该小组履行以下部分或全部职责：

• 问候顾客、展示菜单、提出建议并回答有关食品和饮料的问题
• 接受订单并转达给厨房和酒吧工作人员
• 推荐与顾客用餐相得益彰的葡萄酒
• 提供食物和饮料
• 在顾客餐桌上准备和供应特色食品
• 向顾客出示账单并接受付款
• 可能订购和维护葡萄酒和葡萄酒玻璃器皿的库存
• 可以对葡萄酒进行感官评价。

• 魁北克和萨斯喀彻温省提供食品和饮料服务员学徒计划，但自愿参加。
• 侍酒师可能需要葡萄酒选择和服务方面的课程，或者需要作为正式服务员/女服务员的经验。
• 正式服务员/女服务员可能需要完成一年或两年的学徒计划或大学或职业学校课程。
• 通常会提供在职培训。
• 可能需要完成中学学业。
• 提供酒精饮料的员工通常需要获得负责任的饮料服务认证。

• 食品服务主管（62020）
• Maîtres d'hôtel 和主人/女招待 ( 64300)
• 餐厅和食品服务经理（60030）

This group performs some or all of the following duties:

• Greet patrons, present menus, make recommendations and answer questions regarding food and beverages
• Take orders and relay to kitchen and bar staff
• Recommend wines that complement patrons' meals
• Serve food and beverages
• Prepare and serve specialty foods at patrons' tables
• Present bill to patrons and accept payment
• May order and maintain inventory of wines and wine glassware
• May perform sensory evaluation of wines.

• An apprenticeship program for food and beverage servers is available, but voluntary, in Quebec and Saskatchewan.
• Sommeliers may require courses in wine selection and service or experience as a formal waiter/waitress.
• Formal waiters/waitresses may require completion of a one- or two-year apprenticeship program or college or vocational school courses.
• On-the-job training is usually provided.
• Completion of secondary school may be required.
• Responsible beverage service certification is usually required for employees serving alcoholic beverages.

• Food service supervisors (62020)
• Maîtres d'hôtel and hosts/hostesses (64300)
• Restaurant and food service managers (60030)