There are no specific educational requirements for food and beverage service jobs. Many employers prefer to hire high school graduates for waiter and waitress, bartender, and host and hostess positions, but completion of high school usually is not required for fast-food workers, counter attendants, dishwashers, and dining room attendants and bartender helpers. A job as a food and beverage service worker serves as a source of immediate income, rather than a career, for many people. Many entrants to these jobs are in their late teens or early twenties and have a high school education or less. Usually, they have little or no work experience. Many are full-time students or homemakers. Food and beverage service jobs are a major source of part-time employment for high school and college students.
Restaurants rely on good food and quality customer service to retain loyal customers and succeed in a competitive industry. Food and beverage serving and related workers who exhibit excellent personal qualities, such as a neat clean appearance, a well-spoken manner, an ability to work as a member of team, and a pleasant way with patrons, will be highly sought after.
Waiters and waitresses need a good memory to avoid confusing customers’ orders and to recall faces, names, and preferences of frequent patrons. These workers also should be comfortable using computers to place orders and generate customers’ bills. Some may need to be quick at arithmetic so they can total bills manually. Knowledge of a foreign language is helpful to communicate with a diverse clientele and staff. Prior experience waiting on tables is preferred by restaurants and hotels that have rigid table service standards. Jobs at these establishments often offer higher wages and have greater income potential from tips, but they may also have stiffer employment requirements, such as higher education or training standards, than other establishments.
Usually, bartenders must be at least 21 years of age, but employers prefer to hire people who are 25 or older. Bartenders should be familiar with State and local laws concerning the sale of alcoholic beverages.
Most food and beverage serving and related workers pick up their skills on the job by observing and working with more experienced workers. Some employers, particularly those in fast-food restaurants, use self-instruction programs with audiovisual presentations and instructional booklets to teach new employees food preparation and service skills. Some public and private vocational schools, restaurant associations, and large restaurant chains provide classroom training in a generalized food service curriculum.
Some bartenders acquire their skills by attending a bartending or vocational and technical school. These programs often include instruction on State and local laws and regulations, cocktail recipes, attire and conduct, and stocking a bar. Some of these schools help their graduates find jobs. Although few employers require any minimum level of educational attainment, some specialized training is usually needed in food handling and legal issues surrounding serving alcoholic beverages and tobacco. Employers are more likely to hire and promote based on people skills and personal qualities rather than education.
Due to the relatively small size of most food-serving establishments, opportunities for promotion are limited. After gaining experience, some dining room and cafeteria attendants and bartender helpers advance to waiter, waitress, or bartender jobs. For waiters, waitresses, and bartenders, advancement usually is limited to finding a job in a busier or more expensive restaurant or bar where prospects for tip earnings are better. A few bartenders open their own businesses. Some hosts and hostesses and waiters and waitresses advance to supervisory jobs, such as maitre d’hotel, dining room supervisor, or restaurant manager. In larger restaurant chains, food and beverage service workers who excel at their work often are invited to enter the company’s formal management training program. (For more information, see the Handbook statement on food service managers