- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Mix and serve drinks to patrons, directly or through waitstaff.
Bartenders spend a lot of their time Handling and Moving Objects. They are naturally good at Oral Comprehension, Oral Expression, Speech Recognition, and Near Vision. Bartenders are typically characterized as being Enterprising and Conventional. They are usually very knowledgable about Customer and Personal Service, Psychology, and Sales and Marketing and are skilled at Active Listening and Speaking.
Work Activities
Handling and Moving Objects
Performing for or Working Directly with the Public
Establishing and Maintaining Interpersonal Relationships
Performing General Physical Activities
Identifying Objects, Actions, and Events
Organizing, Planning, and Prioritizing Work
Communicating with Supervisors, Peers, or Subordinates
Evaluating Information to Determine Compliance with Standards
Monitor Processes, Materials, or Surroundings
Communicating with Persons Outside Organization
Making Decisions and Solving Problems
Getting Information
Judging the Qualities of Things, Services, or People
Selling or Influencing Others
Coordinating the Work and Activities of Others
Coaching and Developing Others
Resolving Conflicts and Negotiating with Others
Guiding, Directing, and Motivating Subordinates
Developing and Building Teams
Updating and Using Relevant Knowledge
Estimating the Quantifiable Characteristics of Products, Events, or Information
Training and Teaching Others
Assisting and Caring for Others
Thinking Creatively
Controlling Machines and Processes
Inspecting Equipment, Structures, or Material
Processing Information
Documenting/Recording Information
Monitoring and Controlling Resources
Scheduling Work and Activities
Staffing Organizational Units
Provide Consultation and Advice to Others
Analyzing Data or Information
Interacting With Computers
Performing Administrative Activities
Developing Objectives and Strategies
Repairing and Maintaining Mechanical Equipment
Interpreting the Meaning of Information for Others
Repairing and Maintaining Electronic Equipment
Operating Vehicles, Mechanized Devices, or Equipment
Abilities
Oral Comprehension
Oral Expression
Speech Recognition
Near Vision
Problem Sensitivity
Speech Clarity
Deductive Reasoning
Extent Flexibility
Inductive Reasoning
Selective Attention
Information Ordering
Originality
Finger Dexterity
Category Flexibility
Flexibility of Closure
Written Expression
Trunk Strength
Time Sharing
Auditory Attention
Written Comprehension
Gross Body Coordination
Visual Color Discrimination
Manual Dexterity
Arm-Hand Steadiness
Hearing Sensitivity
Control Precision
Visualization
Fluency of Ideas
Static Strength
Multilimb Coordination
Perceptual Speed
Far Vision
Memorization
Speed of Closure
Number Facility
Stamina
Dynamic Strength
Mathematical Reasoning
Depth Perception
Gross Body Equilibrium
Response Orientation
Speed of Limb Movement
Wrist-Finger Speed
Rate Control
Reaction Time
Interests
Enterprising
Conventional
Realistic
Social
Artistic
Investigative
Knowledge
Customer and Personal Service
Psychology
Sales and Marketing
English Language
Education and Training
Administration and Management
Production and Processing
Sociology and Anthropology
Public Safety and Security
Mathematics
Food Production
Law and Government
Personnel and Human Resources
Computers and Electronics
Clerical
Mechanical
Philosophy and Theology
Economics and Accounting
Communications and Media
Therapy and Counseling
Foreign Language
History and Archeology
Medicine and Dentistry
Engineering and Technology
Fine Arts
Wages
Utah
$28,180
Washington
$26,880
Massachusetts
$25,420
Vermont
$24,170
Oregon
$24,110
Alaska
$23,780
Nevada
$23,270
New Jersey
$22,910
Hawaii
$22,540
Delaware
$22,330
District of Columbia
$21,620
Virginia
$21,270
Rhode Island
$20,170
California
$19,060
Pennsylvania
$19,000
New York
$18,940
Illinois
$18,810
Maryland
$18,780
Virgin Islands
$18,680
Connecticut
$18,650
South Dakota
$18,470
Arizona
$18,470
Indiana
$18,460
Georgia
$18,440
Minnesota
$18,410
New Hampshire
$18,400
North Carolina
$18,330
Michigan
$18,260
Florida
$18,190
Tennessee
$18,140
Wisconsin
$18,140
Colorado
$17,890
Missouri
$17,830
Montana
$17,770
Kansas
$17,720
Iowa
$17,710
Kentucky
$17,710
Mississippi
$17,600
Wyoming
$17,590
Oklahoma
$17,570
South Carolina
$17,540
Texas
$17,530
New Mexico
$17,530
Ohio
$17,490
Maine
$17,440
Alabama
$17,370
Arkansas
$17,360
Nebraska
$17,290
North Dakota
$17,260
West Virginia
$17,210
Idaho
$17,090
Louisiana
$16,700
Puerto Rico
$16,680
Guam
$16,440
Skills
Active Listening
Speaking
Service Orientation
Coordination
Social Perceptiveness
Monitoring
Reading Comprehension
Persuasion
Writing
Negotiation
Active Learning
Critical Thinking
Instructing
Learning Strategies
Judgment and Decision Making
Complex Problem Solving
Management of Personnel Resources
Time Management
Systems Analysis
Systems Evaluation
Operation Monitoring
Mathematics
Management of Material Resources
Management of Financial Resources
Quality Control Analysis
Operation and Control
Troubleshooting
Technology Design
Programming
Work Values
Relationships
Independence
Support
Recognition
Achievement
Working Conditions
Work Styles
Dependability
Self Control
Social Orientation
Integrity
Cooperation
Stress Tolerance
Attention to Detail
Adaptability/Flexibility
Independence
Concern for Others
Initiative
Innovation
Analytical Thinking
Leadership
Persistence
Achievement/Effort
Related University Degree Programs
Work Context
Contact With Others
Spend Time Standing
Deal With External Customers
Face-to-Face Discussions
Work With Work Group or Team
Structured versus Unstructured Work
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Frequency of Decision Making
Freedom to Make Decisions
Physical Proximity
Spend Time Making Repetitive Motions
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Indoors, Environmentally Controlled
Impact of Decisions on Co-workers or Company Results
Spend Time Walking and Running
Deal With Unpleasant or Angry People
Telephone
Responsible for Others' Health and Safety
Coordinate or Lead Others
Frequency of Conflict Situations
Sounds, Noise Levels Are Distracting or Uncomfortable
Responsibility for Outcomes and Results
Exposed to Minor Burns, Cuts, Bites, or Stings
Spend Time Bending or Twisting the Body
Level of Competition
Extremely Bright or Inadequate Lighting
Public Speaking
Exposed to Contaminants
Deal With Physically Aggressive People
Consequence of Error
Spend Time Kneeling, Crouching, Stooping, or Crawling
Time Pressure
Duration of Typical Work Week
Indoors, Not Environmentally Controlled
Letters and Memos
Exposed to Disease or Infections
Spend Time Keeping or Regaining Balance
Outdoors, Exposed to Weather
Very Hot or Cold Temperatures
Work Schedules
Degree of Automation
Cramped Work Space, Awkward Positions
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Outdoors, Under Cover
Spend Time Sitting
In an Open Vehicle or Equipment
Electronic Mail
Exposed to Hazardous Conditions
Pace Determined by Speed of Equipment
Spend Time Climbing Ladders, Scaffolds, or Poles
In an Enclosed Vehicle or Equipment
Exposed to High Places
Exposed to Hazardous Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Radiation
Exposed to Whole Body Vibration
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-About half the time-
Spend Time Bending or Twisting the Body
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Keeping or Regaining Balance
-Completely automated-
Degree of Automation
-Constant contact with others-
Contact With Others
-Contact with others about half the time-
Contact With Others
-Contact with others most of the time-
Contact With Others
-Continually or almost continually-
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Keeping or Regaining Balance
Spend Time Bending or Twisting the Body
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
-Every day-
Indoors, Environmentally Controlled
Face-to-Face Discussions
Telephone
Frequency of Decision Making
Sounds, Noise Levels Are Distracting or Uncomfortable
Public Speaking
Extremely Bright or Inadequate Lighting
Exposed to Minor Burns, Cuts, Bites, or Stings
Indoors, Not Environmentally Controlled
Deal With Unpleasant or Angry People
Time Pressure
Exposed to Contaminants
Exposed to Disease or Infections
Very Hot or Cold Temperatures
Letters and Memos
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Cramped Work Space, Awkward Positions
Frequency of Conflict Situations
Outdoors, Exposed to Weather
Exposed to Hazardous Equipment
In an Open Vehicle or Equipment
Outdoors, Under Cover
Electronic Mail
Exposed to Hazardous Conditions
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to High Places
Exposed to Radiation
Deal With Physically Aggressive People
-Extremely competitive-
Level of Competition
-Extremely important-
Work With Work Group or Team
Deal With External Customers
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Coordinate or Lead Others
Pace Determined by Speed of Equipment
-Extremely serious-
Consequence of Error
-Fairly important-
Work With Work Group or Team
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Coordinate or Lead Others
Deal With External Customers
Pace Determined by Speed of Equipment
-Fairly serious-
Consequence of Error
-High responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Highly automated-
Degree of Automation
-Highly competitive-
Level of Competition
-I don't work near other people (beyond 100 ft.)-
Physical Proximity
-I work with others but not closely (e.g., private office)-
Physical Proximity
-Important-
Coordinate or Lead Others
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Deal With External Customers
Pace Determined by Speed of Equipment
Work With Work Group or Team
-Important results-
Impact of Decisions on Co-workers or Company Results
-Irregular (changes with weather conditions, production demands, or contract duration)-
Work Schedules
-Less than 40 hours-
Duration of Typical Work Week
-Less than half the time-
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Bending or Twisting the Body
Spend Time Walking and Running
Spend Time Sitting
Spend Time Making Repetitive Motions
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
-Limited freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Limited responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Moderate results-
Impact of Decisions on Co-workers or Company Results
-Moderately automated-
Degree of Automation
-Moderately close (at arm's length)-
Physical Proximity
-Moderately competitive-
Level of Competition
-More than 40 hours-
Duration of Typical Work Week
-More than half the time-
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
-Never-
Exposed to Whole Body Vibration
Exposed to Radiation
Exposed to Hazardous Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
In an Enclosed Vehicle or Equipment
Exposed to High Places
Spend Time Climbing Ladders, Scaffolds, or Poles
In an Open Vehicle or Equipment
Exposed to Hazardous Conditions
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Electronic Mail
Cramped Work Space, Awkward Positions
Outdoors, Under Cover
Spend Time Sitting
Indoors, Not Environmentally Controlled
Time Pressure
Spend Time Keeping or Regaining Balance
Exposed to Disease or Infections
Very Hot or Cold Temperatures
Letters and Memos
Outdoors, Exposed to Weather
Extremely Bright or Inadequate Lighting
Public Speaking
Exposed to Contaminants
Spend Time Kneeling, Crouching, Stooping, or Crawling
Telephone
Indoors, Environmentally Controlled
Deal With Physically Aggressive People
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Minor Burns, Cuts, Bites, or Stings
Spend Time Bending or Twisting the Body
Frequency of Conflict Situations
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Frequency of Decision Making
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Deal With Unpleasant or Angry People
Face-to-Face Discussions
Spend Time Standing
-No contact with others-
Contact With Others
-No freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-No responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-No results-
Impact of Decisions on Co-workers or Company Results
-Not at all automated-
Degree of Automation
-Not at all competitive-
Level of Competition
-Not important at all-
Pace Determined by Speed of Equipment
Coordinate or Lead Others
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Work With Work Group or Team
Deal With External Customers
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Deal With Physically Aggressive People
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Minor Burns, Cuts, Bites, or Stings
Face-to-Face Discussions
Exposed to Contaminants
Frequency of Decision Making
Outdoors, Exposed to Weather
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
Letters and Memos
Outdoors, Under Cover
Electronic Mail
Exposed to High Places
Time Pressure
Cramped Work Space, Awkward Positions
Exposed to Disease or Infections
Telephone
Very Hot or Cold Temperatures
Indoors, Not Environmentally Controlled
Exposed to Radiation
Public Speaking
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
In an Open Vehicle or Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
In an Enclosed Vehicle or Equipment
-Once a week or more but not every day-
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Frequency of Decision Making
Face-to-Face Discussions
Exposed to Contaminants
Exposed to Minor Burns, Cuts, Bites, or Stings
Extremely Bright or Inadequate Lighting
Cramped Work Space, Awkward Positions
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
Letters and Memos
Deal With Physically Aggressive People
Outdoors, Exposed to Weather
Exposed to Disease or Infections
In an Open Vehicle or Equipment
Indoors, Environmentally Controlled
Very Hot or Cold Temperatures
Outdoors, Under Cover
Public Speaking
In an Enclosed Vehicle or Equipment
Electronic Mail
Telephone
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Indoors, Not Environmentally Controlled
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Hazardous Conditions
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Exposed to High Places
Exposed to Radiation
-Once a year or more but not every month-
Deal With Physically Aggressive People
Exposed to Minor Burns, Cuts, Bites, or Stings
Outdoors, Exposed to Weather
Public Speaking
Very Hot or Cold Temperatures
Electronic Mail
Letters and Memos
Exposed to Contaminants
Outdoors, Under Cover
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Frequency of Decision Making
Telephone
Indoors, Not Environmentally Controlled
Exposed to Disease or Infections
Frequency of Conflict Situations
Sounds, Noise Levels Are Distracting or Uncomfortable
Deal With Unpleasant or Angry People
Time Pressure
Extremely Bright or Inadequate Lighting
Cramped Work Space, Awkward Positions
Exposed to Hazardous Conditions
In an Enclosed Vehicle or Equipment
In an Open Vehicle or Equipment
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Face-to-Face Discussions
Indoors, Environmentally Controlled
Exposed to High Places
Exposed to Radiation
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
-Regular (established routine, set schedule)-
Work Schedules
-Seasonal (only during certain times of the year)-
Work Schedules
-Serious-
Consequence of Error
-Slightly automated-
Degree of Automation
-Slightly close (e.g., shared office)-
Physical Proximity
-Slightly competitive-
Level of Competition
-Some freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Very important-
Importance of Being Exact or Accurate
Coordinate or Lead Others
Importance of Repeating Same Tasks
Deal With External Customers
Work With Work Group or Team
Pace Determined by Speed of Equipment
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Collect money for drinks served.
Check identification of customers to verify age requirements for purchase of alcohol.
Clean glasses, utensils, and bar equipment.
Balance cash receipts.
Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Serve wine, and bottled or draft beer.
Take beverage orders from serving staff or directly from patrons.
Clean bars, work areas, and tables.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Serve snacks or food items to customers seated at the bar.
Slice and pit fruit for garnishing drinks.
Ask customers who become loud and obnoxious to leave, or physically remove them.
Arrange bottles and glasses to make attractive displays.
- Importance Supplemental-
Plan, organize, and control the operations of a cocktail lounge or bar.
Order or requisition liquors and supplies.
Supervise the work of bar staff and other bartenders.
Plan bar menus.
Prepare appetizers such as pickles, cheese, and cold meats.
Create drink recipes.
- Relevance of Task Core-
Clean bars, work areas, and tables.
Serve wine, and bottled or draft beer.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Check identification of customers to verify age requirements for purchase of alcohol.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Collect money for drinks served.
Slice and pit fruit for garnishing drinks.
Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Take beverage orders from serving staff or directly from patrons.
Clean glasses, utensils, and bar equipment.
Ask customers who become loud and obnoxious to leave, or physically remove them.
Arrange bottles and glasses to make attractive displays.
Serve snacks or food items to customers seated at the bar.
Balance cash receipts.
- Relevance of Task Supplemental-
Create drink recipes.
Order or requisition liquors and supplies.
Plan, organize, and control the operations of a cocktail lounge or bar.
Supervise the work of bar staff and other bartenders.
Plan bar menus.
Prepare appetizers such as pickles, cheese, and cold meats.
-Daily Frequency of Task (Categories 1-7) Core-
Slice and pit fruit for garnishing drinks.
Balance cash receipts.
Arrange bottles and glasses to make attractive displays.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Serve snacks or food items to customers seated at the bar.
Clean glasses, utensils, and bar equipment.
Clean bars, work areas, and tables.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Check identification of customers to verify age requirements for purchase of alcohol.
Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Serve wine, and bottled or draft beer.
Collect money for drinks served.
Take beverage orders from serving staff or directly from patrons.
Ask customers who become loud and obnoxious to leave, or physically remove them.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Plan, organize, and control the operations of a cocktail lounge or bar.
Plan bar menus.
Supervise the work of bar staff and other bartenders.
Prepare appetizers such as pickles, cheese, and cold meats.
Order or requisition liquors and supplies.
Create drink recipes.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Collect money for drinks served.
Take beverage orders from serving staff or directly from patrons.
Serve wine, and bottled or draft beer.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Clean glasses, utensils, and bar equipment.
Clean bars, work areas, and tables.
Check identification of customers to verify age requirements for purchase of alcohol.
Serve snacks or food items to customers seated at the bar.
Balance cash receipts.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Arrange bottles and glasses to make attractive displays.
Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Slice and pit fruit for garnishing drinks.
Ask customers who become loud and obnoxious to leave, or physically remove them.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Plan, organize, and control the operations of a cocktail lounge or bar.
Prepare appetizers such as pickles, cheese, and cold meats.
Supervise the work of bar staff and other bartenders.
Plan bar menus.
Create drink recipes.
Order or requisition liquors and supplies.
-More than monthly Frequency of Task (Categories 1-7) Core-
Ask customers who become loud and obnoxious to leave, or physically remove them.
Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Arrange bottles and glasses to make attractive displays.
Check identification of customers to verify age requirements for purchase of alcohol.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Slice and pit fruit for garnishing drinks.
Clean bars, work areas, and tables.
Collect money for drinks served.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Balance cash receipts.
Serve snacks or food items to customers seated at the bar.
Take beverage orders from serving staff or directly from patrons.
Serve wine, and bottled or draft beer.
Clean glasses, utensils, and bar equipment.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Create drink recipes.
Plan bar menus.
Supervise the work of bar staff and other bartenders.
Order or requisition liquors and supplies.
Plan, organize, and control the operations of a cocktail lounge or bar.
Prepare appetizers such as pickles, cheese, and cold meats.
-More than weekly Frequency of Task (Categories 1-7) Core-
Arrange bottles and glasses to make attractive displays.
Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Take beverage orders from serving staff or directly from patrons.
Serve wine, and bottled or draft beer.
Clean bars, work areas, and tables.
Check identification of customers to verify age requirements for purchase of alcohol.
Slice and pit fruit for garnishing drinks.
Balance cash receipts.
Ask customers who become loud and obnoxious to leave, or physically remove them.
Serve snacks or food items to customers seated at the bar.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Clean glasses, utensils, and bar equipment.
Collect money for drinks served.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Order or requisition liquors and supplies.
Prepare appetizers such as pickles, cheese, and cold meats.
Supervise the work of bar staff and other bartenders.
Create drink recipes.
Plan bar menus.
Plan, organize, and control the operations of a cocktail lounge or bar.
-More than yearly Frequency of Task (Categories 1-7) Core-
Ask customers who become loud and obnoxious to leave, or physically remove them.
Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Slice and pit fruit for garnishing drinks.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Serve snacks or food items to customers seated at the bar.
Arrange bottles and glasses to make attractive displays.
Clean glasses, utensils, and bar equipment.
Check identification of customers to verify age requirements for purchase of alcohol.
Take beverage orders from serving staff or directly from patrons.
Balance cash receipts.
Clean bars, work areas, and tables.
Collect money for drinks served.
Serve wine, and bottled or draft beer.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Create drink recipes.
Plan bar menus.
Supervise the work of bar staff and other bartenders.
Order or requisition liquors and supplies.
Plan, organize, and control the operations of a cocktail lounge or bar.
Prepare appetizers such as pickles, cheese, and cold meats.
-Several times daily Frequency of Task (Categories 1-7) Core-
Check identification of customers to verify age requirements for purchase of alcohol.
Serve snacks or food items to customers seated at the bar.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Clean bars, work areas, and tables.
Clean glasses, utensils, and bar equipment.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Collect money for drinks served.
Slice and pit fruit for garnishing drinks.
Serve wine, and bottled or draft beer.
Arrange bottles and glasses to make attractive displays.
Balance cash receipts.
Take beverage orders from serving staff or directly from patrons.
Ask customers who become loud and obnoxious to leave, or physically remove them.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Prepare appetizers such as pickles, cheese, and cold meats.
Supervise the work of bar staff and other bartenders.
Plan, organize, and control the operations of a cocktail lounge or bar.
Create drink recipes.
Order or requisition liquors and supplies.
Plan bar menus.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Ask customers who become loud and obnoxious to leave, or physically remove them.
Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Arrange bottles and glasses to make attractive displays.
Check identification of customers to verify age requirements for purchase of alcohol.
Slice and pit fruit for garnishing drinks.
Serve snacks or food items to customers seated at the bar.
Balance cash receipts.
Clean bars, work areas, and tables.
Clean glasses, utensils, and bar equipment.
Collect money for drinks served.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Serve wine, and bottled or draft beer.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Take beverage orders from serving staff or directly from patrons.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Plan bar menus.
Prepare appetizers such as pickles, cheese, and cold meats.
Create drink recipes.
Supervise the work of bar staff and other bartenders.
Order or requisition liquors and supplies.
Plan, organize, and control the operations of a cocktail lounge or bar.
Education Training Experience
-On-Site or In-Plant Training-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
-On-the-Job Training-
None or short demonstration
Anything beyond short demonstration, up to and including 1 month
Over 1 month, up to and including 3 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
-Related Work Experience-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
Over 6 years, up to and including 8 years
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)
Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades)
Some College Courses
Associate's Degree (or other 2-year degree)
Bachelor's Degree
First Professional Degree - awarded for completion of a program that: requires at least 2 years of college work before entrance into the program, includes a total of at least 6 academic years of work to complete, and provides all remaining academic requirements to begin practice in a profession
Post-Doctoral Training