繁體中文
一日做啲乜
開場前要擺位、抹枱、補餐具同睇訂枱紀錄；繁忙時間落單、傳菜、加水、跟催單同處理特別要求（走冰、少甜、食物敏感）；收場要埋數、清潔同補貨。大型連鎖多數用平板或手機落單系統，茶餐廳、酒樓就要記單、叫單，節奏同人手分工完全唔同。行內常分「直落」（一段過）同「落場」（中間休息幾小時再返夜更），兼職時薪制亦好普遍，適合學生夾上課時間。
入行門檻同實際要求
通常唔設學歷要求（部分連鎖要求中五），最實際嘅要求係企得、記得住同捱得住繁忙時段。基本廣東話係必需；旅遊區、酒店或外資連鎖會要求普通話同英語，識日語、韓語更加有優勢。食物衞生方面，法例冇要求樓面人員持證，但唔少連鎖會要求員工完成內部或外間嘅食物安全／衞生課程，呢個係公司要求，唔係發牌條件。見工時通常會有試工或跟更，睇你手勢同反應。
薪酬、工時與出路
呢行冇官方薪級：有啲公司出月薪，有啲按時薪，部分另有服務費或營業額分帳，加班補水、颱風日安排同休息日數每間公司都唔同，所以本站唔寫月薪估算。要留意嘅係「包唔包食、包唔包更衣時間、落場有冇錢」呢幾條細則，佢哋對實際收入影響好大。出路方面，樓面可以做部長、樓面主管、餐廳經理；亦可以轉去酒店餐飲、宴會、航空餐飲，或者讀餐飲／款待管理課程再上管理層。
English
What the job actually looks like
Before opening you set tables, wipe down, restock cutlery and check the reservation list; during the rush you take orders, run food, refill water, chase delayed dishes and handle special requests; at close you settle bills, clean and restock. Chains usually run tablet-based ordering systems while cha chaan tengs and Chinese restaurants still take orders by hand, so the pace and division of labour differ sharply. Shifts are either straight through or split with a long break before the evening, and hourly part-time work is very common.
Entry requirements in practice
There is normally no academic requirement (some chains ask for Form 5). What matters is stamina, memory and the ability to hold up under a rush. Basic Cantonese is essential, and tourist-area, hotel or international chain restaurants expect Putonghua and English, with Japanese or Korean an advantage. The law does not require floor staff to hold a food hygiene certificate, but many chains still require staff to complete an internal or external food safety course — that is an employer requirement, not a licensing condition. Interviews usually include a trial shift.
Pay, hours and where it leads
There is no official pay scale: some employers pay monthly, some hourly, and some add a service charge or revenue share. Overtime, typhoon arrangements and rest days differ by company, so this site prints no monthly estimate. Check the fine print — meals, changing time, and whether split shifts are paid — because they change real take-home pay. From the floor you can move up to section head, floor supervisor or restaurant manager, or across to hotel food and beverage, banqueting, airline catering, or study hospitality management to move into management.