Dining Room and Cafeteria Attendants and Bartender Helpers Go Back to List Facilitate food service. Clean tables, remove dirty dishes, replace soiled table linens; set tables; replenish supply of clean linens, silverware, glassware, and dishes; supply service bar with food; and serve items such as water, condiments, and coffee to patrons.

Technology used in this occupation:
	Point of sale POS software

Tasks
	Wipe tables or seats with dampened cloths or replace dirty tablecloths.
	Set tables with clean linens, condiments, or other supplies.
	Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.
	Clean up spilled food or drink or broken dishes and remove empty bottles and trash.
	Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or dining rooms, to facilitate customer service.
	Maintain adequate supplies of items, such as clean linens, silverware, glassware, dishes, or trays.
	Serve ice water, coffee, rolls, or butter to patrons.
	Fill beverage or ice dispensers.
	Stock cabinets or serving areas with condiments and refill condiment containers.
	Locate items requested by customers.

Skills
	Service Orientation - Actively looking for ways to help people.
	Coordination - Adjusting actions in relation to others' actions.
	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.
	Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
	Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
	Speaking - Talking to others to convey information effectively.
	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.
	Time Management - Managing one's own time and the time of others.
	Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.

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.
	English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
	Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
	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.
	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.
	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.
	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.
	Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
	Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

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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 $33,316.00 $16.02  $14.68  $14.94 - $16.20  Bridgeport/Stamford $34,243.00 $16.46  $15.20  $15.65 - $16.37  Danbury $32,903.00 $15.81  $14.70  $14.91 - $15.60  Hartford $32,419.00 $15.59  $14.62  $14.78 - $15.43  New Haven $32,883.00 $15.81  $14.70  $14.96 - $15.46  New London/Norwich $34,470.00 $16.58  $14.44  $14.57 - $15.78  Waterbury $32,120.00 $15.44  $14.51  $14.57 - $15.13  Torrington $32,037.00 $15.40  $14.71  $14.97 - $15.26

Occupation Outlook ( 2016 - 2026 ) Average Annual Job Openings:   1117   Employment in this occupation is expected to grow more slowly than average, and the number of annual openings will offer limited 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.