Food Servers, Nonrestaurant Serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.
Food Servers, Nonrestaurant is Also Know as
In different settings, Food Servers, Nonrestaurant is titled as
- Food Server
- Food Service Worker
- Kitchen Runner
- Room Server
- Room Service Server
- Tray Server
Education and Training of Food Servers, Nonrestaurant
Food Servers, Nonrestaurant is categorized in Job Zone Two: Some Preparation Needed
Experience Required for Food Servers, Nonrestaurant
Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Education Required for Food Servers, Nonrestaurant
These occupations usually require a high school diploma.
Degrees Related to Food Servers, Nonrestaurant
Training Required for Food Servers, Nonrestaurant
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.
Related Ocuupations
Some Ocuupations related to Food Servers, Nonrestaurant in different industries are
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Fast Food and Counter Workers
- Food Preparation Workers
- Waiters and Waitresses
- Cooks, Short Order
- Dishwashers
- Cooks, Institution and Cafeteria
- Cooks, Restaurant
- Baristas
- Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
- Food Service Managers
- Maids and Housekeeping Cleaners
- First-Line Supervisors of Food Preparation and Serving Workers
- Locker Room, Coatroom, and Dressing Room Attendants
- Chefs and Head Cooks
- Cooks, Private Household
- Cooks, Fast Food
- Bartenders
- Hotel, Motel, and Resort Desk Clerks
- Baggage Porters and Bellhops
What Do Food Servers, Nonrestaurant do?
- 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.
- Total checks, present them to customers, and accept payment for services.
Qualities of Good Food Servers, Nonrestaurant
- Oral Comprehension: The ability to listen to and understand information and ideas presented through spoken words and sentences.
- Oral Expression: The ability to communicate information and ideas in speaking so others will understand.
- Near Vision: The ability to see details at close range (within a few feet of the observer).
- Speech Clarity: The ability to speak clearly so others can understand you.
- Speech Recognition: The ability to identify and understand the speech of another person.
- Selective Attention: The ability to concentrate on a task over a period of time without being distracted.
- 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 that there is a problem.
- Deductive Reasoning: The ability to apply general rules to specific problems to produce answers that make sense.
- Inductive Reasoning: The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
- 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).
- 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.
- 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.
- 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.
- Written Comprehension: The ability to read and understand information and ideas presented in writing.
- Far Vision: The ability to see details at a distance.
- Written Expression: The ability to communicate information and ideas in writing so others will understand.
- Gross Body Equilibrium: The ability to keep or regain your body balance or stay upright when in an unstable position.
- Gross Body Coordination: The ability to coordinate the movement of your arms, legs, and torso together when the whole body is in motion.
- Extent Flexibility: The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
- Static Strength: The ability to exert maximum muscle force to lift, push, pull, or carry objects.
- Time Sharing: The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
- 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.
- Stamina: The ability to exert yourself physically over long periods of time without getting winded or out of breath.
- 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.
- Category Flexibility: The ability to generate or use different sets of rules for combining or grouping things in different ways.
- Dynamic Strength: The ability to exert muscle force repeatedly or continuously over time. This involves muscular endurance and resistance to muscle fatigue.
- Auditory Attention: The ability to focus on a single source of sound in the presence of other distracting sounds.
- Visual Color Discrimination: The ability to match or detect differences between colors, including shades of color and brightness.
- Flexibility of Closure: The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
- Perceptual Speed: The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
- Visualization: The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
- Memorization: The ability to remember information such as words, numbers, pictures, and procedures.
- Number Facility: The ability to add, subtract, multiply, or divide quickly and correctly.
- Originality: The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
- Fluency of Ideas: The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
- Hearing Sensitivity: The ability to detect or tell the differences between sounds that vary in pitch and loudness.
- Depth Perception: The ability to judge which of several objects is closer or farther away from you, or to judge the distance between you and an object.
- Reaction Time: The ability to quickly respond (with the hand, finger, or foot) to a signal (sound, light, picture) when it appears.
- Mathematical Reasoning: The ability to choose the right mathematical methods or formulas to solve a problem.
- Control Precision: The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
- Speed of Closure: The ability to quickly make sense of, combine, and organize information into meaningful patterns.
- Rate Control: The ability to time your movements or the movement of a piece of equipment in anticipation of changes in the speed and/or direction of a moving object or scene.
- Wrist-Finger Speed: The ability to make fast, simple, repeated movements of the fingers, hands, and wrists.
- Speed of Limb Movement: The ability to quickly move the arms and legs.
- Response Orientation: The ability to choose quickly between two or more movements in response to two or more different signals (lights, sounds, pictures). It includes the speed with which the correct response is started with the hand, foot, or other body part.
- Spatial Orientation: The ability to know your location in relation to the environment or to know where other objects are in relation to you.
- Explosive Strength: The ability to use short bursts of muscle force to propel oneself (as in jumping or sprinting), or to throw an object.
- Dynamic Flexibility: The ability to quickly and repeatedly bend, stretch, twist, or reach out with your body, arms, and/or legs.
- Night Vision: The ability to see under low-light conditions.
- Peripheral Vision: The ability to see objects or movement of objects to one's side when the eyes are looking ahead.
- Glare Sensitivity: The ability to see objects in the presence of a glare or bright lighting.
- Sound Localization: The ability to tell the direction from which a sound originated.
Tools Used by Food Servers, Nonrestaurant
- 10-key calculators
- Blenders
- Carbonated beverage dispensers
- Carving knives
- Chefs' knives
- Commercial coffeemakers
- Commercial dishwashers
- Commercial glasswashers
- Desktop computers
- Ice-making machines
- Juice dispensers
- Personal computers
- Point of sale POS computer terminals
- Slicing machines
- Steam tables
- Toasters
- Touch screen monitors
Technology Skills required for Food Servers, Nonrestaurant
- Capital Codeworks MenuMax
- CBORD Nutrition Service Suite
- Microsoft Office software
- Microsoft Outlook
- Microsoft Windows
- Picis CareSuite
- Point of sale POS software