Waiter/waitress jobs in Finland
Waiters/waitresses supply guests with food and drinks as requested. Waiters/waitresses usually work in restaurants, bars and hotels. This involves the preparation of tables, serving food or beverages and taking payments.
Waiter/waitress – how much is the pay in Finland?
What the trade paid in 2024
| Median | 15.63 €/h |
|---|---|
| Bottom tenth | 11.80 €/h |
| Top tenth | 22.54 €/h |
| Employees | 19,202 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 15.53 €/h | 13,622 |
| Men | 15.94 €/h | 5,580 |
Waiter/waitress - Which skills are essential?
Preserve impeccable personal hygiene standards and have a tidy appearance.
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
The origin and composition of alcoholic beverages and cocktails, the way to match them with food and the way they have to be poured.
Build a lasting and meaningful relationship with customers in order to ensure satisfaction and fidelity by providing accurate and friendly advice and support, by delivering quality products and services and by supplying after-sales information and service.
Provide food at the table whilst maintaining high level of customer service and food safety standards.
Provide wine using proper techniques in front of the customers. Open the bottle correctly, decant the wine if needed, serve and keep the wine in the proper temperature and container.
Offer recommendations to guests on meal and drink items available for special events or parties in a professional and friendly manner.
Help VIP-guests with their personal orders and requests.
Perform great attention to all steps in the creation and the presentation of a qualitative product.
Provide support and advice to customers in making purchasing decisions by finding out their needs, selecting suitable service and products for them and politely answering questions about products and services.
The field of food habits and dietary regimes, including those inspired by religious beliefs.
Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.
The characteristics of food and drinks items on the menu, including ingredients, taste and preparation time.
Disinfect surfaces in accordance with sanitary standards.
Accept orders from customers and record them into the Point of Sale system. Manage order requests and communicate them to fellow staff members.
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
Accept payments from customers by cash money or credit cards.
Evaluate customer's comments in order to find out whether customers feel satisfied or dissatisfied with the product or service.
Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.
Organise and dress tables to accommodate special events.
Greet guests and take them to their tables and make sure they are properly seated at a convenient table.
Oversee the quality and safety of food served to visitors and customers according to food standards.
Aid clients with special needs following relevant guidelines and special standards. Recognise their needs and accurately respond to them if needed.
Hand out menus to guests while assisting guests with questions using your mastery of the menu.
Accept payments such as cash, credit cards and debit cards. Handle reimbursement in case of returns or administer vouchers and marketing instruments such as bonus cards or membership cards. Pay attention to safety and the protection of personal data.
Provide a variety of alcoholic and non-alcoholic beverages such as soft drinks, mineral waters, wine and bottled beer over a counter or using a tray.
Make the restaurant ready for service, including arranging and setting tables, preparing service areas and ensuring the cleanliness of the dining area.
Make and serve alcoholic beverages according to the customer's wants.
Make hot drinks by brewing coffee and tea and adequately preparing other hot beverages.
Control dining areas including their floor and wall surfaces, tables and serving stations and ensure appropriate cleanliness.
Waiter/waitress - Which skills are useful but not essential?
Instruct customers about origins, characteristics, differences in flavours and blends of tea products.
The varieties of sparkling wines and their match with food products.
The characteristics of local sights and events, accommodation, bars and restaurants and leisure activities.
Keep a system to record details of unusual events that occur at the facility, such as job-related injuries.
Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.
Execute customers' reservations in accordance to their schedules and needs by phone, electronically or in person.
Offer recommendations to customers on available wines and advise combinations of wines with specific dishes on the menu.
Identify when wine should be decanted. Decant the bottles in presence of guests in a professional and safe way. Decanting especially benefits red wines. Pour wine from one container into another, typically in order to separate out sediment.
Make service trolleys ready with food and beverages for room and floor service.
Instruct customers about origins, characteristics, differences in flavours and blends of coffee products.
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
The content of national and local legislation regulating restrictions to the sale of alcoholic beverages and methods for serving them appropriately.
Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.
Identify people under excessive use of alcohol and drugs inside a facility, effectively deal with these people and supervise customers own safety while applying relevant regulations.
Make flambeed dishes in the kitchen or in front of customers while paying attention to safety.