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 ?Fast Food and Counter Workers? (35-3023).| Percentiles | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Geography | Employment | Emp SE* | Mean | Mean SE* | 10th | 25th | Median | 75th | 90th |
| Central Minnesota | 890 | 99 | $12.45/hr | $0.55/hr | $10.29/hr | $10.63/hr | $11.35/hr | $12.29/hr | $15.72/hr |
| Minnesota | 47,340 | 1,136 | $14.22/hr | $0.40/hr | $10.44/hr | $10.85/hr | $11.77/hr | $14.12/hr | $22.10/hr |
| U S | 2,579,020 | 12,895 | $13.11/hr | $0.07/hr | $8.52/hr | $9.27/hr | $11.20/hr | $14.49/hr | $21.02/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 2020 - 2030 | |
| Cashiers | 8,800 | $12.18/hr | -9.2% |
| Bartenders | 1,260 | $11.16/hr | 31.7% |
| Food Preparation Workers | 1,130 | $12.68/hr | -4.9% |
| Parts Salespersons | 740 | $18.80/hr | 2.3% |
| Counter and Rental Clerks | 410 | $12.58/hr | 4.5% |
| Locker Room, Coatroom, and Dressing Room Attendants | 10 | $10.97/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.
