Depending on the type and size of the eatery, a waitress may have any number of responsibilities during her shift. If there is no dedicated host or hostess on duty, for example, a waitress may greet incoming customers and seat them according to sections or smoking preferences. At this point, a waitress often fills drink orders while customers decide on their orders.

Once the customers make their decisions, the waitress fills out an order ticket, which could contain specifics such as table location, placement of each order, drink orders, server name and so on. All of this information is entered into a computer at a service station or a copy of the ticket may be sent directly to the kitchen. Once the kitchen receives the order, the waitress is free to take care of other duties.

One of those duties is known as a table sweep, which involves visiting every occupied table in an assigned section and replenishing beverages. During a table sweep, customers may also have specific needs, such as a change in their order or a new menu for an additional guest.

A waitress will often hover near her assigned section in order to anticipate customer requests. Once all of the tables have been swept and serviced, a waitress may check on the status of food orders, delivering any completed tickets from the kitchen's window to the customer's table. Once the food has been served, a waitress may be asked to bring additional condiments such as ketchup, mustard, mayonnaise or butter. At this point, the waitress could also refill beverages and ask customers if their orders are correct and prepared properly.

At this point in the meal service, a waitress may only make a minimal number of table sweeps, allowing customers enough privacy to enjoy their meals without interruption. The waitress often uses this time to clear dishes away from the customers who have finished dining. Some customers use this time to order desserts or after-dinner cocktails, so the waitress will place the appropriate orders with the kitchen or service bar. When customers are ready to leave, a waitress will prepare a final ticket and place it on their table.

If there is no dedicated cashier on duty, the waitress will take the customer's payment and process it at a designated cash stand. The customer receives a receipt for the meal purchase or change from a cash transaction. Any tipping would most likely be transacted at this time. Waitresses are often paid a minimal hourly wage by the restaurant, so customer tips help them earn at least the federal minimum wage per hour.

During a restaurant's slow periods, a waitress also performs a number of duties known as side work. Typical side work includes folding napkins, rolling silverware, replenishing beverage stations, restocking service areas, and cleaning assigned sections. Some waitresses work an entire shift until relieved by another server, but others may be asked to clock out or do side work after a rush period is over. A waitress' schedule and work hours are often determined by customer demand or a manager's need to reduce labor costs.

Some restaurants may hire cashiers, food runners, table bussers or hosts in order to provide waitresses the opportunity to concentrate on their main duties. Others may require waitresses to perform many different duties all at once, which can make the occupation of waitress both mentally and physically demanding.