Question 1

What is the difference between a waiter and a food and beverage attendant?

Accepted Answer

In Australia, 'waiter' and 'food and beverage attendant' are often used interchangeably. Under the Restaurant Industry Award, all front-of-house staff who serve food and drinks are classified as Food and Beverage Attendants across different levels. The term 'waiter' is commonly used in restaurants, while 'food and beverage attendant' is the official award classification.

Question 2

What award covers waiters in Australia?

Accepted Answer

Most waiter positions are covered by the Restaurant Industry Award 2020 (MA000119). Some venues may fall under the Hospitality Industry (General) Award or Registered and Licensed Clubs Award depending on the business type. Always check which award applies to your specific venue.

Question 3

What classification level should I use for a waiter?

Accepted Answer

Under the Restaurant Industry Award, waiters typically start at Level 1 (introductory) and progress to Level 2 once they have relevant experience and can work without supervision. Level 3 is for employees with trade qualifications or supervisory duties. See our Restaurant Award pay rates guide for current rates at each level.

Question 4

Do I need to include pay rates in a job description?

Accepted Answer

It's not legally required, but including indicative pay rates can attract more applicants and set clear expectations. You can reference the applicable award rate or use phrases like 'Award rates plus penalties' or 'Competitive hourly rate based on experience.' Check the current Restaurant Award rates for guidance.

Question 5

Is an RSA certificate mandatory for waiters in Australia?

Accepted Answer

An RSA (Responsible Service of Alcohol) certificate is mandatory if the waiter will be serving alcohol. Requirements vary by state — NSW, Victoria, Queensland, SA and WA each have their own RSA training and certification requirements. RSA certificates from one state may not be valid in another, so always verify the candidate's certificate is appropriate for your location.

Question 6

What qualifications should I require vs prefer for a waiter position?

Accepted Answer

For most waiter roles, mandatory requirements should include: valid RSA (if serving alcohol), working rights in Australia, and availability for required shifts. Preferred qualifications typically include: previous hospitality experience, food handling certificate, barista skills, and first aid certification. Avoid over-qualifying entry-level positions as it limits your candidate pool.

Question 7

Do waiters need a food handling certificate?

Accepted Answer

A food handling certificate is not legally required for waiters in most states, but it's highly recommended. Some councils and food businesses require it. Having staff with food safety training reduces contamination risks and demonstrates due diligence. Many employers include it as a 'preferred' qualification or provide training after hiring.

Question 8

Can I hire waiters without experience?

Accepted Answer

Yes, many hospitality businesses successfully hire and train staff without prior experience. Entry-level waiter positions (Level 1 under the award) are designed for people new to the industry. Focus on attitude, availability, and transferable skills like customer service. Clear job descriptions help candidates understand expectations and self-select appropriately.

Question 9

Should I hire casual or permanent waiters?

Accepted Answer

This depends on your business needs. Casual waiters offer flexibility and suit variable demand, but come with a 25% casual loading. Permanent part-time staff provide consistency and may have higher retention. Many venues use a mix — permanent staff for core shifts and casuals for peak periods. See our guide on casual vs permanent employment trends.

Question 10

What penalty rates apply to waiters?

Accepted Answer

Under the Restaurant Industry Award, penalty rates apply for: Saturdays (varies by employment type), Sundays (premium rates), public holidays (premium rates), and late-night work. Casual employees receive a 25% loading instead of leave entitlements. Use award interpretation software to calculate rates accurately.

Question 11

How many hours can a casual waiter work?

Accepted Answer

There's no maximum hours limit specific to casuals, but the Restaurant Industry Award requires a minimum engagement of 2 hours per shift. Employers should be mindful of fatigue management and ensure staff have adequate breaks. If a casual regularly works consistent hours, they may be eligible to request conversion to permanent employment after 12 months.

Question 12

What should I include in a waiter employment contract?

Accepted Answer

Key elements include: position title and classification level, employment type (casual/part-time/full-time), hourly rate or salary, applicable award, reporting structure, main duties, work location, and required qualifications. For casuals, include the casual loading percentage. Use our digital employment contracts to simplify this process.

Question 13

How far in advance must I provide rosters to waiters?

Accepted Answer

Under the Restaurant Industry Award, rosters must be provided at least 7 days in advance. Changes within this period require employee agreement unless due to unforeseen circumstances. Using rostering software helps ensure compliance and gives staff visibility of their upcoming shifts.

Question 14

Can I require waiters to work split shifts?

Accepted Answer

Yes, but split shifts are subject to specific rules. Under the Restaurant Industry Award, a split shift can have a break of up to 3 hours. The spread of hours (from start to finish including breaks) shouldn't exceed 12 hours. Additional allowances may apply. Check your applicable award for specific requirements.

Question 15

What breaks are waiters entitled to?

Accepted Answer

Under the Restaurant Industry Award, employees working more than 5 hours are entitled to an unpaid meal break of 30-60 minutes. Those working more than 10 hours get a second meal break. Breaks should be taken within 5 hours of starting work. Use break planning tools to ensure compliance.

Question 16

How do I manage waiter availability for rostering?

Accepted Answer

Collect availability preferences during onboarding and update regularly. Use staff availability management tools to track when each team member can work. Set clear policies about minimum availability requirements and how to request changes. This simplifies roster creation and reduces last-minute gaps.

Waiter job description