A food runner brings completed plates from the kitchen pass (or "expo" window) to the appropriate table. The role exists to reduce server steps and keep service moving in high-volume restaurants.
Runners typically:
- Quality-check plates at the pass (correct table, garnish present, doneness right)
- Carry trays or hand-deliver plates
- Place plates correctly (women first, lowest seat first, ladies first — varies by house)
- Verify dietary modifications were honored before delivering
Pay structure:
- Hourly wage: usually higher than the tipped wage (often $9–12/hr) because runner roles aren't directly tipped by guests in most concepts
- Tip-out: receives a share from each server's tip-out. Typical: 1% of server's sales
- Hybrid: in some concepts, runners are part of a traditional tip pool with servers
Runner is often a stepping-stone role for new hires before being promoted to server. It builds floor familiarity, kitchen relationships, and pace tolerance.