- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Facilitate food service. Clean tables, remove dirty dishes, replace soiled table linens; set tables; replenish supply of clean linens, silverware, glassware, and dishes; supply service bar with food; and serve items such as water, condiments, and coffee to patrons.
Dining Room and Cafeteria Attendants and Bartender Helpers spend a lot of their time Handling and Moving Objects. They are naturally good at Static Strength, Manual Dexterity, Extent Flexibility, and Trunk Strength. Dining Room and Cafeteria Attendants and Bartender Helpers are typically characterized as being Realistic and Conventional. They are usually very knowledgable about Customer and Personal Service, Psychology, and Administration and Management and are skilled at Coordination and Service Orientation.
Work Activities
Handling and Moving Objects
Performing General Physical Activities
Identifying Objects, Actions, and Events
Performing for or Working Directly with the Public
Establishing and Maintaining Interpersonal Relationships
Assisting and Caring for Others
Judging the Qualities of Things, Services, or People
Communicating with Supervisors, Peers, or Subordinates
Coordinating the Work and Activities of Others
Monitor Processes, Materials, or Surroundings
Inspecting Equipment, Structures, or Material
Training and Teaching Others
Making Decisions and Solving Problems
Getting Information
Communicating with Persons Outside Organization
Resolving Conflicts and Negotiating with Others
Selling or Influencing Others
Controlling Machines and Processes
Updating and Using Relevant Knowledge
Processing Information
Scheduling Work and Activities
Estimating the Quantifiable Characteristics of Products, Events, or Information
Developing Objectives and Strategies
Coaching and Developing Others
Organizing, Planning, and Prioritizing Work
Thinking Creatively
Developing and Building Teams
Guiding, Directing, and Motivating Subordinates
Monitoring and Controlling Resources
Provide Consultation and Advice to Others
Analyzing Data or Information
Interacting With Computers
Evaluating Information to Determine Compliance with Standards
Interpreting the Meaning of Information for Others
Abilities
Static Strength
Manual Dexterity
Extent Flexibility
Trunk Strength
Finger Dexterity
Arm-Hand Steadiness
Speech Recognition
Oral Comprehension
Multilimb Coordination
Stamina
Far Vision
Selective Attention
Problem Sensitivity
Near Vision
Dynamic Strength
Auditory Attention
Category Flexibility
Gross Body Coordination
Oral Expression
Information Ordering
Visual Color Discrimination
Time Sharing
Speed of Limb Movement
Flexibility of Closure
Inductive Reasoning
Speech Clarity
Deductive Reasoning
Control Precision
Perceptual Speed
Hearing Sensitivity
Visualization
Originality
Written Comprehension
Speed of Closure
Fluency of Ideas
Depth Perception
Written Expression
Gross Body Equilibrium
Memorization
Wrist-Finger Speed
Response Orientation
Number Facility
Mathematical Reasoning
Interests
Realistic
Conventional
Social
Enterprising
Investigative
Artistic
Knowledge
Customer and Personal Service
Psychology
Administration and Management
English Language
Food Production
Education and Training
Public Safety and Security
Production and Processing
Sociology and Anthropology
Mathematics
Chemistry
Sales and Marketing
Personnel and Human Resources
Law and Government
Computers and Electronics
Therapy and Counseling
Foreign Language
Transportation
Medicine and Dentistry
Geography
Economics and Accounting
Mechanical
Telecommunications
Wages
Nevada
$21,850
Vermont
$20,750
Hawaii
$20,410
Massachusetts
$20,120
Virgin Islands
$19,630
Washington
$19,260
District of Columbia
$19,040
Oregon
$18,920
Connecticut
$18,800
Illinois
$18,760
California
$18,720
Alaska
$18,710
Nebraska
$18,480
New Jersey
$18,440
Virginia
$18,190
Rhode Island
$18,190
Maine
$18,190
Michigan
$18,170
Colorado
$18,080
New York
$18,040
Maryland
$17,840
Oklahoma
$17,790
Alabama
$17,740
Wyoming
$17,730
New Mexico
$17,730
South Dakota
$17,730
Minnesota
$17,720
Ohio
$17,720
Pennsylvania
$17,620
New Hampshire
$17,580
Delaware
$17,580
North Carolina
$17,570
Georgia
$17,560
Montana
$17,550
Kansas
$17,540
Missouri
$17,530
Iowa
$17,530
Florida
$17,520
Indiana
$17,440
Idaho
$17,410
Louisiana
$17,400
Arizona
$17,390
Utah
$17,390
Arkansas
$17,380
Wisconsin
$17,310
Puerto Rico
$17,120
Texas
$17,060
Guam
$16,870
Kentucky
$16,800
South Carolina
$16,770
North Dakota
$16,770
West Virginia
$16,620
Mississippi
$16,600
Tennessee
$16,430
Skills
Coordination
Service Orientation
Critical Thinking
Social Perceptiveness
Speaking
Monitoring
Active Listening
Management of Personnel Resources
Instructing
Learning Strategies
Persuasion
Time Management
Complex Problem Solving
Judgment and Decision Making
Reading Comprehension
Writing
Quality Control Analysis
Operation Monitoring
Troubleshooting
Negotiation
Active Learning
Mathematics
Systems Evaluation
Operations Analysis
Work Values
Relationships
Support
Independence
Achievement
Working Conditions
Recognition
Work Styles
Cooperation
Concern for Others
Self Control
Dependability
Stress Tolerance
Integrity
Adaptability/Flexibility
Social Orientation
Attention to Detail
Independence
Initiative
Leadership
Persistence
Achievement/Effort
Innovation
Analytical Thinking
Related University Degree Programs
Work Context
Contact With Others
Spend Time Standing
Spend Time Walking and Running
Work With Work Group or Team
Freedom to Make Decisions
Face-to-Face Discussions
Physical Proximity
Structured versus Unstructured Work
Deal With External Customers
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Indoors, Environmentally Controlled
Spend Time Making Repetitive Motions
Importance of Being Exact or Accurate
Telephone
Deal With Unpleasant or Angry People
Coordinate or Lead Others
Responsible for Others' Health and Safety
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Sounds, Noise Levels Are Distracting or Uncomfortable
Spend Time Bending or Twisting the Body
Frequency of Conflict Situations
Exposed to Contaminants
Responsibility for Outcomes and Results
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Decision Making
Impact of Decisions on Co-workers or Company Results
Importance of Repeating Same Tasks
Time Pressure
Degree of Automation
Letters and Memos
Consequence of Error
Very Hot or Cold Temperatures
Pace Determined by Speed of Equipment
Spend Time Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Exposed to Hazardous Equipment
Level of Competition
Deal With Physically Aggressive People
Cramped Work Space, Awkward Positions
Exposed to Disease or Infections
Indoors, Not Environmentally Controlled
Public Speaking
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
Outdoors, Under Cover
Outdoors, Exposed to Weather
Electronic Mail
In an Open Vehicle or Equipment
Exposed to High Places
Duration of Typical Work Week
Exposed to Radiation
In an Enclosed Vehicle or Equipment
Exposed to Whole Body Vibration
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Work Schedules
-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 Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Walking and Running
Spend Time Sitting
Spend Time Bending or Twisting the Body
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Climbing Ladders, Scaffolds, or Poles
-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 Walking and Running
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
Spend Time Kneeling, Crouching, Stooping, or Crawling
-Every day-
Face-to-Face Discussions
Telephone
Indoors, Environmentally Controlled
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Contaminants
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Decision Making
Deal With Unpleasant or Angry People
Time Pressure
Letters and Memos
Frequency of Conflict Situations
Exposed to Hazardous Equipment
Exposed to Disease or Infections
Very Hot or Cold Temperatures
Extremely Bright or Inadequate Lighting
Electronic Mail
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
Exposed to High Places
In an Open Vehicle or Equipment
Exposed to Whole Body Vibration
Cramped Work Space, Awkward Positions
Outdoors, Exposed to Weather
In an Enclosed Vehicle or Equipment
Exposed to Hazardous Conditions
Outdoors, Under Cover
Public Speaking
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Radiation
-Extremely competitive-
Level of Competition
-Extremely important-
Deal With External Customers
Work With Work Group or Team
Coordinate or Lead Others
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
-Extremely serious-
Consequence of Error
-Fairly important-
Importance of Being Exact or Accurate
Coordinate or Lead Others
Deal With External Customers
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
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-
Coordinate or Lead Others
Importance of Being Exact or Accurate
Deal With External Customers
Work With Work Group or Team
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
-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 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
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 Standing
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-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 Standing
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Walking and Running
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
-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
Exposed to High Places
In an Enclosed Vehicle or Equipment
Electronic Mail
Spend Time Climbing Ladders, Scaffolds, or Poles
Extremely Bright or Inadequate Lighting
Outdoors, Exposed to Weather
Exposed to Hazardous Conditions
Outdoors, Under Cover
Indoors, Not Environmentally Controlled
Public Speaking
Exposed to Hazardous Equipment
Exposed to Disease or Infections
Cramped Work Space, Awkward Positions
Spend Time Sitting
Letters and Memos
Spend Time Keeping or Regaining Balance
Deal With Physically Aggressive People
Spend Time Kneeling, Crouching, Stooping, or Crawling
Very Hot or Cold Temperatures
Frequency of Decision Making
Exposed to Contaminants
Time Pressure
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Telephone
Exposed to Minor Burns, Cuts, Bites, or Stings
Indoors, Environmentally Controlled
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Sounds, Noise Levels Are Distracting or Uncomfortable
Frequency of Conflict Situations
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Face-to-Face Discussions
Deal With Unpleasant or Angry People
Spend Time Walking and Running
Spend Time Standing
-No contact with others-
Contact With Others
-No freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-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 Repeating Same Tasks
Coordinate or Lead Others
Deal With External Customers
Importance of Being Exact or Accurate
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-
Frequency of Conflict Situations
Very Hot or Cold Temperatures
Public Speaking
Sounds, Noise Levels Are Distracting or Uncomfortable
Cramped Work Space, Awkward Positions
Frequency of Decision Making
Outdoors, Under Cover
Deal With Unpleasant or Angry People
Exposed to Minor Burns, Cuts, Bites, or Stings
Time Pressure
Deal With Physically Aggressive People
Exposed to High Places
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
Exposed to Contaminants
Letters and Memos
Exposed to Hazardous Conditions
Outdoors, Exposed to Weather
Exposed to Hazardous Equipment
Face-to-Face Discussions
In an Open Vehicle or Equipment
Electronic Mail
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
Telephone
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
In an Enclosed Vehicle or Equipment
-Once a week or more but not every day-
Deal With Unpleasant or Angry People
Face-to-Face Discussions
Exposed to Hazardous Conditions
Time Pressure
Frequency of Conflict Situations
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Radiation
Cramped Work Space, Awkward Positions
Deal With Physically Aggressive People
Exposed to Hazardous Equipment
Letters and Memos
In an Open Vehicle or Equipment
Indoors, Not Environmentally Controlled
Indoors, Environmentally Controlled
Sounds, Noise Levels Are Distracting or Uncomfortable
Telephone
In an Enclosed Vehicle or Equipment
Frequency of Decision Making
Outdoors, Exposed to Weather
Electronic Mail
Exposed to Contaminants
Exposed to Disease or Infections
Outdoors, Under Cover
Exposed to Minor Burns, Cuts, Bites, or Stings
Extremely Bright or Inadequate Lighting
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 High Places
Very Hot or Cold Temperatures
Public Speaking
-Once a year or more but not every month-
Deal With Physically Aggressive People
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Disease or Infections
Indoors, Not Environmentally Controlled
Outdoors, Under Cover
Outdoors, Exposed to Weather
Sounds, Noise Levels Are Distracting or Uncomfortable
Very Hot or Cold Temperatures
Deal With Unpleasant or Angry People
Letters and Memos
Time Pressure
Frequency of Conflict Situations
Exposed to Contaminants
Cramped Work Space, Awkward Positions
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
In an Enclosed Vehicle or Equipment
Exposed to Hazardous Equipment
Exposed to Whole Body Vibration
Electronic Mail
Indoors, Environmentally Controlled
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Public Speaking
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Frequency of Decision Making
Face-to-Face Discussions
Exposed to High Places
Exposed to Radiation
In an Open Vehicle or Equipment
Telephone
-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-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Very important-
Importance of Repeating Same Tasks
Work With Work Group or Team
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
Deal With External Customers
Coordinate or Lead Others
-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-
Wipe tables and seats with dampened cloths, and replace dirty tablecloths.
Set tables with clean linens, condiments, and other supplies.
Scrape and stack dirty dishes, and carry dishes and other tableware to kitchens for cleaning.
Clean up spilled food, drink and broken dishes, and remove empty bottles and trash.
Perform serving, cleaning, and stocking duties in establishments such as cafeterias or dining rooms in order to facilitate customer service.
Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, and trays.
Fill beverage and ice dispensers.
Serve ice water, coffee, rolls, and butter to patrons.
Stock cabinets and serving areas with condiments, and refill condiment containers as necessary.
Locate items requested by customers.
Carry food, dishes, trays, and silverware from kitchens and supply departments to serving counters.
Serve food to customers when waiters and waitresses need assistance.
Clean and polish counters, shelves, walls, furniture, and equipment in food service areas and other areas of restaurants, and mop and vacuum floors.
- Importance Supplemental-
Carry trays from food counters to tables for cafeteria patrons.
Replenish supplies of food and equipment at steam tables and service bars.
Run cash registers.
Garnish foods, and position them on tables to make them visible and accessible.
Wash glasses and other serving equipment at bars.
Carry linens to and from laundry areas.
Stock refrigerating units with wines and bottled beer, and replace empty beer kegs.
Mix and prepare flavors for mixed drinks.
Slice and pit fruit used to garnish drinks.
Stock vending machines with food.
- Relevance of Task Core-
Clean and polish counters, shelves, walls, furniture, and equipment in food service areas and other areas of restaurants, and mop and vacuum floors.
Clean up spilled food, drink and broken dishes, and remove empty bottles and trash.
Scrape and stack dirty dishes, and carry dishes and other tableware to kitchens for cleaning.
Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, and trays.
Stock cabinets and serving areas with condiments, and refill condiment containers as necessary.
Locate items requested by customers.
Carry food, dishes, trays, and silverware from kitchens and supply departments to serving counters.
Serve ice water, coffee, rolls, and butter to patrons.
Perform serving, cleaning, and stocking duties in establishments such as cafeterias or dining rooms in order to facilitate customer service.
Wipe tables and seats with dampened cloths, and replace dirty tablecloths.
Fill beverage and ice dispensers.
Set tables with clean linens, condiments, and other supplies.
Serve food to customers when waiters and waitresses need assistance.
- Relevance of Task Supplemental-
Replenish supplies of food and equipment at steam tables and service bars.
Garnish foods, and position them on tables to make them visible and accessible.
Carry trays from food counters to tables for cafeteria patrons.
Slice and pit fruit used to garnish drinks.
Carry linens to and from laundry areas.
Mix and prepare flavors for mixed drinks.
Run cash registers.
Wash glasses and other serving equipment at bars.
Stock refrigerating units with wines and bottled beer, and replace empty beer kegs.
Stock vending machines with food.
-Daily Frequency of Task (Categories 1-7) Core-
Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, and trays.
Stock cabinets and serving areas with condiments, and refill condiment containers as necessary.
Clean up spilled food, drink and broken dishes, and remove empty bottles and trash.
Set tables with clean linens, condiments, and other supplies.
Perform serving, cleaning, and stocking duties in establishments such as cafeterias or dining rooms in order to facilitate customer service.
Carry food, dishes, trays, and silverware from kitchens and supply departments to serving counters.
Clean and polish counters, shelves, walls, furniture, and equipment in food service areas and other areas of restaurants, and mop and vacuum floors.
Fill beverage and ice dispensers.
Scrape and stack dirty dishes, and carry dishes and other tableware to kitchens for cleaning.
Locate items requested by customers.
Serve food to customers when waiters and waitresses need assistance.
Serve ice water, coffee, rolls, and butter to patrons.
Wipe tables and seats with dampened cloths, and replace dirty tablecloths.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Mix and prepare flavors for mixed drinks.
Carry linens to and from laundry areas.
Garnish foods, and position them on tables to make them visible and accessible.
Replenish supplies of food and equipment at steam tables and service bars.
Stock refrigerating units with wines and bottled beer, and replace empty beer kegs.
Slice and pit fruit used to garnish drinks.
Carry trays from food counters to tables for cafeteria patrons.
Wash glasses and other serving equipment at bars.
Run cash registers.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Scrape and stack dirty dishes, and carry dishes and other tableware to kitchens for cleaning.
Serve ice water, coffee, rolls, and butter to patrons.
Wipe tables and seats with dampened cloths, and replace dirty tablecloths.
Set tables with clean linens, condiments, and other supplies.
Carry food, dishes, trays, and silverware from kitchens and supply departments to serving counters.
Perform serving, cleaning, and stocking duties in establishments such as cafeterias or dining rooms in order to facilitate customer service.
Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, and trays.
Fill beverage and ice dispensers.
Serve food to customers when waiters and waitresses need assistance.
Clean up spilled food, drink and broken dishes, and remove empty bottles and trash.
Stock cabinets and serving areas with condiments, and refill condiment containers as necessary.
Locate items requested by customers.
Clean and polish counters, shelves, walls, furniture, and equipment in food service areas and other areas of restaurants, and mop and vacuum floors.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Run cash registers.
Carry trays from food counters to tables for cafeteria patrons.
Mix and prepare flavors for mixed drinks.
Replenish supplies of food and equipment at steam tables and service bars.
Slice and pit fruit used to garnish drinks.
Garnish foods, and position them on tables to make them visible and accessible.
Carry linens to and from laundry areas.
Wash glasses and other serving equipment at bars.
Stock refrigerating units with wines and bottled beer, and replace empty beer kegs.
-More than monthly Frequency of Task (Categories 1-7) Core-
Locate items requested by customers.
Stock cabinets and serving areas with condiments, and refill condiment containers as necessary.
Wipe tables and seats with dampened cloths, and replace dirty tablecloths.
Perform serving, cleaning, and stocking duties in establishments such as cafeterias or dining rooms in order to facilitate customer service.
Clean up spilled food, drink and broken dishes, and remove empty bottles and trash.
Fill beverage and ice dispensers.
Scrape and stack dirty dishes, and carry dishes and other tableware to kitchens for cleaning.
Clean and polish counters, shelves, walls, furniture, and equipment in food service areas and other areas of restaurants, and mop and vacuum floors.
Serve ice water, coffee, rolls, and butter to patrons.
Serve food to customers when waiters and waitresses need assistance.
Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, and trays.
Set tables with clean linens, condiments, and other supplies.
Carry food, dishes, trays, and silverware from kitchens and supply departments to serving counters.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Wash glasses and other serving equipment at bars.
Stock vending machines with food.
Carry trays from food counters to tables for cafeteria patrons.
Carry linens to and from laundry areas.
Stock refrigerating units with wines and bottled beer, and replace empty beer kegs.
Replenish supplies of food and equipment at steam tables and service bars.
Mix and prepare flavors for mixed drinks.
Run cash registers.
Slice and pit fruit used to garnish drinks.
Garnish foods, and position them on tables to make them visible and accessible.
-More than weekly Frequency of Task (Categories 1-7) Core-
Clean and polish counters, shelves, walls, furniture, and equipment in food service areas and other areas of restaurants, and mop and vacuum floors.
Fill beverage and ice dispensers.
Locate items requested by customers.
Serve ice water, coffee, rolls, and butter to patrons.
Serve food to customers when waiters and waitresses need assistance.
Perform serving, cleaning, and stocking duties in establishments such as cafeterias or dining rooms in order to facilitate customer service.
Stock cabinets and serving areas with condiments, and refill condiment containers as necessary.
Clean up spilled food, drink and broken dishes, and remove empty bottles and trash.
Wipe tables and seats with dampened cloths, and replace dirty tablecloths.
Carry food, dishes, trays, and silverware from kitchens and supply departments to serving counters.
Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, and trays.
Set tables with clean linens, condiments, and other supplies.
Scrape and stack dirty dishes, and carry dishes and other tableware to kitchens for cleaning.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Slice and pit fruit used to garnish drinks.
Mix and prepare flavors for mixed drinks.
Carry trays from food counters to tables for cafeteria patrons.
Stock refrigerating units with wines and bottled beer, and replace empty beer kegs.
Replenish supplies of food and equipment at steam tables and service bars.
Garnish foods, and position them on tables to make them visible and accessible.
Carry linens to and from laundry areas.
Wash glasses and other serving equipment at bars.
Stock vending machines with food.
Run cash registers.
-More than yearly Frequency of Task (Categories 1-7) Core-
Serve food to customers when waiters and waitresses need assistance.
Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, and trays.
Clean up spilled food, drink and broken dishes, and remove empty bottles and trash.
Carry food, dishes, trays, and silverware from kitchens and supply departments to serving counters.
Stock cabinets and serving areas with condiments, and refill condiment containers as necessary.
Wipe tables and seats with dampened cloths, and replace dirty tablecloths.
Fill beverage and ice dispensers.
Locate items requested by customers.
Scrape and stack dirty dishes, and carry dishes and other tableware to kitchens for cleaning.
Set tables with clean linens, condiments, and other supplies.
Serve ice water, coffee, rolls, and butter to patrons.
Clean and polish counters, shelves, walls, furniture, and equipment in food service areas and other areas of restaurants, and mop and vacuum floors.
Perform serving, cleaning, and stocking duties in establishments such as cafeterias or dining rooms in order to facilitate customer service.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Slice and pit fruit used to garnish drinks.
Run cash registers.
Carry linens to and from laundry areas.
Wash glasses and other serving equipment at bars.
Replenish supplies of food and equipment at steam tables and service bars.
Mix and prepare flavors for mixed drinks.
Carry trays from food counters to tables for cafeteria patrons.
Garnish foods, and position them on tables to make them visible and accessible.
Stock refrigerating units with wines and bottled beer, and replace empty beer kegs.
-Several times daily Frequency of Task (Categories 1-7) Core-
Wipe tables and seats with dampened cloths, and replace dirty tablecloths.
Serve food to customers when waiters and waitresses need assistance.
Locate items requested by customers.
Fill beverage and ice dispensers.
Carry food, dishes, trays, and silverware from kitchens and supply departments to serving counters.
Perform serving, cleaning, and stocking duties in establishments such as cafeterias or dining rooms in order to facilitate customer service.
Clean up spilled food, drink and broken dishes, and remove empty bottles and trash.
Set tables with clean linens, condiments, and other supplies.
Serve ice water, coffee, rolls, and butter to patrons.
Stock cabinets and serving areas with condiments, and refill condiment containers as necessary.
Scrape and stack dirty dishes, and carry dishes and other tableware to kitchens for cleaning.
Clean and polish counters, shelves, walls, furniture, and equipment in food service areas and other areas of restaurants, and mop and vacuum floors.
Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, and trays.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Wash glasses and other serving equipment at bars.
Garnish foods, and position them on tables to make them visible and accessible.
Replenish supplies of food and equipment at steam tables and service bars.
Carry linens to and from laundry areas.
Run cash registers.
Carry trays from food counters to tables for cafeteria patrons.
Slice and pit fruit used to garnish drinks.
Mix and prepare flavors for mixed drinks.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Clean and polish counters, shelves, walls, furniture, and equipment in food service areas and other areas of restaurants, and mop and vacuum floors.
Clean up spilled food, drink and broken dishes, and remove empty bottles and trash.
Perform serving, cleaning, and stocking duties in establishments such as cafeterias or dining rooms in order to facilitate customer service.
Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, and trays.
Set tables with clean linens, condiments, and other supplies.
Serve food to customers when waiters and waitresses need assistance.
Carry food, dishes, trays, and silverware from kitchens and supply departments to serving counters.
Fill beverage and ice dispensers.
Locate items requested by customers.
Scrape and stack dirty dishes, and carry dishes and other tableware to kitchens for cleaning.
Serve ice water, coffee, rolls, and butter to patrons.
Stock cabinets and serving areas with condiments, and refill condiment containers as necessary.
Wipe tables and seats with dampened cloths, and replace dirty tablecloths.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Stock vending machines with food.
Stock refrigerating units with wines and bottled beer, and replace empty beer kegs.
Run cash registers.
Garnish foods, and position them on tables to make them visible and accessible.
Mix and prepare flavors for mixed drinks.
Wash glasses and other serving equipment at bars.
Carry linens to and from laundry areas.
Replenish supplies of food and equipment at steam tables and service bars.
Slice and pit fruit used to garnish drinks.
Carry trays from food counters to tables for cafeteria patrons.
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
-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)
Associate's Degree (or other 2-year degree)
Post-Baccalaureate Certificate - awarded for completion of an organized program of study; designed for people who have completed a Baccalaureate degree, but do not meet the requirements of academic degrees carrying the title of Master
Master's Degree