Uniforms are used in a wide variety of jobs and businesses for many reasons. It could be to show authority, to differentiate the staff from the general public, to create solidarity and camaraderie or to address health and safety issues. As the name suggests a uniform gives a uniformed appearance to a group of workers. It also shows equality and that no one person is above another. Minor alterations to an otherwise similar uniform are made to differentiate between ranks or responsibilities, such as head chefs, kitchen prep staff, constables and sergeants, fire officers and fire chiefs etc.

Uniforms can often be seen as a chore to wear and will usually be quite unflattering. By choosing staff outfits with care and consideration you can display the appropriate image of your restaurant and continuing the colour theme whilst also adding style to a traditionally dull uniform. Obviously the type of uniform you select will rely majorly on what sort of restaurant, café or bistro that you run.

Catering Uniforms for Waiting Staff

Ladies; skirt or trousers, blouse or polo shirt/t-shirt, waistcoat

For a more casual restaurant a polo shirt or t-shirt should be ample for the waiting staff. An informal edge will make the customers feel more at ease.

A blouse with a waistcoat as an alternative will be more appropriate for a higher end, classier restaurant where full table service is standard.

Men’s; trousers, shirt and tie/bow tie, polo shirt/t-shirt, waistcoat

Again a polo shirt or t-shirt is acceptable in a more informal and social environment.

A shirt and tie or bow tie with a waistcoat as an alternative would fit perfectly for a full table service establishment.

Gloves may be considered for a full service restaurant to add a little extra formality, class and finesse. If this is appropriate for the type of restaurant that you run you should always ensure that gloves are clean and that you have plenty of spares on standby in case dirt, grime or food renders the originals unsuitable.

Aprons, tabards and money pockets also need to be considered not only to give a professional edge but also to enable easy carriage of any order pads, pens or money.

Name tags are an essential piece of uniform when dealing with members of the public. They give a more personal feel and allow the customer to identify with the service staff. It also allows for a friendly, relaxed atmosphere no matter what type of service your restaurant offers. Name tags are an easy way for the customer to identify a member of staff who has performed exceptionally well or alternatively has not met the required standard and fallen short of the mark.

Chef’s Clothing

Chef’s clothing generally tends to be unisex and can be worn by all kitchen workers.

Trousers; Available in a variety of colours and either plain or check, chef’s trousers should be durable and able to withstand the harsh environment of a working kitchen but also lightweight enough to not swelter the chef’s whilst they are working in constant heat.

Shirts and t-shirts; Not all kitchen staff are required to wear the traditional tunic. Any member of staff that works in pot wash for example, do not necessarily need the protection that a heavy duty tunic affords.

Jackets and tunics; Available in a variety of colours, a chef’s jacket or tunic provides protection from the constant heat and is also essential for hygiene reasons.

Hats and headwear; A typical tall chef’s hat is always the first thing that people picture when thinking of a chef. Although these are still used in some more traditional and high end restaurants generally the headwear of choice is a small hat that is more practical when working in a hectic, busy working kitchen. Hairnets or facial nets, in the case of men with excessive facial hair, provides the required level of protection against stray hair falling into food either being prepared or cooked.

Neckerchiefs; These items are there for hygiene reasons, sometimes worn around the neck, sometimes around the forehead as a bandana, neckerchiefs catch any lose sweat from dripping into ingredients as the chef is bending over them. The high temperatures, constant hustle and bustle and pressure of deadlines lead to kitchen staff generally perspiring in vast quantities.

Aprons; Although kitchen staff may be wearing a tunic for protection from the heat, an apron is still useful to protect tunics from food debris and sauces or juices. Even though kitchen staff are generally in the back of house and not seen by the customers they should still look presentable. If the head chef needs to be differentiated from the rest of the kitchen staff this could be done by using different types of headwear.

Footwear; If you decide that your kitchen staff should wear the same footwear and not their own you must take a few things into consideration when making your selection. Footwear should be durable with a closed toe to protect from any hot spillages, or in the case of accidentally dropping anything, including a sharp knife on feet. Shoes should have strong grips as any spills or food debris left on the floor will cause slippery areas.

All staff must be presentable, well-kept and groomed at all times whether in the front or the back of house. Not only does a smart uniform portray the overall quality of the restaurant but also fulfils necessary hygiene and health and safety criteria. Selecting the perfect uniform for your staff members needs thought and consideration and if done properly will leave your staff looking stylish and smart whilst also functional.