Waiters and waitresses perform tasks essential to keeping restaurant patrons happy from the moment they walk in the door to their very last bite. Charged with distributing menus, managing trays of food, preparing checks and much more, servers are central to the dining experience.

Servers’ responsibilities vary depending on the type of restaurant they work in, according to the Bureau of Labor Statistics. Waiters and waitresses at more casual establishments are expected to deliver speedy service with good manners, while those at formal restaurants should have more personalized exchanges with their guests.

Jon Fitzpatrick works at a bistro in Boston where some guests come for a quick dinner before heading to a theater nearby while others stay for three or four hours.

“You can really form a bond and a relationship with guests if you’re serving them,” says Fitzpatrick, who has worked as a server for more than 30 years.

And the quality of service that waiters provide can translate directly to their income, since serving is “a tip business,” Fitzpatrick says. The more tailored and special the service, the bigger the tips can be.

“I feel like I can give myself a raise any day of the week by giving extra great service,” he says. The Bureau of Labor Statistics projects -3.1% employment growth for waiters and waitresses between 2022 and 2032. In that period, an estimated 68,600 jobs will be lost.

Becoming a waiter or waitress requires no formal education, but some character traits are important for success in the profession.

“Patience is important,” Fitzpatrick says, as is a “sense of urgency” to best accommodate customers in a rush.

After being hired, new servers will often receive on-the-job training from a more experienced staff member. Some full-service establishments may also include classroom instruction in their training.

Fitzpatrick says servers can improve over time through “trial and error.” To become a good server, you should “teach yourself how to read your guests and interact with them in a way that they appreciate,” he says. That might mean anticipating diners’ needs by offering more bread before they ask, for instance, or gauging whether they want to pour their own wine.

Waiters and waitresses who serve alcoholic beverages are usually required to be at least 18 years old, with some states imposing a higher age minimum, according to the BLS. They must also understand relevant laws concerning the sale of alcohol.

Servers with a high school diploma and some years of experience can advance into roles as restaurant managers, where their expertise attending to guests’ needs can come in handy. However, not all servers aspire to managerial positions.

As a server, “I feel like there’s more interaction with guests,” Fitzpatrick says. “I’ve done managing and serving, and I prefer serving since I have the choice.”