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Summary Report for:
35-9011.00 - Dining Room and Cafeteria Attendants and Bartender Helpers

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: Bar Back, Bus Boy, Bus Person, Busboy, Dietary Aid, Dietary Aide, Dining Room Attendant, Server, Server Assistant, Shift Manager

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Tasks  |  Technology Skills  |  Tools Used  |  Knowledge  |  Skills  |  Abilities  |  Work Activities  |  Detailed Work Activities  |  Work Context  |  Job Zone  |  Education  |  Credentials  |  Interests  |  Work Styles  |  Work Values  |  Related Occupations  |  Wages & Employment  |  Job Openings  |  Additional Information

Tasks

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

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Technology Skills

  • Operating system software — Microsoft Windows
  • Point of sale POS software — Cafe Cartel Systems; Plexis Software Plexis POS; RestaurantPlus PRO

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Tools Used

  • Carbonated beverage dispenser — Carbonated beverage dispensers
  • Cash registers
  • Commercial use blenders — Blenders
  • Commercial use coffee or iced tea makers — Commercial coffeemakers
  • Commercial use cutlery — Chefs' knives
  • Commercial use dishwashers — Commercial dishwashers; Glass washing machines
  • Commercial use food processors — Food processors
  • Commercial use food warmers — Steam tables
  • Commercial use graters — Fruit zesters
  • Commercial use microwave ovens — Commercial microwave ovens
  • Domestic garbage disposals — Garbage disposals
  • Domestic garnishing tools — Fruit pitters
  • Ice dispensers — Ice-making machines
  • Non carbonated beverage dispenser — Juice dispensers
  • Point of sale POS terminal — Point of sale POS computer terminals
  • Soft serve machines — Soft-serve ice cream machines

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Knowledge

  • 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.
  • Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

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Skills

  • Service Orientation — Actively looking for ways to help people.
  • Coordination — Adjusting actions in relation to others' actions.

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Abilities

  • 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.
  • 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.
  • 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.
  • Speech Recognition — The ability to identify and understand the speech of another person.
  • 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).
  • Multilimb Coordination — The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
  • Near Vision — The ability to see details at close range (within a few feet of the observer).
  • Stamina — The ability to exert yourself physically over long periods of time without getting winded or out of breath.
  • Static Strength — The ability to exert maximum muscle force to lift, push, pull, or carry objects.

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Work Activities

  • 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.
  • Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
  • Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
  • Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
  • Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  • Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
  • 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.
  • Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
  • Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • 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.
  • Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
  • Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
  • Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
  • Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • 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.
  • 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.

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Detailed Work Activities

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

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Work Context

  • Spend Time Standing — 81% responded “Continually or almost continually.”
  • Contact With Others — 87% responded “Constant contact with others.”
  • Face-to-Face Discussions — 75% responded “Every day.”
  • Spend Time Walking and Running — 76% responded “Continually or almost continually.”
  • Work With Work Group or Team — 68% responded “Extremely important.”
  • Indoors, Environmentally Controlled — 78% responded “Every day.”
  • Physical Proximity — 52% responded “Moderately close (at arm's length).”
  • Deal With External Customers — 54% responded “Extremely important.”
  • Deal With Unpleasant or Angry People — 33% responded “Once a week or more but not every day.”
  • Frequency of Decision Making — 51% responded “Every day.”
  • Spend Time Making Repetitive Motions — 31% responded “More than half the time.”
  • Freedom to Make Decisions — 40% responded “Some freedom.”
  • Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — 43% responded “Continually or almost continually.”
  • Coordinate or Lead Others — 33% responded “Important.”
  • Importance of Being Exact or Accurate — 31% responded “Extremely important.”
  • Responsible for Others' Health and Safety — 34% responded “Very high responsibility.”
  • Impact of Decisions on Co-workers or Company Results — 26% responded “Moderate results.”
  • Structured versus Unstructured Work — 29% responded “Some freedom.”
  • Responsibility for Outcomes and Results — 37% responded “Moderate responsibility.”
  • Telephone — 34% responded “Every day.”

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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 counter and rental clerks, dishwashers, cashiers, furniture finishers, logging equipment operators, and baristas.
SVP Range (Below 4.0)

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Education


Percentage of Respondents
Education Level Required
50   High school diploma or equivalent Help
46   Less than high school diploma
4   Bachelor's degree

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Credentials

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Interests

Interest code: RCS

  • 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.

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Work Styles

  • Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
  • Integrity — Job requires being honest and ethical.
  • Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
  • Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
  • Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
  • Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
  • Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
  • Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
  • Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
  • 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.
  • Initiative — Job requires a willingness to take on responsibilities and challenges.
  • Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
  • 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.

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Work Values

  • 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.

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Wages & Employment Trends

Median wages (2015) $9.27 hourly, $19,280 annual
State wages Local Salary Info
 
Employment (2014) 415,000 employees
Projected growth (2014-2024) Average (5% to 8%) Average (5% to 8%)
Projected job openings (2014-2024) 233,000
State trends Employment Trends
 
Top industries (2014)

Source: Bureau of Labor Statistics 2015 wage data external site and 2014-2024 employment projections external site. "Projected growth" represents the estimated change in total employment over the projections period (2014-2024). "Projected job openings" represent openings due to growth and replacement.

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Job Openings on the Web

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Sources of Additional Information

Disclaimer: Sources are listed to provide additional information on related jobs, specialties, and/or industries. Links to non-DOL Internet sites are provided for your convenience and do not constitute an endorsement.

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