This week we continue our Here’s How series with a look at yet another profession in the food industry.

Along with a Food Handler’s Permit, waiters ought to receive formal certification. This better equips an individual if he or she wishes to move through the ranks in the food industry.

While waiters don’t always earn the lion’s share, Bars To Go Managing Director Patrice Wilson-McHugh assures that “a good waiter can sometimes make up to twice his salary in two nights with tips alone.”

This incentive makes it an appealing trade for college students strapped for cash or those looking to start out in the food industry.

This week, Thursday Food checks out just how to become a waiter through certification programmes from HEART Runaway Bay and Bars To Go in Kingston.

How do I apply to HEART Runaway Bay?

Last week, we looked at the matriculation process for HEART Runaway Bay if one desires to be a chef.

The process is similar for those interested in becoming waiters; however, instead of ticking the Food Preparation field outlined on the application form, tick the Food & Beverage (F&B) field.

Those interested in F&B are still required to sit an entrance test — set at the grade nine level — in Math and English. Applicants who hold at least one CXC or GCE; two SSCs or four JSCs are exempt from the exams.

How do I apply to Bars To Go?

Bars To Go is now registered with the Ministry of Education as a certified training institute. And like HEART, registration is similar and persons entering at Level 1 do not have to pay tuition.

This gives low-skilled persons the opportunity to enter at a level which they can build upon in preparation for Levels 2 and 3. These courses at Bars To Go cost J$12,000.

What does the course outline look like?

Lesson 1: So, You Want to be a Waiter?

Lesson 2: The Serving Staff

Lesson 3: Types of Service and Table Settings

Lesson 4: Table Service

Lesson 5: Taking Orders

Lesson 6: Suggestions and Suggestive Selling

Lesson 7: Special Situations

Lesson 8: Other Duties

Lesson 9: Beverage Service

Lesson 10: Team Work

Lesson 11: Sanitation and Food Safety