- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Take orders and serve food and beverages to patrons at tables in dining establishment.
Waiters and Waitresses spend a lot of their time Performing for or Working Directly with the Public. They are naturally good at Speech Recognition, Trunk Strength, Speech Clarity, and Oral Comprehension. Waiters and Waitresses are typically characterized as being Social and Enterprising. They are usually very knowledgable about Customer and Personal Service, Food Production, and English Language and are skilled at Critical Thinking and Monitoring.
Work Activities
Performing for or Working Directly with the Public
Handling and Moving Objects
Establishing and Maintaining Interpersonal Relationships
Performing General Physical Activities
Selling or Influencing Others
Communicating with Supervisors, Peers, or Subordinates
Resolving Conflicts and Negotiating with Others
Identifying Objects, Actions, and Events
Getting Information
Coordinating the Work and Activities of Others
Training and Teaching Others
Interacting With Computers
Coaching and Developing Others
Communicating with Persons Outside Organization
Updating and Using Relevant Knowledge
Assisting and Caring for Others
Making Decisions and Solving Problems
Judging the Qualities of Things, Services, or People
Developing and Building Teams
Organizing, Planning, and Prioritizing Work
Monitor Processes, Materials, or Surroundings
Processing Information
Evaluating Information to Determine Compliance with Standards
Thinking Creatively
Interpreting the Meaning of Information for Others
Guiding, Directing, and Motivating Subordinates
Documenting/Recording Information
Estimating the Quantifiable Characteristics of Products, Events, or Information
Controlling Machines and Processes
Analyzing Data or Information
Monitoring and Controlling Resources
Provide Consultation and Advice to Others
Scheduling Work and Activities
Inspecting Equipment, Structures, or Material
Developing Objectives and Strategies
Performing Administrative Activities
Abilities
Speech Recognition
Trunk Strength
Speech Clarity
Oral Comprehension
Oral Expression
Near Vision
Extent Flexibility
Problem Sensitivity
Memorization
Manual Dexterity
Time Sharing
Stamina
Gross Body Coordination
Written Comprehension
Static Strength
Category Flexibility
Auditory Attention
Arm-Hand Steadiness
Multilimb Coordination
Selective Attention
Far Vision
Finger Dexterity
Information Ordering
Deductive Reasoning
Dynamic Strength
Perceptual Speed
Flexibility of Closure
Fluency of Ideas
Speed of Closure
Inductive Reasoning
Originality
Speed of Limb Movement
Hearing Sensitivity
Written Expression
Visual Color Discrimination
Visualization
Mathematical Reasoning
Number Facility
Control Precision
Spatial Orientation
Gross Body Equilibrium
Reaction Time
Interests
Social
Enterprising
Conventional
Realistic
Artistic
Investigative
Knowledge
Customer and Personal Service
Food Production
English Language
Sales and Marketing
Education and Training
Mathematics
Public Safety and Security
Psychology
Computers and Electronics
Production and Processing
Personnel and Human Resources
Administration and Management
Communications and Media
Transportation
Economics and Accounting
Law and Government
Sociology and Anthropology
Clerical
Telecommunications
Foreign Language
Mechanical
Chemistry
Medicine and Dentistry
Wages
Vermont
$27,280
Washington
$26,780
Massachusetts
$25,980
Oregon
$22,940
New Jersey
$22,070
District of Columbia
$22,040
New York
$20,570
Nevada
$20,540
Delaware
$20,110
Virginia
$19,180
Minnesota
$19,130
Connecticut
$18,930
Utah
$18,820
Hawaii
$18,760
California
$18,740
Pennsylvania
$18,670
Illinois
$18,570
Rhode Island
$18,520
Alaska
$18,490
New Hampshire
$18,350
Virgin Islands
$18,310
Florida
$18,270
Maryland
$18,120
Arizona
$18,070
Colorado
$18,050
Indiana
$17,950
Maine
$17,910
Kansas
$17,900
Idaho
$17,810
Wisconsin
$17,710
Michigan
$17,680
Georgia
$17,550
Missouri
$17,520
Tennessee
$17,500
Iowa
$17,480
New Mexico
$17,470
Montana
$17,470
North Carolina
$17,410
West Virginia
$17,370
Louisiana
$17,330
Ohio
$17,320
Arkansas
$17,180
Texas
$17,150
Nebraska
$17,080
Oklahoma
$17,070
North Dakota
$17,030
South Carolina
$17,020
South Dakota
$16,940
Kentucky
$16,920
Wyoming
$16,860
Mississippi
$16,710
Guam
$16,680
Alabama
$16,640
Puerto Rico
$16,290
Skills
Critical Thinking
Monitoring
Coordination
Service Orientation
Social Perceptiveness
Active Listening
Learning Strategies
Reading Comprehension
Persuasion
Speaking
Judgment and Decision Making
Instructing
Active Learning
Time Management
Complex Problem Solving
Writing
Negotiation
Management of Personnel Resources
Systems Evaluation
Mathematics
Systems Analysis
Quality Control Analysis
Operation Monitoring
Management of Material Resources
Programming
Work Values
Relationships
Support
Achievement
Independence
Working Conditions
Recognition
Work Styles
Dependability
Cooperation
Self Control
Stress Tolerance
Concern for Others
Attention to Detail
Integrity
Adaptability/Flexibility
Social Orientation
Independence
Initiative
Leadership
Achievement/Effort
Persistence
Innovation
Analytical Thinking
Related University Degree Programs
Work Context
Contact With Others
Face-to-Face Discussions
Spend Time Walking and Running
Spend Time Standing
Work With Work Group or Team
Physical Proximity
Telephone
Deal With External Customers
Indoors, Environmentally Controlled
Frequency of Decision Making
Freedom to Make Decisions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Impact of Decisions on Co-workers or Company Results
Importance of Being Exact or Accurate
Deal With Unpleasant or Angry People
Spend Time Making Repetitive Motions
Structured versus Unstructured Work
Coordinate or Lead Others
Responsibility for Outcomes and Results
Public Speaking
Responsible for Others' Health and Safety
Importance of Repeating Same Tasks
Frequency of Conflict Situations
Spend Time Bending or Twisting the Body
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Level of Competition
Exposed to Minor Burns, Cuts, Bites, or Stings
Time Pressure
Spend Time Kneeling, Crouching, Stooping, or Crawling
Consequence of Error
Very Hot or Cold Temperatures
Cramped Work Space, Awkward Positions
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Contaminants
Spend Time Keeping or Regaining Balance
Outdoors, Exposed to Weather
Outdoors, Under Cover
Letters and Memos
Exposed to Disease or Infections
Spend Time Sitting
Duration of Typical Work Week
Degree of Automation
Deal With Physically Aggressive People
In an Enclosed Vehicle or Equipment
Work Schedules
Electronic Mail
Exposed to High Places
Pace Determined by Speed of Equipment
Indoors, Not Environmentally Controlled
Exposed to Hazardous Equipment
Extremely Bright or Inadequate Lighting
Exposed to Hazardous Conditions
In an Open Vehicle or Equipment
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to Whole Body Vibration
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Radiation
-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 Keeping or Regaining Balance
Spend Time Walking and Running
Spend Time Standing
Spend Time Sitting
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
-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 Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
-Every day-
Face-to-Face Discussions
Indoors, Environmentally Controlled
Telephone
Frequency of Decision Making
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Public Speaking
Deal With Unpleasant or Angry People
Cramped Work Space, Awkward Positions
Time Pressure
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Contaminants
Outdoors, Exposed to Weather
Outdoors, Under Cover
Sounds, Noise Levels Are Distracting or Uncomfortable
Letters and Memos
Exposed to Disease or Infections
Very Hot or Cold Temperatures
Frequency of Conflict Situations
Extremely Bright or Inadequate Lighting
Electronic Mail
In an Open Vehicle or Equipment
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
In an Enclosed Vehicle or Equipment
Exposed to High Places
Exposed to Hazardous Conditions
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
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-
Work With Work Group or Team
Deal With External Customers
Importance of Being Exact or Accurate
Coordinate or Lead Others
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
-Extremely serious-
Consequence of Error
-Fairly important-
Coordinate or Lead Others
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Deal With External Customers
Pace Determined by Speed of Equipment
Work With Work Group or Team
-Fairly serious-
Consequence of Error
-High responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Highly automated-
Degree of Automation
-Highly competitive-
Level of Competition
-I don't work near other people (beyond 100 ft.)-
Physical Proximity
-I work with others but not closely (e.g., private office)-
Physical Proximity
-Important-
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Work With Work Group or Team
Coordinate or Lead Others
Deal With External Customers
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 Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Walking and Running
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 Standing
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Bending or Twisting the Body
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
-Never-
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
In an Open Vehicle or Equipment
Extremely Bright or Inadequate Lighting
Exposed to Hazardous Conditions
Indoors, Not Environmentally Controlled
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to Hazardous Equipment
Exposed to High Places
Electronic Mail
In an Enclosed Vehicle or Equipment
Exposed to Disease or Infections
Outdoors, Exposed to Weather
Letters and Memos
Outdoors, Under Cover
Deal With Physically Aggressive People
Cramped Work Space, Awkward Positions
Exposed to Contaminants
Sounds, Noise Levels Are Distracting or Uncomfortable
Spend Time Keeping or Regaining Balance
Very Hot or Cold Temperatures
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Spend Time Sitting
Time Pressure
Public Speaking
Spend Time Kneeling, Crouching, Stooping, or Crawling
Exposed to Minor Burns, Cuts, Bites, or Stings
Indoors, Environmentally Controlled
Frequency of Decision Making
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Telephone
Frequency of Conflict Situations
Spend Time Making Repetitive Motions
Deal With Unpleasant or Angry People
Spend Time Bending or Twisting the Body
Face-to-Face Discussions
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-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-No results-
Impact of Decisions on Co-workers or Company Results
-Not at all automated-
Degree of Automation
-Not at all competitive-
Level of Competition
-Not important at all-
Pace Determined by Speed of Equipment
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
Deal With Unpleasant or Angry People
Time Pressure
Sounds, Noise Levels Are Distracting or Uncomfortable
Frequency of Decision Making
Outdoors, Under Cover
Exposed to Minor Burns, Cuts, Bites, or Stings
Letters and Memos
Public Speaking
Outdoors, Exposed to Weather
Face-to-Face Discussions
Telephone
Exposed to High Places
Very Hot or Cold Temperatures
Exposed to Disease or Infections
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Deal With Physically Aggressive People
Indoors, Not Environmentally Controlled
Electronic Mail
Exposed to Contaminants
Extremely Bright or Inadequate Lighting
In an Open Vehicle or Equipment
In an Enclosed Vehicle or Equipment
Exposed to Hazardous Conditions
Exposed to Radiation
Cramped Work Space, Awkward Positions
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
-Once a week or more but not every day-
Frequency of Conflict Situations
Very Hot or Cold Temperatures
Telephone
Deal With Unpleasant or Angry People
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Decision Making
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Disease or Infections
Exposed to Contaminants
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
Public Speaking
Face-to-Face Discussions
Time Pressure
In an Enclosed Vehicle or Equipment
Cramped Work Space, Awkward Positions
Outdoors, Under Cover
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Letters and Memos
Exposed to Radiation
Indoors, Environmentally Controlled
Extremely Bright or Inadequate Lighting
Exposed to Hazardous Conditions
Outdoors, Exposed to Weather
Electronic Mail
In an Open Vehicle or Equipment
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Exposed to High Places
-Once a year or more but not every month-
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Deal With Physically Aggressive People
Very Hot or Cold Temperatures
Time Pressure
Public Speaking
Electronic Mail
Exposed to Contaminants
In an Enclosed Vehicle or Equipment
Exposed to Hazardous Equipment
Cramped Work Space, Awkward Positions
Exposed to High Places
Frequency of Decision Making
Telephone
Letters and Memos
Outdoors, Under Cover
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Hazardous Conditions
Outdoors, Exposed to Weather
Indoors, Not Environmentally Controlled
Face-to-Face Discussions
Exposed to Radiation
Extremely Bright or Inadequate Lighting
Exposed to Disease or Infections
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
In an Open Vehicle or Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
-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
Deal With External Customers
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Work With Work Group or Team
Pace Determined by Speed of Equipment
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Collect payments from customers.
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
Prepare checks that itemize and total meal costs and sales taxes.
Take orders from patrons for food or beverages.
Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Clean tables or counters after patrons have finished dining.
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
Inform customers of daily specials.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
Stock service areas with supplies such as coffee, food, tableware, and linens.
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
Escort customers to their tables.
Fill salt, pepper, sugar, cream, condiment, and napkin containers.
Garnish and decorate dishes in preparation for serving.
Describe and recommend wines to customers.
- Importance Supplemental-
Provide guests with information about local areas, including giving directions.
- Relevance of Task Core-
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
Stock service areas with supplies such as coffee, food, tableware, and linens.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Clean tables or counters after patrons have finished dining.
Take orders from patrons for food or beverages.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Fill salt, pepper, sugar, cream, condiment, and napkin containers.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
Collect payments from customers.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
Prepare checks that itemize and total meal costs and sales taxes.
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Describe and recommend wines to customers.
Inform customers of daily specials.
Escort customers to their tables.
Garnish and decorate dishes in preparation for serving.
Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
- Relevance of Task Supplemental-
Provide guests with information about local areas, including giving directions.
-Daily Frequency of Task (Categories 1-7) Core-
Fill salt, pepper, sugar, cream, condiment, and napkin containers.
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
Stock service areas with supplies such as coffee, food, tableware, and linens.
Escort customers to their tables.
Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Inform customers of daily specials.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
Garnish and decorate dishes in preparation for serving.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
Clean tables or counters after patrons have finished dining.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
Describe and recommend wines to customers.
Collect payments from customers.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Take orders from patrons for food or beverages.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Prepare checks that itemize and total meal costs and sales taxes.
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Provide guests with information about local areas, including giving directions.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
Take orders from patrons for food or beverages.
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
Prepare checks that itemize and total meal costs and sales taxes.
Collect payments from customers.
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Clean tables or counters after patrons have finished dining.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
Inform customers of daily specials.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
Stock service areas with supplies such as coffee, food, tableware, and linens.
Garnish and decorate dishes in preparation for serving.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
Describe and recommend wines to customers.
Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
Escort customers to their tables.
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
Fill salt, pepper, sugar, cream, condiment, and napkin containers.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Provide guests with information about local areas, including giving directions.
-More than monthly Frequency of Task (Categories 1-7) Core-
Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
Describe and recommend wines to customers.
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
Fill salt, pepper, sugar, cream, condiment, and napkin containers.
Escort customers to their tables.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
Garnish and decorate dishes in preparation for serving.
Stock service areas with supplies such as coffee, food, tableware, and linens.
Clean tables or counters after patrons have finished dining.
Collect payments from customers.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Inform customers of daily specials.
Prepare checks that itemize and total meal costs and sales taxes.
Take orders from patrons for food or beverages.
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Provide guests with information about local areas, including giving directions.
-More than weekly Frequency of Task (Categories 1-7) Core-
Fill salt, pepper, sugar, cream, condiment, and napkin containers.
Escort customers to their tables.
Describe and recommend wines to customers.
Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
Inform customers of daily specials.
Garnish and decorate dishes in preparation for serving.
Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Collect payments from customers.
Clean tables or counters after patrons have finished dining.
Prepare checks that itemize and total meal costs and sales taxes.
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
Stock service areas with supplies such as coffee, food, tableware, and linens.
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Take orders from patrons for food or beverages.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Provide guests with information about local areas, including giving directions.
-More than yearly Frequency of Task (Categories 1-7) Core-
Garnish and decorate dishes in preparation for serving.
Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
Escort customers to their tables.
Describe and recommend wines to customers.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Stock service areas with supplies such as coffee, food, tableware, and linens.
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Clean tables or counters after patrons have finished dining.
Collect payments from customers.
Fill salt, pepper, sugar, cream, condiment, and napkin containers.
Inform customers of daily specials.
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
Prepare checks that itemize and total meal costs and sales taxes.
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Take orders from patrons for food or beverages.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Provide guests with information about local areas, including giving directions.
-Several times daily Frequency of Task (Categories 1-7) Core-
Describe and recommend wines to customers.
Garnish and decorate dishes in preparation for serving.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
Stock service areas with supplies such as coffee, food, tableware, and linens.
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Prepare checks that itemize and total meal costs and sales taxes.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Clean tables or counters after patrons have finished dining.
Inform customers of daily specials.
Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
Escort customers to their tables.
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
Collect payments from customers.
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
Fill salt, pepper, sugar, cream, condiment, and napkin containers.
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
Take orders from patrons for food or beverages.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Provide guests with information about local areas, including giving directions.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
Garnish and decorate dishes in preparation for serving.
Describe and recommend wines to customers.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
Escort customers to their tables.
Stock service areas with supplies such as coffee, food, tableware, and linens.
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Clean tables or counters after patrons have finished dining.
Collect payments from customers.
Fill salt, pepper, sugar, cream, condiment, and napkin containers.
Inform customers of daily specials.
Prepare checks that itemize and total meal costs and sales taxes.
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Take orders from patrons for food or beverages.
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Provide guests with information about local areas, including giving directions.
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 4 years, up to and including 10 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
-Related Work Experience-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
Over 4 years, up to and including 6 years
Over 6 years, up to and including 8 years
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)
Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades)
Some College Courses
Associate's Degree (or other 2-year degree)
Doctoral Degree