**Career job information for job seekers and find good employment job
By far most of the jobs for food and beverage serving and related workers were provided by food services and drinking places, including restaurants, coffee shops, and bars. Remaining jobs were mainly in hotels; pleasure, gambling, and leisure industries; school systems; grocery stores; nursing care facilities; civic and social organizations; and hospitals.
Typically jobs are found in big cities and where tourism is prominent; however, jobs are found throughout the country. Seasonal jobs are offered through resorts. Many employees go back and forth between summer and winter jobs instead of staying in one place year round.
Food Service, Bartending and Waitress Training and Job Qualifications
Food and beverage service jobs require no education. Several employers fill waiter and waitress, bartender, and host and hostess positions with those who have graduated from high school; however, it is not mandatory for fast-food workers, counter attendants, dishwashers, dining room attendants, and bartender helpers to graduate from high school. Food and beverage workers receive an hourly wage that is immediate, rather than a salary. Most individuals starting in these jobs are just out of high school (late teens or early twenties) and may not have a high school diploma. Many have no prior experience and are full-time students or homemakers. These jobs are popular for high school and college students looking for a part-time job.
Fine food and quality costumer service are essential for acquiring loyal costumers and keeping up with intense competition among other restaurants. Highly desired qualities for food and service workers include: excellent personal skills, a clean appearance, good verbal abilities, cooperation, and a pleasant attitude toward costumers.
A keen memory is required for waiters and waitresses to keep orders straight and to remember common costumers’ faces, names, and favorites. Additionally, these workers should be able to easily use a computer to process orders and produce costumer checks. A few may need to add up bills mentally using good substantial math skills. A foreign language may be beneficial when communicating with diverse costumers and staff. Some restaurants may have strict expectations and therefore require prior experience waiting on tables. Because these jobs are higher paying and offer higher potential income from tips, they may have stricter requirements than other restaurants before being hired, such as furthered education or training.
Typically, 21 year of age is the minimum age requirement for bartenders, but many restaurants prefer 25 year-olds. It is important for bartenders to be familiar with laws, both state and local, regarding the sale of alcohol.
The majority of workers in the food and beverage industry learn needed skills on-the-job as they observe and follow more experienced workers’ examples. A few employers, especially fast-food establishments, train new employees certain food preparation and service skills through self-instruction programs with audiovisual productions and instructional pamphlets. A generalized curriculum for food service can be offered by a few public and private vocational schools, restaurant associations, and big restaurant chains.
A few bartenders learn their required skill as they attend a vocational and technical or bartending school. Through these programs, bartenders learn State and local guidelines, recipes for cocktails, what to wear and how to behave, and how to stock a bar. Graduates might be assisted in finding a job from a few of these schools. Even though formal training is not required for many food service positions, some employers require specialized training for handling food and dealing with legal issues that go along with serving alcoholic beverages and tobacco. Promotions and hiring may be based more upon personal qualities and people skills than schooling when employers evaluate candidates.
Because the majority of food-serving establishments are small, the chance to be promoted may be hard. After some experience is acquired, a few dining room and cafeteria attendants and bartender helpers become promoted to waiter, waitress, or bartender jobs. For waiters, waitresses, and bartenders, advancing to something better may be just to transfer to a job in a busier or more upscale restaurant or bar where the potential for tips is superior. Some bartenders choose to start their own bars. A few hosts and hostesses and waiters and waitresses become supervisors or related positions, such as maitre d’hotel, dining room supervisor, or the manager of a restaurant. Food and beverage service workers who perform extraordinarily may be asked to join the company’s formal management training program in larger restaurant chains.
Food Service, Bartending and Waitress Job and Employment Opportunities
Food and beverage serving and related workers should expect a surplus of job openings in their field. Over the 2002-12 period, general employment for workers is projected to grow about as fast as the average, due to an increasing population, higher personal earnings, and extra spare time. While many new positions will be created and filled, most of the openings will come from the high percentage of openings of individuals who leave the occupation each year. Because requirements for training and education are few, there is considerable turnover in these occupations, and the large number of part-time jobs is appealing to those looking for temporary earnings rather than a career. Nevertheless, intense competition is estimated for bartender, waiter and waitress, and other food and beverage service jobs in well-known eating places and superior dining establishments, where earnings from tips can potentially be high.
Between 2002 and 2012, expected employment expansion varies by the kind of job. Due to the persisting fast-paced lifestyle in most of the United States plus the trend of more nutritious foods at several fast-food restaurants, employment of combined food preparation and serving workers, counting fast-food workers, is projected to grow faster than the average. A larger number of families and a richer 55-and-older population will push an increase in restaurants that offer table service and a big selection of menu items—resulting in average expansion for waiters and waitresses and hosts and hostesses. Dining room attendants and dishwashers’ work will increase slower than other food and beverage serving and related workers due to the popularity of more casual dining spots, such as coffee bars and sandwich shops, as opposed to full-service restaurants who hire more of these workers. Employment of bartenders is expected to grow slower than the average.
Between 2002 and 2012, expected employment expansion varies by the kind of job. Due to the persisting fast-paced lifestyle in most of the United States plus the trend of more nutritious foods at several fast-food restaurants, employment of combined food preparation and serving workers, counting fast-food workers, is projected to grow faster than the average. A larger number of families and a richer 55-and-older population will push an increase in restaurants that offer table service and a big selection of menu items—resulting in average expansion for waiters and waitresses and hosts and hostesses. Dining room attendants and dishwashers’ work will increase slower than other food and beverage serving and related workers due to the popularity of more casual dining spots, such as coffee bars and sandwich shops, as opposed to full-service restaurants who hire more of these workers. Employment of bartenders is expected to grow slower than the average.
Historical Earnings Information
Food and beverage serving and related workers make money through both hourly wages and customer tips. As a result, earnings are dissimilar and based upon various job types and restaurants. For example, fast-food workers and hosts and hostesses hardly ever get tips, so their base wage rates are probably higher than those of waiters and waitresses and bartenders in full-service restaurants, earning the majority of their income through tips. In a few restaurants, tips are sometimes combined in one large pool and then divided equally among all of the eligible workers. This practice permits those, such as dining room attendants, who don’t usually receive tips from customers to benefit from the good service payments.
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