Dining Room and Cafeteria Attendants and Bartender Helpers

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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.

Sample of reported job titles: Barback, Buffet Attendant, Bus Boy, Bus Person, Busser, Dining Room Attendant, Food Service Aide, Food Service Helper, Server Assistant, Server’s Assistant

Tasks

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Run cash registers.
Serve ice water, coffee, rolls, or butter to patrons.
Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.
Wipe tables or seats with dampened cloths or replace dirty tablecloths.
Set tables with clean linens, condiments, or other supplies.
Greet and seat customers.
Clean up spilled food or drink or broken dishes and remove empty bottles and trash.
Maintain adequate supplies of items, such as clean linens, silverware, glassware, dishes, or trays.
Locate items requested by customers.
Fill beverage or ice dispensers.
Carry food, dishes, trays, or silverware from kitchens or supply departments to serving counters.
Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or dining rooms, to facilitate customer service.
Carry trays from food counters to tables for cafeteria patrons.
Stock cabinets or serving areas with condiments and refill condiment containers.
Serve food to customers when waiters or waitresses need assistance.
Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of restaurants and mop or vacuum floors.
Replenish supplies of food or equipment at steam tables or service bars.
Wash glasses or other serving equipment at bars.
Carry linens to or from laundry areas.
Garnish foods and position them on tables to make them visible and accessible.
Mix and prepare flavors for mixed drinks.
Slice and pit fruit used to garnish drinks.
Stock refrigerating units with wines or bottled beer or replace empty beer kegs.

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Technology Skills

All 4 displayed Show 16 tools used

Operating system software — Microsoft Windows
Point of sale POS software — Cafe Cartel Systems; Plexis Software Plexis POS; RestaurantPlus PRO
Spreadsheet software — Microsoft Excel
Web page creation and editing software — Facebook

Hot Technology — a technology requirement frequently included in employer job postings.

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Knowledge

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Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Sales and Marketing — Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

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Skills

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Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Coordination — Adjusting actions in relation to others’ actions.
Service Orientation — Actively looking for ways to help people.

Abilities

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Trunk Strength — The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing.
Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Stamina — The ability to exert yourself physically over long periods of time without getting winded or out of breath.
Extent Flexibility — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Near Vision — The ability to see details at close range (within a few feet of the observer).
Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
Speech Clarity — The ability to speak clearly so others can understand you.
Speech Recognition — The ability to identify and understand the speech of another person.
Static Strength — The ability to exert maximum muscle force to lift, push, pull, or carry objects.

Work Activities

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Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.
Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.
Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.
Interacting With Computers — Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Detailed Work Activities

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Serve food or beverages.
Clean food service areas.
Collect dirty dishes or other tableware.
Operate cash registers.
Arrange tables or dining areas.
Assist customers to ensure comfort or safety.
Greet customers, patrons, or visitors.
Usher patrons to seats or exits.
Maintain food, beverage, or equipment inventories.
Stock serving stations or dining areas with food or supplies.
Provide customers with general information or assistance.
Move equipment, supplies or food to required locations.
Store supplies or goods in kitchens or storage areas.
Clean facilities or work areas.
Clean tableware.
Add garnishes to food.
Arrange food for serving.
Clean food preparation areas, facilities, or equipment.
Cut cooked or raw foods.
Mix ingredients.
Stock supplies or merchandise.

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Work Context

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Spend Time Walking and Running — 88% responded “Continually or almost continually.”
Spend Time Standing — 84% responded “Continually or almost continually.”
Contact With Others — 80% responded “Constant contact with others.”
Work With Work Group or Team — 71% responded “Extremely important.”
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — 80% responded “Continually or almost continually.”
Face-to-Face Discussions — 69% responded “Every day.”
Physical Proximity — 53% responded “Very close (near touching).”
Spend Time Making Repetitive Motions — 23% responded “About half the time.”
Deal With External Customers — 61% responded “Extremely important.”
Importance of Being Exact or Accurate — 27% responded “Extremely important.”
Indoors, Environmentally Controlled — 67% responded “Every day.”
Spend Time Bending or Twisting the Body — 23% responded “Less than half the time.”
Impact of Decisions on Co-workers or Company Results — 25% responded “Minor results.”
Deal With Unpleasant or Angry People — 54% responded “Once a week or more but not every day.”
Telephone — 26% responded “Never.”
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — 57% responded “Every day.”
Responsible for Others’ Health and Safety — 28% responded “Very high responsibility.”
Frequency of Decision Making — 47% responded “Every day.”
Structured versus Unstructured Work — 45% responded “Limited freedom.”
Freedom to Make Decisions — 42% responded “Some freedom.”

Job Zone

Title	Job Zone One: Little or No Preparation Needed
Education	Some of these occupations may require a high school diploma or GED certificate.
Related Experience	Little or no previous work-related skill, knowledge, or experience is needed for these occupations. For example, a person can become a waiter or waitress even if he/she has never worked before.
Job Training	Employees in these occupations need anywhere from a few days to a few months of training. Usually, an experienced worker could show you how to do the job.
Job Zone Examples	These occupations involve following instructions and helping others. Examples include food preparation workers, dishwashers, sewing machine operators, landscaping and groundskeeping workers, logging equipment operators, and baristas.
SVP Range	(Below 4.0)

Education

Percentage of Respondents	Education Level Required
74	High school diploma or equivalent
22	Less than high school diploma
2	Post-secondary certificate

Credentials

Interests

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Interest code: RCS Want to discover your interests? Take the O*NET Interest Profiler at My Next Move.

Realistic — Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
Conventional — Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Social — Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.

Work Styles

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Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
Integrity — Job requires being honest and ethical.
Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
Initiative — Job requires a willingness to take on responsibilities and challenges.
Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.
Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
Persistence — Job requires persistence in the face of obstacles.
Independence — Job requires developing one’s own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.

Work Values

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Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
Support — Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
Independence — Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.

Related Occupations

All 10 displayed

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35-3031.00	Waiters and Waitresses
35-3041.00	Food Servers, Nonrestaurant Bright Outlook
35-9031.00	Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
37-2012.00	Maids and Housekeeping Cleaners
39-3031.00	Ushers, Lobby Attendants, and Ticket Takers
39-3093.00	Locker Room, Coatroom, and Dressing Room Attendants
51-3022.00	Meat, Poultry, and Fish Cutters and Trimmers

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