Seasonal waiter jobs in Greece: from hotel restaurants to beachfront tavernas

This page in other languages : Français

Waiting tables during the Greek season

Waiters lay tables, present the menu, take orders, serve dishes and drinks, take payment and clear up. In all-inclusive hotels the job focuses on buffet service, restocking and serving drinks at tables during breakfast, lunch and dinner.

The job varies a lot by venue: fast, busy service in a harbour taverna, careful à la carte service in a Santorini fine-dining restaurant, beach service between sunbeds and the bar, or restaurant service in a large Rhodes resort with hundreds of guests.

Destinations that hire

Every tourist island hires waiters: Crete, Rhodes, Kos, Corfu, Zakynthos, Kefalonia, Mykonos, Santorini, Paros and Naxos, plus Halkidiki and the coastal Peloponnese. Large resort areas offer the longest and most stable contracts of the season.

Smaller, less famous islands such as Sifnos, Folegandros or Amorgos also hire, but with small teams and often by word of mouth. Landing a job there usually means contacting owners directly during the winter months, well before the ferries fill up.

When to go

Recruitment starts in January and continues until May. Hotels open in April or May and close at the end of October, while many tavernas on small islands only really operate between June and September, with shorter contracts.

Applying early pays off: by April, most resort teams are complete, and the remaining offers are mainly replacements or short peak contracts. Candidates who stay flexible on the island and start date still find work until early July.

What employers look for

English is essential for table service. Employers favour friendly, quick candidates who can carry several plates, with at least one season of experience. A second foreign language clearly boosts chances in hotels with an international clientele.

Knowledge of Greek wines, local specialities and allergens is appreciated. In family tavernas, a few words of Greek help communication with the kitchen and the owners, who are often present in the dining room throughout service.

Paperwork for EU citizens

EU, EEA and Swiss citizens need no permit. They obtain an AFM tax number and an AMKA number, and the employer records the hiring in ERGANI before the first shift. Beyond three months, a registration certificate is required.

What about non-EU waiters?

The tourism employer files an authorisation request with the Decentralised Administration, then the waiter applies for a national visa at the Greek consulate. The process takes several months, and the contract remains tied to the approved employer for the whole stay.

Wages, bonuses and tips

The statutory minimum wage has been €920 gross per month since 1 April 2026, up from €880. Hotel agreements and experience often raise pay above that, and Christmas, Easter and holiday bonuses are due pro rata.

Tips can be a significant extra in busy tavernas and beach bars, but they vary widely by island, clientele and sharing system. They must never be used as an excuse for a declared wage below the legal minimum.

Hours and accommodation

The legal week is 40 hours; beyond that, overtime is paid at plus 20 percent, then plus 40 percent beyond 45 or 48 hours. Split shifts between lunch and dinner are common, as are six-day weeks in summer.

Housing and meals are often provided, especially on islands where summer rents are very high. Check the distance between the accommodation and the restaurant, because many waiters head home late at night after closing time.

Finding a waiter job in seven steps

1. Prepare an English CV with a photo, restaurant experience and languages.
2. Browse Greek vacancies on EURES and the Filoxenia job days.
3. Contact hotels and restaurants directly between January and April.
4. Check the business: website, guest reviews, real address.
5. Get a written offer stating gross pay, hours, housing and meals.
6. Apply for AFM and AMKA on arrival, or the visa if you are non-EU.
7. Check the ERGANI declaration and keep payslips and bank statements.

Summary table

Mistakes not to make

Every season, some waiters end up without a contract or with broken promises. Most of these situations can be avoided by checking the following points before leaving home and during the first weeks of work on the island.

• Accepting pay made only of tips or undeclared cash.
• Starting a trial of several days without an ERGANI declaration.
• Confusing gross and net pay during negotiations.
• Paying an intermediary or agency to get a job.
• Leaving without a European Health Insurance Card or starting savings.

Waiters' frequently asked questions

These answers address the questions waiters most often ask when planning a season in Greece, whether it is a first summer in a taverna or a full contract in a large island hotel with an international team.

Can I work as a waiter without experience?

Yes, especially as a runner or junior waiter in large hotels, which train their new recruits. Tavernas and à la carte restaurants, on the other hand, prefer waiters who already have at least one season behind them.

Are tips shared with the kitchen?

It depends on the venue: some split tips between dining room and kitchen, others leave them to the waiter. Ask during the interview and check that card tips are actually passed on to staff at the end of each week or month.

Can the season be cut short?

A fixed-term contract can only be ended early for a serious reason; otherwise compensation is due. Early closures caused by falling visitor numbers should therefore be addressed in writing in the contract before signing.

What if there is a dispute with the employer?

Workers can contact the Greek labour inspectorate, which checks declarations and working hours. EURES advisers and local unions can also point foreign seasonal workers towards the right procedures for their situation and language.