Food and beverage servers (NOC 6513)

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Changes have been made to the method for estimating job prospects per occupation. To better reflect the reality of the job market and the new method of estimation, the prospect diagnostics have been modified. Thus, the possible diagnostics are now excellent, good, limited and not published. For more information about the meaning of each diagnostic, see the glossary.
Estimated hourly wage
in Québec (2016-2018)
Minimum Not published
Median 15.00$
Maximum 25.00$
Job prospect
(2017-2021)
Employment in 2016
58,000
Skill level
Intermediate (generally a secondary school diploma)

Occupation targeted by the Workplace Apprenticeship Program

Please note that detailed information for each of the occupations under the Workplace Apprenticeship Program is only available in French.

Nature of work

Food and beverage servers take patrons' food and beverage orders and serve orders to patrons. They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and similar establishments.

Main duties

  • Food and beverage servers perform some or all of the following duties:
  • - Greet patrons, present menus, make recommendations and answer questions regarding food and beverages
  • - Take orders and relay to kitchen and bar staff
  • - Recommend wines that complement patrons' meals
  • - Continued…
  • - Serve food and beverages
  • - Prepare and serve specialty foods at patrons' tables
  • - Present bill to patrons and accept payment
  • - Order and maintain inventory of wines and wine glassware
  • - Perform sensory evaluation of wines.

Employment requirements

  • * Completion of secondary school may be required.
  • * Formal waiters/waitresses may require completion of a one- or two-year apprenticeship program or College or vocational school courses.
  • * Apprenticeship training programs for food and beverage servers are available in Saskatchewan and British Columbia. Trade certification is available but voluntary in those provinces.
  • * On-the-job training is usually provided.
  • * Wine stewards may require courses in wine selection and service or Experience as a captain waiter/waitress or formal waiter/waitress.
  • * Responsible beverage service certification is usually required for employees serving alcoholic beverages.

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