Food and Beverage Servers

The duties of servers, table wait staff, hostesses, bus-boys, and other food and hospitality personnel vary according to the workplace. The following is a general summary of duties these people have in common:

• Greet customers.
• Take orders and relay them to kitchen and bar staff.
• Pay attention to customers' special menu and dietary needs or restrictions, when applicable.
• Serve food or drinks to customers.
• Determine method of payment, and prepare bills.
• Clean up tables or kitchen.

Work environments such as restaurants, hotels and bars, where food and beverages are served, present a unique set of hazards.

The main health and safety issues for servers include:

• Exposure to cleaning products and other chemicals.
• Musculoskeletal injuries from standing for long hours, working in awkward positions, or performing repetitive manual tasks.
• Lifting or carrying heavy trays or other objects.
• Noise exposure.
• Slips, trips and falls.
• Stress.
• Dealing with difficult or potentially violent customers.
• Long hours of work or extended work days.
• Working alone, including working alone with money.
• Cuts from handling broken glassware.

• Learn safe lifting techniques.
• Take breaks.
• Establish good hygiene practices.
• Wash your hands before eating, drinking or smoking, or after going to the toilet, and at the beginning and end of the day.
• Wear appropriate personal protective equipment and apparel for the task.
• Wear shoes with non-skid soles.
• Maintain good housekeeping practices.
• Learn how to deal with violent customers and other situations.
• Keep a first-aid kit/box within easy access.

• Practice safe lifting techniques.
• Follow company safety rules.
• Know how to report a hazard and near miss.
• Follow good housekeeping procedures.
• Work safely with chemicals according to recommended practices.
• Select the correct personal protective equipment. Use, maintain and store it according to manufacturer's recommendations.
• Keep a mobile phone or other alternative means to contact a designated person when working alone.