Food and beverage servers take patrons’ food and beverage orders and serve orders to patrons. They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and similar establishments.

• Banquet server
• Captain waiter/waitress
• Chief wine steward
• Cocktail waiter/waitress
• Food and beverage server
• Formal service waiter/waitress
• Sommelier
• Waiter/waitress
• Wine steward

This group performs some or all of the following duties:

• Greet patrons, present menus, make recommendations and answer questions regarding food and beverages
• Take orders and relay to kitchen and bar staff
• Recommend wines that complement patrons’ meals
• Serve food and beverages
• Prepare and serve specialty foods at patrons’ tables
• Present bill to patrons and accept payment
• May order and maintain inventory of wines and wine glassware
• May perform sensory evaluation of wines.

• Completion of secondary school may be required.
• Formal waiters/waitresses may require completion of a one- or two-year apprenticeship program or college or vocational school courses.
• An apprenticeship program for food and beverage servers is available, but voluntary, in Quebec and Saskatchewan.
• On-the-job training is usually provided.
• Sommeliers may require courses in wine selection and service or experience as a formal waiter/waitress.
• Responsible beverage service certification is usually required for employees serving alcoholic beverages.

• Food service supervisors (6311)
• Maîtres d’hôtel and hosts/hostesses (6511)
• Restaurant and food service managers (0631)

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