Waiter

** The references to sweeping, mopping, and cleaning/dusting furniture fixtures refers to “side work” for the waiters which includes the routine, localized tidying of a waiter’s assigned dining station and serving station. These are minor, incidental duties typically performed at the beginning or end of a shift or when a customer needs something cleaned up due to a spill. Cleaning furniture and dusting simply refer to wiping down tables and chairs with sanitizer before or after guest seating to ensure a clean dining environment or superficial dusting of immediate service areas (such as a server station) during opening or closing setup. Sweeping and mopping is strictly limited to localized spot-cleaning under and around a server’s assigned tables if a guest spills food or drink during service. The overwhelming majority of the worker’s time is dedicated to traditional waiter/server duties. The employee will not perform heavy-duty, deep-cleaning or facility-wide maintenance. The employer retains separate, dedicated staff or commercial services for janitorial duties such as deep-cleaning the kitchen, scrubbing floors, emptying commercial trash dumpsters, or maintaining restrooms. The waiter’s cleaning duties are strictly confined to the immediate guest-facing dining area to ensure immediate cleanliness and hospitality standards. ** Customer service at table, drink preparation, pre-cleaning and post-cleaning (sweeping, mopping, dusting/cleaning furniture fixtures) pre-preparation