Dining Room and Cafeteria Attendants and Bartender Helpers

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Also known as:  Banquet Set Up Person, Bar Back, Barback, Buffet Attendant, Bus Person, Busser, Lunchroom Attendant

ABOUT DINING ROOM OR CAFETERIA ATTENDANT OR BARTENDER HELPER CAREERS

VIDEO TRANSCRIPT Expand
Cafeterias and dining rooms tend to be busy places. Diners expect these public areas to be neat and clean. The men and women who stay on their toes keeping things in order are dining room and cafeteria attendants and bartender helpers. They set the scene for a pleasant dining experience by dressing ...
tables. They check to see that tables are clean, and that plates, silverware, and glasses are all spotless.

When needed, attendants assist waiters and bartenders in serving food and beverages. In cafeterias, attendants may help patrons by carrying trays to table and bringing drinks. At the end of a meal, they're responsible for clearing and resetting the tables. Organization is important. Attendants must make sure all staging areas are properly stocked. Being able to follow instructions and work as part of a team is also important.

Attendants spend much of the day on their feet lifting trays, and demanding customers can add to the stress of an already busy job. Hours are flexible and may include weekends and nights. If you're interested in a career in food service, working as a dining room and cafeteria attendant and bartender helper is a good first step.
SNAPSHOT Expand
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.
Leadership
MED
Critical decision making
LOW
Level of responsibilities
HIGH
Job challenge and pressure to meet deadlines
LOW
Dealing and handling conflict
LOW
Competition for this position
LOW
Communication with others
LOW
Work closely with team members, clients etc.
HIGH
Comfort of the work setting
HIGH
Exposure to extreme environmental conditions
LOW
Exposure to job hazards
LOW
Physical demands
HIGH
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DAILY TASKS Expand
Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of restaurants and mop or vacuum floors.
Clean up spilled food or drink or broken dishes and remove empty bottles and trash.
Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or dining rooms, to facilitate customer service.
Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, or trays.
Set tables with clean linens, condiments, or other supplies.
Serve food to customers when waiters or waitresses need assistance.
Locate items requested by customers.
Stock cabinets or serving areas with condiments and refill condiment containers.
Carry food, dishes, trays, or silverware from kitchens or supply departments to serving counters.
Wipe tables or seats with dampened cloths or replace dirty tablecloths.
Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.
MAIN ACTIVITIES Expand
Handling and Moving Objects Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
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.
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.
Identifying Objects, Actions, and Events Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Assisting and Caring for Others Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
Making Decisions and Solving Problems Analyzing information and evaluating results to choose the best solution and solve problems.
AREAS OF KNOWLEDGE Expand
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.
Administration and Management Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Psychology Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Public Safety and Security Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Education and Training Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
KEY ABILITIES Expand
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.
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.
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.
Finger Dexterity The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
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.
Static Strength The ability to exert maximum muscle force to lift, push, pull, or carry objects.
Speech Recognition The ability to identify and understand the speech of another person.
Stamina The ability to exert yourself physically over long periods of time without getting winded or out of breath.
TOP SKILLS Expand
Service Orientation Actively looking for ways to help people.
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
Coordination Adjusting actions in relation to others' actions.
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.
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Speaking Talking to others to convey information effectively.
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
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