Server - General

The duties of servers, table wait staff, hostesses, bus-boys, and other food and hospitality personnel vary according to the workplace.

Some of the main duties of servers in restaurants, bars, cafes/coffee shops, fast food restaurants, cafeterias, food trucks, or other locations that serve food to customers include:

• Greet customers.
• Provide customers with information about the meals, including the ingredients in each meal to assist with dietary needs/restrictions, etc.
• Take orders and relay them to the kitchen and bar staff. Provide necessary information to those preparing the food.
• Maintain food and kitchen hygiene.
• Carry and serve food, drinks and meals to customers.
• Prepare bills and process payment methods.
• Work with computers and other electronic devices.
• Clean up the tables or the kitchen.
• Be aware of customer actions while on the premises (e.g., be alert to potential issues or acts of theft).

Please also see the occupational profile about cooks, as other health and safety hazards may be present if the server spends time in the kitchen or cooking area.

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:

• Food and kitchen hygiene.
• Standing or walking for long hours.
• Lifting or carrying heavy trays.
• Risk of burns from dishes, meals, or drinks that are hot.
• Repetitive manual tasks or working in awkward positions.
• Risk of back injury from pushing, pulling or lifting objects.
• Injuries from sharp objects, knives, scissors, blades, box cutters, etc.
• Exposure to various chemicals, which may include paints, solvents, pesticides, perfumes, or cleaning products.
• Noise exposure.
• Indoor air quality.
• Slips, trips and falls.
• Dealing with difficult or potentially violent customers.Working alone.
• Handling money.
• Bullying.
• Stress.
• Fire or other emergencies.
• Fatigue or other health effects of shift work or extended work days.
• Exposure to common viruses such as colds, seasonal influenza, and coronavirus.

• Establish good hygiene practices.
• Wash your hands frequently using soap and water, especially before eating, drinking, or smoking, or after using the toilet, and at the beginning and end of the day.
• Avoid touching the eyes, nose, or mouth with unwashed hands.
• Learn safe lifting procedures.
• Learn fire safety and emergency evacuation procedures, including how to assist customers during evacuation.
• Learn how to use equipment and tools safely.
• Avoid awkward body positions and take frequent breaks.
• Wear appropriate footwear with non-skid soles.
• Wear appropriate personal protective equipment and apparel for the task.
• Keep all work areas clear of clutter.
• Establish good housekeeping practices.
• Learn safe handling and storage procedures before working with hazardous products and consumer chemical products.
• Know how to react in a negative or violent situation.
• Learn and follow the organization’s violence and harassment prevention policy and procedures.
• Do not exceed the capacity of the shelves when storing food or supplies.
• Do not block fire exits and fire extinguishers.
• Keep a first aid kit/box within easy access.
• Know where the first-aid kit is located and how to contact first-aid responders.
• Know how to report hazards.
• Participate in Workplace Hazardous Materials Information System (WHMIS) education and training. 
• Follow labels and read the safety data sheet (SDS) for any hazardous product you use and follow recommended safety precautions.

• Practice safe lifting.
• Find ways to minimize musculoskeletal disorders on the job.
• Inspect the work area before each shift.
• Exercise caution when working with knives and other sharp equipment.
• Follow company safety rules.
• Work safely with chemicals according to recommended practices.
• Select the correct personal protective equipment. Use, maintain and store it according to the manufacturer's recommendations.
• Keep a mobile phone or other alternative means to contact a designated person when working alone.
• Know how to report a hazard and a near miss.
• Follow good housekeeping procedures.
• Use hand washing to reduce the risk of common infections.