A real shift
Learn table numbers and seat positions, check the menu descriptions, then spend service shuttling between pass and floor. Between plates they clear, reset and help servers catch up.
Skills that matter
- Table and seat numbering
- Speed with care
- Carrying three plates
- Clear dish descriptions
- Allergy awareness
Qualifications
- No formal requirement
- Level 2 Food Safety and Hygiene (often provided)
- Allergen awareness training
Where it leads
- Food runner
- Server
- Commis waiter
- Expediter
- Kitchen commis if the pass bug bites
What we'd ask on the show
- Ten thousand steps a shift: the fitness tracker episode
- The runner who sees everything
- Hot plates, cold hands: the sprint between pass and table