maintaining an inventory of liquor, mixes, and other bar supplies.
The majority of bartenders directly serve and interact with patrons. Bartenders should be friendly and enjoy mingling with customers. Bartenders at service bars, on the other hand, have less contact with customers. They work in small bars often located off the kitchen in restaurants, hotels, and clubs where only waiters and waitresses place drink orders. Some establishments, especially larger, higher volume ones, use equipment that automatically pours and mixes drinks at the push of a button. Bartenders who use this equipment, however, still must work quickly to handle a large volume of drink orders and be familiar with the ingredients for special drink requests. Much of a bartenderís work still must be done by hand to fill each individual order.
Hosts and hostesses welcome guests and maintain reservation or waiting lists. They may direct patrons to coatrooms, restrooms, or to a place to wait until their table is ready. Hosts and hostesses assign guests to tables suitable for the size of their group, escort patrons to their seats, and provide menus. They also schedule dining reservations, arrange parties, and organize any special services that are required. In some restaurants, they act as cashiers.
Dining room and cafeteria attendants and bartender helpers assist waiters, waitresses, and bartenders by cleaning tables, removing dirty dishes, and keeping serving areas stocked with supplies. Sometimes called backwaiters or runners, they bring meals out of the kitchen and assist waiters and waitresses by distributing dishes to individual diners. They also replenish the supply of clean linens, dishes, silverware, and glasses in the dining room and keep the bar stocked with glasses, liquor, ice, and drink garnishes. Dining room attendants set tables with clean tablecloths, napkins, silverware, glasses, and dishes and serve ice water, rolls, and butter. At the conclusion of meals, they remove dirty dishes and soiled linens from tables. Cafeteria attendants stock serving tables with food, trays, dishes, and silverware and may carry trays to dining tables for patrons. Bartender helpers keep bar equipment clean and wash glasses. Dishwashers clean dishes, cutlery, and kitchen utensils and equipment.
Counter attendants take orders and serve food in cafeterias, coffee shops, and carryout eateries. In cafeterias, they serve food displayed on steam tables, carve meat, dish out vegetables, ladle sauces and soups, and fill beverage glasses. In lunchrooms and coffee shops, counter attendants take orders from customers seated at the counter, transmit orders to the kitchen, and pick up and serve food. They also fill cups with coffee, soda, and other beverages and prepare fountain specialties, such as milkshakes and ice cream sundaes. Counter attendants also take carryout orders from diners and wrap or place items in containers. They clean counters, write itemized checks, and sometimes accept payment. Some counter attendants may prepare short-order items, such as sandwiches and salads.
Some food and beverage serving workers take orders from customers at counters or drive-through windows at fast-food restaurants. They assemble orders, hand them to customers, and accept payment. Many of these are combined food preparation and serving workers who also cook and package food, make coffee, and fill beverage cups using drink-dispensing machines.
Other workers serve food to patrons outside of a restaurant environment, such as in hotels, hospital rooms, or cars.
Food and beverage service workers are on their feet most of the time and often carry heavy trays of food, dishes, and glassware. During busy dining periods, they are under pressure to serve customers quickly and efficiently. The work is relatively safe, but care must be taken to avoid slips, falls, and burns.
Part-time work is more common among food and beverage serving and related workers than among workers in almost any other occupation. In 2002, those on part-time schedules included half of all waiters and waitresses, and 2 out of 5 bartenders.
Food service and drinking establishments typically maintain long dining hours and offer flexible and varied work opportunities. Many food and beverage serving and related workers work evenings, weekends, and holidays. Some work split shiftsthey work for several hours during the middle of the day, take a few hours off in the afternoon, and then return to their jobs for evening hours. Many students and teenagers seek part time or seasonal work as
food and beverage serving and related workers as a first job to gain work experience or to earn spending money while in school. Around one-fourth of food and beverage serving and related workers were 16 to 19 years oldabout 5 times the proportion for all workers.
Food and beverage serving and related workers held 6.5 million jobs in 2002. The distribution of jobs among the various food and beverage serving workers was as follows:
Waiters and waitresses
Combined food preparation and serving workers, including fast food
Counter attendants, cafeteria, food concession, and coffee
Dining room and cafeteria attendants and bartender helpers
Hosts and hostesses, restaurant, lounge, and coffee shop
Food servers, nonrestaurant
All other food preparation and serving related workers
The overwhelming majority of jobs for food and beverage serving and related workers were found in food services and drinking places, such as restaurants, coffee shops, and bars. Other jobs were found primarily in traveler accommodation (hotels); amusement, gambling, and recreation industries; educational services; grocery stores; nursing care facilities; civic and social organizations; and hospitals.
Jobs are located throughout the country but are typically plentiful in large cities and tourist areas. Vacation resorts offer seasonal employment, and some workers alternate between summer and winter resorts, instead of remaining in one area the entire year.
There are no specific educational requirements for food and beverage service jobs. Many employers prefer to hire high school graduates for waiter and waitress, bartender, and host and hostess positions, but completion of high school usually is not required for fast-food workers, counter attendants, dishwashers, and dining room attendants and bartender helpers. A job as a food and beverage service worker serves as a source of immediate income, rather than a career, for many people. Many entrants to these jobs are in their late teens or early twenties and have a high school education or less. Usually, they have little or no work experience. Many are full-time students or homemakers. Food and beverage service jobs are a major source of part-time employment for high school and college students.
Restaurants rely on good food and quality customer service to retain loyal customers and succeed in a competitive industry. Food and beverage serving and related workers who exhibit excellent personal qualities, such as a neat clean appearance, a well-spoken manner, an ability to work as a member of team, and a pleasant way with patrons, will be highly sought after.
Waiters and waitresses need a good memory to avoid confusing customersí orders and to recall faces, names, and preferences of frequent patrons. These workers also should be comfortable using computers to place orders and generate customersí bills. Some may need to be quick at arithmetic so they can total bills manually. Knowledge of a foreign language is helpful to communicate with a diverse clientele and staff. Prior experience waiting on tables is preferred by restaurants and hotels that have rigid table service standards. Jobs at these establishments often offer higher wages and have greater income potential from tips, but they may also have stiffer employment requirements, such as higher education or training standards, than other establishments.
Usually, bartenders must be at least 21 years of age, but employers prefer to hire people who are 25 or older. Bartenders should be familiar with State and local laws concerning the sale of alcoholic beverages.
Most food and beverage serving and related workers pick up their skills on the job by observing and working with more experienced workers. Some employers, particularly those in fast-food restaurants, use self-instruction programs with audiovisual presentations and instructional booklets to teach new employees food preparation and service skills. Some public and private vocational schools, restaurant associations, and large restaurant chains provide classroom training in a generalized food service curriculum.
Some bartenders acquire their skills by attending a bartending or vocational and technical school. These programs often include instruction on State and local laws and regulations, cocktail recipes, attire and conduct, and stocking a bar. Some of these schools help their graduates find jobs. Although few employers require any minimum level of educational attainment, some specialized training is usually needed in food handling and legal issues surrounding serving alcoholic beverages and tobacco. Employers are more likely to hire and promote based on people skills and personal qualities rather than education.
Due to the relatively small size of most food-serving establishments, opportunities for promotion are limited. After gaining experience, some dining room and cafeteria attendants and bartender helpers advance to waiter, waitress, or bartender jobs. For waiters, waitresses, and bartenders, advancement usually is limited to finding a job in a busier or more expensive restaurant or bar where prospects for tip earnings are better. A few bartenders open their own businesses. Some hosts and hostesses and waiters and waitresses advance to supervisory jobs, such as maitre díhotel, dining room supervisor, or restaurant manager. In larger restaurant chains, food and beverage service workers who excel at their work often are invited to enter the companyís formal management training program. (For more information, see the Handbook statement on
food service managers.)
Job openings are expected to be abundant for food and beverage serving and related workers. Overall employment of these workers is expected to grow about as fast as the average over the 2002-12 period, stemming from increases in population, personal incomes, and leisure time. While employment growth will account for many new jobs, the overwhelming majority of openings will arise from the need to replace the high proportion of workers who leave the occupations each year. There is substantial movement into and out of these occupations because education and training requirements are minimal, and the predominance of part-time jobs is attractive to people seeking a short-term source of income rather than a career. However, keen competition is expected for bartender, waiter and waitress, and other food and beverage service jobs in popular restaurants and fine dining establishments, where potential earnings from tips are greatest.
Projected employment growth between 2002 and 2012 varies by type of job. Employment of combined food preparation and serving workers, which includes fast-food workers, is expected to increase faster than the average in response to the continuing fast-paced lifestyle of many Americans and the addition of healthier foods at many fast-food restaurants. Increases in the number of families and the more affluent, 55-and-older population will result in more restaurants that offer table service and more varied menusleading to average growth for waiters and waitresses and hosts and hostesses. Employment of dining room attendants and dishwashers will grow more slowly than other
food and beverage serving and related workers, because diners increasingly are eating at more casual dining spots, such as coffee bars and sandwich shops, rather than at the full-service restaurants that employ more of these workers. Slower than average employment growth is expected for bartenders.
Food and beverage serving and related workers derive their earnings from a combination of hourly wages and customer tips. Earnings vary greatly, depending on the type of job and establishment. For example, fast-food workers and hosts and hostesses usually do not receive tips, so their wage rates may be higher than those of waiters and waitresses and bartenders in full-service restaurants, who typically earn more from tips than from wages. In some restaurants, workers contribute a portion of their tips to a tip pool, which is distributed among qualifying workers. Tip pools allow workers who donít usually receive tips directly from customers, such as dining room attendants, to share in the rewards of good service.
In 2002, median hourly earnings (including tips) of waiters and waitresses were $6.80. The middle 50 percent earned between $6.13 and $8.00. The lowest 10 percent earned less than $5.70, and the highest 10 percent earned more than $11.00 an hour. For most waiters and waitresses, higher earnings are primarily the result of receiving more in tips rather than higher hourly wages. Tips usually average between 10 and 20 percent of guestsí checks; waiters and waitresses working in busy, expensive restaurants earn the most.
Bartenders had median hourly earnings (including tips) of $7.21 in 2002. The middle 50 percent earned between $6.33 and $9.02. The lowest 10 percent earned less than $5.76, and the highest 10 percent earned more than $11.96 an hour. Like waiters and waitresses, bartenders employed in public bars may receive more than half of their earnings as tips. Service bartenders often are paid higher hourly wages to offset their lower tip earnings.
Median hourly earnings (including tips) of dining room and cafeteria attendants and bartender helpers were $6.99 in 2002. The middle 50 percent earned between $6.33 and $8.10. The lowest 10 percent earned less than $5.80, and the highest 10 percent earned more than $9.70 an hour. Most received over half of their earnings as wages; the rest of their income was a share of the proceeds from tip pools.
Median hourly earnings of hosts and hostesses were $7.36 in 2002. The middle 50 percent earned between $6.54 and $8.58. The lowest 10 percent earned less than $5.89, and the highest 10 percent earned more than $10.32 an hour. Wages comprised the majority of their earnings. In some cases, wages were supplemented by proceeds from tip pools.
Median hourly earnings of combined food preparation and serving workers, including fast food, were $6.97 in 2002. The middle 50 percent earned between $6.23 and $8.08. The lowest 10 percent earned less than $5.74, and the highest 10 percent earned more than $9.33 an hour. Although some combined food preparation and serving workers receive a part of their earnings as tips, fast-food workers usually do not.
Median hourly earnings of counter attendants in cafeterias, food concessions, and coffee shops (including tips) were $7.32 in 2002. The middle 50 percent earned between $6.52 and $8.53 an hour. The lowest 10 percent earned less than $5.87, and the highest 10 percent earned more than $10.39 an hour.
Median hourly earnings of dishwashers were $7.15 in 2002. The middle 50 percent earned between $6.40 and $8.28. The lowest 10 percent earned less than $5.82, and the highest 10 percent earned more than $9.41 an hour.
Median hourly earnings of nonrestaurant food servers were $7.52 in 2002. The middle 50 percent earned between $6.51 and $9.36. The lowest 10 percent earned less than $5.87, and the highest 10 percent earned more than $11.72 an hour.
Many beginning or inexperienced workers start earning the Federal minimum wage of $5.15 an hour. However, a few States set minimum wages higher than the Federal minimum. Also, various minimum wage exceptions apply under specific circumstances to disabled workers, full-time students, youth under age 20 in their first 90 days of employment, tipped employees, and student-learners. Tipped employees are those who customarily and regularly receive more than $30 a month in tips. The employer may consider tips as part of wages, but the employer must pay at least $2.13 an hour in direct wages. Employers also are permitted to deduct from wages the cost, or fair value, of any meals or lodging provided. Many employers, however, provide free meals and furnish uniforms. Food and beverage service workers who work full time often receive typical benefits, while part-time workers usually do not.
In some large restaurants and hotels, food and beverage serving and related workers belong to unionsprincipally the Hotel Employees and Restaurant Employees International Union and the Service Employees International Union.
Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2004-05 Edition,
Food and Beverage Serving and Related Workers, on the Internet at http://www.bls.gov/oco/ocos162.htm
(visited July 09, 2004).