DETAILED OCCUPATION DATA
35-3031 Waiters and Waitresses
Occupational Description:
Take orders and serve food and beverages to patrons at tables in dining establishment. Excludes "Counter Attendants, Cafeteria, Food Concession, and Coffee Shop" (35-3022).| Percentiles | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Geography | Employment | Emp SE* | Mean | Mean SE* | 10th | 25th | Median | 75th | 90th |
| EDR 6W- Upper Minnesota Valley | 250 | 16 | $9.98/hr | $1.30/hr | $7.89/hr | $8.47/hr | $9.43/hr | $11.72/hr | $13.58/hr |
| Minnesota | 46,030 | 1,289 | $9.97/hr | $0.19/hr | $7.76/hr | $8.22/hr | $8.99/hr | $10.52/hr | $14.58/hr |
| U S | 2,289,010 | 11,445 | $10.23/hr | $0.04/hr | $7.87/hr | $8.39/hr | $9.09/hr | $10.80/hr | $14.59/hr |
| *SE = Standard error, a measure of the statistical reliability of the estimate. | |||||||||
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| Occupation (click title for details) | OES | Projections | |
|---|---|---|---|
| Employment | Median Wage | % Change - | |
| Cashiers | 590 | $8.86/hr | N/A |
| Combined Food Preparation and Serving Workers, Including Fast Food | 290 | $9.06/hr | N/A |
| Bartenders | 220 | $8.64/hr | N/A |
| Stock Clerks and Order Fillers | 190 | $9.47/hr | N/A |
| Food Preparation Workers | 80 | $9.11/hr | N/A |
| Parts Salespersons | N/A | $20.04/hr | N/A |
Tasks for Waiters and Waitresses
- Takes order from patron for food or beverage, writing order down or memorizing it.
- Serves meals or beverages to patrons.
- Relays order to kitchen, or enters order into computer.
- Observes patrons to respond to additional requests, and to determine when meal has been completed or beverage consumed.
- Obtains and replenishes supplies of food, tableware, and linen.
- Computes cost of meal or beverage.
- Removes dishes and glasses from table or counter and takes them to kitchen for cleaning.
- Accepts payment and returns change, or refers patron to Cashier.
- Fills salt, pepper, sugar, cream, condiment, and napkin containers.
- Prepares salads, appetizers, and cold dishes, portions desserts, brews coffee, and performs other services as determined by establishment's size and practices.
- Carves meats, bones fish and fowl, and prepares special dishes and desserts at work station or patron's table.
- Cleans and arranges assigned station, including side stands, chairs, and table pieces, such as linen, silverware, and glassware.
- Garnishes and decorates dishes preparatory to serving.
- Prepares hot, cold, and mixed drinks for patrons, and chills bottles of wine.
- Serves, or assists patrons to serve themselves, at buffet or smorgasbord table.
- Presents menu to patron, suggests food or beverage selections, and answers questions regarding preparation and service.