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Bureau of Labor Statistics > Occupational Requirements Survey > Publications > Factsheets

Food preparation and serving related occupations

This occupational group includes chefs, cooks, bartenders, dishwashers, waiters, waitresses, food servers, hosts, and hostesses.

Cognitive and mental requirements

The qualifications that workers need to use judgment, make decisions, interact with others, and adapt to changes in jobs.

In 2024, more than basic people skills were required for 17.0 percent of food preparation and serving related workers, and basic people skills were required for 83.0 percent.

Table 1. Percentage of food preparation and serving related workers with cognitive and mental requirements, 2024
Requirement	Yes	No
Adaptability: Work schedule variability	78.3	21.7
Pace: Pause control	19.6	80.4
Working around crowds	4.0	96.0
Telework	<0.5	>99.5
Work review: Supervising others	9.9	90.1
Work review: Presence of supervisor	89.5	10.5
Source: U.S. Bureau of Labor Statistics, Occupational Requirements Survey

Education, training, and experience requirements

The minimum level of formal education required, credentials necessary, on-the-job training, and prior work experience necessary for average performance in jobs.

In 2024, prior work experience was required for 24.5 percent of food preparation and serving related workers and on-the-job training was required for 95.4 percent.

No minimum education was required for 79.3 percent of food preparation and serving related workers.

Environmental conditions

The various tangible or concrete hazards or difficulties that are in the vicinity of where jobs’ critical tasks are performed.

In 2024, 71.6 percent of food preparation and serving related workers were not exposed to extreme cold, and 83.1 percent were not exposed to extreme heat. Wetness was not present for 10.4 percent, greater than 99.5 percent were not exposed to heavy vibrations, and 64.3 percent were not exposed to the outdoors.

Physical demands

Refer to the physical activities required to perform tasks in jobs. The presence and, in some cases, duration of these activities are published.

In 2024, reaching at or below the shoulder was required for 95.4 percent of food preparation and serving related workers and was not required for 4.6 percent. For 7.3 percent of workers, reaching at or below the shoulder was seldom performed, for 61.8 percent reaching at or below the shoulder occurred occasionally, 25.4 percent frequently, and for 0.8 percent reaching at or below the shoulder occurred constantly.

Performing work in low postures was required for 72.7 percent of food preparation and serving related workers and was not required for 27.3 percent.

The choice to sit or stand when performing critical tasks was available to 1.3 percent of food preparation and serving related workers. On average, workers spent 3.4 percent of the workday sitting and 96.6 percent of the workday standing.

Table 2. Percentage of food preparation and serving related workers with physical demands, 2024
Requirement	Yes	No
Choice of sitting or standing	1.3	98.7
Driving	0.8	99.2
Climbing structure-related ramps or stairs	8.1	91.9
Source: U.S. Bureau of Labor Statistics, Occupational Requirements Survey