Surprisingly enough, many employers give priority to someone who has had previous working experience as a waiter somewhere. This is mainly because as a waiter or waitress, individuals receive a strict discipline. They are trained, physically, to balance trays and you need a level head to do so. They have to multi task and remember multiple orders without getting them mixed up. They also have to know when to take orders (from customers and from management) and when to do what their gut tells them (from irate customers). All of these are enviable skills when it comes to the competitive job market. Check out here for best restaurants at Macquarie.
So where can you get working experience as a waiter?
If you are from a small town, then chances are that the local dry goods store and the local diner are your only options for high school employment. The local diner is a good place to start out as a waiter because you would know most of the clientele, and that means they will go easy on you when you make mistakes, especially in your first few days. Most burger restaurants in small towns employ locals anyway and you can enhance the camaraderie that naturally exists between members of the same community. There will also be fewer customers overall, so you can learn to manage orders at your own pace. Remember that rush hour here will probably be equivalent to normal time elsewhere and you’ll be fine.
Most best American restaurants http://www.tgifridays.com.au/ also establish chain outlets elsewhere in the world and then train locals to work the way one normally would in the U.S. The upshot of that is that you get a different kind of exposure in the service sector. Chain outlets get more customers because of their international reputation, and people expect the service and the food to be the same everywhere. So this is a good training in terms of consistency. You will learn standard procedure and protocol that you cannot deviate from but also learn loopholes and chinks in the ‘law’ that you can manipulate to your advantage.
The Olympics of waiting tables would be Michelin starred fancy dining places. While the cuisine may differ, the standards do not. There is elaborate silverware that has to be laid exactly so. Customers are to be treated reverentially, with absolute courtesy and respect. Waiters have to speak in hushed voices and must not exhibit overt emotion either way. They also usually wear black and white, with most places having a waistcoat and bow. Unlike smaller and more informal places, the wait staff is not considered the bottom of the rung here; their professionalism is as valued as that of the chefs because unless they work to their full potential, the restaurant cannot achieve that coveted Michelin star status.