Food Servers, Nonrestaurant Go Back to List Serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.

Technology used in this occupation:
	Enterprise resource planning ERP software

Tasks
	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.

Skills
	Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
	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.
	Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
	Coordination - Adjusting actions in relation to others' actions.
	Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
	Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
	Time Management - Managing one's own time and the time of others.
	Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.

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.
	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.
	Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
	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.
	Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
	Psychology - 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.
	Transportation - Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.
	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.

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Education & Training   Education:   Some of these occupations may require a high school diploma or GED certificate.   Related Experience:   Little or no previous work-related skill, knowledge, or experience is needed for these occupations. For example, a person can become a waiter or waitress even if he/she has never worked before.

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Wage Information
	Region Average Entry Level  Mid-Range  Annual  Hourly  Statewide $35,955.00 $17.29  $14.51  $14.88 - $18.40  Bridgeport/Stamford $36,624.00 $17.61  $14.69  $14.98 - $18.97  Danbury $35,453.00 $17.05  $14.49  $14.88 - $18.49  Hartford $35,527.00 $17.08  $14.34  $14.54 - $18.26  New Haven $36,049.00 $17.33  $14.62  $14.98 - $18.41  New London/Norwich $35,882.00 $17.26  $14.35  $14.43 - $18.13  Waterbury $36,645.00 $17.61  $14.67  $15.13 - $19.06  Torrington $34,931.00 $16.80  $14.46  $14.78 - $17.56

Occupation Outlook ( 2016 - 2026 ) Average Annual Job Openings:   615   Employment in this occupation is expected to grow more slowly than average, but the number of annual openings will offer excellent job opportunities.

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	Some of the occupational information on this page is formulated from O*NETTM v17.0 data. O*NETTM is a trademark of the U.S. Department of Labor, Employment and Training Administration.