Atendentes de Buffet
Preparação de Alimentos e ServiçoExposição à IA
- Fonte dos dados: BLSPublicado: 2026-08
Moderado· relativa
BaixoQuatro faixas relativasMuito altoValor por grupo ocupacional
Escala, base e fonte
Quatro faixas relativas (Baixo / Moderado / Alto / Muito alto)
831 ocupações detalhadas da tabela de projeções de emprego do BLS. O valor é atribuído por código da National Employment Matrix (NEM), pelo que as ocupações que partilham um código NEM recebem a mesma banda
- Fonte dos dados: AnthropicPublicado: 2026-03
0.000
0.000Intervalo dos valores aqui apresentados0.745Escala, base e fonte
Índice de exposição observada, 0–1 tal como publicado
Mapeado sobre tarefas O*NET
- Fonte dos dados: ILOPublicado: 2025
0.28
0.09Intervalo dos valores aqui apresentados0.70Valor por grupo ocupacional
Escala, base e fonte
Índice de exposição à IA generativa, 0–1 tal como publicado
Grupo de base CITP-08 — todas as ocupações com o mesmo código recebem este valor
Calculado por este site, não publicado pela OIT: das 1.012 ocupações que este site liga ao conjunto de dados da OIT, 73% atingem ou superam este valor.
Que tipo de valor esta fonte publica
A categoria de BLS é uma posição relativa, não um nível absoluto, e também não é uma medição de primeira mão: agrupa em quatro faixas as posições percentis da ocupação em vários estudos publicados. Não é uma previsão de emprego ou de salários, não é uma probabilidade de adoção e não distingue automação de aumento.
Task-level exposure
| Task | Claude.aiRaw / share % |
|---|---|
Record amounts and types of special food items served to customers.35-3041 | 0.00000.0 |
| Not observed on any surface — 13 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. | |
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines, such as those for special diets, are followed. | —0 |
Clean or sterilize dishes, kitchen utensils, equipment, or facilities. | —0 |
Examine trays to ensure that they contain required items. | —0 |
Place food servings on plates or trays according to orders or instructions. | —0 |
Load trays with accessories, such as eating utensils, napkins, or condiments. | —0 |
Take food orders and relay orders to kitchens or serving counters so they can be filled. | —0 |
Stock service stations with items, such as ice, napkins, or straws. | —0 |
Remove trays and stack dishes for return to kitchen after meals are finished. | —0 |
Prepare food items, such as sandwiches, salads, soups, or beverages. | —0 |
Monitor food preparation or serving techniques to ensure that proper procedures are followed. | —0 |
Carry food, silverware, or linen on trays or use carts to carry trays. | —0 |
Determine where patients or patrons would like to eat their meals and help them get situated. | —0 |
Total checks, present them to customers, and accept payment for services. | —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 |
|---|---|
Record amounts and types of special food items served to customers.O*NET Task ID 11161 | 1.0 |
Examine trays to ensure that they contain required items.O*NET Task ID 11151 | 0.5 |
Total checks, present them to customers, and accept payment for services.O*NET Task ID 11162 | 0.5 |
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines, such as those for special diets, are followed.O*NET Task ID 11149 | 0.0 |
Clean or sterilize dishes, kitchen utensils, equipment, or facilities.O*NET Task ID 11150 | 0.0 |
Place food servings on plates or trays according to orders or instructions.O*NET Task ID 11152 | 0.0 |
Load trays with accessories, such as eating utensils, napkins, or condiments.O*NET Task ID 11153 | 0.0 |
Take food orders and relay orders to kitchens or serving counters so they can be filled.O*NET Task ID 11154 | 0.0 |
Stock service stations with items, such as ice, napkins, or straws.O*NET Task ID 11155 | 0.0 |
Remove trays and stack dishes for return to kitchen after meals are finished.O*NET Task ID 11156 | 0.0 |
Prepare food items, such as sandwiches, salads, soups, or beverages.O*NET Task ID 11157 | 0.0 |
Monitor food preparation or serving techniques to ensure that proper procedures are followed.O*NET Task ID 11158 | 0.0 |
Carry food, silverware, or linen on trays or use carts to carry trays.O*NET Task ID 11159 | 0.0 |
Determine where patients or patrons would like to eat their meals and help them get situated.O*NET Task ID 11160 | 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