Restaurant waiter

Pay in the destination countries

Monthly, in US dollars. Each country is an Imora admission package — open one for that route's fees, language requirement and deadline.

What does the day look like?

Work shifts typically run 8 to 10 hours per day, totaling 40 to 48 hours per week. Fine dining establishments standardly operate on split shifts (such as 11:00 to 15:00 and 18:00 to 23:00), alongside regular night shifts, weekend work, and public holiday coverage. Guest-facing interaction takes up only 15% to 20% of the working day; the remaining 80% to 85% consists of continuous physical labor, carrying heavy loaded trays, standing and walking for 8 to 10 consecutive hours, and maintaining strict service choreography.

Mise en place occupies 30% to 40% of the shift, which involves polishing glassware, silverware, and china, folding napkins, setting tables to floor plans, and prepping service stations. Floor service covers 35% to 45% of the day, including presenting menus, explaining daily specials and allergen protocols from memory, pacing courses, carrying trays, and clearing plates. The final 20% to 25% of the shift is dedicated to side duties and financial closing, such as inputting orders and running payments through Micros Simphony, Oracle Hospitality POS, Toast POS, Lightspeed POS, OpenTable, SevenRooms, or Resy systems, followed by deep cleaning.

Where does this lead?