Food preparation & serving, waiters, waitresses, hosts, hostesses, bartenders

Food and Beverage Serving and Related Employment

Food and beverage serving and related workers held 6.8 million jobs in 2004. The distribution of jobs among the various food and beverage serving workers was as follows:

Waiters and waitresses - 2,252,000
Combined food preparation and serving workers, including fast food - 2,150,000
Dishwashers - 507,000
Bartenders - 474,000
Counter attendants, cafeteria, food concession, and coffee shop - 465,000
Dining room and cafeteria attendants and bartender helpers - 401,000
Hosts and hostesses, restaurant, lounge, and coffee shop - 328,000
Food servers, nonrestaurant - 189,000
All other food preparation and serving related workers - 64,000

The overwhelming majority of jobs for food and beverage serving and related workers were found in food services and drinking places, such as restaurants, coffee shops, and bars. Other jobs were found primarily in traveler accommodation (hotels); amusement, gambling, and recreation industries; educational services; grocery stores; nursing care facilities; civic and social organizations; and hospitals.

Jobs are located throughout the country but are typically plentiful in large cities and tourist areas. Vacation resorts offer seasonal employment, and some workers alternate between summer and winter resorts, instead of remaining in one area the entire year.

Food Service Earnings

Food and beverage serving and related workers derive their earnings from a combination of hourly wages and customer tips. Earnings vary greatly, depending on the type of job and establishment. For example, fast-food workers and hosts and hostesses usually do not receive tips, so their wage rates may be higher than those of waiters and waitresses and bartenders in full-service restaurants, who typically earn more from tips than from wages. In some restaurants, workers contribute all or a portion of their tips to a tip pool, which is distributed among qualifying workers. Tip pools allow workers who don’t usually receive tips directly from customers, such as dining room attendants, to feel a part of a team and to share in the rewards of good service.

In May 2004, median hourly earnings (including tips) of waiters and waitresses were $6.75. The middle 50 percent earned between $6.04 and $8.34. The lowest 10 percent earned less than $5.60, and the highest 10 percent earned more than $11.27 an hour. For most waiters and waitresses, higher earnings are primarily the result of receiving more in tips rather than higher hourly wages. Tips usually average between 10 and 20 percent of guests’ checks; waiters and waitresses working in busy, expensive restaurants earn the most.

Bartenders had median hourly earnings (including tips) of $7.42 in May 2004. The middle 50 percent earned between $6.34 and $9.26. The lowest 10 percent earned less than $5.72, and the highest 10 percent earned more than $12.47 an hour. Like waiters and waitresses, bartenders employed in public bars may receive more than half of their earnings as tips. Service bartenders often are paid higher hourly wages to offset their lower tip earnings.

Median hourly earnings (including tips) of dining room and cafeteria attendants and bartender helpers were $7.10 in May 2004. The middle 50 percent earned between $6.24 and $8.25. The lowest 10 percent earned less than $5.68, and the highest 10 percent earned more than $9.88 an hour. Most received over half of their earnings as wages; the rest of their income was a share of the proceeds from tip pools.

Median hourly earnings of hosts and hostesses were $7.52 in May 2004. The middle 50 percent earned between $6.48 and $8.63. The lowest 10 percent earned less than $5.77, and the highest 10 percent earned more than $10.49 an hour. Wages comprised the majority of their earnings. In some cases, wages were supplemented by proceeds from tip pools.

Median hourly earnings of combined food preparation and serving workers, including fast food, were $7.06 in May 2004. The middle 50 percent earned between $6.18 and $8.25. The lowest 10 percent earned less than $5.65, and the highest 10 percent earned more than $9.85 an hour. Although some combined food preparation and serving workers receive a part of their earnings as tips, fast-food workers usually do not.

Median hourly earnings of counter attendants in cafeterias, food concessions, and coffee shops (including tips) were $7.53 in May 2004. The middle 50 percent earned between $6.50 and $8.59 an hour. The lowest 10 percent earned less than $5.80, and the highest 10 percent earned more than $10.38 an hour.

Median hourly earnings of dishwashers were $7.35 in May 2004. The middle 50 percent earned between $6.41 and $8.37. The lowest 10 percent earned less than $5.76, and the highest 10 percent earned more than $9.81 an hour.

Median hourly earnings of nonrestaurant food servers were $7.95 in May 2004. The middle 50 percent earned between $6.64 and $9.98. The lowest 10 percent earned less than $5.86, and the highest 10 percent earned more than $12.53 an hour.

Many beginning or inexperienced workers start earning the Federal minimum wage of $5.15 an hour. However, a few States set minimum wages higher than the Federal minimum. Also, various minimum wage exceptions apply under specific circumstances to disabled workers, full-time students, youth under age 20 in their first 90 days of employment, tipped employees, and student-learners. Tipped employees are those who customarily and regularly receive more than $30 a month in tips. The employer may consider tips as part of wages, but the employer must pay at least $2.13 an hour in direct wages. Employers also are permitted to deduct from wages the cost, or fair value, of any meals or lodging provided. Many employers, however, provide free meals and furnish uniforms. Food and beverage service workers who work full time often receive typical benefits, while part-time workers usually do not.

In some large restaurants and hotels, food and beverage serving and related workers belong to unions—principally the Hotel Employees and Restaurant Employees International Union and the Service Employees International Union.

Source:

Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2006-07 Edition, Food and Beverage Serving and, on the Internet at http://www.bls.gov/oco/ocos162.htm (visited August 14, 2006).