Restaurant/Banquet Server

Purpose:

Take orders and serve food and beverages to patrons at tables in dining establishment.

Education:

High School Diploma (or GED or High School Equivalence Certificate)
Less than a High School Diploma

Skills:

Basic Skills

• 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.
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
• Mathematics - Using mathematics to solve problems.
• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Reading Comprehension - Understanding written sentences and paragraphs in work-related documents.
• Speaking - Talking to others to convey information effectively.
• Writing - Communicating effectively in writing as appropriate for the needs of the audience.

Social Skills

• Coordination - Adjusting actions in relation to others' actions.
• Negotiation - Bringing others together and trying to reconcile differences.
• Service Orientation - Actively looking for ways to help people.

Technical Skills

• Equipment Selection - Determining the kind of tools and equipment needed to do a job.
• Troubleshooting - Determining causes of operating errors and deciding what to do about it.​
• Time Management - Managing one's own time and the time of others.

Work Context

Body Positioning

• Spend Time Bending or Twisting the Body
• Spend Time Making Repetitive Motions
• Spend Time Standing
• Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
• Spend Time Walking and Running

Communication

• Contact With Others
• Face-to-Face Discussions
• Public Speaking
• Telephone

Conflictual Contact

• Deal With Unpleasant or Angry People

Environmental Conditions

• Cramped Work Space, Awkward Positions
• Exposed to Contaminants
• Sounds, Noise Levels Are Distracting or Uncomfortable

Job Hazards

• Exposed to Minor Burns, Cuts, Bites, or Stings

Pace and Scheduling

• Time Pressure

Responsibility for Others

• Responsibility for Outcomes and Results
• Responsible for Others' Health and Safety

Role Relationships

• Deal With External Customers
• Work With Work Group or Team

Work Attire

• Wear uniform required, name tag, and maintain proper health code standards.

Work Setting

• Indoors, Environmentally Controlled
• Outdoors, Exposed to Weather

Activities

Performing for or Working Directly with the Public

• Answer customer or public inquiries
• Collect payment
• Provide customer service
• Serve food or beverages

Performing General Physical Activities

• Clean rooms or work areas
• Set or clear tables in dining areas

Getting Information

• Obtain information from individuals

Selling or Influencing Others

Communicating with Supervisors, Peers, or Subordinates

• Notify kitchen personnel of food orders, shortages, or special orders

Handling and Moving Objects

• Mix drinks or flavors for mixed drinks
• Prepare appetizers, salads, or cold dishes
• Prepare beverages

Establishing and Maintaining Interpersonal Relationships

Judging the Qualities of Things, Services, or People

Resolving Conflicts and Negotiating with Others

Training and Teaching Others

Interacting With Computers

• Use computers to enter, access or retrieve data