Dining Room and Cafeteria Attendants and Bartender Helpers

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