The competition tasks of this skill category are based on the Vocational qualification in restaurant and catering services. The qualification title of the basic qualification is tarjoilija (waiter/waitress).
The professional who have completed this qualification works for example
in hotels, at restaurants, staff canteens, pubs, night clubs, catering companies,
cafés, transport station, fast food, catering and tourism service companies as
well as institutional kitchens.
In the competition, a waiter/waitress carries out customer service tasks
at restaurants with different business ideas. S/he is able to tidy customer
facilities, present, sell and serve products and services to customers using
different serving methods. S/he is able to take individual customers and
customer groups into account and works together with the kitchen staff and
A waiter/waitress is able to serve Finnish and foreign customers and
work responsibly and actively, taking different customers’ need into account.
S/he complies with regulations and instructions on serving alcoholic beverages
and hygiene requirements as well as operates with sustainable operating
Competition is individual.
The competition tasks of the skill category are based on the
requirements and criteria of ”Excellent” in the Vocational qualification in
restaurant and catering services, competence area of customer service (waiter/waitress).
The tasks are planned in close and precious cooperation with working life and
the tasks are based on the requirements of working life.
Skill requirements according to the competence area of customer service
(waiter/waitress) in the Vocational qualification in restaurant and catering
customer service and sales
serving plated dishes and beverages
serving á la carte dishes
selling and serving beverages
serving for catering services and special occasions
A successful competitor manages:
a good and friendly service
selling in an active customer-oriented way
operating in accordance with service etiquette
putting the restaurant hall in order (laying the table, different methods of laying tablecloths and making napkin foldings)
basic serving skills (using a tray flexibly, carrying the plates)
serving methods of different dishes
product information about beverages and serving beverages
combinations of dishes and beverages, beverage recommendations
preparing and serving the most common cocktails and specialty coffees
complying with hygiene requirements and having clean and tidy working environment
carrying out meeting serving
finishing the dishes in hall (flambéing, cutting up, portioning)
planning and scheduling the own work
carrying out service process flexibly and briskly, acting indicated by the requirements of different changing situations
social skills and communication with different customers
working together with others
basic language skills in second native language and English
personal appearance, posture, moving, work ergonomics
considering entrepreneurship, sustainable development, work wellbeing and work safety.