Ten Waiters You’ll Meet in Kenya’s Restaurants

Kenya’s restaurant service features a wide range of waiter behaviours that significantly impact the dining experience.

Across the country’s eateries, waitstaff display diverse approaches shaped by their temperament, training, and working conditions. A common challenge involves waiters frequently misunderstanding or misremembering orders, resulting in customers receiving incorrect dishes despite repeated clarifications.

Some servers maintain a neutral or indifferent expression, offering minimal interaction during service. This behaviour raises questions about worker morale and the emotional demands placed on service staff.

Conversely, other waiters stand out for their charm and attentiveness, using strong interpersonal skills to enhance customer satisfaction and often compensating for any shortcomings in the food served. Service delays are also reported, with some waiters disappearing for long periods after taking orders.

While kitchen backlogs can contribute to these delays, the absence of updates worsens customer frustration and points to operational inefficiencies. A notable group of waiters operates side businesses during shifts, marketing goods or services alongside their primary duties.

This practice, though usually unauthorised, reflects the economic pressures faced by many workers in the industry. Some waiters present themselves with a high level of professionalism, combining polished appearance and articulate communication.

Their skills often seem disproportionate to the venue, indicating uneven skill distribution across the sector and untapped potential for career advancement.
Newly employed waiters often exhibit nervousness and make frequent errors, such as forgotten orders or misplaced bills.

Certain waiters engage in gossip, sharing personal information about colleagues and customers. While sometimes entertaining, this behaviour challenges professional standards of privacy and discretion.

Another pattern involves tip-focused service, where attentiveness is prioritised for customers perceived as generous tippers. This selective approach undermines equal treatment and may alienate some patrons.

Lastly, some waiters are highly active but inefficient, moving quickly without achieving results. This frantic behaviour suggests deeper problems with workflow organisation and staff coordination.