A person working as a waiter works in a restaurant where the food is placed on a plate immediately after cooking, then they go out and deliver and place it in front of the guest. A waiter takes the order at the table and enters it into the POS system and takes payment at the table, (exceptions can be made for payment). A waiter guides, decants wine and takes care of the company at the table. If the person is standing behind a counter where the guest orders food but is served to the table, they are working as dining room staff.

A person who works at an event where there is a kitchen and where there is a room at or adjacent to the kitchen, or the food is delivered to a given other. This person works as catering staff.

If the food that is prepared is of a larger volume and is placed in canteens or on plates and then stored in a heating cabinet before being placed either on plates or on platters to be served at a banquet, this is catering, and if platters are used for serving, this is done by catering staff. At an event/banquet, the staff should have a slightly less subdued character when serving than on the “floor” in a restaurant.