Meseros de Banquetes
Preparación de Alimentos y ServicioExposición a la IA
- Fuente de datos: BLSPublicado: 2026-08
Moderado· relativa
BajoCuatro bandas relativasMuy altoValor por grupo ocupacional
Escala, base y fuente
Cuatro bandas relativas (Bajo / Moderado / Alto / Muy alto)
831 ocupaciones detalladas de la tabla de proyecciones de empleo de BLS. El valor se asigna por código de la National Employment Matrix (NEM), de modo que las ocupaciones que comparten un código NEM reciben la misma banda
- Fuente de datos: AnthropicPublicado: 2026-03
0.000
0.000Rango de los valores aquí recogidos0.745Escala, base y fuente
Índice de exposición observada, 0–1 tal como se publica
Mapeado sobre tareas de O*NET
- Fuente de datos: ILOPublicado: 2025
0.28
0.09Rango de los valores aquí recogidos0.70Valor por grupo ocupacional
Escala, base y fuente
Índice de exposición a la IA generativa, 0–1 tal como se publica
Grupo primario de la CIUO-08 — todas las ocupaciones con ese código reciben este valor
Calculado por este sitio, no publicado por la OIT: de las 1012 ocupaciones que este sitio vincula al conjunto de datos de la OIT, un 73% alcanza o supera este valor.
Qué tipo de cifra publica esta fuente
La categoría de BLS es un rango relativo, no un nivel absoluto, y tampoco es una medición de primera mano: agrupa en cuatro bandas los rangos percentiles de la ocupación en varios estudios publicados. No es una previsión de empleo ni de salarios, no es una probabilidad de adopción y no distingue entre automatización y aumento.
Task-level exposure
Solo tareas expuestas| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Describe and recommend wines to customers.35-3031 | 0.013963.2 | —0 |
Provide guests with information about local areas, including giving directions.35-3031 | 0.005223.6 | 0.0027100.0 |
Explain how various menu items are prepared, describing ingredients and cooking methods.35-3031 | 0.002913.2 | —0 |
| Not observed on any surface — 22 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. | ||
Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages. | —0 | —0 |
Collect payments from customers. | —0 | —0 |
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. | —0 | —0 |
Take orders from patrons for food or beverages. | —0 | —0 |
Check with customers to ensure that they are enjoying their meals and take action to correct any problems. | —0 | —0 |
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required. | —0 | —0 |
Prepare checks that itemize and total meal costs and sales taxes. | —0 | —0 |
Present menus to patrons and answer questions about menu items, making recommendations upon request. | —0 | —0 |
Inform customers of daily specials. | —0 | —0 |
Clean tables or counters after patrons have finished dining. | —0 | —0 |
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine. | —0 | —0 |
Prepare tables for meals, including setting up items such as linens, silverware, and glassware. | —0 | —0 |
Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee. | —0 | —0 |
Stock service areas with supplies such as coffee, food, tableware, and linens. | —0 | —0 |
Garnish and decorate dishes in preparation for serving. | —0 | —0 |
Fill salt, pepper, sugar, cream, condiment, and napkin containers. | —0 | —0 |
Escort customers to their tables. | —0 | —0 |
Bring wine selections to tables with appropriate glasses, and pour the wines for customers. | —0 | —0 |
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties. | —0 | —0 |
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning. | —0 | —0 |
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests. | —0 | —0 |
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom. | —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 |
|---|---|
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.O*NET Task ID 2277 | 1.0 |
Explain how various menu items are prepared, describing ingredients and cooking methods.O*NET Task ID 2287 | 1.0 |
Prepare checks that itemize and total meal costs and sales taxes.O*NET Task ID 2281 | 0.5 |
Present menus to patrons and answer questions about menu items, making recommendations upon request.O*NET Task ID 2283 | 0.5 |
Inform customers of daily specials.O*NET Task ID 2284 | 0.5 |
Describe and recommend wines to customers.O*NET Task ID 2294 | 0.5 |
Provide guests with information about local areas, including directions.O*NET Task ID 18748 | 0.5 |
Check patrons' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.O*NET Task ID 2275 | 0.0 |
Collect payments from customers.O*NET Task ID 2276 | 0.0 |
Take orders from patrons for food or beverages.O*NET Task ID 2278 | 0.0 |
Check with customers to ensure that they are enjoying their meals, and take action to correct any problems.O*NET Task ID 2279 | 0.0 |
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.O*NET Task ID 2280 | 0.0 |
Clean tables or counters after patrons have finished dining.O*NET Task ID 2285 | 0.0 |
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.O*NET Task ID 2286 | 0.0 |
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.O*NET Task ID 2288 | 0.0 |
Perform food preparation duties, such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.O*NET Task ID 2289 | 0.0 |
Stock service areas with supplies such as coffee, food, tableware, and linens.O*NET Task ID 2290 | 0.0 |
Garnish and decorate dishes in preparation for serving.O*NET Task ID 2291 | 0.0 |
Fill salt, pepper, sugar, cream, condiment, and napkin containers.O*NET Task ID 2292 | 0.0 |
Escort customers to their tables.O*NET Task ID 2293 | 0.0 |
Bring wine selections to tables with appropriate glasses, and pour the wines for customers.O*NET Task ID 2295 | 0.0 |
Roll silverware, set up food stations, or set up dining areas to prepare for the next shift or for large parties.O*NET Task ID 18744 | 0.0 |
Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.O*NET Task ID 18745 | 0.0 |
Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.O*NET Task ID 18746 | 0.0 |
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.O*NET Task ID 18747 | 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