Waiter

1. General characteristics of the profession

Serves visitors in restaurants, cafes. Performs orders of visitors and receives payment for services. Cleans the tables after leaving the visitors and re-serves them. Responsible for the safety of dishes and revenue.

2. Requirements for the individual characteristics of a specialist

Successful work requires physical endurance, good coordination of movements (at the level of the whole body), developed visual memory, ability to distribute attention and arithmetic abilities.

3. Medical contraindications

The work is not recommended for people with diseases: respiratory organs (bronchial asthma, chronic bronchitis, etc.); cardiovascular system (hypertension, heart failure, etc.); digestive organs (peptic ulcer, diabetes, etc.); musculoskeletal system (chronic rheumatism, spinal deformities, etc.); nervous system (neurosis, obsessive-compulsive disorder, etc.); organs of vision (high myopia); organs of hearing (causing a persistent decrease in the acuity of hearing); skin localized on the hands (dermites, etc.).

4. Related professions

Bartender, a grocery retailer.