Rate of pay is $3.67 per hour plus tips ($8.50 per hour plus tips for O.T.) or $10.70 per hour ($16.05 per hour O.T.), whichever is more. Duties: Take orders from patrons for food or beverages. Check with customers to ensure that they are enjoying their meals and take action to correct any problems. Check patrons’ identification to ensure they meet minimum age requirements for consumption of alcoholic beverages. Collect payment from customers. Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. Prepare checks that itemize and total meal costs and sales taxes. Present menus to patrons and answer questions about menu items, making recommendations upon request. Remove dishes and glasses from tables or counters and take them to kitchen for cleaning. Serve food or beverages to patrons and prepare or serve specialty dishes at tables as required. Clean tables or counters after patrons have finished dining. Prepare tables for meals, including setting up items such as linens, silverware and glassware. Explain how various menu items are prepared, describing ingredients and cooking methods. Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests. Escort customers to their tables. Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up the server stations, taking out trash, or checking and cleaning bathroom. Inform customers of daily specials. Prepare hot, cold and mixed drinks for patrons, and chill bottles of wine. Roll silverware, set up food stations, or set up dining areas to prepare for the next shift or for large parties. Stock service areas with supplies such as coffee, food, tableware, and linens. Bring wine selections to tables with appropriate glasses, and pour the wines for customers. Fill salt, pepper, sugar, cream, condiment and napkin containers. Describe and recommend wines to customers. Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee. Provide guests with information about local areas, including giving directions. Garnish and decorate dishes in preparation for serving.
The days and hours of work will vary depending on scheduling and the level of business but will generally be 6 days per week with rotating days off. The business is open 7 days per week, Friday-Thursday (including Saturday and Sunday). Examples of daily work schedules include: 11:00am – 5:00pm, 9:00am – 3:00pm, 12:00pm – 6:00pm, 7:00am – 1:00pm, 8:00am – 2:00pm, 2:00pm – 8:00pm, 3:00pm – 9:00pm, 4:00pm – 10:00pm, 5:00pm – 11:00pm, 6:00pm – 12:00am, 7:00pm – 1:00am, approximately 36 hours per week with some occasional overtime during busy times. Weekend, holiday and night work will be required. Must be available to work all shifts. If required by prevailing law the employer guarantees to offer work for hours equal to at least three-fourths of the workdays in each 12-week period of the total employment period. Raises and bonuses available based on performance or length of service with the employer.