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
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 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.
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
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 a uniform required, name tag, and maintaining 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