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Also known as:
Banquet Set Up Person, Bar Back, Barback, Buffet Attendant, Bus Person, Busser, Lunchroom Attendant
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.
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.
Critical decision making
Level of responsibilities
Job challenge and pressure to meet deadlines
Dealing and handling conflict
Competition for this position
Communication with others
Work closely with team members, clients etc.
Comfort of the work setting
Exposure to extreme environmental conditions
Exposure to job hazards
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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.
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.
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
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.
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
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.
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.
The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
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.
The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
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.
The ability to exert maximum muscle force to lift, push, pull, or carry objects.
The ability to identify and understand the speech of another person.
The ability to exert yourself physically over long periods of time without getting winded or out of breath.
Actively looking for ways to help people.
Being aware of others' reactions and understanding why they react as they do.
Adjusting actions in relation to others' actions.
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/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Talking to others to convey information effectively.
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.