Food Servers, Nonrestaurant

Serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.

Median Annual Wage: $19,900

Projected Growth: Faster than average (15% to 21%)

Related Job Titles: Dietary Aide; Food Service Worker; Food Service Assistant; Server; Diet Aide; Dietary Assistant; Room Server; Tray Server; Room Service Server; Dietary Service Aide

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Source: O*NET OnLine information for Food Servers, Nonrestaurant.

More Food Preparation and Serving Related Careers

  • Place food servings on plates or trays according to orders or instructions.
  • Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines, such as those for special diets, are followed.
  • Load trays with accessories such as eating utensils, napkins, or condiments.
  • Clean or sterilize dishes, kitchen utensils, equipment, or facilities.
  • Take food orders and relay orders to kitchens or serving counters so they can be filled.
  • 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.
  • Prepare food items, such as sandwiches, salads, soups, or beverages.
  • Remove trays and stack dishes for return to kitchen after meals are finished.
  • Stock service stations with items such as ice, napkins, or straws.
  • Record amounts and types of special food items served to customers.

Source: O*NET OnLine information for Food Servers, Nonrestaurant.

  • Service Orientation - Actively looking for ways to help people.
  • 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.
  • Coordination - Adjusting actions in relation to others' actions.
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
  • Time Management - Managing one's own time and the time of others.
  • 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.

Source: O*NET OnLine information for Food Servers, Nonrestaurant.

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