Description of Job

Main Duties:

• greet patrons, present menus, make recommendations and answer questions about food and beverages;
• take orders and relay them to kitchen and bar staff;
• serve food and beverages;
• may be required to prepare and serve specialty foods at patrons' tables;
• present the bill to patrons and accept payment.

Health and Safety Hazards

Biological:

If proper precautions are not taken during food preparation, storage, handling and serving foodborne diseases can be spread. Many foods may be contaminated with bacteria and should always be treated carefully - chicken could have Salmonella and hamburger meat could have E.coli.

• bacteria and other agents that cause common infections can spread from lack of hand washing (especially after using the washroom)

Chemical:

• possible contact with bleaches, cleaners, soaps and detergents. Gloves should be worn to protect skin and safety glasses should be worn to proect eyes from splashes.
• possible exposure to pesticides used in establishments can cause health problems depending on the type and quantity used;
• poor air quality and second-hand smoke.

Ergonomic:

• walking and standing for hours at a time;
• repetitive strain injuries (RSIs) and other musculoskeletal problems from carrying heavy trays, bending and reaching to clear, wipe and set tables, carrying restaurant supplies;
• improper lifting and carrying techniques of overloaded trays of dishes and glasses may cause back strain.

Physical:

• high noise levels from equipment, sound systems or patrons;
• poor footwear;
• good layout of dining room is important in preventing accidents such as avoiding tight or blind corners, dim lighting and small exits which can reduce the chance of collisions between staff and/or patrons;
• scalds and burns from hot food, hot liquids (e.g. coffee, tea) and hot equipment (e.g. coffee makers, hot dishes, steam tables);
• electric shock or burns from stoves, ovens and faulty microwave ovens;
• burns and scalds from coffee urns and coffee makers.

Safety:

• slips and falls on cluttered, or wet floors (e.g. around ice machine or dishwasher) and stairs, around carts and trolleys, loose floor mats and defective ladders or foot stools;
• injury to limbs from trapped hands, hair, baggy clothing or jewellery in garbage compactors;
• cuts from knives, chipped glassware and dishware;
• trips and falls around carts and trolleys and overexertion from pushing one that is overloaded;
• faulty electrical tools, appliances, wires, equipment, and unsafe or overloaded electrical outlets are electrical and fire hazards.

Psychosocial:

• high stress and pressure from fast paced work and need to perform efficiently;
• shift work;
• uncertain income due to dependence on gratuities;
• dealing with irate or difficult customers;
• coping with patrons who leave without paying.