Sommeliers Adjoints
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
0.28
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, 73% 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 % |
|---|---|---|
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