A food runner is a specialized type of food server who works in a busy restaurant, particularly during peak hours. A waiter typically takes orders from guests and delivers their food in small restaurants. Runners are employed by some larger restaurants and are responsible for delivering meals ordered as well as other tasks such as getting drinks for guests. These individuals are also known as food attendants.
The food runner’s job frees up the waiter so he or she can concentrate on other aspects of customer service. This could include discussing menu details, taking orders, and checking in with customers to ensure they are enjoying their meal. A well-trained runner may be able to do some of this work as well, particularly if a delivered order is incorrect. If this is part of their job, food runners could replace incorrect orders with appropriate ones.
Restaurants may employ a different number of runners, if any, and for a different number of hours. Wait staff can take orders and deliver food during off-peak hours, but food runners can help serve diners more quickly during peak times. Improving food delivery efficiency can help boost customer satisfaction and keep restaurants afloat for years to come.
Most runners are paid an hourly wage plus a percentage of the tips they receive from any waitstaff they work for. When the food runner is courteous, efficient, and professional, this team system of waiting can be extremely successful. Poorly performed jobs can reduce waiters’ tips, which can cause friction between runners and wait staff.
Because not every restaurant employs a food runner, customers may be confused by this additional employee. For example, who should a guest inform if their food order is incorrect? There isn’t universal agreement on this point, but many experts recommend informing the food runner if a guest notices an immediate problem with a dish, such as the fact that the guest ordered something completely different. If, on the other hand, the issue with the food is more related to how it is prepared, the customer should speak with his or her waiter, or, if necessary, a manager.