This document discusses key performance indicators (KPIs) for catering waitress positions. It provides examples of KPI materials that can be used as references, including lists of KPIs, performance appraisals, job skills, and balanced scorecards. It also lists steps to create KPIs for catering waitresses, potential mistakes to avoid, and how KPIs should be designed to link to strategy and empower employees. Different types of KPIs are outlined such as process, input, output, leading, lagging, outcome, qualitative and quantitative.