A food service worker is capable of performing a wide range of tasks. Depending on the employer, his or her job description and general requirements may differ. Working in a different area may have different requirements, as some areas have more stringent requirements.
While a waiter, waitress, or bartender in a restaurant may not require a food service worker certificate or license, certification is required in other areas, including for bussers and dishwashers. Additional education and documentation may be required of a food service professional employed by a hospital, nursing home, school, or other institution.
As a general rule, the waitress, waiter, or bartender’s primary responsibility is to serve food or drinks. Additional responsibilities are common, such as “side work” such as refilling condiments and other supplies, cleaning work stations, collecting the bill, and making change. Choosing wine, explaining food preparation, proper table setting, and even napkin folding may be required in higher-end restaurants and lounges.
A busser is usually in charge of clearing tables, but they may also be asked to reset them. Cleaning work stations and emptying trash can be part of the busser’s responsibilities. Dishwashers are in charge of cleaning, sanitizing, and returning dishes, utensils, pots, pans, and other containers or tools to their proper locations.
An institution’s food service worker, such as a school, is likely to be required to have some sanitation and nutrition training. There are very specific guidelines for school meals that must be followed in many areas. Because certain amounts of foods from each food group must be included, each menu is meticulously planned long before food preparation begins.
In addition, food must be handled properly. Unwrapped food should only be handled with gloves on. Foods that are cold or hot must be kept at the proper temperature. To avoid contamination, uncooked meat should never be stored above or near ready-to-eat food. It’s also important to serve and clean up properly.
Because improper sanitation or handling of food can lead to food-related illness, the above guidelines apply to food service professionals in other institutional settings as well. To ensure quality food service, there are numerous regulations as well as common sense guidelines that must be followed. Food poisoning and other similar problems are huge risks. Food service workers in hospitals, nursing homes, and even prisons may be required to plan and prepare menus to meet special dietary requirements.