Waiters and Waitresses

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