From Resume to Interview: How to Impress as a Waiter in Romania

Engaging introduction

Romania's hospitality sector has been booming, especially in major cities like Bucharest, Cluj-Napoca, Timisoara, and Iasi. From trendy bistros and specialty coffee shops to Michelin-ambitious fine dining and international hotel brands, the market demands waiters who are fast, friendly, and skilled. Employers are not only looking for quick service and a great smile; they also want candidates who can upsell, handle modern POS systems, manage busy shifts, and deliver consistent guest experiences.

If you are applying for waiter jobs in Romania, this comprehensive guide will help you stand out from resume to interview - and through your trial shift. We will cover how to tailor your CV for local expectations, where to find the best jobs, what salary ranges to expect (in RON and EUR), the skills that set candidates apart, how to prepare for interviews and role-plays, and how to negotiate your contract with confidence. Whether you are a local candidate or an international professional, you will get practical, step-by-step advice you can implement immediately.

As an international HR and recruitment company operating across Europe and the Middle East, ELEC works with employers from boutique restaurants to 5-star hotels. Use this playbook to prepare your application, then reach out to our team for personalized guidance.

The Romanian hospitality landscape: what you need to know

Before you fine-tune your resume, understand the market you are applying to. This helps you target the right employers and tailor your application with the details they care about.

Key cities and segments

Bucharest: The capital has the largest concentration of high-end restaurants, cocktail bars, and international hotels (Marriott, Hilton, Radisson Blu, InterContinental Athenee Palace, Accor/Novotel). Expect higher guest expectations, more business travelers, and a faster service pace. Tips are usually strong.
Cluj-Napoca: A dynamic student and tech city with lively cafes, wine bars, and event venues. Festivals and conferences create spikes in demand. Stylish casual dining and specialty coffee are big here.
Timisoara: Western gateway with cross-border business traffic. Strong casual and business dining scenes in and around Iulius Town. Multi-lingual service (Romanian, English, sometimes Serbian, Hungarian, or German) is appreciated.
Iasi: A growing cultural and academic center with classic restaurants, family venues, and boutique hotels. Service is friendly and personal; upselling local cuisine works well.
Seasonal hotspots: Constanta and Mamaia on the Black Sea explode in summer; Poiana Brasov and Sinaia attract winter tourists. Seasonal contracts often include accommodation and meals.

Typical employers hiring waiters

Hotels: 4- and 5-star properties, business hotels, boutique hotels with fine dining restaurants and banqueting operations.
Restaurants: Fine dining, bistros, steak houses, pizza/pasta, burger joints, ethnic cuisines (Italian, Asian, Middle Eastern), wine bars.
Cafes and coffee shops: Specialty coffee, brunch spots, patisseries.
Pubs and bars: Craft beer, cocktail bars, sports bars.
Catering and events: Banquet halls, event planners, conference centers.

Each of these has different service styles and priorities. For instance, hotels value banquet experience and breakfast buffet efficiency; fine dining prizes wine service and table-side etiquette; cafes love speed and latte art; bars look for product knowledge and responsible alcohol service.

Contracts, shifts, and seasonality

Standard full-time: 40 hours per week, often split across 5 days. Weekends and evenings are common.
Split shifts: Lunch and dinner service with a long midday break.
Part-time: Popular in cafes and student cities like Cluj-Napoca.
Seasonal: Coastal summer (May-September) and mountain winter (December-March) with fixed-term contracts.

Salary ranges and tips in Romania (approximate)

Salaries vary by city, venue, experience, and shift patterns. As a quick conversion, 1 EUR is roughly 5 RON.

Base salary (net): 2,000 - 2,800 RON per month (400 - 560 EUR) in many casual venues; 2,500 - 3,200 RON (500 - 640 EUR) in higher-end or hotel roles.
Tips: 1,000 - 4,000 RON (200 - 800 EUR) per month, depending on location and style. Fine dining or tourist-heavy venues can exceed this range.
Total monthly take-home (base + tips):
- Bucharest: 4,500 - 8,000 RON (900 - 1,600 EUR)
- Cluj-Napoca: 4,000 - 7,000 RON (800 - 1,400 EUR)
- Timisoara: 3,800 - 6,500 RON (760 - 1,300 EUR)
- Iasi: 3,500 - 6,000 RON (700 - 1,200 EUR)

These are indicative ranges. Actual figures depend on your venue's pricing, footfall, team size, shift allocation, and tip pooling policy.

Tip taxation: Romania taxes tips separately. Many venues add a tip line to receipts and withhold a 10% income tax on declared tips. Policies vary: some pool tips by shift or month; others allocate directly to servers. Always ask how tips are handled during your interview.

Benefits: Meal tickets (tichete de masa) worth roughly 35 - 40 RON per day are common. Some employers offer transport allowance for late shifts, uniform care, training, or staff meals.

Craft a Romania-ready waiter resume

Your resume should be clean, fast to scan, and rich with proof that you can deliver results. Keep it to 1-2 pages and tailor it to the specific employer.

Structure and sections that work

Header: Full name, mobile number with country code, email, city (e.g., Bucharest), link to LinkedIn or a simple online portfolio (Google Drive folder with certificates and references).
Professional profile (3-4 lines): Summarize your experience, service style, languages, and standout strengths.
Key skills: Bullet list of technical and soft skills relevant to the role.
Experience: Reverse chronological, with achievements and metrics.
Education and certifications: Hospitality school, hygiene certificate, WSET, barista training.
Languages: Proficiency levels in Romanian, English, and others.
Extras: Awards, public reviews, competitions, volunteer experience.

What local employers scan for in 10 seconds

Proven speed and quality under pressure (busy shifts, events, large sections)
Upselling skill and product knowledge (wine, cocktails, desserts)
POS and handheld devices experience (Oracle Micros, NCR, iPad systems)
Team fit and reliability (attendance, flexibility, positive attitude)
Languages (English is expected in major cities; others are a plus)
Certifications and compliance (hygiene course, allergen knowledge)

Use Romania-specific keywords

Roles: ospatar, chelner, head waiter, chef de rang, bartender, barista
Skills: servire, POS, handheld, incasari, inventar, upselling, vinuri, pairing, knowledge of allergens, rezervari, room service, banqueting
Venues: fine dining, bistro, hotel 4*/5*, coffee shop, wine bar, pub, catering

If you are applying through eJobs, BestJobs, LinkedIn, or OLX Locuri de munca, using the right keywords helps recruiters and applicant tracking systems find you.

Make your achievements measurable

Avoid generic statements like "served guests" or "handled cash." Replace them with quantified outcomes that demonstrate performance.

Examples you can adapt:

Managed a 10-12 table section alone during peak hours, maintaining a 4.7/5 average rating on guest feedback forms across 6 months.
Increased dessert upsell rate from 12% to 22% by introducing a scripted recommendation and pairing suggestions.
Cut average table turn time from 1 hour 20 minutes to 1 hour 5 minutes by pre-bussing and strategic check-backs.
Trained 4 junior waiters on steps of service and POS; reduced order errors by 30% month-over-month.
Consistently sold 6-8 bottles of Romanian wine per dinner shift, highlighting Feteasca Neagra and Tamaioasa Romaneasca to tourists.

Certifications and compliance to list

Hygiene course certificate (Curs de igiena alimentara) from an authorized provider.
Allergen awareness (EU 14 allergens) - list if completed.
Wine education: WSET Level 1 or 2 in Wines, or Romanian wine workshops.
Barista training: espresso calibration, milk steaming, latte art fundamentals.
Food safety basics (HACCP awareness) if applicable.

Languages: be honest and strategic

Romanian: native/advanced - critical in most roles.
English: intermediate/advanced - essential in Bucharest, Cluj-Napoca, Timisoara, Iasi.
Bonus languages by region:
- Hungarian in Cluj-Napoca, Oradea, Targu Mures
- German in Sibiu, Brasov
- Serbian in Timisoara
- Italian or French in Bucharest and tourist areas

Even basic phrases can help with tourists. List your level realistically and expect to demonstrate it in interviews.

Photo or no photo?

In Romania, a professional photo is common but not mandatory. If you include one, choose a neutral background, natural light, and a friendly, professional appearance. Avoid heavy filters or casual settings.

ATS-friendly formatting

Use a clean layout with clear headings and bullet points.
Avoid text boxes, tables that do not export cleanly, or heavy graphics.
Save as PDF unless the employer requests Word format.
Use standard fonts (Arial, Calibri) and keep file size small.

Mini portfolio to set you apart

Create a simple online folder and link it in your resume. Include:

Scans of your certificates
Short recommendation notes from managers
Screenshots of positive public reviews mentioning your name (Tripadvisor, Google)
Photos of latte art or table settings if relevant
A 1-page service philosophy or personal statement with your top 5 achievements

Sample resume profile statements

"Friendly, fast, and detail-oriented waiter with 3+ years in busy Bucharest bistros and hotel breakfast service. Strong upselling skills, advanced English, and WSET 1. Known for 4.8/5 guest feedback and mentoring juniors."
"Head waiter with fine dining experience in Cluj-Napoca. Expert in wine pairing, cheese trolley, table-side filleting, and Micros POS. Fluent in Romanian and English, conversational German."

Write a sharp cover letter or email that gets interviews

Your cover letter is a short sales pitch. Show you understand the venue, prove your impact with numbers, and connect your strengths to their needs.

Structure

Greeting and role: State the position and why you are applying.
Fit with the venue: Mention a signature dish, service style, or values that match your profile.
Evidence: 2-3 bullet points with quantified achievements.
Availability and next steps: Trial shift readiness, start date, contact details.

Example email (English)

Subject: Application - Waiter - [Your Name]

Dear Hiring Manager,

I am applying for the Waiter role at [Restaurant/Hotel Name] in Bucharest. I admire your focus on local ingredients and seasonal menus, and I would be excited to contribute to your guest experience.

Highlights I bring:

2+ years in high-volume dinner service; average section of 10 tables with 4.7/5 guest feedback
18% dessert and 22% wine upsell rate, with strong knowledge of Romanian varietals
Confident with Micros POS and handheld ordering; zero cash variances in the last 6 months

I can attend a trial shift this week and start within 2 weeks. Thank you for your time. I look forward to discussing how I can support your team.

Kind regards, [Your Name] [Phone] | [Email] | [LinkedIn]

Example email (Romanian - ASCII)

Subiect: Aplicatie - Ospatar - [Numele Dvs]

Buna ziua,

Aplic pentru rolul de Ospatar la [Numele Restaurantului/Hotelului] in Cluj-Napoca. Apreciez accentul pe servicii atente si produse locale si cred ca pot contribui la experienta oferita oaspetilor.

Puncte forte:

Experienta 2+ ani in servire la volum ridicat; sectiune medie 10 mese, feedback 4.7/5
Rata de upselling: desert 18%, vin 22%, cunostinte bune despre vinuri romanesti
Experienta Micros POS si handheld; fara diferente la casa in ultimele 6 luni

Pot participa la proba de lucru saptamana aceasta si pot incepe in 2 saptamani. Multumesc pentru timpul acordat.

Cu respect, [Numele Dvs] [Telefon] | [Email] | [LinkedIn]

Where to find waiter jobs in Romania

Use a multi-channel search to uncover the best opportunities.

Job boards and platforms

eJobs and BestJobs: Major Romanian job portals with hospitality filters.
LinkedIn: Useful for hotels, fine dining, and management-track roles.
OLX Locuri de munca: Many cafes and casual venues post here.
Hipo and MyNextJob: Periodic listings for hospitality.

Employer career pages to bookmark

International hotels in Bucharest: Marriott, Hilton, Radisson Blu, Accor/Novotel, InterContinental Athenee Palace
Popular restaurant groups: Check their own websites and Instagram for hiring posts
Event venues: Banquet halls and conference centers often hire seasonally

Walk-ins and local networks

Visit venues during off-peak hours (11:00-12:00 or 15:30-17:00) with a printed CV.
Ask for the manager on duty and be ready for a short chat.
Follow local Facebook groups dedicated to jobs in Bucharest, Cluj-Napoca, Timisoara, and Iasi.

Work with recruiters

Specialist agencies like ELEC can submit you directly to vetted employers and prepare you for interviews and trial shifts.

Prepare for interviews and trial shifts like a pro

Hospitality interviews in Romania often include a quick chat, a practical test, or a trial shift (proba de lucru). Your goal is to demonstrate guest focus, product knowledge, and calm under pressure.

Research checklist before any interview

Study the menu: Know 5-6 signature items and their key ingredients.
Wines and drinks: Note one local white and one local red (e.g., Feteasca Alba, Feteasca Neagra) and a popular cocktail or two.
Service style: Fine dining vs casual vs cafe. Prepare matching examples of your experience.
Reviews: Skim Google or Tripadvisor to understand guests' expectations and common complaints.
Peak times: Lunch vs dinner crowd; reservations vs walk-ins.

Dress and presentation

Neutral, professional outfit: black trousers, clean white or black shirt, closed-toe black shoes.
Grooming: tidy hair, minimal jewelry, neutral nails, light fragrance.
Bring: multiple copies of your CV, certificates, a pen and notepad.

Common interview questions and strong answers

How do you handle a fully booked shift with a waitlist?
- Strong answer: "I prioritize accurate wait times, clear communication, and pre-bussing. I coordinate with the host to seat efficiently, take initial drink orders quickly, and batch tasks. I use check-backs to prevent issues from escalating and keep the pass informed about timing."
What is your approach to upselling without being pushy?
- Strong answer: "I ask a discovery question, then recommend based on taste. For example: 'Do you prefer dry or fruity wines?' If they like fruity, I might suggest a Tamaioasa Romaneasca with the dessert and explain why it pairs well."
Tell me about a time you turned a complaint into a positive review.
- Strong answer: "A guest got an overcooked steak. I apologized, replaced it quickly, offered a side on the house, and checked back after two minutes. They appreciated the recovery and later mentioned me by name in a positive review."
How do you handle tips and cash accuracy?
- Strong answer: "I count back change aloud and close each table immediately in the POS. I match printouts to cash and card receipts and log any voids with a manager's approval. I have zero variances in the last 6 months."
What do you know about our venue?
- Strong answer: "You focus on seasonal Romanian produce, your wine list highlights Feteasca Neagra and international labels, and your lunch menu has a strong business crowd. I can help speed lunch service by pre-suggesting quick dishes and coordinating with the kitchen."

Practical skills interviewers may test

Plate and tray carrying: 3 plates at once, stable grip and posture.
Wine service: Present bottle, open cleanly, pour by etiquette, avoid dripping.
Espresso basics: Grind, dose, tamp, extract; steam milk for a cappuccino or latte.
POS and handheld use: Enter orders, split bills, apply discounts with approval.
Steps of service: Greet within 60-90 seconds, specials, drink order, timing, check-backs, dessert, bill, farewell.

Romanian etiquette and local flavor

Greeting: "Buna ziua" for daytime, "Buna seara" for evening. Polite forms matter.
Local highlights: Tourists love papanasi, sarmale, mici, zacusca, and local wines/spirits like palinca and tuica. Be ready with 1-2 pairing suggestions.
Allergen awareness: EU law requires clear allergen info. Know the 14 common allergens and how the venue communicates them.

Trial shift game plan (proba de lucru)

Clarify expectations: Paid or unpaid, duration, section size, menu scope, and uniform.
Learn the floor map: Table numbers, POS login, pass location, and restrooms.
Focus on basics: Prompt greetings, water and napkins, accurate order taking, repeat orders to confirm.
Communicate: If in doubt, ask the section leader or manager. Call for help early, not late.
Hygiene and safety: Handwashing, clean cloths, safe tray handling, avoid cross-contamination.
Closing the loop: Thank the manager, ask for feedback, and confirm next steps.

Show the strengths that make you stand out

In a competitive market, small differences add up to a big advantage.

Language edge by city

Bucharest: English is a must; French and Italian are a plus.
Cluj-Napoca: English, Hungarian, and sometimes German.
Timisoara: English and Serbian can help with cross-border guests.
Iasi: English and basic French or Italian for tourists.

List your language levels and be ready to switch mid-service.

Product knowledge that wins tips

Romanian wines: Learn 3 reds (Feteasca Neagra, Babeasca Neagra, Cabernet) and 3 whites (Feteasca Alba, Feteasca Regala, Tamaioasa Romaneasca). Know flavor notes and 1-2 pairing ideas for each.
Coffee: Know how to explain espresso, lungo, flat white, cortado, and decaf options.
Craft beer: If relevant, have a light, an IPA, and a dark recommendation.
Desserts: Papanasi vs cheesecake - know textures and sweetness to guide choices.

Digital fluency

Handheld ordering and runners: Reduce kitchen errors and speed turns.
Reservations and waitlists: Knowledge of tools like Restograf or SevenRooms is a plus.
Delivery platforms: Coordinating dine-in and delivery (Tazz, Glovo, Bolt Food) without compromising service.

Soft skills that drive guest loyalty

Ownership: If a mistake happens, fix it fast and follow up.
Anticipation: Refill water, pre-bus quietly, and time desserts.
Communication: Short, polite phrases; acknowledge waiting guests.
Team play: Help with other sections during rushes; share tips fairly if the policy requires it.

Availability and mobility

Off-peak, late-night, and weekend availability make you more valuable.
Willingness to take seasonal contracts (Constanta, Mamaia, Poiana Brasov) can boost earnings and experience.

Salary, benefits, and contracts: negotiate smartly

Understanding common structures helps you negotiate fairly and avoid surprises.

Common pay structures

Base salary: Fixed net monthly pay; often aligned with experience and venue level.
Tips: Declared via POS or cash; confirm if pooled, partially pooled, or individual.
Service charge: Some venues add 5-10% to bills. Ask how it is distributed.
Benefits: Meal tickets (typically 35-40 RON/day), staff meals, uniform care, transport allowance after late shifts, training.

What to ask before accepting an offer

How are tips handled, taxed, and distributed?
What is the average monthly take-home in my role over the last 3 months?
How are sections assigned and rotated on busy nights?
What is the schedule pattern and shift length?
Is there a probation period (perioada de proba) and how long?
Are seasonal roles offered with accommodation and meals?

Legal and policy essentials

Working hours: Full-time is typically 40 hours/week. Overtime should be compensated with pay or time off per labor law.
Night shift allowance: Many employers offer a small premium for late hours.
Probation: Often 30-90 days for waiter roles. Use this time to learn and prove value.
Contracts: Fixed-term for seasonal roles; indefinite for permanent roles. Always sign a written contract and receive payslips.

City-by-city negotiation cues

Bucharest: Highlight fine dining or hotel experience, wine knowledge, and English fluency. Negotiate for higher tip opportunities and service charge clarity.
Cluj-Napoca: Emphasize speed during festivals and event weeks, plus coffee or wine knowledge for trendy venues.
Timisoara: Mention multi-lingual service and business lunch efficiency.
Iasi: Personal service and local cuisine knowledge can differentiate you.

Impress during and after the interview

On-the-day checklist

Arrive 10 minutes early; do a quick floor scan.
Bring a notepad with 3 prepared questions about the menu, tips, and schedule.
Mirror the venue's service tone: formal for fine dining, warm and upbeat for casual.
Give concise, specific answers; offer an example for each claim.

After the interview: follow-up that works

Send a short thank-you note within 24 hours.

Example (English):

Subject: Thank you - Waiter interview - [Your Name]

Dear [Manager Name],

Thank you for the interview today. I appreciated learning more about your menu and service approach. I would be happy to attend a trial shift this week to demonstrate my service style and speed. Please let me know a convenient time.

Kind regards, [Your Name]

Example (Romanian - ASCII):

Subiect: Multumesc - Interviu Ospatar - [Numele Dvs]

Buna ziua [Numele Managerului],

Multumesc pentru interviu. Mi-a placut discutia despre meniul si stilul de servire. Pot veni la proba de lucru saptamana aceasta. Astept cu interes pasii urmatori.

Cu respect, [Numele Dvs]

Trial shift success checklist

Learn 5 table numbers quickly.
Repeat orders clearly and confirm modifiers (doneness, allergies).
Pre-bus and reset tables without prompting.
Update the pass about timing or guest delays.
Ask for feedback before clocking out.

Common mistakes to avoid

Vague CV claims without numbers.
Ignoring the menu and wine list before the interview.
Overstating language skills and struggling in front of the manager.
Wearing casual shoes or accessories that do not fit the venue.
Not asking about tips distribution and being surprised later.
Arriving to trial without a pen or notepad.

For international candidates in Romania

Romania welcomes hospitality talent, but requirements differ by nationality.

EU/EEA/Swiss citizens: You can work without a work permit. Register residence if staying long-term and obtain a local bank account for salary.
Non-EU citizens: You generally need an employer-sponsored work permit and residence permit. Process times vary. Ensure your potential employer is experienced with sponsorship.
Language: At least basic Romanian for guest greetings and simple interactions is highly valued. English is often sufficient in Bucharest and Cluj-Napoca, but Romanian helps everywhere.
Documents to prepare: Passport, CV, references, certificates, criminal record check if requested. Expect an occupational health check after hiring.

This is not legal advice. Always verify current rules with official immigration authorities.

Practical, actionable scripts and tools

10 power phrases for tableside upselling

"Would you like to start with water for the table - still or sparkling?"
"Our chef recommends [starter] today; it is light and perfect to share."
"If you enjoy fruity reds, Feteasca Neagra pairs beautifully with the [main]."
"Many guests combine the [main] with a side of grilled vegetables; shall I add that?"
"We have a 2-for-1 cocktail special before 7 pm; would you like to try our signature?"
"For dessert, papanasi is our most popular item; would you like one to share or individual portions?"
"Can I suggest a coffee to finish - espresso or cappuccino?"
"If you have allergies, I can guide you to safe and delicious options."
"Would you like me to pace your dishes more slowly as you enjoy the wine?"
"We can split the bill by person or items - what works best for you?"

Mini checklist for your CV before sending

Is your profile tailored to the venue type?
Do you include 3-5 quantified achievements?
Did you list POS systems and handheld experience?
Are languages and certifications clear and honest?
Is the file name professional, e.g., "CV_Firstname_Lastname_Waiter_Bucharest.pdf"?

City snapshots: how to focus your application

Bucharest

High competition and strong earnings potential.
Emphasize: fine dining exposure, wine pairing, VIP handling, English fluency.
Employers: 5-star hotels, top restaurants in Old Town, Dorobanti, Floreasca.
Expected shifts: late dinners, weekend peaks, business lunches.

Cluj-Napoca

Trendy casual dining and festivals.
Emphasize: speed, coffee knowledge, friendly service, event flexibility.
Employers: Central cafes, wine bars, restaurants around Piata Unirii.
Expected shifts: brunch and evenings, student-friendly hours.

Timisoara

Business and cross-border tourism.
Emphasize: multilingual service, precise lunch timing, beer and wine familiarity.
Employers: Venues in Iulius Town, city center bistros, hotel restaurants.
Expected shifts: lunch rushes, early dinners, events.

Iasi

Family dining and boutique hotels.
Emphasize: warm service, local cuisine knowledge, patience with families.
Employers: City center restaurants, hotel venues, event spaces.
Expected shifts: balanced lunch/dinner, weekend events.

Conclusion: your next step with ELEC

Standing out as a waiter in Romania is about clarity, confidence, and proof. Tailor your resume with local keywords and hard numbers. Show that you understand the venue's menu and service style. Demonstrate speed, product knowledge, and guest empathy in interviews and trial shifts. Negotiate with a full picture of base pay, tips, and benefits.

If you want a partner to accelerate your job search, ELEC can help. We match skilled candidates with reputable employers in Bucharest, Cluj-Napoca, Timisoara, Iasi, and seasonal hotspots, and we prepare you for interviews and trial shifts with custom coaching. Send us your CV and let us guide you from first application to signed offer.

FAQ: waiter job applications in Romania

1) What is a typical waiter salary in Bucharest?

In many Bucharest venues, net base pay ranges from 2,300 to 3,200 RON per month (460 - 640 EUR), with tips commonly adding 2,000 to 4,500 RON (400 - 900 EUR). Total take-home often falls between 4,500 and 8,000 RON (900 - 1,600 EUR), depending on venue, shifts, and tip policy.

2) Do I need a hygiene certificate to work as a waiter?

Yes. Employers typically require a hygiene course certificate (Curs de igiena alimentara) from an authorized provider. If you do not have it, many employers will help you obtain it shortly after hiring. Allergen awareness is also valued.

3) How can I prepare for a trial shift if I do not know the menu yet?

Learn 5-6 key items from the online menu, memorize 2 wine suggestions and 1 beer, and practice standard steps of service. On-site, ask for a quick menu briefing, note table numbers, and confirm any specials. Focus on accuracy, communication, and cleanliness; managers value attitude and speed of learning.

4) Are tips always pooled in Romania?

No. Some venues pool tips by shift or month, others allocate tips individually per server, and some use a hybrid model. Confirm the policy, including how declared tips are taxed and distributed, before accepting an offer.

5) What POS systems should I list on my CV?

List any you have used, such as Oracle Micros, NCR, iPad-based systems, or handheld ordering devices. If you are new to a system, emphasize your ability to learn quickly and give an example of fast onboarding to similar tools.

6) Can I get a seasonal waiter job with accommodation?

Yes. Along the Black Sea (Constanta, Mamaia) in summer and in mountain resorts (Poiana Brasov, Sinaia) in winter, many employers offer fixed-term contracts with accommodation and meals. Apply 1-2 months before peak season and be clear about availability.

7) I am not Romanian. Can I work in hospitality in Romania?

EU/EEA/Swiss citizens can work without a permit. Non-EU citizens generally need employer sponsorship for a work and residence permit. English can be enough in some venues, but basic Romanian helps a lot. Always check current immigration rules.