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.Details
O*NET Task ID 11161
1.0
Examine trays to ensure that they contain required items.Details
O*NET Task ID 11151
0.5
Total checks, present them to customers, and accept payment for services.Details
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.Details
O*NET Task ID 11149
0.0
Clean or sterilize dishes, kitchen utensils, equipment, or facilities.Details
O*NET Task ID 11150
0.0
Place food servings on plates or trays according to orders or instructions.Details
O*NET Task ID 11152
0.0
Load trays with accessories, such as eating utensils, napkins, or condiments.Details
O*NET Task ID 11153
0.0
Take food orders and relay orders to kitchens or serving counters so they can be filled.Details
O*NET Task ID 11154
0.0
Stock service stations with items, such as ice, napkins, or straws.Details
O*NET Task ID 11155
0.0
Remove trays and stack dishes for return to kitchen after meals are finished.Details
O*NET Task ID 11156
0.0
Prepare food items, such as sandwiches, salads, soups, or beverages.Details
O*NET Task ID 11157
0.0
Monitor food preparation or serving techniques to ensure that proper procedures are followed.Details
O*NET Task ID 11158
0.0
Carry food, silverware, or linen on trays or use carts to carry trays.Details
O*NET Task ID 11159
0.0
Determine where patients or patrons would like to eat their meals and help them get situated.Details
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®, Eloundou et al. (2023): see full notices on the Credits page
职业信息
国际劳工组织（ILO）职业说明
Waiters
餐厅服务员
自行翻译
自行翻译 · 非 ISCO 官方词汇 — 未经国际劳工组织审核。
Waiters serve food and beverages at tables in dining and drinking places, clubs, institutions and canteens, on board ships and on passenger trains.
任务
(a) setting tables with clean linen, cutlery, crockery and glassware;
(b) greeting customers and presenting them with menus and beverage lists;
(c) advising on food and beverage choices;
(d) taking orders for food and drinks and passing order to kitchen or bar staff;
(e) serving food and beverages to clients at tables;
(f) clearing tables and returning dishes and cutlery to kitchen;
(g) presenting bills, accepting payment and operating point of sales machines and cash registers.
职业示例
Example of the occupations classified here: · Sommelier · Waiter
Wine sommeliers have general knowledge about wine, its production, service and wind with food pairing. They make use of this knowledge for the management of specialised wine cellars, publish wine lists and books or work in restaurants.
sommelierESCO 5131.2.2
Sommeliers stock, prepare, advise on and serve wine and other alcoholic beverages.
head waiter/head waitressESCO 5131.2.1
Head waiters/waitresses manage the food and beverage service in a hospitality outlet or unit. They are responsible for the customer's experience. Head waiters/waitresses coordinate all actions involving customers such as welcoming guests, ordering, delivering the food & beverages and supervise financial transactions.
beer sommelierESCO 5131.2.2.1
Beer sommeliers understand and advise on styles, brewing and best pairing of beers with foods in locations such as restaurants, breweries and shops. They know all about their ingredients, the history of the beers, glassware and draught systems. They prepare beer tastings, consult companies and customers, evaluate beer products and write about this subject.
restaurant host/restaurant hostessESCO 5131.1
Restaurant hosts/hostesses welcome customers to a hospitality service unit and provide initial services.
head sommelierESCO 5131.2.2.2
Head sommeliers manage the ordering, preparing and servicing of wine and other related beverages in a hospitality service unit.
waiter/waitressESCO 5131.2
Waiters/waitresses supply guests with food and drinks as requested. Waiters/waitresses usually work in restaurants, bars and hotels. This involves the preparation of tables, serving food or beverages and taking payments.
来源:European Commission, DG EMPL — ESCO API 2026-08-08 (bridge v1.2.1)
ESCO reuse terms and the modification notice are in Credits.
Shown in the original Korean. This dataset is published under KOGL Type 4, which prohibits derivative works including translation, so the text is reproduced unaltered.
신체적 강인성(95) · 청력(94) · 시력(86) · 유연성 및 균형(84) · 움직임 통제(79)
Knowledge
식품생산(73) · 고객서비스(43) · 철학과 신학(39) · 생물(37) · 상품 제조 및 공정(37)
Work environment
주말 및 공휴일 근무(99) · 비좁은 업무 공간(98) · 다른 사람과 신체적 접촉(95) · 서서 근무(95) · 경미한 화상, 자상, 찔림 등 노출(92)
Related occupations
홀서빙원 · 패스트푸드 준비원
The KNOW occupations and KECO codes listed here were linked to this page's occupation by this site; this is not a correspondence defined by the Korea Employment Information Service or the Ministry of Employment and Labor.
Projected change: +4.5%
Median wage: $35K
lowest $31Kmedian wage across 825 detailed occupations, BLS EP 2025–35highest $559K
Employment: 296K
Typical entry-level education: No formal educational credential
