Food and Beverage Service Worker
Food and Beverage Service Workers play a vital role in the hospitality sector, primarily responsible for delivering food and drinks to customers in various settings, including restaurants, bars, cafeterias, and institutions like hospitals and schools. This occupation is accessible to individuals from diverse backgrounds, as it typically requires no formal education or prior experience, with on-the-job training being the standard approach. The median annual earnings for these workers are approximately $29,710, or $14.29 per hour, and employment opportunities in this field are expected to grow at an average rate.
The work environment can be fast-paced, often requiring long shifts, including evenings and weekends. Workers must efficiently manage customer interactions, ensuring a pleasant dining experience while adhering to food safety protocols and addressing dietary restrictions. As the food service industry adapts to changing consumer preferences, including increased delivery services, workers are also tasked with preparing and managing orders for carryout. Overall, the role of a Food and Beverage Service Worker is dynamic and integral to the culinary arts and customer service sectors, making it an attractive option for many, especially those seeking flexible employment opportunities.
Food and Beverage Service Worker
Snapshot
Career Cluster(s): Business, Management & Administration, Hospitality & Tourism
Interests: Culinary arts, customer service, working with your hands
Earnings (Yearly Median): $29,710 per year $14.29 per hour
Employment & Outlook: 2% (As fast as average)
Entry-Level Education No formal educational credential
Related Work Experience None
On-the-job-Training Short-term on-the-job training
Overview
Sphere of Work. Food and beverage service workers are waiters and waitresses, bartenders, and other restaurant and catering staff members who transport food and drink to customers. According to the US Department of Labor, more than twelve million Americans are employed in the food service industry. Food and beverage service workers work in bars, restaurants, cafeterias, hospitals, colleges, and universities, as well as private catering companies.
The major responsibilities of food and beverage service workers are preparing and sanitizing eating areas, transporting food to and from the kitchen, and acting as liaisons between a restaurant or establishment’s clientele and its food preparation and sanitation personnel, such as chefs, prep cooks, line cooks, and dishwashers.
Bartenders prepare both alcoholic and nonalcoholic beverages for patrons.
Work Environment. The majority of food and beverage service workers work in bars and restaurants of varying sizes. Some restaurants are major logistical operations that serve hundreds of customers simultaneously, while others specialize in niche types of food and drink and operate out of small establishments.
Food and beverage service workers are also employed by large companies, institutions, and organizations that offer their staff, members, visitors, and clients food options. These types of food service workers are employed by public and private schools, colleges and universities, hospitals, museums, private clubs, and government institutions.
Occupation Interest. Because of the large number of available positions and the steady turnover rates, food service attracts applicants from a wide variety of backgrounds, ages, and professional experience. Many food service workers are young people and students who occupy positions on a temporary or short-term basis, while others are interested in a future career within culinary arts as a chef or food preparer or in restaurant management as an investor or owner. The absence of professional skills or formal education requirements and the fact that training for food and beverage service primarily takes place on the job make it an attractive field for applicants of all ages and skill sets.
A Day in the Life—Duties and Responsibilities. Food and beverage service workers are primarily responsible for the upkeep and maintenance of the dining room and for delivering food from the kitchen to customers. The customer interaction component of both food and beverage service cannot be overstated. In restaurant settings, dining-room waitstaff and bartenders must greet customers, answer any questions they may have about particular menu items or food preparation, and make sure their overall dining experience is a pleasant one.
In cafeteria and buffet environments, food service workers are charged with making sure food is served in an orderly manner and prepared with the specifications of each customer in mind. Restaurant food service workers such as bussers and runners are responsible for clearing dirty tables and preparing dining areas for new customers.
Food service workers and bartenders are often required to work long shifts that go late into the evening. Some cafeterias and organizational dining establishments, such as those in hospitals, are open twenty-four hours a day. Food and beverage service workers do not traditionally keep to conventional business hours, often working night shifts and weekends.
Food service workers are often required to work at fast or even frantic paces, depending on the establishment they are employed by, as customer turnover is a vital factor in overall profitability in the restaurant industry. Food and drinks must also be delivered in a timely manner to maintain their desired presentation and edibility. Many workers must also attend to preparing delivery or pickup orders thanks to the prevalence of delivery services and customer preferences in the post-COVID-19 pandemic era. A further concern is careful handling of orders for customers with dietary restrictions, such as food allergies.
Counter Attendants, Lunchroom or Coffee Shop (311.477-014). Counter Attendants, Lunchroom or Coffee Shop serve food to diners seated at lunchroom or coffee shop counters.
Cafeteria Attendants (311.677-010). Cafeteria Attendants carry trays for cafeteria patrons, and clear and set tables.
Cafeteria Counter Attendants (311.677-014). Cafeteria Counter Attendants serve food to cafeteria customers from counters and steam tables.
Dining Room Attendants (311.677-018). Dining Room Attendants bus and set tables, restock dining room supplies, supply service bars with soups, salads and desserts and serve water to customers.
Bartenders (312.474-010). Bartenders mix and serve alcoholic and nonalcoholic drinks to customers in bars.
Bartender-Helpers (312.687-010). Bartender-Helpers clean bar and equipment, and restock such bar supplies as ice, fruit, liquor and dishes.
Fountain Servers (319.474-010). Fountain Servers prepare and serve fountain drinks and ice cream dishes, clean glasses, dishes and fountain equipment and may prepare and serve sandwiches.
Work Environment
Immediate Physical Environment. Food service workers are required in a variety of settings and may work in kitchens, bars, cafeterias, and dining rooms. While the majority of food service workers are employed by restaurants, they also work in corporate offices, hospitals, university campuses, stadiums, government buildings, transportation hubs, and shopping malls.
Human Environment. Food-service employment requires strong teamwork and interpersonal skills. Food service workers should possess the ability to work well in teams, as their job requires them to interact with both customers and kitchen staff.
Technological Environment. Food service workers primarily use telephones and various point-of-sale (POS) software and hardware, including cash registers. Food service workers employed in small businesses may use POS technology on tablets and smartphones. Workers may also fill online orders placed by customers.
Education, Training, and Advancement
High School/Secondary. High school students can prepare for a career in food service with exposure to coursework in culinary arts and home economics. Many food service workers are in fact high school students who work part time. High school students interested in future careers as food service managers can benefit from early immersion in coursework covering basic business economics and communication. Community service and volunteer work help students prepare for the team-oriented nature of the position.
Postsecondary. Postsecondary education is not required of food service workers. However, beverage service workers such as bartenders and sommeliers can boost their credentials through participation in certificate courses related to their field. Such courses outline common cocktail mixtures as well as lessons in customer interaction.
Related Occupations
Bibliography
“Food and Beverage Serving and Related Workers.” Occupational Outlook Handbook. Bureau of Labor Statistics, US Department of Labor, 17 Apr. 2024, www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm. Accessed 22 Aug. 2024.
"The Food and Beverage Trends Shaping Our World." The Insider, 21 Feb. 2024, www.glion.edu/magazine/food-beverage-trends/. Accessed 22 Aug. 2024.
"Occupational Employment and Wages, May 2023: 35-0000 Food Preparation and Serving Related Occupations (Major Group)." US Bureau of Labor Statistics Occupational Employment and Wage Statistics, 3 Apr. 2024, www.bls.gov/oes/current/oes350000.htm. Accessed 22 Aug. 2024.