Fast Food and Counter Workers

Recruiter.com helps professionals in fast food and counter worker careers find better opportunities across all specialties and locations. Sign up in our talent cluster and get scouted today!

Also known as:
Barista, Cafe Server, Cafeteria Server, Cafeteria Worker, Catering Barista, Deli Worker (Delicatessen Worker), Food Server, Food Service Assistant, Food Service Worker, Prep Cook (Preparation Cook)

ABOUT FAST FOOD AND COUNTER WORKER CAREERS
Video transcript

Food service workers perform customer service, food preparation, and cleaning duties... in food service establishments from fast food restaurants to hospitals and hotels. Counter attendants and baristas take orders, process payments, and serve food at fast food restaurants, snack bars, cafeterias, movie theaters, and coffee shops. They heat simple food items and assemble salads or sandwiches. Counter attendants also fill beverage orders and may prepare specialties, such as milkshakes and ice cream sundaes. Dining room and cafeteria attendants, also called bussers, clean and set tables, remove dirty dishes, and keep serving areas stocked with trays, dishes, and silverware. They may also fill water glasses and distribute dishes to diners. Bartender helpers clean bar equipment and glasses. These workers spend most of the time on their feet and often carry heavy trays. During busy dining periods, they are under pressure to serve customers quickly and efficiently. Minor injuries such as slips and burns are common. To reduce risks, workers often wear gloves, aprons, or nonslip shoes. Part-time work, seasonal work, and early morning or late evening hours are common... especially for fast food workers. Workers serving alcohol generally must be 18 years of age or older. Most food and beverage service workers receive short-term, on-the-job training. There are no formal educational requirements.

SNAPSHOT

Perform duties such as taking orders and serving food and beverages. Serve customers at counter or from a steam table. May take payment. May prepare food and beverages.

Daily tasks

Perform personnel activities such as supervising and training employees.

Serve customers in eating places that specialize in fast service and inexpensive carry-out food.

Monitor and order supplies or food items and restock as necessary to maintain inventory.

Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout.

Brew coffee and tea, and fill containers with requested beverages.

Wash dishes, glassware, and silverware after meals.

Select food items from serving or storage areas and place them in dishes, on serving trays, or in take-out bags.

Accept payment from customers, and make change as necessary.

Request and record customer orders, and compute bills using cash registers, multi counting machines, or pencil and paper.

Notify kitchen personnel of shortages or special orders.

Communicate with customers regarding orders, comments, and complaints.

MAIN ACTIVITIES
Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
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.
Communicating with Supervisors, Peers, or Subordinates Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Identifying Objects, Actions, and Events Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Inspecting Equipment, Structures, or Material Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Training and Teaching Others Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Developing and Building Teams Encouraging and building mutual trust, respect, and cooperation among team members.
Guiding, Directing, and Motivating Subordinates Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
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.
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Sales and Marketing Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
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.
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.
Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
TOP 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.
Service Orientation Actively looking for ways to help people.
Speaking Talking to others to convey information effectively.
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
Coordination Adjusting actions in relation to others' actions.
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Judgment and Decision Making Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.