ccept payment from customers, and make change as necessary.
Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper.
Clean and organize eating and service areas.
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.
Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
Prepare simple foods and beverages such as sandwiches, salads, and coffee.
Notify kitchen personnel of shortages or special orders.
Cook or re-heat food items such as french fries.
Wash dishes, glassware, and silverware after meals.
Collect and return dirty dishes to the kitchen for washing.
Relay food orders to cooks.
Distribute food to servers.
Serve food and beverages to guests at banquets or other social functions.
Provide caterers with assistance in food preparation or service.
Pack food, dishes, utensils, tablecloths, and accessories for transportation from catering or food preparation establishments to locations designated by customers.
Arrange tables and decorations according to instructions.
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.
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.
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.
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.
Speaking -- Talking to others to convey information effectively.
Instructing -- Teaching others how to do something.
Mathematics -- Using mathematics to solve problems.
Social Perceptiveness -- Being aware of others' reactions and understanding why they react as they do.
Service Orientation -- Actively looking for ways to help people.
Oral Comprehension -- The ability to listen to and understand information and ideas presented through spoken words and sentences.
Speech Clarity -- The ability to speak clearly so others can understand you.
Oral Expression -- The ability to communicate information and ideas in speaking so others will understand.
Speech Recognition -- The ability to identify and understand the speech of another person.
Near Vision -- The ability to see details at close range (within a few feet of the observer).
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.
Problem Sensitivity -- The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Information Ordering -- The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
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.
Getting Information -- Observing, receiving, and otherwise obtaining information from all relevant sources.
Identifying Objects, Actions, and Events -- Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Coordinating the Work and Activities of Others -- Getting members of a group to work together to accomplish tasks.
Establishing and Maintaining Interpersonal Relationships -- Developing constructive and cooperative working relationships with others, and maintaining them over time.
Selling or Influencing Others -- Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
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.
Monitor Processes, Materials, or Surroundings -- Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Communicating with Supervisors, Peers, or Subordinates -- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Handling and Moving Objects -- Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.