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Servers take orders, bring food and drinks, and look after guests for the length of a meal. They hold several tables in their head at once and keep the kitchen, bar, and floor in step. The work is physical, worked on evenings and weekends, and judged mostly on how guests feel when they leave.
Short course or on-the-job trainingHospitality, travel and tourism
Line cooks prepare and cook dishes on an assigned station during service. The work is repetitive under normal conditions and intense during a rush, with orders arriving faster than they can be plated. Most learning happens in the kitchen, working the same dishes until timing and consistency become automatic.
Short course or on-the-job trainingHospitality, travel and tourism
Bartenders mix and serve drinks, run the bar's stock and till, and manage the room in front of them. Alongside making drinks they judge when a guest has had enough and enforce age and service rules. Most shifts are evenings, late nights, and weekends, on their feet the whole time.
Short course or on-the-job trainingHospitality, travel and tourism
