Anfitriones y Anfitrionas de Restaurante, Salon y Cafeteria
Preparación de Alimentos y ServicioExposición a la IA
- Fuente de datos: BLSPublicado: 2026-08
Alto· 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
0.073
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
0.21
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 82% 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 % |
|---|---|---|
Plan parties or other special events and services.35-9031 | 0.167898.9 | 0.068879.8 |
Answer telephone calls and respond to inquiries or transfer calls.35-9031 | 0.00191.1 | 0.00677.8 |
Receive and record patrons' dining reservations. | —0 | 0.00586.7 |
Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed. | —0 | 0.00343.9 |
Inform patrons of establishment specialties and features. | —0 | 0.00151.8 |
| Not observed on any surface — 17 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 |
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