- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Serve food to diners at counter or from a steam table.
Counter Attendants, Cafeteria, Food Concession, and Coffee Shop spend a lot of their time Identifying Objects, Actions, and Events. They are naturally good at Speech Recognition, Near Vision, Oral Expression, and Oral Comprehension. Counter Attendants, Cafeteria, Food Concession, and Coffee Shop are typically characterized as being Realistic and Social. They are usually very knowledgable about Customer and Personal Service, Administration and Management, and English Language and are skilled at Reading Comprehension and Speaking.
Work Activities
Identifying Objects, Actions, and Events
Establishing and Maintaining Interpersonal Relationships
Performing for or Working Directly with the Public
Getting Information
Communicating with Supervisors, Peers, or Subordinates
Training and Teaching Others
Monitor Processes, Materials, or Surroundings
Selling or Influencing Others
Resolving Conflicts and Negotiating with Others
Coordinating the Work and Activities of Others
Processing Information
Judging the Qualities of Things, Services, or People
Organizing, Planning, and Prioritizing Work
Performing Administrative Activities
Developing Objectives and Strategies
Guiding, Directing, and Motivating Subordinates
Inspecting Equipment, Structures, or Material
Coaching and Developing Others
Assisting and Caring for Others
Updating and Using Relevant Knowledge
Making Decisions and Solving Problems
Evaluating Information to Determine Compliance with Standards
Communicating with Persons Outside Organization
Scheduling Work and Activities
Handling and Moving Objects
Provide Consultation and Advice to Others
Monitoring and Controlling Resources
Interacting With Computers
Thinking Creatively
Repairing and Maintaining Electronic Equipment
Estimating the Quantifiable Characteristics of Products, Events, or Information
Performing General Physical Activities
Developing and Building Teams
Analyzing Data or Information
Controlling Machines and Processes
Documenting/Recording Information
Repairing and Maintaining Mechanical Equipment
Staffing Organizational Units
Interpreting the Meaning of Information for Others
Abilities
Speech Recognition
Near Vision
Oral Expression
Oral Comprehension
Finger Dexterity
Speech Clarity
Selective Attention
Problem Sensitivity
Information Ordering
Written Expression
Trunk Strength
Time Sharing
Written Comprehension
Visualization
Category Flexibility
Flexibility of Closure
Far Vision
Number Facility
Originality
Auditory Attention
Perceptual Speed
Fluency of Ideas
Memorization
Deductive Reasoning
Control Precision
Extent Flexibility
Manual Dexterity
Arm-Hand Steadiness
Inductive Reasoning
Speed of Closure
Mathematical Reasoning
Hearing Sensitivity
Depth Perception
Stamina
Visual Color Discrimination
Gross Body Coordination
Speed of Limb Movement
Interests
Realistic
Social
Enterprising
Conventional
Artistic
Investigative
Knowledge
Customer and Personal Service
Administration and Management
English Language
Education and Training
Personnel and Human Resources
Food Production
Sales and Marketing
Mathematics
Chemistry
Clerical
Production and Processing
Transportation
Public Safety and Security
Computers and Electronics
Economics and Accounting
Medicine and Dentistry
Telecommunications
Mechanical
Psychology
Communications and Media
Therapy and Counseling
Engineering and Technology
Physics
Sociology and Anthropology
Wages
Nevada
$23,380
Alaska
$20,330
Hawaii
$20,300
Massachusetts
$19,690
District of Columbia
$19,530
Delaware
$19,240
Ohio
$19,230
Oregon
$19,200
Washington
$19,120
California
$19,100
Connecticut
$18,970
Vermont
$18,680
North Dakota
$18,580
Illinois
$18,570
New Hampshire
$18,500
New Jersey
$18,480
Michigan
$18,400
Virginia
$18,340
New York
$18,240
Pennsylvania
$18,200
Maryland
$18,160
Rhode Island
$18,140
Wisconsin
$18,110
Utah
$18,090
Colorado
$18,020
Virgin Islands
$18,010
Florida
$18,000
Minnesota
$17,990
Missouri
$17,910
Maine
$17,910
South Dakota
$17,810
North Carolina
$17,610
Louisiana
$17,610
Iowa
$17,600
Nebraska
$17,560
Wyoming
$17,440
Arkansas
$17,380
Montana
$17,250
Alabama
$17,250
Kansas
$17,250
New Mexico
$17,250
Indiana
$17,240
Georgia
$17,230
Kentucky
$17,210
Mississippi
$17,080
Texas
$17,010
Tennessee
$16,900
Idaho
$16,890
Puerto Rico
$16,760
Arizona
$16,690
Guam
$16,660
West Virginia
$16,610
South Carolina
$16,390
Oklahoma
$16,390
Skills
Reading Comprehension
Speaking
Service Orientation
Persuasion
Social Perceptiveness
Writing
Active Listening
Critical Thinking
Coordination
Time Management
Complex Problem Solving
Monitoring
Active Learning
Learning Strategies
Negotiation
Judgment and Decision Making
Instructing
Mathematics
Operation Monitoring
Systems Evaluation
Systems Analysis
Management of Personnel Resources
Quality Control Analysis
Troubleshooting
Management of Financial Resources
Management of Material Resources
Technology Design
Work Values
Relationships
Support
Working Conditions
Recognition
Independence
Achievement
Work Styles
Cooperation
Social Orientation
Dependability
Concern for Others
Attention to Detail
Leadership
Self Control
Integrity
Stress Tolerance
Adaptability/Flexibility
Achievement/Effort
Initiative
Persistence
Independence
Innovation
Analytical Thinking
Related University Degree Programs
Work Context
Spend Time Standing
Physical Proximity
Work With Work Group or Team
Contact With Others
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Indoors, Environmentally Controlled
Face-to-Face Discussions
Spend Time Walking and Running
Deal With External Customers
Frequency of Decision Making
Deal With Unpleasant or Angry People
Exposed to Minor Burns, Cuts, Bites, or Stings
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Spend Time Making Repetitive Motions
Freedom to Make Decisions
Structured versus Unstructured Work
Time Pressure
Responsible for Others' Health and Safety
Sounds, Noise Levels Are Distracting or Uncomfortable
Impact of Decisions on Co-workers or Company Results
Importance of Repeating Same Tasks
Coordinate or Lead Others
Spend Time Bending or Twisting the Body
Very Hot or Cold Temperatures
Telephone
Frequency of Conflict Situations
Responsibility for Outcomes and Results
Cramped Work Space, Awkward Positions
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
Level of Competition
Degree of Automation
Public Speaking
Spend Time Kneeling, Crouching, Stooping, or Crawling
Letters and Memos
Consequence of Error
Indoors, Not Environmentally Controlled
Exposed to Hazardous Equipment
Spend Time Keeping or Regaining Balance
Spend Time Sitting
Deal With Physically Aggressive People
Exposed to Disease or Infections
Work Schedules
Exposed to Hazardous Conditions
Exposed to High Places
Electronic Mail
Exposed to Contaminants
Extremely Bright or Inadequate Lighting
In an Enclosed Vehicle or Equipment
Duration of Typical Work Week
Spend Time Climbing Ladders, Scaffolds, or Poles
Outdoors, Under Cover
In an Open Vehicle or Equipment
Outdoors, Exposed to Weather
Exposed to Radiation
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Whole Body Vibration
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-About half the time-
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Walking and Running
Spend Time Standing
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
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 Walking and Running
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Sitting
Spend Time Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
-Every day-
Indoors, Environmentally Controlled
Face-to-Face Discussions
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Frequency of Decision Making
Exposed to Minor Burns, Cuts, Bites, or Stings
Very Hot or Cold Temperatures
Telephone
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
Deal With Unpleasant or Angry People
Public Speaking
Exposed to Disease or Infections
Indoors, Not Environmentally Controlled
Frequency of Conflict Situations
Letters and Memos
Exposed to Contaminants
Extremely Bright or Inadequate Lighting
Outdoors, Exposed to Weather
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
In an Enclosed Vehicle or Equipment
Exposed to High Places
Electronic Mail
Outdoors, Under Cover
Exposed to Radiation
Cramped Work Space, Awkward Positions
Exposed to Hazardous Conditions
Deal With Physically Aggressive People
-Extremely competitive-
Level of Competition
-Extremely important-
Work With Work Group or Team
Deal With External Customers
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
Coordinate or Lead Others
-Extremely serious-
Consequence of Error
-Fairly important-
Importance of Being Exact or Accurate
Coordinate or Lead Others
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
Deal With External Customers
Work With Work Group or Team
-Fairly serious-
Consequence of Error
-High responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-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-
Deal With External Customers
Importance of Repeating Same Tasks
Coordinate or Lead Others
Importance of Being Exact or Accurate
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 Sitting
Spend Time Keeping or Regaining Balance
Spend Time Walking and Running
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Making Repetitive Motions
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 Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Standing
Spend Time Making Repetitive Motions
Spend Time Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
-Never-
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 Radiation
In an Open Vehicle or Equipment
Outdoors, Exposed to Weather
Outdoors, Under Cover
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to Contaminants
Exposed to Disease or Infections
Exposed to Hazardous Equipment
Electronic Mail
In an Enclosed Vehicle or Equipment
Extremely Bright or Inadequate Lighting
Exposed to High Places
Exposed to Hazardous Conditions
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
Spend Time Keeping or Regaining Balance
Spend Time Sitting
Telephone
Very Hot or Cold Temperatures
Public Speaking
Cramped Work Space, Awkward Positions
Letters and Memos
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Spend Time Kneeling, Crouching, Stooping, or Crawling
Frequency of Decision Making
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
Frequency of Conflict Situations
Indoors, Environmentally Controlled
Exposed to Minor Burns, Cuts, Bites, or Stings
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Face-to-Face Discussions
Spend Time Bending or Twisting the Body
Deal With Unpleasant or Angry People
Spend Time Walking and Running
Spend Time Standing
-No contact with others-
Contact With Others
-No freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-No responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-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
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Deal With External Customers
Coordinate or Lead Others
Work With Work Group or Team
-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 Unpleasant or Angry People
Frequency of Conflict Situations
Face-to-Face Discussions
Cramped Work Space, Awkward Positions
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
Electronic Mail
Deal With Physically Aggressive People
Exposed to Minor Burns, Cuts, Bites, or Stings
Letters and Memos
Exposed to Disease or Infections
Frequency of Decision Making
Telephone
In an Enclosed Vehicle or Equipment
Public Speaking
Very Hot or Cold Temperatures
Exposed to High Places
Outdoors, Under Cover
Exposed to Radiation
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
Exposed to Hazardous Conditions
In an Open Vehicle or Equipment
Extremely Bright or Inadequate Lighting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
Exposed to Contaminants
-Once a week or more but not every day-
Cramped Work Space, Awkward Positions
Deal With Unpleasant or Angry People
Time Pressure
Face-to-Face Discussions
Sounds, Noise Levels Are Distracting or Uncomfortable
Very Hot or Cold Temperatures
Frequency of Decision Making
Telephone
Frequency of Conflict Situations
Exposed to Minor Burns, Cuts, Bites, or Stings
Public Speaking
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 Equipment
Exposed to Hazardous Conditions
Exposed to High Places
Exposed to Contaminants
Letters and Memos
Deal With Physically Aggressive People
In an Open Vehicle or Equipment
Outdoors, Under Cover
Extremely Bright or Inadequate Lighting
Exposed to Disease or Infections
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
In an Enclosed Vehicle or Equipment
Electronic Mail
Exposed to Radiation
-Once a year or more but not every month-
Letters and Memos
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Exposed to Minor Burns, Cuts, Bites, or Stings
Public Speaking
Deal With Physically Aggressive People
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
In an Enclosed Vehicle or Equipment
Exposed to High Places
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
Frequency of Decision Making
Face-to-Face Discussions
Outdoors, Exposed to Weather
Outdoors, Under Cover
Exposed to Disease or Infections
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
Exposed to Contaminants
Electronic Mail
Very Hot or Cold Temperatures
Exposed to Radiation
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
Cramped Work Space, Awkward Positions
In an Open Vehicle or Equipment
Telephone
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-
Coordinate or Lead Others
Work With Work Group or Team
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
Deal With External Customers
Importance of Being Exact or Accurate
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
Prepare bills for food, using cash registers, calculators, or adding machines, and accept payment or make change.
Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions.
Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Balance receipts and payments in cash registers.
Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout.
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
Replenish foods at serving stations.
Brew coffee and tea, and fill containers with requested beverages.
- Importance Supplemental-
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
Order items needed to replenish supplies.
Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses.
Set up dining areas for meals and clear them following meals.
Carve meat.
Deliver orders to kitchens, and pick up and serve food when it is ready.
Add relishes and garnishes to food orders, according to instructions.
Arrange reservations for patrons of dining establishments.
- Relevance of Task Core-
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout.
Prepare bills for food, using cash registers, calculators, or adding machines, and accept payment or make change.
Brew coffee and tea, and fill containers with requested beverages.
Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions.
Replenish foods at serving stations.
Balance receipts and payments in cash registers.
- Relevance of Task Supplemental-
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses.
Add relishes and garnishes to food orders, according to instructions.
Deliver orders to kitchens, and pick up and serve food when it is ready.
Order items needed to replenish supplies.
Set up dining areas for meals and clear them following meals.
Carve meat.
Arrange reservations for patrons of dining establishments.
-Daily Frequency of Task (Categories 1-7) Core-
Balance receipts and payments in cash registers.
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
Brew coffee and tea, and fill containers with requested beverages.
Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout.
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
Prepare bills for food, using cash registers, calculators, or adding machines, and accept payment or make change.
Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Carve meat.
Order items needed to replenish supplies.
Arrange reservations for patrons of dining establishments.
Add relishes and garnishes to food orders, according to instructions.
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
Prepare bills for food, using cash registers, calculators, or adding machines, and accept payment or make change.
Brew coffee and tea, and fill containers with requested beverages.
Balance receipts and payments in cash registers.
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Replenish foods at serving stations.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses.
Deliver orders to kitchens, and pick up and serve food when it is ready.
Order items needed to replenish supplies.
Set up dining areas for meals and clear them following meals.
Arrange reservations for patrons of dining establishments.
Carve meat.
-More than monthly Frequency of Task (Categories 1-7) Core-
Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions.
Brew coffee and tea, and fill containers with requested beverages.
Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout.
Balance receipts and payments in cash registers.
Prepare bills for food, using cash registers, calculators, or adding machines, and accept payment or make change.
Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Replenish foods at serving stations.
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Order items needed to replenish supplies.
Deliver orders to kitchens, and pick up and serve food when it is ready.
Carve meat.
Set up dining areas for meals and clear them following meals.
Add relishes and garnishes to food orders, according to instructions.
Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses.
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
-More than weekly Frequency of Task (Categories 1-7) Core-
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout.
Brew coffee and tea, and fill containers with requested beverages.
Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions.
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
Replenish foods at serving stations.
Balance receipts and payments in cash registers.
Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Prepare bills for food, using cash registers, calculators, or adding machines, and accept payment or make change.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Arrange reservations for patrons of dining establishments.
Order items needed to replenish supplies.
Carve meat.
Set up dining areas for meals and clear them following meals.
Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses.
Deliver orders to kitchens, and pick up and serve food when it is ready.
Add relishes and garnishes to food orders, according to instructions.
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
-More than yearly Frequency of Task (Categories 1-7) Core-
Brew coffee and tea, and fill containers with requested beverages.
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout.
Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions.
Balance receipts and payments in cash registers.
Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Prepare bills for food, using cash registers, calculators, or adding machines, and accept payment or make change.
Replenish foods at serving stations.
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses.
Carve meat.
Arrange reservations for patrons of dining establishments.
Add relishes and garnishes to food orders, according to instructions.
Deliver orders to kitchens, and pick up and serve food when it is ready.
Order items needed to replenish supplies.
Set up dining areas for meals and clear them following meals.
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
-Several times daily Frequency of Task (Categories 1-7) Core-
Replenish foods at serving stations.
Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
Prepare bills for food, using cash registers, calculators, or adding machines, and accept payment or make change.
Balance receipts and payments in cash registers.
Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions.
Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout.
Brew coffee and tea, and fill containers with requested beverages.
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Set up dining areas for meals and clear them following meals.
Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses.
Deliver orders to kitchens, and pick up and serve food when it is ready.
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
Add relishes and garnishes to food orders, according to instructions.
Arrange reservations for patrons of dining establishments.
Carve meat.
Order items needed to replenish supplies.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Brew coffee and tea, and fill containers with requested beverages.
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
Balance receipts and payments in cash registers.
Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions.
Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Prepare bills for food, using cash registers, calculators, or adding machines, and accept payment or make change.
Replenish foods at serving stations.
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Add relishes and garnishes to food orders, according to instructions.
Arrange reservations for patrons of dining establishments.
Deliver orders to kitchens, and pick up and serve food when it is ready.
Order items needed to replenish supplies.
Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses.
Set up dining areas for meals and clear them following meals.
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
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 3 months, up to and including 6 months
-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 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
-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
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)
Some College Courses