Waitress Makes the Guest Feel at Home

Tamara Rawles became a waitress 15 years ago to put herself through school in Michigan. “The money was good and I liked the people, so I decided to stay,” she said.

About 10 years ago, she came to California and began working at Tutto Mare in Fashion Island. About the clientele, she said: “We have lots of repeat customers, and I enjoy making them feel special. That’s something I learned from our manager, Claudio Arena. He says the Italian approach is to make customers feel like they are guests in your home.”

Rawles arrives at work at about 11 a.m. during the week to help prepare for the lunch crowd. “It’s busy from noon to about 2, and then it slows down a little,” she said.

For Rawles, working as a waitress means learning about food and wine. “We have food tastings every month so the staff knows each dish on the menu. When we add a new wine to the wine list, we have wine tastings. This helps when I’m serving, because most people ask for guidance when ordering wine and I’m able to help.”

OCCUPATION: Waitress

* What’s involved: Serving food and beverages at restaurants.

* Qualifications: Most have at least a high school education. Restaurants often provide on-the-job training.

* Outlook: By 1998, the number of waiters and waitresses in the county is expected to increase 6.3%, to 22,690.

* Salary range: $22,000-$26,000 per year for full-time employees.

* Pros: Flexible hours and good pay.

* Cons: Job requires standing through most of a shift. Must also be able to handle customer requests and complaints.

* Advancement: Waiters and waitresses may advance to restaurant managerial positions.

* Quote: “Extra effort pays off in terms of repeat customers and tips. Making them comfortable is very important. People like to be treated special.”--Tamara Rawles, waitress, Tutto Mare

Researched by JANICE L. JONES / Los Angeles Times