| Food Servers, Nonrestaurant | |||||||||||
| Summary Occupational Forecast Data for Food Servers, Nonrestaurant | |||||||||||
| Employment | Employment Change | Average Annual Job Openings | Wage & Training Levels | ||||||||
| 2020 | 2025 | Numerical | Percent | New Jobs | Replacement Jobs | Total | Median Hourly | Median Annual | Training Levels | ||
|---|---|---|---|---|---|---|---|---|---|---|---|
| 2,027 | 2,207 | 180 | 8.87% | 36 | 351 | 387 | $17.58 | $36,574 | No formal educational credential | ||
| Description: | Serve food to patrons outside of a restaurant environment, such as in hotels, hospital rooms, or cars. | ||||||||||
| Forecast Data Source: EMSI (2nd Quarter 2025) | |||||||||||
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. |
| 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. |
| 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. |
| 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. |
| 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. |
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