Food servers in a non-restaurant place serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.
Place food servings on plates or trays according to orders or instructions.
Clean or sterilize dishes, kitchen utensils, equipment, or facilities.
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines, such as those for special diets, are followed.
Examine trays to ensure that they contain required items.
Load trays with accessories, such as eating utensils, napkins, or condiments.
Take food orders and relay orders to kitchens or serving counters so they can be filled.
Monitor food preparation or serving techniques to ensure that proper procedures are followed.
Remove trays and stack dishes for return to kitchen after meals are finished.
Carry food, silverware, or linen on trays or use carts to carry trays.
Record amounts and types of special food items served to customers.
Stock service stations with items, such as ice, napkins, or straws.
Prepare food items, such as sandwiches, salads, soups, or beverages.
Determine where patients or patrons would like to eat their meals and help them get situated.
Total checks, present them to customers, and accept payment for services.
Work Context
Spend Time Standing — 72% responded "Continually or almost continually".
Level of Competition — 37% responded "Highly competitive".
Sounds, Noise Levels Are Distracting or Uncomfortable — 29% responded "Every day".
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — 38% responded "Every day".
Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
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.
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.
Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
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.
Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
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.
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.
Speaking
Talking to others to convey information effectively.
Service Orientation
Actively looking for ways to help people.
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.
Near Vision
The ability to see details at close range (within a few feet of the observer).
Selective Attention
The ability to concentrate on a task over a period of time without being distracted.
Speech Recognition
The ability to identify and understand the speech of another person.
Speech Clarity
The ability to speak clearly so others can understand you.
