Food Service Counter Attendant


Balance the art of customer service with reliability and speed of service — learn the skills of a great Food Counter Service Attendant.

Cafeterias, fast food outlets, restaurants, hotels, hospitals, and other tourism establishments employ Food Counter Service Attendants. They handle customer enquiries, prepare and maintain workstations, heat and finish cooking simple food items, and serve customers at food counters. Food Service Counter Attendants trained with emerit know health and safety regulations, how to respond to emergencies, and how to comply with applicable federal and provincial regulations. The Food Service Counter Attendant should be able to establish a rapport with guests, demonstrate professionalism and a positive attitude.

emerit Food Service Counter Attendant National Occupational Standards:

  • Include the current skills, knowledge and attitudes necessary to be a marketable, exemplary professional Food Service Counter Attendant
  • Are known as the most recognized by industry professionals across Canada
  • Represents the collective expertise of Food Service Counter Attendants and industry leaders across the country
  • Function as the building blocks and serve as the foundation for on-the-job training

To get started, select the National Occupational Standards below.


emerit training has been used by the following clients:

"I've had a lot of experience in the kitchen, but very little in management. I found myself with a team of employees to supervise, orders to make, and menus to develop. The training came just in time. The program was a big help to me and made it a lot easier for me to fit into my new position."

— Éric Martel, Food Services Supervisor, Mess de la Citadelle in Québec

"I think we've proven without a doubt that the investment in training and in particular in emerit training is definitely recognized in a positive way in the bottom line of our business."

— Sheila Kelly-Blackmore, general Manager, St. Jude Hotel

"You're going to wind up with folks who know what they're doing, who understand why they're there and who want to work and who want to do a good job and essentially who have been empowered and given the tools and given the training to go out and do their jobs really, really well."

— Rob Campbell, Division Manager, Athabasca Catering

"Things have changed a lot over the past few years. Competition has gotten fiercer. You need dedicated and innovative employees to succeed in meeting the needs of an increasingly demanding clientele. By training our employees and listening to them, we develop a feeling of belonging that results in a decreased turnover rate and increased productivity."

— Caroline Milot, Director of Operations, Hôtel et Suites Le Dauphin


Food Service Counter Attendant — Products Available