Fast Food and Counter Workers
Medium41.33%
Found in Industries:
Salary Range
Low (10th %)$22,190
Median$29,540
High (90th %)$36,880
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Perform duties such as taking orders and serving food and beverages. Serve customers at counter or from a steam table. May take payment. May prepare food and beverages.
The occupation "Fast Food and Counter Workers" has an automation risk of 41.3%, closely aligning with the base risk of 41.7%. This percentage indicates a moderate likelihood that many routine tasks in this job can be handed over to machines or automated systems. The job typically involves repetitive and structured activities which make it susceptible to automation. For example, self-service kiosks and automated payment systems are already common in many fast food chains, streamlining processes that once required several workers. However, not all aspects can be easily automated due to the need for human interaction and adaptability to unique situations. The most automatable tasks in this occupation are those that involve routine customer interactions and basic maintenance. Communicating with customers about orders or complaints tends to be formulaic and can often be managed through digital kiosks or apps. Scrubbing, polishing, and cleaning equipment involves repetitive physical movements, making these tasks perfect candidates for robotic automation. Similarly, accepting payments and making change is increasingly performed by automated payment terminals, reducing the demand for human cashiers in these roles. These tasks are generally rule-based and require limited adaptability, further increasing their automation potential. Conversely, certain responsibilities show strong resistance to automation due to their dependence on human judgment, creativity, and adaptability. For instance, planning, preparing, and delivering meals to people with special dietary needs demands an understanding of complex dietary restrictions and customization that is difficult for machines to replicate. Arranging tables and decorations according to variable instructions also requires a level of creativity and visual judgment not easily automated. Delivering orders to kitchens and serving food often involve navigating unpredictable and changing environments. These resistant tasks are bottlenecked by skills like originality, scored very low at 1.8% and 1.5% respectively, indicating that while automation can take over many routine elements, the creative or nuanced aspects will likely still require a human touch.
Filter by Automatable Status
Communicate with customers regarding orders, comments, and complaints.
Partially Automatable
Accept payment from customers, and make change as necessary.
Automatable
Perform cleaning duties, such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Partially Automatable
Balance receipts and payments in cash registers.
Automatable
Request and record customer orders, and compute bills, using cash registers, multi-counting machines, or pencil and paper.
Automatable
Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee, using proper safety precautions and sanitary measures.
Partially Automatable
Clean and organize eating, service, and kitchen areas.
Non-Automatable
Monitor and order supplies or food items, and restock as necessary to maintain inventory.
Partially Automatable
Brew coffee and tea, and fill containers with requested beverages.
Automatable
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
Partially Automatable
Collect and return dirty dishes to the kitchen for washing.
Non-Automatable
Wash dishes, glassware, and silverware after meals.
Non-Automatable
Wrap menu items such as sandwiches, hot entrees, and desserts for serving or for takeout.
Non-Automatable
Notify kitchen personnel of shortages or special orders.
Automatable
Prepare and serve cold drinks, frozen milk drinks, or desserts, using drink-dispensing, milkshake, or frozen-custard machines.
Partially Automatable
Select food items from serving or storage areas and place them in dishes, on serving trays, or in take-out bags.
Partially Automatable
Replenish foods at serving stations.
Non-Automatable
Perform personnel activities, such as supervising and training employees.
Partially Automatable
Distribute food to servers.
Non-Automatable
Set up dining areas for meals, and clear them following meals.
Non-Automatable
Add relishes and garnishes to food orders, according to instructions.
Partially Automatable
Deliver orders to kitchens, and pick up and serve food when it is ready.
Partially Automatable
Arrange tables and decorations according to instructions.
Non-Automatable
Plan, prepare, and deliver meals to individuals with special dietary needs.
Partially Automatable
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
Non-Automatable
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
Non-Automatable
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
Automatable
Reading ComprehensionActive ListeningCritical ThinkingComplex Problem SolvingOperations MonitoringEquipment MaintenanceJudgment and Decision MakingManagement of Financial ResourcesWritingSpeakingMathematicsScienceActive LearningLearning StrategiesMonitoringSocial PerceptivenessCoordinationPersuasionNegotiationInstructingService OrientationOperations AnalysisTechnology DesignEquipment SelectionInstallationProgrammingOperation and ControlTroubleshootingRepairingQuality Control AnalysisSystems AnalysisSystems EvaluationTime ManagementManagement of Material ResourcesManagement of Personnel Resources
Arm-Hand SteadinessAuditory AttentionCategory FlexibilityControl PrecisionDeductive ReasoningDepth PerceptionDynamic FlexibilityDynamic StrengthExplosive StrengthExtent FlexibilityFar VisionFinger DexterityFlexibility of ClosureFluency of IdeasGlare SensitivityGross Body CoordinationGross Body EquilibriumHearing SensitivityInductive ReasoningInformation OrderingManual DexterityMathematical ReasoningMemorizationMultilimb CoordinationNear VisionNight VisionNumber FacilityOral ComprehensionOral ExpressionOriginalityPerceptual SpeedPeripheral VisionProblem SensitivityRate ControlReaction TimeResponse OrientationSelective AttentionSound LocalizationSpatial OrientationSpeech ClaritySpeech RecognitionSpeed of ClosureSpeed of Limb MovementStaminaStatic StrengthTime SharingTrunk StrengthVisual Color DiscriminationVisualizationWrist-Finger SpeedWritten ComprehensionWritten Expression
BiologyAdministration and ManagementEconomics and AccountingSales and MarketingCustomer and Personal ServicePersonnel and Human ResourcesProduction and ProcessingFood ProductionComputers and ElectronicsEngineering and TechnologyDesignBuilding and ConstructionMechanicalMathematicsPhysicsChemistryHistory and ArcheologyPhilosophy and TheologyPublic Safety and SecurityLaw and GovernmentTelecommunicationsCommunications and MediaTransportationPsychologySociology and AnthropologyGeographyMedicine and DentistryForeign LanguageEnglish LanguageFine ArtsEducation and TrainingTherapy and CounselingAdministrative
Inspecting Equipment, Structures, or MaterialsMonitoring Processes, Materials, or SurroundingsEstimating the Quantifiable Characteristics of Products, Events, or InformationGetting InformationIdentifying Objects, Actions, and EventsJudging the Qualities of Objects, Services, or PeopleProcessing InformationEvaluating Information to Determine Compliance with StandardsAnalyzing Data or InformationMaking Decisions and Solving ProblemsThinking CreativelyUpdating and Using Relevant KnowledgeHandling and Moving ObjectsControlling Machines and ProcessesOperating Vehicles, Mechanized Devices, or EquipmentWorking with ComputersRepairing and Maintaining Electronic EquipmentDocumenting/Recording InformationDrafting, Laying Out, and Specifying Technical Devices, Parts, and EquipmentInterpreting the Meaning of Information for OthersCommunicating with Supervisors, Peers, or SubordinatesCommunicating with People Outside the OrganizationEstablishing and Maintaining Interpersonal RelationshipsOrganizing, Planning, and Prioritizing WorkAssisting and Caring for OthersSelling or Influencing OthersRepairing and Maintaining Mechanical EquipmentResolving Conflicts and Negotiating with OthersPerforming for or Working Directly with the PublicCoordinating the Work and Activities of OthersDeveloping and Building TeamsTraining and Teaching OthersGuiding, Directing, and Motivating SubordinatesCoaching and Developing OthersProviding Consultation and Advice to OthersPerforming Administrative ActivitiesStaffing Organizational UnitsMonitoring and Controlling ResourcesDeveloping Objectives and StrategiesScheduling Work and ActivitiesPerforming General Physical Activities
Microsoft WindowsMICROS Systems HSI Profits SeriesNCR Advanced Checkout SolutionFoodman Home-DeliveryThe General StoreRestaurantPlus PRONCR NeighborhoodPOSFacebookPlexis Software Plexis POSCompris softwareMenu and nutrition database softwarePoint of sale POS softwareMicrosoft WindowsPoint of sale POS softwareNCR Advanced Checkout SolutionFoodman Home-DeliveryThe General StoreRestaurantPlus PROFacebookPlexis Software Plexis POSNCR NeighborhoodPOSMenu and nutrition database softwareMICROS Systems HSI Profits SeriesIntuit QuickBooks Point of SaleQuizletQuizletCompris softwareAldelo Systems Aldelo for Restaurants ProAldelo Systems Aldelo for Restaurants ProIntuit QuickBooks Point of SaleMicrosoft ExcelMicrosoft ExcelMicrosoft Office softwareMicrosoft Office software
Food Service Managers
Medium50.23%
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Chefs and Head Cooks
Medium50.31%
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
First-Line Supervisors of Food Preparation and Serving Workers
Medium56.86%
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Cooks, Fast Food
Medium42.99%
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Cooks, Institution and Cafeteria
Medium50.81%
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Cooks, Private Household
Medium35.98%
Prepare meals in private homes. Includes personal chefs.
Cooks, Restaurant
Medium34.49%
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Cooks, Short Order
Medium38.18%
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
Food Preparation Workers
Medium37.56%
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
Bartenders
Medium41.90%
Mix and serve drinks to patrons, directly or through waitstaff.
Baristas
Medium53.32%
Prepare or serve specialty coffee or other beverages. Serve food such as baked goods or sandwiches to patrons.
Waiters and Waitresses
Medium42.54%
Take orders and serve food and beverages to patrons at tables in dining establishment.
Food Servers, Nonrestaurant
Medium45.98%
Serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.
Dining Room and Cafeteria Attendants and Bartender Helpers
Low22.61%
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.
Dishwashers
Low20.96%
Clean dishes, kitchen, food preparation equipment, or utensils.
Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
Medium58.98%
Welcome patrons, seat them at tables or in lounge, and help ensure quality of facilities and service.
Cashiers
High68.95%
Receive and disburse money in establishments other than financial institutions. May use electronic scanners, cash registers, or related equipment. May process credit or debit card transactions and validate checks.
Bakers
Medium64.40%
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
Butchers and Meat Cutters
Medium38.24%
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.
Food Batchmakers
Medium63.36%
Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.
Maids and Housekeeping Cleaners
Low14.85%
Perform any combination of light cleaning duties to maintain private households or commercial establishments, such as hotels and hospitals, in a clean and orderly manner. Duties may include making beds, replenishing linens, cleaning rooms and halls, and vacuuming.
Door-to-Door Sales Workers, News and Street Vendors, and Related Workers
Medium49.27%
Sell goods or services door-to-door or on the street.
Driver/Sales Workers
Medium56.20%
Drive truck or other vehicle over established routes or within an established territory and sell or deliver goods, such as food products, including restaurant take-out items, or pick up or deliver items such as commercial laundry. May also take orders, collect payment, or stock merchandise at point of delivery.