Organized and Immaculate: How Waiters Can Elevate the Dining Experience

Engaging introduction

Great service is not only about a warm smile or perfect menu knowledge. It is also about how immaculately clean and impeccably organized everything feels from the moment a guest steps in to the moment they leave. Guests rarely compliment a spotless napkin fold or a perfectly polished glass, but they always notice when these details are missing. Cleanliness and organization are the silent foundation of hospitality excellence. They enhance speed, safety, and the overall perception of value.

For waiters, maintaining a pristine work environment is not extra work; it is the work. When your station runs like clockwork and your tools are exactly where they should be, you move faster, serve smarter, and deliver a seamless experience that earns loyalty, tips, and positive reviews. In this comprehensive guide, we will break down the practical steps every waiter can take to keep their section, tools, and service flow clean and organized, shift after shift.

This article is designed for waiters in all types of venues, from high-end dining rooms to bustling brasseries, boutique hotels, and event catering. We include examples from Romania's hospitality hubs - Bucharest, Cluj-Napoca, Timisoara, and Iasi - along with indicative salary ranges in EUR and RON, plus typical employers in each city. Whether you are just starting out or sharpening your professional edge, you will find actionable templates, checklists, and methods you can apply today.

Why cleanliness and organization matter

The guest's eye sees everything

First impressions form in seconds. Smudged glassware, sticky menus, or cluttered side stations instantly lower perceived quality.
Cleanliness creates trust and comfort, especially around food and beverages. Organized waiters project control, safety, and care.
A calm, tidy section reduces guest stress. Guests feel attended to when service appears effortless and coordinated.

Speed, accuracy, and sales

Organized tools and stations cut wasted steps. Less walking means more tables touched and faster table turns.
A clean setup reduces errors (wrong glass, missing cutlery, mixed allergens). Fewer errors protect revenue and reviews.
When your fundamentals are tight, you have more bandwidth for storytelling, suggestive selling, and upselling premium items.

Health and safety compliance

Hygiene standards (including HACCP principles) reduce the risk of cross-contamination and food-borne illness.
Proper waste handling and spill control lower slip-and-fall risks for guests and staff.
Logs, labels, and checklists provide documentation that protects the business in inspections and audits.

Team morale and professionalism

Clean, well-organized sections reduce stress and conflict. Everyone knows where tools live and what good looks like.
Professional pride grows when standards are visible and measurable. This fuels consistent performance across shifts.

Adopt the cleanliness mindset

Own your square meter

Treat your section and side station as your personal shop. If you touch it, you own it.
Do not step over problems. Fix small issues immediately: a crumb, a wobbling chair, a napkin out of place.

Standardize to scale

Agree on one right way for setups, labeling, and resets. Variation creates chaos.
Use visual cues: tape outlines in drawers, laminated photos of ideal setups, and station maps.

Micro-clean constantly

Build micro-cleaning into your flow: wipe, polish, and straighten during natural pauses.
Follow the one-touch rule: if you pick it up, clean it, and put it back in its home.

Time-box maintenance

Set recurring 2- to 5-minute blocks for maintenance: pre-shift wipe downs, mid-shift restocks, pre-peak polish.
Use timers or cues (every 30 minutes, or after every full table turn) to avoid forgetting.

Personal hygiene and professional presentation

Grooming standards that speak quality

Uniform: pressed, spotless, correct size, and complete (apron, name tag, non-slip shoes). Carry a backup apron.
Hands and nails: short, clean, unpolished or clear polish only; wash frequently.
Hair: tied back if long; beard neatly trimmed.
Scent policy: minimal perfume or cologne; avoid food odors (smoke, garlic) on clothing.
Accessories: keep to essentials; avoid dangling jewelry that can touch food or snag on trays.

Hand hygiene protocol

Wash hands for at least 20 seconds: before service, after bussing, after handling money or phones, after touching your face or hair, after restroom checks, and every 30-60 minutes during service.
Use alcohol-based sanitizer when sinks are not immediately accessible, but do not replace regular handwashing.
Dry hands with disposable towels; avoid shared cloths.

PPE and first aid basics

Cover minor cuts with colored waterproof bandages and finger cots if needed.
Wear heat-resistant cloth or silicone pads to handle hot plates safely.
Keep a small personal kit: bandages, lint roller, stain remover pen, breath mints, spare pen, small notepad.

Setting up your workstation and section (mise en place)

The side station: your command center

Clean first, then stock. Never stock on a dirty surface.
Arrange tools by frequency of use, from dominant hand outward. Label each compartment.
Typical side station items:
- Polished cutlery bundles and loose backup stock
- Glassware (water, wine, flutes) - polished and stored rim-up or rim-down per house policy
- Napkins and polishing cloths (microfiber), stored dry
- Condiments: salt, pepper, oil, vinegar, sugar sachets, sweeteners
- Bread plates, butter dishes, tongs, side bowls
- Trays, tray stands, and plate jacks
- Check presenters, pens, POS paper rolls, spare card machine paper
- Sanitizer spray bottles labeled with date and dilution
- Backup menus and wine lists in pristine condition

Table setup fundamentals

Consistency: align centerpieces, cutlery spacing, and glass positions uniformly across all tables.
Cleanliness: double-wipe tables (detergent, then sanitizer) and dry to avoid streaks.
Wobble check: stabilize with a wedge or request maintenance. Do not seat guests at unstable tables.
Seating markers: discreetly note seat numbers for coursing and allergen tracking.

Glassware and cutlery polishing workflow

Wash hands and set up two clean, dry microfiber cloths.
Steam method (if available): hold the glass over a steaming kettle, then polish quickly.
Dry polish: hold the bowl, not the rim; rotate gently. Avoid twisting stems.
Inspect under light for lipstick, watermarks, or lint.
Store glassware rim-up or rim-down per SOP; keep racks dust-free.
For cutlery: check prongs and knives for water spots; polish until mirror clear; roll in napkins as per SOP.

Table readiness and turnover protocol

Pre-service readiness checklist

Menus pristine: no stains, torn edges, or sticky pages.
Chairs: crumbs removed, backs wiped, seats aligned.
Floors: swept, no debris under tables; mats straight.
Lights and candles: working, clean holders.
Condiments: full, clean nozzles; labels facing guests.
Table numbers visible to runners and expo.

Turnover steps for speed and accuracy

Clear: remove all dirty items in one sweep if safe. Use the full-hands rule.
Wipe: detergent, then sanitizer; dry to a streak-free finish.
Reset: follow the exact template; count cutlery and glassware.
Final check: wobble, crumbs, chair alignment, menu placement.
Seat promptly: escort and present menus with a fresh greeting.

In-service maintenance

Crumbing between courses using a crumb knife or napkin.
Refill water low-key; avoid interrupting conversation.
Rotate table elements (bread, condiments) to keep the surface tidy and free of clutter.

Tray, trolley, and equipment care

Trays and tray stands

Clean and dry after each use; never place trays on the floor.
Check for cracks or warped surfaces; replace if unstable.
Use non-slip mats on trays, cleaned daily.

Gueridon and trolleys

Sanitize handles and surfaces before guest-facing use.
Stock minimal items to keep weight manageable and presentation sharp.

Handheld POS, card terminals, and pens

Wipe high-touch electronics with approved wipes every 60-90 minutes and after guest use.
Keep charging docks clean; label devices to track issues.
Pens: carry 2-3 spares; sanitize pens used by guests and rotate.

Food safety essentials for waiters

HACCP-informed habits

Allergen management: confirm allergies at order capture, mark clearly in the POS, and verbally confirm at delivery.
Cross-contamination: never place used plates or cutlery on staging surfaces for clean items.
Temperature awareness: serve hot food hot and cold food cold; minimize dwell time on pass.

FIFO and labeling at the pass and condiments

First In, First Out: rotate condiments, breads, and prepped garnishes.
Label and date open items (sauces, syrups); discard at end of shelf life as per SOP.

Clearing and carrying safety

Separate zones on trays: dirty wares on one side, unused clean backup items on the other only if fully protected. Ideally, do not mix.
Handle knives and sharps with care; point down and secure.

Service flow organization and time management

Map your section

Number tables logically for your memory (clockwise or serpentine path).
Note large parties, special occasions, and dietary needs at the start.

Batch tasks without batching attention

Group similar tasks (water refills, bread service) but maintain guest eye contact and presence.
Use the 2-minute tidy: every 15-20 minutes, do a fast scan and straighten surfaces.

Communication with kitchen and bar

Confirm fire times, 86s, and special orders at pre-shift.
Announce large orders or modifiers in person to expo.
Use standard call-outs: "Corner hot", "Behind", "Allergy table 12" to prevent accidents and errors.

Opening, mid-shift, and closing cleaning checklists

Opening checklist (30-45 minutes)

Front of house
- Floors swept and mopped if needed; entry mats laid straight.
- Windows and door handles cleaned; signage dusted.
- Host stand stocked with sanitized pens and up-to-date reservation list.
Side stations
- Surfaces sanitized, drawers organized, cloths replaced.
- Cutlery polished and rolled; glassware polished and stocked.
- Napkins folded and counted; condiments filled and wiped.
- Sanitizer bottles labeled with date and proper dilution.
Dining room
- Tables set to standard; chairs aligned; highchairs sanitized and stacked.
- Menus checked and replaced if worn.

Mid-shift checklist (10-15 minutes, twice)

Quick sweep and spot mop near entry and high-traffic lanes.
Restock napkins, cutlery, sugar, straws, and to-go containers.
Polish and rotate glassware as racks empty.
Empty and clean side bin; replace liner before it overflows.
Wipe POS screens and card terminals.

Closing checklist (45-60 minutes)

Side stations fully reset: all surfaces cleaned and dried; drawers sorted and labeled.
All cutlery and glassware cleaned, polished, and covered to prevent dust.
Menus wiped or replaced; check presenters emptied and sanitized.
Floors swept and mopped; under-table areas cleared.
Waste sorted into recycling and landfill as per local rules; bins washed and dried.
Chemicals stored safely; sanitizer bottles emptied and rinsed if policy requires.
End-of-day log: record low stock, equipment issues, broken items, and cleaning tasks completed.

Waste management and sustainability

Sort waste at source: glass, paper, plastic, organic, and general waste in clearly labeled bins.
Keep lids closed; clean bin lids and pedals daily to avoid odors and pests.
Avoid single-use items where possible; switch to reusable ramekins, pourers, and cloth napkins when policy allows.
Use refill systems for condiments; decant responsibly with labels and dates.
Monitor water and energy use: do full dishwasher racks, turn off burners and lights promptly.
In Romania, local municipalities often provide separate collection for glass and paper; ensure bins match municipal schedules to avoid overflow and fines.

Technology and simple tools that boost organization

Digital checklists: shared apps or printed SOPs with sign-off boxes to maintain accountability.
Label printers or waterproof markers: date labels for condiments and syrups.
Pocket organizer: slim pouch for pens, wine key, lighter, mini sanitizer, and small notepad.
Timer apps: set recurring alerts for mid-shift maintenance tasks and restroom checks.
Headsets or internal messaging (if available): reduce back-and-forth walking and speed communication.

Handling the rush: keep it clean when it is busiest

Full hands in, full hands out: never walk empty if it is safe to carry items.
Stage items smartly: use tray stands, pass shelves, and side stations without blocking pathways.
One-touch rule: when you pick something up, complete the task before putting it down.
Two-minute resets: when a table leaves, ask for runner support; one clears, one wipes, one resets.
Prioritize safety: clean spills immediately; call "Wet floor" and place a cone.
Protect standards: skip nothing essential; it is better to seat guests 2 minutes later at a perfect table than immediately at a half-clean setup.

Customer-facing cleanliness cues that matter most

Menus: spotless, unwrinkled, and not sticky. Replace worn pages immediately.
Glassware: crystal-clear with no lipstick or watermarks.
Cutlery: polished, aligned, and free of fingerprints.
Tables: dry and crumb-free with stable legs and even place settings.
Restrooms: even if not your primary responsibility, alert management if supplies are low or if there is any mess. Quick checks every 30-60 minutes during peak help.
Highchairs and booster seats: sanitize before and after use; provide a clean tray.
Payment: present a clean check presenter; sanitize card terminals discreetly after use.

Outdoor terraces, gardens, and smoking areas

Wind and dust control: wipe tabletops and chair arms more frequently; keep centerpieces minimal.
Ashtrays: empty and wash frequently; never allow overflowing ashtrays on tables.
Pests: report issues promptly; keep sweet items covered; wipe spills immediately.
Umbrellas and heaters: check stability and cleanliness; wipe pull cords and switches.

Regional context: working as a waiter in Romania

Romania's hospitality scene is vibrant and diverse, from traditional restaurants to premium hotel dining. Cleanliness and organization standards are increasingly aligned with international best practices, especially in major cities.

Typical employers by city (examples, not endorsements)

Bucharest
- Premium hotels: JW Marriott Bucharest Grand Hotel, Radisson Blu, Hilton Athenee Palace.
- Landmark restaurants: Caru' cu Bere, The Artist, Hard Rock Cafe Bucharest.
- Groups and brasseries: City Grill Group venues.
Cluj-Napoca
- Contemporary dining: Baracca, Samsara Foodhouse, Camino.
- Boutique hotels and wine bars in the central area near Piata Unirii.
Timisoara
- Popular venues: Casa Bunicii, Pizzeria Napoli Centrale, craft beer bistros in the Unirii Square area.
- Hotel restaurants attached to international chains and boutique properties.
Iasi
- Known spots: Little Texas, restaurant terraces around Copou and Palas.
- University-area cafes and brasseries with high student traffic.

These employers value reliability, teamwork, and consistent standards. Demonstrating strong cleanliness and organization habits is a clear advantage during trials and probation.

Salary ranges in Romania (indicative; vary by venue and experience)

Base net salary for waiters in urban areas often ranges around 2,200 - 3,500 RON per month (approx. 450 - 700 EUR), with Bucharest typically at the higher end.
Service charge and tips can add 1,000 - 3,000 RON per month (approx. 200 - 600 EUR), depending on venue type, shift patterns, and seasonality.
Overall monthly take-home can range from 3,200 - 6,500 RON (approx. 650 - 1,300 EUR) in busy venues, with fine dining or hotel banqueting sometimes exceeding this during peak months.
City snapshots (typical ranges; your results may vary):
- Bucharest: 2,600 - 3,800 RON net base (520 - 760 EUR) + tips/service charge 1,200 - 3,000 RON (240 - 600 EUR)
- Cluj-Napoca: 2,300 - 3,400 RON net base (460 - 680 EUR) + tips 900 - 2,500 RON (180 - 500 EUR)
- Timisoara: 2,200 - 3,200 RON net base (440 - 640 EUR) + tips 800 - 2,200 RON (160 - 440 EUR)
- Iasi: 2,100 - 3,000 RON net base (420 - 600 EUR) + tips 700 - 2,000 RON (140 - 400 EUR)

Notes:

Exchange rate used for illustration: roughly 1 EUR = 4.9 - 5.0 RON. Actual pay depends on contracts, shifts, taxes, and tip-out policies.
hotel restaurants may pool tips or distribute service charges differently from independent venues.

Skills that lift your pay and prospects

Impeccable cleanliness and organization create faster turns and better guest satisfaction, which often correlate with higher tips.
Wine service, barista skills, and banquet experience broaden your shifts and increase your earning potential.
Bilingual ability (Romanian and English, plus Italian, French, or German) is a strong differentiator.

5S for front-of-house: a practical framework

Apply the classic 5S method to your station and section:

Sort: remove unnecessary items; discard broken tools; keep only what is needed for the shift.
Set in order: designate homes for every item; label drawers; use tray zones; store by frequency and flow.
Shine: clean surfaces, tools, and floors continuously; repair or report defects.
Standardize: create and follow station maps, photo standards, and checklists.
Sustain: audit daily; rotate responsibilities; train new staff using the same visuals and SOPs.

Pro tip: Laminate a photo of a perfect side station and tape it inside the cabinet door. It becomes the fixed reference regardless of who is on shift.

Measurable standards and micro-KPIs

Track simple, meaningful metrics to keep standards high:

Table reset time: target 90-120 seconds for a 2-top; 150-210 seconds for a 4-top.
Glassware reject rate after polish: under 2%.
Restroom check interval: every 30-60 minutes logged.
Breakage incidents: track weekly; aim for continuous reduction with training.
Guest cleanliness mentions: monitor reviews and comment cards for keywords like clean, spotless, or dirty.

Use a small whiteboard at the side station to note daily goals (e.g., reset times, polish targets). Visibility drives consistency.

Communication and teamwork around cleanliness

Pre-shift briefing: agree on opening tasks, mid-shift restocks, and closing responsibilities.
Handoffs: when sections get busy, share tasks clearly: "I will clear and reset 14; you take drinks to 12." Document who owns what.
Closing buddy system: pair up to check each other's station against the checklist before clocking out.
Praise publicly: when someone nails a perfect station or reset time, shout it out. Culture is built in moments.

Handling incidents with grace and speed

Spills and breakages

Announce clearly: "Glass down, wet floor" so teammates avoid the area.
Block the area; place a caution cone; pick up large pieces with gloves; sweep, then damp-wipe.
Dispose of glass safely; never push glass into overfilled bins.

Allergen alerts and cross-contact

If there is doubt, do not serve. Reconfirm with kitchen and supervisor.
Change trays, cloths, and gloves before handling allergen-free items.

Guest complaints about cleanliness

Listen without interruption; acknowledge: "Thank you for telling me. I will fix this right away."
Replace the item or reset the table; offer a fresh setting and check on the guest shortly after.
Inform the manager and log the incident to prevent repeats.

Practical, actionable micro-habits for waiters

The 10-minute pre-shift drill

Minute 1-2: Handwash, uniform check, tools in pockets (wine key, lighter, pens, mini sanitizer).
Minute 3-4: Side station wipe and stock top 5 items (napkins, cutlery, glasses, sugar, condiments).
Minute 5-6: Polish a quick rack of water glasses and refill water pitchers.
Minute 7-8: Table wobble checks and menu scan for damage; replace as needed.
Minute 9: Restroom quick check; refill paper and soap; alert cleaner if needed.
Minute 10: Review reservations; note allergies and VIPs.

The pocket inventory

Pen x2, fine tip
Small notepad or order book
Wine key and lighter (if policy allows)
Mini hand sanitizer
Spare clean polishing cloth in a zip bag
Stain remover wipe and lint roller

Polishing technique checklist

Use clean microfiber only; no terry towels that shed lint.
Wear cotton gloves if fingerprints persist on stemware.
Change cloths when damp; moisture creates streaks.
Inspect under bright light or near a window.

Crumbing and mid-meal tidy

Present crumb knife or folded napkin subtly from the guest's left.
Sweep crumbs toward the service plate; avoid touching the guest.
Clear unused cutlery to reduce clutter before dessert.

Payment hygiene

Present check in a clean presenter.
After guest uses a terminal, wipe it discreetly and return it to the dock.
Store receipts neatly; never leave checks on a wet table.

Working trials and interviews: what managers look for

Immediate station tidy: do you naturally wipe, align, and stock without being told?
Hand hygiene and glass handling: do you avoid touching rims and cutlery tines?
Flow awareness: do you move with purpose and keep pathways clear?
Reset discipline: do your tables look identical and immaculate each time?
Communication: do you ask for help early and delegate clearly?

Arriving 10 minutes early and performing the 10-minute pre-shift drill on your own initiative is a powerful signal of professionalism.

Example daily cleaning map for a medium-size dining room

Opening crew (2 people)
- Person A: Front entrance, host stand, menus, and windows.
- Person B: Side stations, cutlery polish, glassware polish.
Mid-shift maintenance (shared)
- Every 30 minutes: floors spot-check, restroom check, bin check.
- Before peak: top up condiments, water carafes, napkins, and polishing cloths.
Closing crew (2-3 people)
- Person A: Dining room reset, table and chair wipe, floor sweep/mop.
- Person B: Side stations deep clean and restock for tomorrow.
- Person C: Waste sorting, glass racks, and equipment wipe (POS, terminals).

Adapting standards by venue type

Fine dining
- White-glove polish, silent service, meticulous alignment, crumb service between courses.
- Higher glassware counts per cover; more frequent polish cycles.
Casual brasserie
- Speed with simplicity: robust side station, quick resets, durable tableware.
Hotel breakfast service
- High volume, short dwell times: pre-rolled cutlery, labeled allergen stations, frequent buffet utensil changes.
Events and banqueting
- Mass alignment of place settings; tray teams; pre-service equipment checks; clear communication with the banquet captain.

Training new team members on cleanliness and organization

Shadow and show: demonstrate the perfect setup, then observe the trainee performing it twice.
Visual SOPs: hand them a photo booklet or laminated sheets with exact setups and checklists.
Micro-goals: day 1 polish standard; day 2 reset times; day 3 station ownership.
Feedback loops: specific, timely, and tied to standards, e.g., "Glass rims must be untouched; hold by the stem only."

Common pitfalls and how to avoid them

Over-stuffing drawers: leads to clutter and hidden dirt. Keep only essentials; store overflow in back-of-house.
Mixing clean and dirty: designate trays for each; never let them meet.
Ignoring corners: dust and debris hide under banquettes and table edges. Check daily.
Inconsistent labeling: unreadable or missing labels cause waste and risk. Standardize.
Skipping closing tasks: compounds into a rough start tomorrow. Audit and sign off every night.

Case snapshots from Romanian cities

Bucharest, busy Friday night: Two waiters handle a terrace of 12 tables by using a strict two-minute reset rule, tray stands at every other table, and a runner for water and bread. Result: 4 full table turns between 19:00 and 23:00, spotless setups maintained.
Cluj-Napoca, brunch rush: Host updates seating chart in real time; waiter batches coffee refills every 7 minutes and clears plates immediately. Side station remains tidy due to 2-minute tidies at 30-minute intervals.
Timisoara, pre-theater dinner: Server prepares pre-bussed tables with dessert forks in advance for guests on time limits. Glass polish rate stays high by rotating two cloth sets.
Iasi, student-heavy cafe: Frequent small parties and device charging needs. Server keeps cable organizers at the side station, wipes cables and sockets, and maintains clutter-free tables for fast turns.

Conclusion: clean and organized is your competitive edge

Service excellence is built on invisible discipline. When your hands are clean, your tools are ready, and your section is perfectly organized, everything else gets easier: speed, smiles, sales, and stellar reviews. These habits are not glamorous, but they are the habits of professionals who rise quickly and earn more.

If you are ready to take your hospitality career to the next level in Romania or across Europe and the Middle East, focus on the fundamentals outlined in this guide. And when you are set to move, partner with a specialist recruiter. ELEC connects skilled waiters with reputable employers, from boutique restaurants to international hotel groups. Reach out to our team to discover roles that match your standards and ambition.

FAQ

1) How often should a waiter wash their hands during a shift?

At the start of the shift, after bussing dishes, after handling cash or a phone, after restroom checks, after touching your hair or face, after coughing or sneezing, and every 30-60 minutes as a general rule. Soap and warm water for 20 seconds is best; sanitizer is a supplement, not a replacement.

2) What is the fastest way to keep a side station organized during peak times?

Use the one-touch rule and the 2-minute tidy every 20-30 minutes. Keep frequently used items within arm's reach, pre-count bundles (e.g., 10 napkins per slot), and label every drawer. Do not overstock; restock in small, frequent batches.

3) How do I handle a broken glass on the floor in a crowded dining room?

Announce "Glass down, wet floor." Block the area with a teammate or a chair, place a caution cone, put on gloves, pick large pieces by hand, sweep, then damp-wipe. Dispose of glass safely in a designated container. Never leave micro-shards; check lighting and re-wipe if needed.

4) Which cleaning chemicals are safe to use on dining tables?

Use food-safe detergents followed by an approved sanitizer at the correct dilution. Avoid harsh bleach on guest tables unless policy requires and you can rinse thoroughly. Always label bottles with contents and date, and never mix chemicals.

5) How should I prioritize resets when multiple tables turn at once?

Prioritize by guest waiting time and table size. Seat-ready 2-tops first to keep flow moving. Call for support: one teammate clears, one wipes, one resets. Maintain standards; a perfect reset that takes 90 seconds is better than a rushed, imperfect one.

6) What personal supplies should I buy for myself, and what should the employer provide?

You should carry pens, a small notepad, a wine key, a lighter (if policy allows), a mini sanitizer, and a spare polishing cloth. Employers typically provide uniforms or aprons, cleaning chemicals, cloths, glassware, cutlery, and side-station equipment.

7) What salary can waiters expect in Bucharest, Cluj-Napoca, Timisoara, and Iasi?

Indicative net base ranges: Bucharest 2,600 - 3,800 RON (520 - 760 EUR), Cluj-Napoca 2,300 - 3,400 RON (460 - 680 EUR), Timisoara 2,200 - 3,200 RON (440 - 640 EUR), Iasi 2,100 - 3,000 RON (420 - 600 EUR). Tips and service charges can add 700 - 3,000 RON (140 - 600 EUR) monthly depending on venue and season.