Employés de Restauration Rapide
Préparation Alimentaire et ServiceExposition à l'IA
- Source des données: BLSPublié: 2026-08
Modérée· relative
FaibleQuatre bandes relativesTrès élevéeValeur par groupe professionnel
Échelle, base et source
Quatre bandes relatives (Faible / Modérée / Élevée / Très élevée)
831 métiers détaillés du tableau des projections d'emploi du BLS. La valeur est attribuée par code de la National Employment Matrix (NEM), si bien que les métiers partageant un code NEM reçoivent la même bande
- Source des données: AnthropicPublié: 2026-03
0.000
0.000Étendue des valeurs présentées ici0.745Échelle, base et source
- Source des données: ILOPublié: 2025
0.24
0.09Étendue des valeurs présentées ici0.70Valeur par groupe professionnel
Échelle, base et source
Indice d'exposition à l'IA générative, 0–1 tel que publié
Groupe de base CITP-08 — tous les métiers partageant le code reçoivent cette valeur
Calculé par ce site, non publié par l'OIT : sur les 1 012 professions que ce site relie au jeu de données de l'OIT, 79% atteignent ou dépassent cette valeur.
Quelle est la nature de la valeur publiée par cette source
La catégorie BLS est un rang relatif et non un niveau absolu, et ce n'est pas une mesure de première main : elle regroupe en quatre bandes les rangs centiles du métier dans plusieurs études publiées. Ce n'est ni une prévision d'emploi ou de salaire, ni une probabilité d'adoption, et elle ne distingue pas automatisation et augmentation.
Task-level exposure
Tâches exposées uniquement| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Communicate with customers regarding orders, comments, and complaints.35-3023 | 0.0100100.0 | 0.030060.0 |
Create signs to advertise store products or events.35-3023 | 0.00000.0 | —0 |
Receive and process customer payments. | —0 | 0.020040.0 |
| Not observed on any surface — 43 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. | ||
Accept payment from customers, and make change as necessary. | —0 | —0 |
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment. | —0 | —0 |
Perform cleaning duties, such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary. | —0 | —0 |
Balance receipts and payments in cash registers. | —0 | —0 |
Request and record customer orders, and compute bills, using cash registers, multi-counting machines, or pencil and paper. | —0 | —0 |
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. | —0 | —0 |
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. | —0 | —0 |
Clean and organize eating, service, and kitchen areas. | —0 | —0 |
Monitor and order supplies or food items, and restock as necessary to maintain inventory. | —0 | —0 |
Brew coffee and tea, and fill containers with requested beverages. | —0 | —0 |
Serve customers in eating places that specialize in fast service and inexpensive carry-out food. | —0 | —0 |
Collect and return dirty dishes to the kitchen for washing. | —0 | —0 |
Wrap menu items such as sandwiches, hot entrees, and desserts for serving or for takeout. | —0 | —0 |
Prepare and serve cold drinks, frozen milk drinks, or desserts, using drink-dispensing, milkshake, or frozen-custard machines. | —0 | —0 |
Set up dining areas for meals, and clear them following meals. | —0 | —0 |
Deliver orders to kitchens, and pick up and serve food when it is ready. | —0 | —0 |
Wash dishes, glassware, and silverware after meals. | —0 | —0 |
Notify kitchen personnel of shortages or special orders. | —0 | —0 |
Select food items from serving or storage areas and place them in dishes, on serving trays, or in take-out bags. | —0 | —0 |
Replenish foods at serving stations. | —0 | —0 |
Perform personnel activities, such as supervising and training employees. | —0 | —0 |
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders. | —0 | —0 |
Distribute food to servers. | —0 | —0 |
Add relishes and garnishes to food orders, according to instructions. | —0 | —0 |
Arrange tables and decorations according to instructions. | —0 | —0 |
Plan, prepare, and deliver meals to individuals with special dietary needs. | —0 | —0 |
Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, or teas. | —0 | —0 |
Clean or sanitize work areas, utensils, or equipment. | —0 | —0 |
Clean service or seating areas. | —0 | —0 |
Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning. | —0 | —0 |
Describe menu items to customers, or suggest products that might appeal to them. | —0 | —0 |
Order, receive, or stock supplies or retail products. | —0 | —0 |
Provide customers with product details, such as coffee blend or preparation descriptions. | —0 | —0 |
Serve prepared foods, such as muffins, biscotti, or bagels. | —0 | —0 |
Stock customer service stations with paper products or beverage preparation items. | —0 | —0 |
Take customer orders and convey them to other employees for preparation. | —0 | —0 |
Take out garbage. | —0 | —0 |
Weigh, grind, or pack coffee beans for customers. | —0 | —0 |
Wrap, label, or date food items for sale. | —0 | —0 |
Demonstrate the use of retail equipment, such as espresso machines. | —0 | —0 |
Prepare or serve menu items, such as sandwiches or salads. | —0 | —0 |
Set up or restock product displays. | —0 | —0 |
Slice fruits, vegetables, desserts, or meats for use in food service. | —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 |
|---|---|
Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.O*NET Task ID 23119 | 1.0 |
Request and record customer orders, and compute bills, using cash registers, multi-counting machines, or pencil and paper.O*NET Task ID 23104 | 0.5 |
Plan, prepare, and deliver meals to individuals with special dietary needs.O*NET Task ID 23125 | 0.5 |
Arrange reservations for patrons of dining establishments.O*NET Task ID 23126 | 0.5 |
Communicate with customers regarding orders, comments, and complaints.O*NET Task ID 23099 | 0.0 |
Accept payment from customers, and make change as necessary.O*NET Task ID 23100 | 0.0 |
Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.O*NET Task ID 23101 | 0.0 |
Perform cleaning duties, such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.O*NET Task ID 23102 | 0.0 |
Balance receipts and payments in cash registers.O*NET Task ID 23103 | 0.0 |
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.O*NET Task ID 23105 | 0.0 |
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.O*NET Task ID 23106 | 0.0 |
Clean and organize eating, service, and kitchen areas.O*NET Task ID 23107 | 0.0 |
Monitor and order supplies or food items, and restock as necessary to maintain inventory.O*NET Task ID 23108 | 0.0 |
Brew coffee and tea, and fill containers with requested beverages.O*NET Task ID 23109 | 0.0 |
Serve customers in eating places that specialize in fast service and inexpensive carry-out food.O*NET Task ID 23110 | 0.0 |
Collect and return dirty dishes to the kitchen for washing.O*NET Task ID 23111 | 0.0 |
Wash dishes, glassware, and silverware after meals.O*NET Task ID 23112 | 0.0 |
Wrap menu items such as sandwiches, hot entrees, and desserts for serving or for takeout.O*NET Task ID 23113 | 0.0 |
Notify kitchen personnel of shortages or special orders.O*NET Task ID 23114 | 0.0 |
Prepare and serve cold drinks, frozen milk drinks, or desserts, using drink-dispensing, milkshake, or frozen-custard machines.O*NET Task ID 23115 | 0.0 |
Select food items from serving or storage areas and place them in dishes, on serving trays, or in take-out bags.O*NET Task ID 23116 | 0.0 |
Replenish foods at serving stations.O*NET Task ID 23117 | 0.0 |
Perform personnel activities, such as supervising and training employees.O*NET Task ID 23118 | 0.0 |
Distribute food to servers.O*NET Task ID 23120 | 0.0 |
Set up dining areas for meals, and clear them following meals.O*NET Task ID 23121 | 0.0 |
Add relishes and garnishes to food orders, according to instructions.O*NET Task ID 23122 | 0.0 |
Deliver orders to kitchens, and pick up and serve food when it is ready.O*NET Task ID 23123 | 0.0 |
Arrange tables and decorations according to instructions.O*NET Task ID 23124 | 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