CareerGPS

Food Servers, Nonrestaurant
Summary Occupational Forecast Data for Food Servers, Nonrestaurant
Employment Employment Change Average Annual Job Openings Wage & Training Levels
2018 2023 Numerical Percent New Jobs Replacement Jobs Total Median Hourly Median Annual Training Levels
1,374 1,603 229 16.63% 46 223 269 $11.86 $24,674 No formal educational credential
Description: Serve food to patrons outside of a restaurant environment, such as in hotels, hospital rooms, or cars.
Staffing Pattern Data Forecast Data Source: EMSI (2nd Quarter 2018)

Occupation Details

The information in this section represents occupational characteristics included in O*NET which defines key features of an occupation as a standardized, measurable set of variables called "descriptors". These distinguishing characteristics of an occupation are described in greater detail in the O*NET Content Model. All items are listed in descending order of importance.

  • Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines such as those for special diets are followed.
  • Clean and sterilize dishes, kitchen utensils, equipment, and facilities.
  • Examine trays to ensure that they contain required items.
  • Place food servings on plates and trays according to orders or instructions.
  • Load trays with accessories such as eating utensils, napkins, and condiments.
  • Take food orders and relay orders to kitchens or serving counters so they can be filled.
  • Stock service stations with items such as ice, napkins, and straws.
  • Remove trays and stack dishes for return to kitchen after meals are finished.
  • Prepare food items such as sandwiches, salads, soups, and beverages.
  • Monitor food preparation and serving techniques to ensure that proper procedures are followed.
  • Carry food, silverware, and/or linen on trays, or use carts to carry trays.
  • Determine where patients or patrons would like to eat their meals and help them get situated.

Knowledge

68%
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.
60%
English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

Skills

60%
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.
56%
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
53%
Speaking - Talking to others to convey information effectively.
53%
Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Abilities

72%
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
62%
Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
53%
Near Vision - The ability to see details at close range (within a few feet of the observer).
53%
Speech Recognition - The ability to identify and understand the speech of another person.
53%
Speech Clarity - The ability to speak clearly so others can understand you.
50%
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.

Work Activities

76%
Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
75%
Inspecting Equipment, Structures, or Material - Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
71%
Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
61%
Handling and Moving Objects - Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
60%
Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
59%
Evaluating Information to Determine Compliance with Standards - Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
59%
Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
58%
Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
58%
Assisting and Caring for Others - Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
58%
Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
57%
Processing Information - Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
57%
Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
51%
Estimating the Quantifiable Characteristics of Products, Events, or Information - Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
51%
Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
50%
Judging the Qualities of Things, Services, or People - Assessing the value, importance, or quality of things or people.
50%
Establishing and Maintaining Interpersonal Relationships - Developing constructive and cooperative working relationships with others, and maintaining them over time.
Title Job Zone One: Little or No Preparation Needed
Overall 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 taxi drivers, amusement and recreation attendants, counter and rental clerks, construction laborers, continuous mining machine operators, and waiters/waitresses.
Education Some of these occupations may require a high school diploma or GED certificate.

Interests

Social - Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.
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 outsi
Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.

Work Styles

Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Work Values

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