Waiter

You set the tables before service, greet guests, take the order on the handheld and send it to the kitchen and the bar with the course timing marked. You carry plates and drinks, clear between courses, keep the terrace tidy and answer questions about allergens from the menu card. At the end of the meal you settle the bill by card or cash and close the table on the till. Before closing you restock the station, count the float and hand it to the shift leader. Shifts are 11:00 to 19:00 or 15:00 to 23:00 by roster.

No formal training required, the house teaches the menu and the till

Able to carry three plates and to stand through a full service

Clear, polite manner with guests and with the kitchen

Accuracy with the order, the bill and the float

Willingness to work evenings, weekends and public holidays

Functional English, since most summer guests are visitors

A valid health certificate for food handling

Net salary from 950 up to 1080 EUR per month

Tips shared across the shift and paid out with the salary

Seasonal contract from May to September with a written offer for the next season

Health insurance from the first day of the contract

One free meal on every shift and staff rates in the house

Evening, weekend and public holiday hours paid at the statutory rate

Uniform provided and laundered by the restaurant

Waiting staff who know the menu and the till take on the shift float and the terrace section, and from there the shift leader role. The house pays for the sommelier and barista courses.

A dining room and a covered terrace, with a service station for glassware and cutlery. Non slip shoes and a uniform are provided, and the floor between the kitchen and the room is kept dry through the service.