Hosts and Hostesses, Restaurant, Lounge, and Coffee Shop
Food Preparation & ServiceAI exposure
- Data source: BLSPublished: 2026-08
High· relative
LowFour relative bandsVery highGroup-level value
Scale, basis and source
Four relative bands (Low / Moderate / High / Very high)
831 detailed occupations in the BLS Employment Projections table. Assigned per National Employment Matrix (NEM) code, so occupations sharing a NEM code carry the same band
- Data source: AnthropicPublished: 2026-03
0.073
0.000Range of values carried here0.745Scale, basis and source
- Data source: ILOPublished: 2025
0.21
0.09Range of values carried here0.70Group-level value
Scale, basis and source
Generative AI exposure index, 0–1 as published
ISCO-08 unit group — every occupation sharing the code gets this value
Computed by this site, not published by the ILO: of the 1,012 occupations this site links to the ILO dataset, 82% score at or above this value.
What kind of figure this source publishes
The BLS category is a relative rank, not an absolute level, and it is not a first-hand measurement: it groups an occupation's percentile ranks across several published studies into four bands. It is not an employment or wage forecast, not a probability of adoption, and it does not separate automation from augmentation.
Task-level exposure
Exposed tasks only| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Plan parties or other special events and services.35-9031 | 0.112195.5 | 0.055274.6 |
Answer telephone calls and respond to inquiries or transfer calls.35-9031 | 0.00534.5 | 0.015320.8 |
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed. | —0 | 0.00344.6 |
| Not observed on any surface — 19 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states. | ||
Provide guests with menus. | —0 | —0 |
Greet guests and seat them at tables or in waiting areas. | —0 | —0 |
Receive and record patrons' dining reservations. | —0 | —0 |
Inform patrons of establishment specialties and features. | —0 | —0 |
Direct patrons to coatrooms and waiting areas such as lounges. | —0 | —0 |
Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings. | —0 | —0 |
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation. | —0 | —0 |
Inspect dining and serving areas to ensure cleanliness and proper setup. | —0 | —0 |
Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary. | —0 | —0 |
Operate cash registers to accept payments for food and beverages. | —0 | —0 |
Prepare cash receipts after establishments close, and make bank deposits. | —0 | —0 |
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service. | —0 | —0 |
Prepare staff work schedules. | —0 | —0 |
Order or requisition supplies and equipment for tables and serving stations. | —0 | —0 |
Hire, train, and supervise food and beverage service staff. | —0 | —0 |
Confer with other staff to help plan establishments' menus. | —0 | —0 |
Perform marketing and advertising services. | —0 | —0 |
Take and prepare to-go orders. | —0 | —0 |
Assist with preparing and serving food and beverages. | —0 | —0 |
Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.
| Task | βE1 + 0.5 × E2 |
|---|---|
Answer telephone calls and respond to inquiries or transfer calls.O*NET Task ID 18751 | 1.0 |
Receive and record patrons' dining reservations.O*NET Task ID 2301 | 0.5 |
Inform patrons of establishment specialties and features.O*NET Task ID 2303 | 0.5 |
Prepare cash receipts after establishments close, and make bank deposits.O*NET Task ID 2306 | 0.5 |
Prepare staff work schedules.O*NET Task ID 2308 | 0.5 |
Hire, train, and supervise food and beverage service staff.O*NET Task ID 2310 | 0.5 |
Plan parties or other special events and services.O*NET Task ID 2311 | 0.5 |
Confer with other staff to help plan establishments' menus.O*NET Task ID 2312 | 0.5 |
Perform marketing and advertising services.O*NET Task ID 2313 | 0.5 |
Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.O*NET Task ID 18749 | 0.5 |
Provide guests with menus.O*NET Task ID 2296 | 0.0 |
Greet guests and seat them at tables or in waiting areas.O*NET Task ID 2297 | 0.0 |
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.O*NET Task ID 2302 | 0.0 |
Direct patrons to coatrooms and waiting areas, such as lounges.O*NET Task ID 2304 | 0.0 |
Operate cash registers to accept payments for food and beverages.O*NET Task ID 2305 | 0.0 |
Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.O*NET Task ID 2307 | 0.0 |
Order or requisition supplies and equipment for tables and serving stations.O*NET Task ID 2309 | 0.0 |
Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.O*NET Task ID 18750 | 0.0 |
Inspect dining and serving areas to ensure cleanliness and proper setup.O*NET Task ID 18752 | 0.0 |
Inspect restrooms for cleanliness and availability of supplies, and clean restrooms when necessary.O*NET Task ID 18753 | 0.0 |
Take and prepare to-go orders.O*NET Task ID 18754 | 0.0 |
Assist other restaurant workers by serving food and beverages, or by bussing tables.O*NET Task ID 21070 | 0.0 |
β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.
Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page