Food Servers, Nonrestaurant
Tasks Include:
- Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines, such as those for special diets, are followed.
- Clean or sterilize dishes, kitchen utensils, equipment, or facilities.
- Examine trays to ensure that they contain required items.
- Place food servings on plates or trays according to orders or instructions.
- 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.
- Stock service stations with items, such as ice, napkins, or straws.
- Remove trays and stack dishes for return to kitchen after meals are finished.
- Prepare food items, such as sandwiches, salads, soups, or beverages.
- Monitor food preparation or serving techniques to ensure that proper procedures are followed.
- Carry food, silverware, 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.
more »
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Projections Quick View:
Virginia: +17.5%
National: +7.0%
Education
High School Diploma
Job Zone:
Two: Some Preparation Needed
Income Range:
Mid Range ($28,000 - $35,999)
Median Earnings:
National
$30,300.00
State
$28,340.00
Regional
Food Servers, Nonrestaurant
Description
Career Cluster: | Hospitality & Tourism |
Serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Education
Required Level of Education
- High School Diploma - or the equivalent (for example, GED) = 48.08%
- Less than a High School Diploma = 27.09%
- Some College Courses = 8.64%
- Post-Doctoral Training = 6.64%
- Bachelor's Degree = 6.18%
- Associate's Degree (or other 2-year degree) = 2%
- Post-Secondary Certificate - awarded for training completed after high school (for example, in agriculture or natural resources, computer services, personal or culinary services, engineering technologies, healthcare, construction trades, mechanic and repair technologies, or precision production) = 1.37%
Related Work Experience
- None = 38.23%
- Over 3 months, up to and including 6 months = 23.58%
- Over 1 year, up to and including 2 years = 15.27%
- Up to and including 1 month = 12.82%
- Over 2 years, up to and including 4 years = 6.18%
- Over 1 month, up to and including 3 months = 2.54%
- Over 6 months, up to and including 1 year = 1.37%
On-Site or In-Plant Training
- Up to and including 1 month = 45.43%
- None = 32.67%
- Over 1 month, up to and including 3 months = 13.58%
- Over 3 months, up to and including 6 months = 8.32%
On-the-Job Training
- Anything beyond short demonstration, up to and including 1 month = 54.31%
- None or short demonstration = 22.47%
- Over 1 month, up to and including 3 months = 16.50%
- Over 3 months, up to and including 6 months = 6.72%
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Tasks
Core Tasks Include:
- Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines, such as those for special diets, are followed.
- Clean or sterilize dishes, kitchen utensils, equipment, or facilities.
- Examine trays to ensure that they contain required items.
- Place food servings on plates or trays according to orders or instructions.
- 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.
- Stock service stations with items, such as ice, napkins, or straws.
- Remove trays and stack dishes for return to kitchen after meals are finished.
- Prepare food items, such as sandwiches, salads, soups, or beverages.
- Monitor food preparation or serving techniques to ensure that proper procedures are followed.
- Carry food, silverware, 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.
- Record amounts and types of special food items served to customers.
Supplemental Tasks Include:
- Total checks, present them to customers, and accept payment for services.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Tools and Technology
Tools Include:
- Commercial use blenders (Blenders)
- Carbonated beverage dispenser (Carbonated beverage dispensers)
- Commercial use cutlery (Carving knives)
- Commercial use cutlery (Chefs' knives)
- Commercial use coffee or iced tea makers (Commercial coffeemakers)
- Commercial use dishwashers (Commercial dishwashers)
- Commercial use dishwashers (Commercial glasswashers)
- Desktop computers
- Ice dispensers (Ice-making machines)
- Non carbonated beverage dispenser (Juice dispensers)
- Personal computers
- Point of sale POS terminal (Point of sale POS computer terminals)
- Commercial use food slicers (Slicing machines)
- Commercial use food warmers (Steam tables)
- Commercial use toasters (Toasters)
- Touch screen monitors
Technologies Include:
- Data base user interface and query software
- CBORD Nutrition Service Suite
- Picis CareSuite Dietary Manager
- Enterprise resource planning ERP software
- Capital Codeworks MenuMax
- Point of sale POS software
- Point of sale POS software
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Knowledge
% | Subject | Description |
---|---|---|
66.25 | 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. |
66.25 | English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
50.00 | Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Skills
% | Subject | Description |
---|---|---|
50.00 | 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. |
50.00 | Speaking | Talking to others to convey information effectively. |
50.00 | Service Orientation | Actively looking for ways to help people. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Abilities
% | Subject | Description |
---|---|---|
62.50 | Oral Comprehension | The ability to listen to and understand information and ideas presented through spoken words and sentences. |
53.00 | Oral Expression | The ability to communicate information and ideas in speaking so others will understand. |
53.00 | Near Vision | The ability to see details at close range (within a few feet of the observer). |
50.00 | Speech Clarity | The ability to speak clearly so others can understand you. |
50.00 | Speech Recognition | The ability to identify and understand the speech of another person. |
50.00 | Selective Attention | The ability to concentrate on a task over a period of time without being distracted. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Work Activities
% | Subject | Description |
---|---|---|
84.50 | Identifying Objects, Actions, and Events | Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. |
81.75 | Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
77.25 | 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. |
73.25 | 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 materials. |
70.50 | Communicating with Supervisors, Peers, or Subordinates | Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. |
69.75 | Handling and Moving Objects | Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. |
66.00 | Assisting and Caring for Others | Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients. |
61.00 | Establishing and Maintaining Interpersonal Relationships | Developing constructive and cooperative working relationships with others, and maintaining them over time. |
58.25 | Monitoring Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
57.75 | Making Decisions and Solving Problems | Analyzing information and evaluating results to choose the best solution and solve problems. |
57.75 | Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
57.25 | Inspecting Equipment, Structures, or Materials | Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. |
56.25 | Training and Teaching Others | Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. |
55.25 | Resolving Conflicts and Negotiating with Others | Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. |
55.25 | Communicating with People Outside the 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. |
55.25 | Coaching and Developing Others | Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. |
54.25 | Analyzing Data or Information | Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts. |
53.75 | Processing Information | Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. |
53.75 | 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. |
52.00 | Judging the Qualities of Objects, Services, or People | Assessing the value, importance, or quality of things or people. |
52.00 | Controlling Machines and Processes | Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Work Styles
% | Subject | Description |
---|---|---|
87.25 | Stress Tolerance | Job requires accepting criticism and dealing calmly and effectively with high-stress situations. |
87.25 | Attention to Detail | Job requires being careful about detail and thorough in completing work tasks. |
86.75 | Self-Control | Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. |
86.00 | Dependability | Job requires being reliable, responsible, and dependable, and fulfilling obligations. |
85.25 | Integrity | Job requires being honest and ethical. |
84.00 | Adaptability/Flexibility | Job requires being open to change (positive or negative) and to considerable variety in the workplace. |
82.75 | Cooperation | Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. |
81.50 | 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. |
79.75 | Initiative | Job requires a willingness to take on responsibilities and challenges. |
79.25 | Social Orientation | Job requires preferring to work with others rather than alone, and being personally connected with others on the job. |
77.00 | Concern for Others | Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job. |
75.25 | Achievement/Effort | Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks. |
70.75 | Leadership | Job requires a willingness to lead, take charge, and offer opinions and direction. |
69.25 | Analytical Thinking | Job requires analyzing information and using logic to address work-related issues and problems. |
65.75 | Innovation | Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems. |
63.50 | Persistence | Job requires persistence in the face of obstacles. |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Work Values
% | Subject | Description |
---|
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Work Context
% | Subject | Description |
---|---|---|
94.00 | Spend Time Standing | How much does this job require standing? |
93.60 | Face-to-Face Discussions | How often do you have to have face-to-face discussions with individuals or teams in this job? |
91.20 | Spend Time Walking and Running | How much does this job require walking and running? |
88.60 | Time Pressure | How often does this job require the worker to meet strict deadlines? |
88.20 | Physical Proximity | To what extent does this job require the worker to perform job tasks in close physical proximity to other people? |
87.20 | Work With Work Group or Team | How important is it to work with others in a group or team in this job? |
86.20 | Contact With Others | How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? |
84.20 | Spend Time Bending or Twisting the Body | How much does this job require bending or twisting your body? |
82.80 | Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls | How much does this job require using your hands to handle, control, or feel objects, tools or controls? |
79.80 | Responsible for Others' Health and Safety | How much responsibility is there for the health and safety of others in this job? |
78.60 | Importance of Being Exact or Accurate | How important is being very exact or highly accurate in performing this job? |
78.40 | Coordinate or Lead Others | How important is it to coordinate or lead others in accomplishing work activities in this job? |
78.20 | Frequency of Decision Making | How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization? |
77.80 | Structured versus Unstructured Work | To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals? |
76.60 | Deal With Unpleasant or Angry People | How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements? |
75.60 | Freedom to Make Decisions | How much decision making freedom, without supervision, does the job offer? |
73.40 | Importance of Repeating Same Tasks | How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job? |
73.20 | Deal With External Customers | How important is it to work with external customers or the public in this job? |
73.00 | Impact of Decisions on Co-workers or Company Results | What results do your decisions usually have on other people or the image or reputation or financial resources of your employer? |
72.80 | Responsibility for Outcomes and Results | How responsible is the worker for work outcomes and results of other workers? |
71.80 | Spend Time Making Repetitive Motions | How much does this job require making repetitive motions? |
70.40 | Indoors, Environmentally Controlled | How often does this job require working indoors in environmentally controlled conditions? |
66.40 | Telephone | How often do you have telephone conversations in this job? |
64.60 | Level of Competition | To what extent does this job require the worker to compete or to be aware of competitive pressures? |
63.60 | Sounds, Noise Levels Are Distracting or Uncomfortable | How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable? |
61.20 | Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets | How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets? |
59.20 | Very Hot or Cold Temperatures | How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? |
58.00 | Frequency of Conflict Situations | How often are there conflict situations the employee has to face in this job? |
54.60 | Electronic Mail | How often do you use electronic mail in this job? |
52.80 | Consequence of Error | How serious would the result usually be if the worker made a mistake that was not readily correctable? |
51.00 | Pace Determined by Speed of Equipment | How important is it to this job that the pace is determined by the speed of equipment or machinery? (This does not refer to keeping busy at all times on this job.) |
50.60 | Spend Time Keeping or Regaining Balance | How much does this job require keeping or regaining your balance? |
50.00 | Spend Time Kneeling, Crouching, Stooping, or Crawling | How much does this job require kneeling, crouching, stooping or crawling? |
49.60 | Exposed to Disease or Infections | How often does this job require exposure to disease/infections? |
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Job Zone Two: Some Preparation Needed
- Overall Experience
- Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
- Job Training
- Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
- Examples
- These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, tellers, and dental laboratory technicians.
- Education
- These occupations usually require a high school diploma.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Earnings Benefits*
Region | Entry Level | Median | Experienced |
---|---|---|---|
United States | $22,680.00 | $30,300.00 | $35,170.00 |
Virginia | $22,880.00 | $28,340.00 | $33,530.00 |
Region | Entry Level | Median | Experienced |
Alexandria/Arlington | $29,858.46 | $35,923.80 | $42,597.45 |
Bay Consortium | $25,103.80 | $28,727.54 | $32,764.13 |
Capital Region Workforce Partnership | $24,820.55 | $28,489.23 | $32,194.50 |
Central VA/Region2000 | $24,174.61 | $27,646.80 | $30,577.56 |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | $24,394.11 | $27,939.45 | $31,094.94 |
Hampton Roads | $24,524.76 | $28,001.12 | $31,776.41 |
New River/Mt. Rogers | $24,118.17 | $27,196.31 | $30,260.86 |
Northern Virginia | $28,565.53 | $33,818.75 | $37,051.58 |
Piedmont Workforce | $25,164.43 | $29,255.37 | $33,169.67 |
Shenandoah Valley | No Data | No Data | No Data |
South Central | $24,055.46 | $27,883.01 | $29,418.42 |
Southwestern Virginia | $24,493.40 | $25,317.03 | $28,688.87 |
West Piedmont | $24,103.54 | $27,401.17 | $28,813.25 |
Western Virginia | $24,466.23 | $27,821.35 | $31,360.42 |
* Earnings Calculations:
Regional Earnings:
Entry = Annual mean of the lower 1/3 wage distribution;
Experienced = Annual mean of the upper 2/3 wage distribution.
National and State Earnings:
Entry = Annual 10th percentile wage;
Experienced = Annual 75th percentile wage.
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Food Servers, Nonrestaurant
Employment Projections
Current | Projected | % Change | |
---|---|---|---|
United States | 247,500 | 264,800 | +7.0% |
Virginia | 6,525 | 7,668 | +17.5% |
Region | Current* | Projected | % Change |
Alexandria/Arlington | No Data | No Data | No Data |
Bay Consortium | No Data | No Data | No Data |
Capital Region Workforce Partnership | No Data | No Data | No Data |
Central VA/Region2000 | No Data | No Data | No Data |
Crater Area | No Data | No Data | No Data |
Greater Peninsula | No Data | No Data | No Data |
Hampton Roads | No Data | No Data | No Data |
New River/Mt. Rogers | No Data | No Data | No Data |
Northern Virginia | No Data | No Data | No Data |
Piedmont Workforce | No Data | No Data | No Data |
Shenandoah Valley | No Data | No Data | No Data |
South Central | No Data | No Data | No Data |
Southwestern Virginia | No Data | No Data | No Data |
West Piedmont | No Data | No Data | No Data |
Western Virginia | No Data | No Data | No Data |
The data sources for the information displayed here include: US Department of Labor (BLS); Virginia Workforce Connection. (Using onet28)
Food Servers, Nonrestaurant
Related Occupations
Related Occupations
The related occupations here have similar general capabilities and interests; career explorers may also be interested in the related occupations:- Dining Room and Cafeteria Attendants and Bartender Helpers
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- Baristas
- Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
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- First-Line Supervisors of Food Preparation and Serving Workers
- Locker Room, Coatroom, and Dressing Room Attendants
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Careers in Restaurants and Food/Beverage Services Pathway:
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The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
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Overview
Occupations
The data sources for the information displayed here include: New York State Department of Labor; New Jersey Department of Labor; California Occupational Information Coordinating Committee; CareerOneStop. (Using onet28)
Food Servers, Nonrestaurant
Proficiency Ratings
These proficiencies are scored on a scale from 1 to 5 with 1 being not
important to the job and 5 being extremely important to the job.
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Titles
- Boat Hop
- Car Attendant
- Car Hop
- Cook
- Cotton Candy Maker
- Curb Attendant
- Curb Hop
- Curber
- Diet Attendant
- Dietary Aide
- Dietary Assistant
- Dietary Cook
- Dietary Worker
- Food Cart Attendant
- Food Order Delivery Runner
- Food Porter
- Food Runner
- Food Server
- Food Service Assistant
- Food Service Attendant
- Food Service Hotel Runner
- Food Service Tray Attendant
- Food Service Worker
- Hospital Food Service Worker
- Hospital Tray Service Worker
- Hot Dog Vendor
- Hot Tamale Man
- Hot Tamale Worker
- Kitchen Helper
- Line Server
- Outside Food Server
- Room Server
- Room Service Bellhop
- Room Service Clerk
- Room Service Food Server
- Room Service Food Service Attendant
- Room Service Server
- Room Service Waiter/Waitress
- Server
- Teletray Operator
- Tray Server
- Tray Service Worker
- Waitress
The data sources for the information displayed here include: O*NET™. (Using onet28)
Food Servers, Nonrestaurant
Related Schools
There are no Related Schools at this time.The data sources for the information displayed here include: O*NET™. (Using onet28)