The average salary for a Waiter in Greensboro is 32,627 $ per year on a 40-hour full-time equivalent, or 2,719 $ gross per month and 15.69 $ gross per hour. The reported full-time salary range is 22,000 $ to 52,632 $. The analysis is based on 33 salary reports from workers and employers in Greensboro. Part-time salaries are proportionally converted to 40 weekly hours so the values are comparable.
| Date | Job title | Weekly hours | Reported gross/year | Normalized to 40h/year | Gross/month 40h | Gross/hour 40h | Note |
|---|---|---|---|---|---|---|---|
| 07/01/2026 | Shift Manager (ex-server) | 45.0 h | 48,000 $ | 42,667 $ | 3,556 $ | 20.51 $ | I transitioned from serving to full shift management while still sometimes running a station. Hours are long and I manage staff and operations during peak service. |
| 06/30/2026 | Server / Sommelier Assistant | 39.0 h | 46,000 $ | 47,179 $ | 3,932 $ | 22.68 $ | I assist with wine service and upselling in an upscale restaurant; specialized knowledge increases my earnings through higher tips and service charges. |
| 05/22/2026 | Part-Time Server (high-demand weekend shifts) | 30.0 h | 24,000 $ | 32,000 $ | 2,667 $ | 15.38 $ | I work part-time but pick up premium weekend dinner shifts at a busy spot. Despite fewer overall hours, tips on weekends keep my annual income solid. |
| 04/12/2026 | Premium Fine Dining Server | 38.0 h | 50,000 $ | 52,632 $ | 4,386 $ | 25.30 $ | I work at a top-tier fine dining restaurant and handle exclusive tables and private tastings. Tips and service charges push my annual earnings to the top end for servers here. |
| 01/29/2026 | Head Server / Front of House Lead | 40.0 h | 47,000 $ | 47,000 $ | 3,917 $ | 22.60 $ | I lead the front-of-house team at a busy metropolitan-style restaurant. My responsibilities include scheduling, mentorship, and running high-end service nights. |
| 10/08/2025 | Independent Event Server / Owner-Operator | 35.0 h | 45,000 $ | 51,429 $ | 4,286 $ | 24.73 $ | I run my own small catering/serving operation and contract out services for corporate events and weddings. I work fewer hours but charge premium rates. |
| 07/30/2025 | Event Captain / Senior Banquet Server | 44.0 h | 41,000 $ | 37,273 $ | 3,106 $ | 17.92 $ | I act as an event captain for large banquets, coordinating crews and handling client communications on-site. Hours are long during event weekends but pay is higher. |
| 04/20/2025 | Fine Dining Senior Server | 40.0 h | 42,000 $ | 42,000 $ | 3,500 $ | 20.19 $ | I am a senior server at a high-end restaurant and work full service with many wine-pairing dinners and private chef events. Tips are substantial and consistent. |
| 01/11/2025 | Lead Server / Shift Supervisor | 42.0 h | 38,000 $ | 36,190 $ | 3,016 $ | 17.40 $ | I supervise shifts, manage sections during peak hours, and handle cashouts. My role combines serving with supervisory duties which increased compensation. |
| 09/03/2024 | Full-Time Server (large establishment) | 40.0 h | 36,000 $ | 36,000 $ | 3,000 $ | 17.31 $ | I work full-time at a large, busy restaurant with consistent foot traffic. We see steady tip pools and occasional higher-paying private parties. |
| 05/15/2024 | Private Catering / Self-Employed Server | 30.0 h | 34,000 $ | 45,333 $ | 3,778 $ | 21.79 $ | I run my own private-event serving business and contract with local caterers. Hours are irregular but rates per event are higher, resulting in strong annual income. |
| 02/28/2024 | Senior Server / Assistant Floor Manager | 41.0 h | 33,000 $ | 32,195 $ | 2,683 $ | 15.48 $ | I have unofficial assistant floor manager responsibilities and sometimes manage staff during busy nights. My hours are slightly over standard full-time. |
| 10/12/2023 | Cocktail Server (high-volume venue) | 34.0 h | 29,000 $ | 34,118 $ | 2,843 $ | 16.40 $ | I work evening cocktail shifts in a high-volume venue. My schedule is part-time-ish in hours but tip income is strong on weekend nights. |
| 06/25/2023 | Server / Trainer | 39.0 h | 27,500 $ | 28,205 $ | 2,350 $ | 13.56 $ | I train new servers and still carry a regular station. Training pay and steady full-time hours increased my annual earnings. |
| 03/04/2023 | Banquet Lead Server | 36.0 h | 24,500 $ | 27,222 $ | 2,269 $ | 13.09 $ | I coordinate banquet teams for a mid-sized venue. Work can be intense during event season but overall pays better than standard server shifts. |
| 11/19/2022 | Fine Dining Server | 38.0 h | 30,000 $ | 31,579 $ | 2,632 $ | 15.18 $ | I work in fine dining full-time and handle high-ticket tables and wine service. My tips plus wage pushed me into the upper range compared to casual spots. |
| 07/05/2022 | Floor Lead / Senior Server | 40.0 h | 26,000 $ | 26,000 $ | 2,167 $ | 12.50 $ | I act as floor lead and mentor newer servers at a busy two-location restaurant. I handle side duties and larger parties which increased my overall earnings. |
| 02/16/2022 | Full-Time Server | 40.0 h | 22,000 $ | 22,000 $ | 1,833 $ | 10.58 $ | I work full-time as a server at a popular neighborhood spot. My schedule is stable and I pick up a lot of evening shifts, which are the highest tipped. |
| 12/07/2021 | Seasonal Event Server | 28.5 h | 20,000 $ | 28,070 $ | 2,339 $ | 13.50 $ | I work seasonally for festivals and holiday events as a server. Work is intense during seasons but not year-round, so annual earnings reflect that cycle. |
| 11/08/2021 | Lead Server | 36.0 h | 21,000 $ | 23,333 $ | 1,944 $ | 11.22 $ | By 2021 I was leading shifts again at a medium-sized restaurant. I trained new staff and covered floor organization; tips and base pay recovered somewhat. |
| 03/22/2021 | Server (part-time returning to work) | 24.0 h | 15,000 $ | 25,000 $ | 2,083 $ | 12.02 $ | I returned to part-time server work as establishments reopened. Tips improved but capacity limits still kept overall earnings lower than pre-pandemic. |
| 10/29/2020 | Bartender / Server (recovery year) | 18.0 h | 12,000 $ | 26,667 $ | 2,222 $ | 12.82 $ | In 2020 I had inconsistent hours because of closures and safety protocols. I worked mostly bar shifts when open and did some delivery catering. |
| 05/18/2020 | Server (pandemic reduced hours) | 15.0 h | 10,000 $ | 26,667 $ | 2,222 $ | 12.82 $ | During the early pandemic my hours were drastically cut and I worked very few shifts. This was part-time furlough-style work and tips were minimal. |
| 12/03/2019 | Casual Dining Server | 32.0 h | 19,000 $ | 23,750 $ | 1,979 $ | 11.42 $ | I worked as a server at a chain casual dining restaurant. Hours were consistent but tips were moderate compared to upscale spots. |
| 09/27/2019 | Private Event Server | 20.0 h | 16,500 $ | 33,000 $ | 2,750 $ | 15.87 $ | I mostly did private event work part-time through a catering agency; income varied with seasonality and the number of events I accepted. |
| 04/09/2019 | Head Server / Shift Lead | 38.0 h | 27,000 $ | 28,421 $ | 2,368 $ | 13.66 $ | I was the shift lead and handled opening/closing checklists and mentor shifts. I worked full-time and helped coordinate a small front-of-house team. |
| 12/15/2018 | Senior Server | 36.0 h | 25,000 $ | 27,778 $ | 2,315 $ | 13.35 $ | I had been with the restaurant for four years and handled larger sections and busy nights. My responsibilities increased but I did not have formal management duties. |
| 08/21/2018 | Fine Dining Server | 34.0 h | 23,000 $ | 27,059 $ | 2,255 $ | 13.01 $ | I was a mid-level fine dining server at a small upscale restaurant. I worked mostly dinner shifts and had several regular customers who tipped generously. |
| 04/30/2018 | Brunch Server (part-time) | 25.0 h | 17,500 $ | 28,000 $ | 2,333 $ | 13.46 $ | I work primarily weekend brunch shifts at a popular café. Hours are limited but brunch crowds are lucrative for tips. |
| 11/02/2017 | Banquet Server | 30.0 h | 20,000 $ | 26,667 $ | 2,222 $ | 12.82 $ | I worked as a banquet server for events and weekend weddings. Hours fluctuated month to month; some months were very busy and tipped well. |
| 06/14/2017 | Restaurant Server | 22.5 h | 15,500 $ | 27,556 $ | 2,296 $ | 13.25 $ | I was a part-time server at a family-owned diner while attending community college. Management offered limited hours but decent tips on weekend shifts. |
| 10/05/2016 | Bar / Cocktail Server | 28.0 h | 18,000 $ | 25,714 $ | 2,143 $ | 12.36 $ | I worked evenings as a cocktail server at a busy bar downtown. I was part-time and typically took 4–5 shifts a week, relying on tips for most of my income. |
| 03/11/2016 | Entry Level Server | 20.0 h | 14,000 $ | 28,000 $ | 2,333 $ | 13.46 $ | I started as an entry-level server at a small casual restaurant. I was part-time while in school and relied heavily on tips. Hours vary week to week but averaged about 20 per week. |
Greensboro’s dining scene reflects the broader Piedmont Triad economy: a mix of university activity, business travel, conventions, and year-round sports and cultural events. For waiters, this creates steady opportunities across casual eateries, chef-driven restaurants, hotels, country clubs, and event venues. The city draws visitors through the Greensboro Coliseum Complex, the Tanger Center for the Performing Arts, collegiate events at UNC Greensboro and North Carolina A&T State University, and business traffic tied to the Greensboro–High Point metro and Piedmont Triad International Airport. These dynamics often translate into consistent front-of-house hiring and a healthy pipeline of shifts.
Full-service restaurants in neighborhoods like downtown, Friendly Center, and along Wendover Avenue typically seek waiters with polished customer service, menu knowledge, and reliable evening/weekend availability. Employers frequently emphasize teamwork, a positive table-side manner, and the ability to handle rushes tied to concerts, ACC tournaments, homecoming weekends, and the nearby High Point Furniture Market. Many venues also look for familiarity with POS systems, wine and beer basics, and safe alcohol service practices.
The Greensboro–High Point metro benefits from a balanced hospitality base: conventions, corporate travel, and family dining during the week, followed by event spikes on weekends. Local demand for waiters is often reinforced by large gatherings at the Greensboro Coliseum Complex and shows at the Tanger Center, which can drive pre- and post-event dining. Graduation seasons for UNCG and NC A&T, plus holiday parties and sports tournaments, also tend to boost front-of-house hours in restaurants and hotels.
Hiring is typically strongest in full-service and upscale-casual venues, as well as in hotels and clubs that host banquets. Many employers post regularly on job boards for both experienced servers and newcomers with strong people skills. Some restaurants train on the job, while others prefer candidates who already have alcohol-service credentials. In North Carolina, many employers recognize alcohol server training such as the NC ABC Commission’s Responsible Alcohol Seller/Server Program, ServSafe Alcohol, or TIPS. Basic food safety training (for example, ServSafe Food Handler) is also commonly valued.
Transportation and scheduling flexibility can help candidates stand out. Greensboro’s spread-out dining districts mean having reliable transport is useful for late shifts or quick turnarounds on double shifts. Because the local calendar includes major sports and arts events, availability on nights, weekends, and holidays is often a key hiring factor.
In Greensboro, a range of well-known establishments regularly employs waiters and banquet servers. Examples include:
For waiters in Greensboro, the career ladder often begins with host or food runner roles and progresses to server, lead server, and trainer. From there, many professionals move into bartending, floor captain, or shift supervisor positions. Upscale venues may value formal beverage knowledge; credentials like WSET Level 1 (wine) or Cicerone Certified Beer Server can help candidates stand out in restaurants with robust drink programs.
Hotel and club settings open additional pathways: banquet captain, service manager, or front-of-house leadership. Experienced servers sometimes transition into sales and catering coordination, event management, or broader hotel operations. Those who prefer flexibility may blend restaurant shifts with banquet assignments at resorts, clubs, or city venues to build a fuller schedule.
Because Greensboro sits within the larger Triad, servers can also explore opportunities in High Point and Winston-Salem to expand their options during slower periods. Local job fairs and resources like NCWorks Career Centers in Guilford County periodically highlight hospitality openings, and word-of-mouth referrals remain influential in the city’s tight-knit restaurant community.
Overall, Greensboro’s combination of universities, business travel, and a busy events calendar generally supports consistent demand for waiters. Candidates who demonstrate dependable availability, strong guest service, and safe alcohol service knowledge tend to find steady opportunities across the city’s diverse hospitality landscape.
The average salary for a Waiter in Greensboro is 32,627 $ per year on a 40-hour basis, or 2,719 $ gross per month.
Part-time and full-time reports are normalized to a 40-hour workweek so salary reports can be compared fairly.
You can find more comparisons on the profession overview for Waiter and the city overview for Greensboro. They show reported cities or jobs with their difference from the average.
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