Dishwashers

Judgment two: Are washing and sanitizing carried out according to the process — are water temperature and chemical concentration and soaking and rinsing and sanitizing time executed to standard, and is the order of washing before sanitizing followed?

Judgment three: Are returning and replenishing checkable — are clean dishes and cookware returned to the storage and holding area to standard, are pass and cabinet and refrigerator and salad bar materials replenished as needed, and are shortages logged?

Judgment four: Are washing and sanitizing and cleaning facilities and equipment in usable and clean condition — are washing equipment and hot water and drainage and sanitizing facilities checked and cleaned by shift, and are anomalies reported immediately rather than worked around?

Editorial observation of whether area cleaning is timely, whether dining tables and floors are cleaned according to applicable procedures, and whether sanitizing is checked by object and risk and by the institution's rules. Chapter 10 of the specifications requires dishware to be sanitized after washing and before use, with chemicals and equipment used per the applicable instructions, without mixing, arbitrarily lowering parameters or self-repair; 14.3—14.5 require work clothing and hand hygiene to be carried out by area and task and in situations such as contact with soiled items, and gloves do not replace hand washing. 8.2 requires cleaning while customers are present to avoid raising dust; it is not the case that all floors must be legally sanitized every time or that all utensils must be hot-air dried, and draining or drying and holding follow the method used. 7.9 food sample retention depends on designated meal-providing units and headcount and events and designated persons, and 15 records depend on the unit and the matter, so it is not imposed that every dishwasher retain samples or that every table wipe is legally documented.

Judgment six: Are hygiene and safety bottom lines and handoff held — are hand washing and sanitizing and work clothing and hat and protective item requirements carried out every shift, are trash and cleaning supplies and food stored separately, and are shortages and breakage and equipment anomalies logged and handed off clearly?

Environment and rhythm: mainly a controlled indoor environment (84% every day), with the workplace including the washing area and back of house of restaurants and cafeterias and hotels and central kitchens; continuous standing 45% (another 30% more than half the time), continuous use of hands 53%, continuous repetitive motions 25% (another 34% more than half the time); face-to-face discussions every day 62%, wearing common protective or safety equipment every day 56%, time pressure every day 47%; teamwork extremely important 31% (another 36% very important), coordinating or leading others extremely important 44%, very high responsibility for the health and safety of other workers 62%; working hours regular (fixed shifts) 85%; determining tasks and priorities some freedom 60%, decision freedom no freedom 32%.

The work of dishwashers can be divided into three connected but independent work areas. The first is collection and pre-washing: collect dishes and cookware and glassware by category from the pass and dining area and kitchen, scrape residue and pre-wash and place items according to dirty-clean separation, and handle broken and damaged items with safety warnings, preparing for washing. The second is washing and sanitizing and returning: wash and rinse according to the process and water temperature and chemical concentration and apply sanitizing and drying, draining and holding per procedure, check the washed and sanitized results, return clean dishes and cookware to the storage and holding area, and replenish pass and cabinet and refrigerator and salad bar materials. The third is cleaning and handling and handoff: clean and maintain washing equipment and drain filters and the washing area and floors and trash cans and the waste collection area, clean dining tables and floors, check sanitizing by the specific object and procedure, remove trash to the designated collection area and move and receive and store materials, log shortages and breakage and equipment anomalies, and hand off unfinished items to the next shift. All three work areas proceed under the institution's processes and food safety requirements, and the rhythm is determined by meal peaks and serving speed and the pace of the equipment.

Collection and pre-washing

Collect dishes and cookware and glassware by category from the pass and dining area and kitchen → scrape residue and pre-wash → place according to dirty-clean separation and handle broken and damaged items → prepare for washing

Dishes and cookware collected by category and pre-washed, records of dirty-clean separation and handling of broken and damaged items, equipment and chemical preparation status before washing

Washing and sanitizing and returning

Wash and rinse according to the process and water temperature and chemical concentration and apply sanitizing and drying, draining and holding per procedure → check the washed and sanitized results → drain after washing and return to the storage and holding area to standard → replenish pass and cabinet and refrigerator and salad bar materials

Dishes and cookware washed and sanitized according to the process, storage and holding areas returned to position, serving and storage materials replenished with shortage records

Cleaning and handling and handoff

Clean equipment and filters and area floors → clean the dining area per applicable requirements → remove trash and move materials → hand off anomalies. Chapter 10 of the specifications requires dishware to be sanitized after washing and before use, with chemicals and equipment used per the applicable instructions, without mixing, arbitrarily lowering parameters or self-repair; 14.3—14.5 require work clothing and hand hygiene to be carried out by area and task and in situations such as contact with soiled items, and gloves do not replace hand washing. 8.2 requires cleaning while customers are present to avoid raising dust; it is not the case that all floors must be legally sanitized every time or that all utensils must be hot-air dried, and draining or drying and holding follow the method used. 7.9 food sample retention depends on designated meal-providing units and headcount and events and designated persons, and 15 records depend on the unit and the matter, so it is not imposed that every dishwasher retain samples or that every table wipe is legally documented.

Where are the boundaries between dishwashers and dining room and cafeteria attendants and bartender helpers, food preparation workers, restaurant cooks, cleaners and building cleaners, and food service managers?

The O*NET35-9021 definition covers washing dishes, glassware, flatware and pots and keeping the kitchen area and equipment and utensils clean and orderly. Of 14 tasks, 10 are Core, 3 Supplemental and 1 New; washing or preparing food, restocking, removing trash, and handling and receiving and storing materials are core; loading and unloading food and supply vehicles, packing individual utensils and banquet table setting are supplemental; cleaning and sanitizing the dining area including tables is New with no importance provided, and is not written as 0 or as already established core. Kitchen food preparation may overlap with adjacent positions, and the name does not prove that prepping is uniformly prohibited or that cooking or repair or management authority is automatically granted. Adjacent tasks overlap, and the difference lies in the main work and the target position's responsibility; this should not be read as mutual recognition or as exceeding authority.

Core purpose

Make the collection, washing, sanitizing, returning and area cleaning of dishes and cookware from dirty to clean clean, timely and handoffable: dishes usable, washing area tidy, materials replenished by someone, trash removed by someone.

Core purposes of adjacent positions: dining room and cafeteria attendants and bartender helpers complete front-of-house table setting and assisting with serving food and drinks and clearing and cleaning; food preparation workers complete prepping and cutting and portioning; restaurant cooks complete preparing dishes and serving; cleaners and building cleaners complete routine cleaning of buildings and public areas; food service managers ensure the store runs and costs stay under control.

Main objects and basis

The objects are dishes and glassware and pots and cookware, washing and sanitizing and storage facilities and equipment, detergents and sanitizers and cleaning supplies, pass and storage materials, trash and the waste collection area, and dining tables and floors; the basis is the washing and sanitizing process and water temperature and chemical concentration requirements for the shift, dirty-clean separation and storage standards, washing and sanitizing and storage facility requirements, the relevant requirements of the Operation Specifications for Food Safety in Catering Services and the Food Safety Law of the People's Republic of China, and the shift supervisor's on-site instructions.

Objects and basis of adjacent positions: tables and dishes and menus and orders (front-of-house service process and food safety requirements); ingredients and seasonings and portion specifications (recipes and hygiene specifications); dish techniques and serving rhythm (recipes and hygiene specifications); buildings and public areas and cleaning supplies (cleaning rules and safety requirements); operating indicators and scheduling (management and cost rules).

Core process

Collect by category and scrape and pre-wash → wash according to the process and apply sanitizing and drying and draining and holding per procedure → check the results and return and replenish → clean equipment and areas and the dining area → remove trash and move materials → log shortages and breakage and equipment anomalies and hand off.

Processes of adjacent positions: greeting and table setting and serving food and drinks and clearing (front-of-house service); prepping and cutting and portioning (food preparation); prepping and cooking and serving (kitchen); area and facility cleaning and consumable replenishment (cleaning); scheduling and costs and quality and compliance (management).

Main outputs

Dishes and cookware washed and sanitized according to the process, storage and holding areas returned to position, serving and storage materials replenished, a clean washing area and floors and dining area, trash removed, and registration and handover records of shortages and breakage and equipment anomalies.

Outputs of adjacent positions: table setting and service and clearing records; cutting and portioning results; dishes that pass the serving standard; cleaning and consumable records; operating statements and scheduling and inspection records.

Responsible party

This occupation bears execution responsibility in the back-of-house washing and cleaning process, and whether the actions are clean, timely and handoffable is the responsibility of the person themselves and the shift leader; requirements for cleaning and sanitizing food-contact surfaces and for employee health management are implemented jointly by the institution and the person themselves.

Responsibilities of adjacent positions: front-of-house service is borne by attendants and helpers; prepping and cutting are borne by food preparation workers; dish preparation and serving are borne by the kitchen; building and public area cleaning is borne by cleaners; operating and compliance responsibility is borne by managers.

Collaboration and supervision

Collaborate with the kitchen and the pass, food runners and front of house, storage and purchasing, cleaning and equipment maintenance, and the shift supervisor, adjusting priorities according to shift instructions and the meal peak rhythm; report anomalies and unauthorized matters immediately.

Collaboration of adjacent positions: attendants and helpers connect with front of house and the kitchen; food preparation connects with the kitchen and storage; the kitchen connects with the pass; cleaners connect with each area and property management; managers connect with each position and with suppliers.

Conclusion boundaries

Do not skip washing and sanitizing steps or lower water temperature and concentration, do not mix detergents and sanitizers or use them above the stated concentration, do not return unwashed or unsanitized dishes to storage and serving areas, do not store cleaning products together with food and dishes, and do not dismantle or repair equipment or electrical and drainage facilities on your own.

The boundaries of adjacent positions are each determined by the institution's rules and the laws of the jurisdiction; similar job titles do not mean duties are interchangeable.

When doing this job, which judgments are most prone to error, and how should they be checked?

Editorial suggestion to check dirty-clean separation, washing parameters, returning and replenishing, and equipment anomalies item by item; whether each item is recorded and how long it is kept is checked against the actual unit and procedure. Chapter 10 of the specifications requires dishware to be sanitized after washing and before use, with chemicals and equipment used per the applicable instructions, without mixing, arbitrarily lowering parameters or self-repair; 14.3—14.5 require work clothing and hand hygiene to be carried out by area and task and in situations such as contact with soiled items, and gloves do not replace hand washing. 8.2 requires cleaning while customers are present to avoid raising dust; it is not the case that all floors must be legally sanitized every time or that all utensils must be hot-air dried, and draining or drying and holding follow the method used. 7.9 food sample retention depends on designated meal-providing units and headcount and events and designated persons, and 15 records depend on the unit and the matter, so it is not imposed that every dishwasher retain samples or that every table wipe is legally documented.

Are dirty-clean separation and pre-treatment carried out to standard, rather than mixing clean and dirty or skipping pre-washing?

Are washing and sanitizing carried out to the water temperature and chemical concentration and time standards, rather than by feel?

Are returning and replenishing checked item by item against the standard and needs, and are shortages logged?

Are washing and sanitizing and storage facilities and equipment checked and cleaned by shift, and are anomalies reported?

Chapter 14 of the 2018 Operation Specifications for Food Safety in Catering Services is the one covering health and training and hygiene, not Chapters 11 and 12. 14.1.1 covers persons in contact with ready-to-eat food, including the corresponding processing, food running and dishware washing and sanitizing, and new or temporary personnel, who must first obtain a health certificate and be examined annually; 14.1.2 requires the food safety manager to check health before each day's shift, report fever and diarrhea and the like, suspend direct ready-to-eat work, identify the cause, and return to work only after the related disease is cured, with return to work not authorized by the person themselves or by AI. 14.2 requires passing training and assessment before taking up a post, with enterprises assessed annually and specific providers every six months. Chapter 10 of the specifications requires dishware to be sanitized after washing and before use, with chemicals and equipment used per the applicable instructions, without mixing, arbitrarily lowering parameters or self-repair; 14.3—14.5 require work clothing and hand hygiene to be carried out by area and task and in situations such as contact with soiled items, and gloves do not replace hand washing. 8.2 requires cleaning while customers are present to avoid raising dust; it is not the case that all floors must be legally sanitized every time or that all utensils must be hot-air dried, and draining or drying and holding follow the method used. 7.9 food sample retention depends on designated meal-providing units and headcount and events and designated persons, and 15 records depend on the unit and the matter, so it is not imposed that every dishwasher retain samples or that every table wipe is legally documented.

Are shortages and breakage and equipment anomalies logged by shift and handed off?

Inventory dishes and cookware and cleaning supplies and materials by shift according to the institution's rules, log shortages and breakage and equipment anomalies and report them to the shift supervisor and hand off; the inventory result matches the handover sheet so the next shift can continue replenishing.

When hurried during a meal peak or when dishes break or equipment fails, is the order of first handling safety and isolating breakage, then continuing according to the process, and involving the supervisor when necessary followed?

Common inputs: the washing and sanitizing process and water temperature and chemical concentration requirements for the shift, dishes and cookware and glassware and pots, detergents and sanitizers and cleaning supplies, the status of washing and sanitizing and storage facilities and equipment, pass and storage materials and the shortage list, and the shift supervisor's shift instructions and personal hygiene and morning check requirements.

Core outputs: dishes and cookware washed and sanitized according to the process, storage and holding areas returned to position, serving and storage materials replenished, a clean washing area and floors and dining area, trash removed, and registration and handover records of shortages and breakage and equipment anomalies.

Editorial process: sorting and scraping residue → washing → sanitizing and draining or drying per the applicable method → holding and restocking → area cleaning and trash → anomaly handoff; hot-air drying is not universally required.

Common collaborators: the kitchen and the pass, food runners and front of house, storage and purchasing, cleaning and equipment maintenance, and the shift supervisor.

Common tools and objects: dishwashers and washing and sanitizing and storage facilities, dishes and glassware and pots and cookware, detergents and sanitizers and cleaning supplies and protective items, trash cans and the waste collection area, and carts and service elevators and handling tools.

Responsibility boundaries: this occupation bears execution responsibility for back-of-house washing and cleaning; do not skip washing and sanitizing steps or lower standards, do not mix detergents and sanitizers or use them above the stated concentration, do not dismantle or repair equipment or electrical and drainage facilities on your own, and do not promise hygiene results externally; report anomalies and unauthorized matters immediately.

Work environment

Mainly a controlled indoor environment with extensive contact with dishes and equipment: in a controlled indoor environment every day 84%, face-to-face discussions every day 62%; continuous standing 45% (another 30% more than half the time), continuous use of hands 53%, continuous repetitive motions 25% (another 34% more than half the time); wearing common protective or safety equipment every day 56%, time pressure every day 47%; teamwork extremely important 31%, coordinating or leading others extremely important 44%; very high responsibility for the health and safety of other workers 62%; working hours regular (fixed shifts) 85%.

The washing area and back of house of restaurants and cafeterias and hotels and central kitchens; includes the washing area and dishwasher and sanitizing and storage facility area, the pass and food runner corridor, storage and the waste collection area, and the dining tables and floors that need cleaning.

Dishwashers and washing and sanitizing and storage facilities, dishes and glassware and pots and cookware, detergents and sanitizers and cleaning supplies and protective items, trash cans and the waste collection area, and carts and handling tools.

Divided by shift and area: collection and pre-washing, washing and sanitizing, returning and replenishing, area and dining area cleaning, and trash and material handling; dispatched on site by the shift leader or supervisor.

O*NET57 context: controlled indoor every day 84%, face-to-face every day 62%, continuous standing 45 / more than half the time 30, continuous use of hands 53, continuous repetition 25 / more than half the time 34, common PPE every day 56 / never 33, time pressure every day 47 / never 21; teamwork 31 extremely important / 36 very important, coordination 44 extremely important (not a supervisor role), others' safety 62 very high responsibility; 85 regular / 14 irregular. Public service 65 not important / 30 extremely important, telephone 14 daily, email 65 never; a lot of communication with unfamiliar customers cannot be inferred from back-of-house collaboration. Weekly 16 more than 40 / 33 less than 40, and fixed full-time work is not inferred; extreme heat or cold 52 never, and daily exposure cannot be inferred from the uncomfortable noise survey; burns and cuts 18 daily / 38 never, contaminants 81 and infection 85 never. Automation 12 moderate / 33 slight / 54 none, not a GenAI adoption rate. The survey is not an individual physical threshold or accident probability. Noon and evening shifts and weekend and holiday and rotating shifts must be checked against the specific posting, and no employer sample was collected.

Work closely with the kitchen and the pass, food runners and front of house, storage and purchasing, cleaning and equipment maintenance, and the shift supervisor, connecting front and back of house through brief and clear on-site communication.

Editorial suggestion to check equipment inspections, shortages, breakage and handoff; statutory records are checked by unit and matter. Chapter 10 of the specifications requires dishware to be sanitized after washing and before use, with chemicals and equipment used per the applicable instructions, without mixing, arbitrarily lowering parameters or self-repair; 14.3—14.5 require work clothing and hand hygiene to be carried out by area and task and in situations such as contact with soiled items, and gloves do not replace hand washing. 8.2 requires cleaning while customers are present to avoid raising dust; it is not the case that all floors must be legally sanitized every time or that all utensils must be hot-air dried, and draining or drying and holding follow the method used. 7.9 food sample retention depends on designated meal-providing units and headcount and events and designated persons, and 15 records depend on the unit and the matter, so it is not imposed that every dishwasher retain samples or that every table wipe is legally documented.

Quality depends on whether dishes and cookware meet the washing and sanitizing standard, whether returning and replenishing are in place and checkable, whether the washing area and dining area meet the cleaning standard, whether trash removal and material handling are timely, and whether records and handoff are clear.

O*NET structured fields

United States 35-9021: employment in 2025 was 480,400, projected at 475,600 in 2035, a net decrease of 4,800 and growth of -1.0%; the annual average of 68,900 openings over 2025—2035 includes growth and replacement, and is not a ten-year total or a yearly net increase. BLS2025 self-employment is 0.2%. This detailed occupation's Table 1.2 has no linked OOH entry, so the exact projection table is used rather than treating another food service group's OOH as this occupation. National projections are not an individual hiring rate or causal AI employment evidence. BLS gives the typical entry for this detailed occupation as no formal educational credential, related work experience of None, and short-term on-the-job training. O*NET JZ1—2 / SVP below 6 and a few days to a year are a description of the preparation group, not a uniform training period for all employers of this occupation; 56% high school or equivalent, 43% less than high school and 1% some college no degree are respondents' opinions on the education needed for new entrants, not employer shares or employee education. The current Chinese access catalogue, local conditions and United States state requirements were not checked item by item, and no national license exemption or uniform certificate is claimed.

United States 35-9021.00, 2025 national 10/25/50/75/90 percentiles: annual 26,200/29,690/34,810/37,440/42,860 US dollars; hourly 12.59/14.27/16.73/18.00/20.61 US dollars. OEWS is straight-time gross employed wages, including base pay, tips, specified allowances and incentives such as commissions or production bonuses, and excluding overtime premiums, shift differentials, non-production bonuses and self-employment; all allowances cannot be broadly excluded, nor can all contract employees be excluded. The annual wage is official statistics and is not reconstructed as an annual salary from an individual's fixed working hours; percentiles are not starting pay, years of service or take-home income.

O*NET provides the United States tasks, job titles and employment industry background for this position, and does not prove that most are paid hourly; the specific shifts and pay are checked against the actual posting or contract, and no representative sample was collected in this round.

Chapter 14 of the 2018 Operation Specifications for Food Safety in Catering Services is the one covering health and training and hygiene, not Chapters 11 and 12. 14.1.1 covers persons in contact with ready-to-eat food, including the corresponding processing, food running and dishware washing and sanitizing, and new or temporary personnel, who must first obtain a health certificate and be examined annually; 14.1.2 requires the food safety manager to check health before each day's shift, report fever and diarrhea and the like, suspend direct ready-to-eat work, identify the cause, and return to work only after the related disease is cured, with return to work not authorized by the person themselves or by AI. 14.2 requires passing training and assessment before taking up a post, with enterprises assessed annually and specific providers every six months. The 2021 text of the Food Safety Law, Articles 33(5), 45, 56, 58 and 126(5)(6), respectively support washing and sanitizing dishware before use, health certificates for ready-to-eat food handlers, washing and sanitizing by catering units or compliant outsourced centralized sanitizing, batch testing and packaging by centralized sanitizing units, and penalties. The third amendment decision of 2025 has taken effect (2025-12-01) and changes only Articles 41, 81, 82, 124 and 132, without changing these related articles; the original 2015 link is not treated as the 2025 full text. Article 23 of the 2019 implementing regulations concerns food irradiation, and the old Article 23 wording on job reassignment is no longer cited as a current article number; Articles 26 and 27 of the 2019 regulations concern retention of outsourcing certificates and centralized sanitizing records, and Article 28 concerns the system for canteens serving meals centrally, so the main responsibility cannot all be shifted to an individual dishwasher.

No evidence was obtained on GenAI functions, adoption rates, time-saving or error-reduction effects, substitution rates or wage causality for this occupation. O*NET software lists only Windows and Facebook; in 2025 the proportion for both keywords among all unique job postings linked to this occupation in the United States is Not available rather than 0, so it cannot be said that washing-parameter AI is widely deployed. Dishwashers and automatic dosing and sensors and ordinary scheduling systems are kept separate from generative AI. ILO2025 is task exposure research and the ISCO mapping or scores for the detailed occupation were not checked; the NIST AI RMF1.0 voluntary risk framework does not grant food hygiene or repair authority.

The O*NET35-9021 definition covers washing dishes, glassware, flatware and pots and keeping the kitchen area and equipment and utensils clean and orderly. Of 14 tasks, 10 are Core, 3 Supplemental and 1 New; washing or preparing food, restocking, removing trash, and handling and receiving and storing materials are core; loading and unloading food and supply vehicles, packing individual utensils and banquet table setting are supplemental; cleaning and sanitizing the dining area including tables is New with no importance provided, and is not written as 0 or as already established core. Kitchen food preparation may overlap with adjacent positions, and the name does not prove that prepping is uniformly prohibited or that cooking or repair or management authority is automatically granted.

The basis for choice can follow three lines: if you want to complete washing and sanitizing and cleaning and handling in the back of house to standard, the occupation on this page is the closest fit; if you want to face customers in the front of house and complete table setting and serving food and drinks and clearing according to orders, you can follow the dining room and cafeteria attendant and bartender helper path; if you prefer prepping and cutting or dish preparation, food preparation workers and restaurant cooks are more suitable; if you want to enter through cleaning and handling and build experience, cleaner and building cleaner or manual material handling positions are another path. When transferring between positions, what must be filled in is object knowledge and operation and safety training, not just physical strength.

Boundaries and sources: the differences listed in this table are based on the O*NET occupation profiles and work context data for each occupation, and on the requirements of the Chinese mainland Operation Specifications for Food Safety in Catering Services (State Administration for Market Regulation Announcement No. 12 of 2018, effective 2018-10-01) and the Food Safety Law of the People's Republic of China regarding employee health management and the washing and sanitizing of dishware. The qualification and authorization requirements of adjacent positions cannot substitute for one another; this page does not infer income levels or hiring conditions from job titles, nor does it read execution duties as dish preparation or store management authority.

Dining room and cafeteria attendants and bartender helpers (35-9011.00)

In the front of house, set tables and restock to standard, greet guests and arrange seating, serve food and drinks according to orders and clear and clean, assist with cashier checkout and log shortages and breakage.

Scenarios and duties differ: dining room and cafeteria attendants and bartender helpers face customers in the front of house and complete table setting and serving food and drinks and clearing according to the service process; the occupation on this page completes the washing and sanitizing and returning and area cleaning of dishes and cookware in the back of house and washing area, and is not responsible for greeting, serving or order service.

If you want to face customers directly and enter through table setting and serving, you can follow the dining room and cafeteria attendant and bartender helper path; if you want to do washing and sanitizing and cleaning to standard in the back of house, the occupation on this page is a closer fit.

Food preparation workers (35-2021.00)

In the kitchen, complete prepping and washing and cutting and portioning and serving preparation according to recipes, and take responsibility for ingredient handling and hygiene specifications.

Scope of duties differs: food preparation workers undertake production operations such as prepping and cutting and portioning; the occupation on this page only washes or pre-treats various foods in preparation for cooking or serving, and washes and sanitizes dishes and cookware according to the process, and does not bear responsibility for cutting and portioning or product quality.

If you want to work in ingredient handling and cutting, you can follow the food preparation worker direction and check hygiene and operation training requirements; if you want to work around washing and sanitizing and cleaning, the occupation on this page is more suitable.

Restaurant cooks (35-2014.00)

Technical responsibility differs: restaurant cooks are responsible for dish technique and taste and serving time; the occupation on this page is responsible for the washing and sanitizing and returning of dishware and back-of-house cleaning, and does not bear dish preparation or recipe decisions.

If you prefer back-of-house preparation and output, you can choose the restaurant cook direction; if you would rather work in washing and cleaning and handling, the occupation on this page is more suitable.

Cleaners and building cleaners (37-2011.00)

Objects and scenarios differ: cleaners and building cleaners face general cleaning of buildings and public areas; the occupation on this page faces the food service back of house and washing area, must follow the washing and sanitizing and cleaning requirements for food-contact surfaces and dishware, and is bound by employee health management requirements.

If you want to work in building and public area cleaning, you can choose the cleaner and building cleaner direction; if you want to do washing and sanitizing in a food service back of house according to food safety requirements, the occupation on this page is a closer fit.

Laborers and freight, stock, and material movers, hand (53-7062.00)

Content differs: manual handling positions are mainly lifting and loading and unloading; the occupation on this page is mainly washing and sanitizing and returning dishware and area cleaning, and handling and receiving and storing materials are only part of it, and must follow the separation and hygiene requirements for food and cleaning supplies.

If you want to focus on handling and loading and unloading, you can choose the manual handling and material moving direction and check safety and operation requirements; if you want to work around washing and sanitizing, the occupation on this page is more suitable.

Food service managers (11-9051.00)

Level and responsibility differ: food service managers are responsible for operations and staff and costs and compliance; the occupation on this page bears execution responsibility for back-of-house washing and cleaning, and does not bear scheduling and cost and purchasing and hygiene management decisions.

If you want to move toward operations and staff and cost management, you can follow the food service manager path and build up management and compliance abilities; if you want to focus on back-of-house execution, the occupation on this page is more suitable.

Comparison of adjacent positions: six easily confused directions

The following six rows compare the occupation on this page with adjacent positions item by item by core work and outputs, key differences and basis for choice. The comparison is governed by the position's actual duties and the institution's authorization, is not inferred from job titles, and does not read execution duties as dish preparation or store management authority.

Conclusion: what makes the occupation on this page irreplaceable is that it translates the collection, washing, sanitizing, returning and back-of-house cleaning of dishware from dirty to clean into checkable actions; positions with similar names or scenarios differ in object, authorization and outputs, and these three points should be checked first when comparing across positions.

Comparison basis: the O*NET occupation profiles and work context data for each occupation, and the requirements of the Chinese mainland Operation Specifications for Food Safety in Catering Services and the Food Safety Law of the People's Republic of China regarding employee health management and the washing and sanitizing of dishware; source links are used according to their respective scope of application.

If you want to compare the occupation on this page with adjacent positions further, you can first write one sentence in each of the three columns object, basis and authorization, and outputs and responsibility, then look back at whether this table is consistent.

Whether automatic dosing or temperature logging reduces deviation must be measured and does not equal GenAI. Authorized personnel check parameters and washing results according to procedures; this page does not grant release authority.

Editorial on-site scenario: when encountering jams, breakage or wet floors, report and handle according to the real equipment and on-site procedures; repair and safety judgments are borne by authorized personnel. The substitution capability of the system or the specific recovery procedure was not checked in this round.

China's Personal Information Protection Law handles identifiable employee and customer data according to lawful basis, clear and reasonable purpose, minimal necessity, notice and security responsibility; sensitive information such as health is checked separately for adequacy and necessity, strict protection, and the applicability of separate consent and impact assessment, with other statutory bases checked separately. Institutional account approval does not automatically permit uploading to external AI, and de-identification is not anonymization.

Final responsibility for the washing and sanitizing results and for food safety and service delivery, and for handling anomalies and unauthorized matters, is borne by the institution and the responsible persons and is documented.

No evidence was obtained on GenAI functions, adoption rates, time-saving or error-reduction effects, substitution rates or wage causality for this occupation. O*NET software lists only Windows and Facebook; in 2025 the proportion for both keywords among all unique job postings linked to this occupation in the United States is Not available rather than 0, so it cannot be said that washing-parameter AI is widely deployed. Dishwashers and automatic dosing and sensors and ordinary scheduling systems are kept separate from generative AI. ILO2025 is task exposure research and the ISCO mapping or scores for the detailed occupation were not checked; the NIST AI RMF1.0 voluntary risk framework does not grant food hygiene or repair authority.

Boundaries of AI and information systems in food service back-of-house washing

Editorial trials may consider scheduling and checklist drafts and handoff organization; parameter sensors or washing equipment have their actual functions and effectiveness checked separately. There are no GenAI functions, adoption rates, time-saving or error-reduction effects, substitution rates or wage causality for this occupation. O*NET software lists only Windows and Facebook; in 2025 the proportion for both keywords among all unique job postings linked to this occupation in the United States is Not available rather than 0, so it cannot be said that washing-parameter AI is widely deployed. Dishwashers and automatic dosing and sensors and ordinary scheduling systems are kept separate from generative AI. ILO2025 is task exposure research and the ISCO mapping or scores for the detailed occupation were not checked; the NIST AI RMF1.0 voluntary risk framework does not grant food hygiene or repair authority.

The following sources are used only to explain the statistical scope of the tasks and work context for this occupation, and do not provide automation rates, substitution probabilities or timelines for this occupation.

O*NET Hot Technologies

Supports only the stated document scope; no employers, specific equipment or GenAI effects were actually surveyed.

ILO2025 task exposure research

Supports only the stated document scope; no employers, specific equipment or GenAI effects were actually surveyed.

O*NET35-9021 task context

The O*NET35-9021 definition covers washing dishes, glassware, flatware and pots and keeping the kitchen area and equipment and utensils clean and orderly. Of 14 tasks, 10 are Core, 3 Supplemental and 1 New; washing or preparing food, restocking, removing trash, and handling and receiving and storing materials are core; loading and unloading food and supply vehicles, packing individual utensils and banquet table setting are supplemental; cleaning and sanitizing the dining area including tables is New with no importance provided, and is not written as 0 or as already established core. Kitchen food preparation may overlap with adjacent positions, and the name does not prove that prepping is uniformly prohibited or that cooking or repair or management authority is automatically granted. O*NET57 context: controlled indoor every day 84%, face-to-face every day 62%, continuous standing 45 / more than half the time 30, continuous use of hands 53, continuous repetition 25 / more than half the time 34, common PPE every day 56 / never 33, time pressure every day 47 / never 21; teamwork 31 extremely important / 36 very important, coordination 44 extremely important (not a supervisor role), others' safety 62 very high responsibility; 85 regular / 14 irregular. Public service 65 not important / 30 extremely important, telephone 14 daily, email 65 never; a lot of communication with unfamiliar customers cannot be inferred from back-of-house collaboration. Weekly 16 more than 40 / 33 less than 40, and fixed full-time work is not inferred; extreme heat or cold 52 never, and daily exposure cannot be inferred from the uncomfortable noise survey; burns and cuts 18 daily / 38 never, contaminants 81 and infection 85 never. Automation 12 moderate / 33 slight / 54 none, not a GenAI adoption rate. The survey is not an individual physical threshold or accident probability.

Supports only the stated document scope; no employers, specific equipment or GenAI effects were actually surveyed.

OEWS wages for this occupation

United States 35-9021.00, 2025 national 10/25/50/75/90 percentiles: annual 26,200/29,690/34,810/37,440/42,860 US dollars; hourly 12.59/14.27/16.73/18.00/20.61 US dollars. OEWS is straight-time gross employed wages, including base pay, tips, specified allowances and incentives such as commissions or production bonuses, and excluding overtime premiums, shift differentials, non-production bonuses and self-employment; all allowances cannot be broadly excluded, nor can all contract employees be excluded. The annual wage is official statistics and is not reconstructed as an annual salary from an individual's fixed working hours; percentiles are not starting pay, years of service or take-home income.

Supports only the stated document scope; no employers, specific equipment or GenAI effects were actually surveyed.

NIST AI RMF1.0

No evidence was obtained on GenAI functions, adoption rates, time-saving or error-reduction effects, substitution rates or wage causality for this occupation. O*NET software lists only Windows and Facebook; in 2025 the proportion for both keywords among all unique job postings linked to this occupation in the United States is Not available rather than 0, so it cannot be said that washing-parameter AI is widely deployed. Dishwashers and automatic dosing and sensors and ordinary scheduling systems are kept separate from generative AI. ILO2025 is task exposure research and the ISCO mapping or scores for the detailed occupation were not checked; the NIST AI RMF1.0 voluntary risk framework does not grant food hygiene or repair authority.

Supports only the stated document scope; no employers, specific equipment or GenAI effects were actually surveyed.

Will AI replace dishwasher jobs?

There are no GenAI functions, adoption rates, time-saving or error-reduction effects, substitution rates or wage causality for this occupation. O*NET software lists only Windows and Facebook; in 2025 the proportion for both keywords among all unique job postings linked to this occupation in the United States is Not available rather than 0, so it cannot be said that washing-parameter AI is widely deployed. Dishwashers and automatic dosing and sensors and ordinary scheduling systems are kept separate from generative AI. ILO2025 is task exposure research and the ISCO mapping or scores for the detailed occupation were not checked; the NIST AI RMF1.0 voluntary risk framework does not grant food hygiene or repair authority. Ensure that washing results and personnel responsibility are not automatically authorized by model output.

What should AI assist with first?

Editorial suggestion to first trial non-operational checklists and draft handoffs; parameter monitoring, inventory accuracy and scheduling improvement require actual measurement with the specific system.

What cannot be automatically authorized?

Release judgments on washing and sanitizing results, the use and concentration of detergents and sanitizers, equipment dismantling and repair and electrical and drainage handling, and personnel health management.

Who is responsible for errors in tool output?

Can AI directly decide scheduling or hygiene standards?

Responsibility for scheduling and for washing and sanitizing rules is determined by applicable laws and the unit's division of labor; whether a system can assist with records or execute an approved function must be checked for purpose verification and real procedures, and the existence of responsibility does not mean system assistance is uniformly prohibited.

How should employee and supply data be protected?

China's Personal Information Protection Law handles identifiable employee and customer data according to lawful basis, clear and reasonable purpose, minimal necessity, notice and security responsibility; sensitive information such as health is checked separately for adequacy and necessity, strict protection, and the applicability of separate consent and impact assessment, with other statutory bases checked separately. Institutional account approval does not automatically permit uploading to external AI, and de-identification is not anonymization.

How do you verify whether a tool is really useful?

Editorial evaluation plan: record rework, downtime and inventory discrepancies across comparable shifts, define the measure first and check for changes such as staffing and equipment; a before-and-after difference does not by itself prove AI causality.

Official occupation data

Used only according to the tasks and work context scope of O*NET 35-9021.00.

Used according to the actual document type

No evidence was obtained on GenAI functions, adoption rates, time-saving or error-reduction effects, substitution rates or wage causality for this occupation. O*NET software lists only Windows and Facebook; in 2025 the proportion for both keywords among all unique job postings linked to this occupation in the United States is Not available rather than 0, so it cannot be said that washing-parameter AI is widely deployed. Dishwashers and automatic dosing and sensors and ordinary scheduling systems are kept separate from generative AI. ILO2025 is task exposure research and the ISCO mapping or scores for the detailed occupation were not checked; the NIST AI RMF1.0 voluntary risk framework does not grant food hygiene or repair authority.

Used according to the actual document type

Actually the ILO task exposure research, not an actors' union; the precise detailed occupation mapping was not checked.

Used according to the actual document type

The O*NET35-9021 definition covers washing dishes, glassware, flatware and pots and keeping the kitchen area and equipment and utensils clean and orderly. Of 14 tasks, 10 are Core, 3 Supplemental and 1 New; washing or preparing food, restocking, removing trash, and handling and receiving and storing materials are core; loading and unloading food and supply vehicles, packing individual utensils and banquet table setting are supplemental; cleaning and sanitizing the dining area including tables is New with no importance provided, and is not written as 0 or as already established core. Kitchen food preparation may overlap with adjacent positions, and the name does not prove that prepping is uniformly prohibited or that cooking or repair or management authority is automatically granted.

Used according to the actual document type

The credential check entry point is not proof of industry employment, wages or license exemption.

Used according to the actual document type

United States 35-9021.00, 2025 national 10/25/50/75/90 percentiles: annual 26,200/29,690/34,810/37,440/42,860 US dollars; hourly 12.59/14.27/16.73/18.00/20.61 US dollars. OEWS is straight-time gross employed wages, including base pay, tips, specified allowances and incentives such as commissions or production bonuses, and excluding overtime premiums, shift differentials, non-production bonuses and self-employment; all allowances cannot be broadly excluded, nor can all contract employees be excluded. The annual wage is official statistics and is not reconstructed as an annual salary from an individual's fixed working hours; percentiles are not starting pay, years of service or take-home income. United States 35-9021: employment in 2025 was 480,400, projected at 475,600 in 2035, a net decrease of 4,800 and growth of -1.0%; the annual average of 68,900 openings over 2025—2035 includes growth and replacement, and is not a ten-year total or a yearly net increase. BLS2025 self-employment is 0.2%. This detailed occupation's Table 1.2 has no linked OOH entry, so the exact projection table is used rather than treating another food service group's OOH as this occupation. National projections are not an individual hiring rate or causal AI employment evidence.

Official governance document

Used only according to the original scope of AI risk management, and does not constitute a compliance requirement list.

Task capability

Conditions for adoption

Position outcome

Collection and pre-washing

Collect by category and scrape residue and pre-wash with dirty-clean separation

Can assist in generating collection and pre-treatment checklists

Separation and pre-treatment standards are checked by personnel according to the process.

Washing and sanitizing

Wash and rinse according to water temperature and chemical concentration and apply sanitizing and drying and draining and holding per procedure

Ordinary equipment temperature or dosing monitoring must be checked for model and verification, and GenAI deployment for this occupation is not proven.

Washed and sanitized results must be confirmed by personnel before release.

Returning and replenishing

Return after washing and replenish pass and storage materials

Can assist with inventory and shortage logging

Return and restocking decisions are confirmed by personnel and the supervisor.

Equipment and area cleaning

Clean washing equipment and filters and areas and floors

Can assist in generating checklists and records

Equipment cleaning and dismantling are each checked against the manufacturer's and unit's safety procedures and authorization, and dismantling and repair cannot be assumed by default by an ordinary dishwasher.

Dining area cleaning

Clean the dining area by object and risk and the unit's procedures, with table and floor sanitizing requirements kept separate.

Mainly process and documentation

Check cleaning and sanitizing requirements against the applicable specifications and the specific object; whether an approved system can assist must be verified, and system records cannot replace actual inspection, nor is assistance uniformly prohibited.

Trash and material handling

Remove trash and move and receive and store materials

Can assist with material registration and storage location prompts

Handling safety and separation of food from cleaning supplies are carried out by personnel.

Handoff and collaboration

Log shortages and breakage and equipment anomalies and hand off pending items

Can assist in generating a draft handover sheet

Handoff content and division of responsibility are confirmed and documented by the shift leader.

Washing and sanitizing site

Parameter monitoring and record organization

Dirty-clean separation, result confirmation and food safety responsibility

Equipment and areas

Equipment parameter prompts and checklists

Dismantling and repair and judgments on electrical and drainage safety are handled by personnel with the corresponding authority; dishwasher positions report anomalies according to the unit's procedures and do not obtain repair authority by default.

Data and records

Organizing scheduling and attendance and supply data

Minimal necessary processing of personal information and documentation

Check inputs

Check the shift process and water temperature and chemical concentration requirements, and the dishware and materials and shortage list.

Limit use

Use systems and equipment for assistance only within the scope approved by the institution.

Human review

The shift leader or supervisor reviews key stages such as washing and sanitizing results and equipment anomalies.

Log and escalate

Shortages, breakage and equipment anomalies are logged and reported upward.

Responsibility documentation

Washing and sanitizing and food safety responsibility are documented by the institution and the responsible persons.

Errors in scheduling and working hours data

Editorial possible scenario: insufficient staffing or improper working hour arrangements; the causality and frequency of tools causing this outcome were not checked in this round.

The shift leader checks scheduling and working hours and keeps records.

Deviation in washing parameters

Editorial possible scenario: specific washing or sanitizing results do not meet requirements; equipment and chemicals should be verified against the real instructions, and the actual impact of tools was not checked.

Check water temperature and chemical concentration according to the process and keep inspection records.

Equipment jams and wet floors

Can cause equipment damage and personal injury.

Editorial suggestion to first isolate the anomaly and report upward, and have authorized personnel handle it according to real safety procedures; unknown jam procedures are not treated as operating instructions.

Misuse of detergents and sanitizers

Can cause food safety and personal injury risk.

Use at the specified concentration and purpose and store and label them separately.

Over-reliance on systems while neglecting the site

Editorial possible scenario: washing quality or response is affected; the size of the impact or an inevitable outcome was not checked in this round.

Retain manual inspection and result confirmation channels.

New entrants

First become proficient in washing and sanitizing and safety and personal hygiene processes, then learn system operation.

Incumbents

Build system prompts into existing checking and handoff processes.

Managers

First define authority, scope of application and the equipment anomaly handling process.

Institutions and units

Publish washing and sanitizing and health management requirements and accept oversight.

A data gap only means that the current sources cannot safely answer the precise wage question; it does not mean the market has no quotes; when deciding, keep the job description, pay structure, working hours and source dates.

Editors check contract pay, working hours, allowance applicability, meals and accommodation and deductions; no sample proves a uniform structure of base pay plus full attendance or night shift pay.

Chinese mainland salary scope

When citing public figures, the city, type of food service unit, position duties, shifts, whether allowances or work meals and accommodation are included, the statistic and the source date must all be stated.

Insufficient evidence: no national single-occupation wage scope was obtained.

Editors check the base pay or hourly or monthly pay, overtime, applicable allowances, social insurance and meal and accommodation deductions; no representative position sample was obtained, so no national common combination is generalized.

The National Bureau of Statistics 2025 annual pre-tax average for urban non-private 62,461 / private 55,123 yuan in accommodation and food services is only the background of related units across multiple occupations in the industry, not the dishwasher median, starting pay or monthly pay. The survey covers urban legal persons with 5 or more employees and excludes the self-employed and freelancers; school and hospital canteens are not necessarily in this industry. No precise Chinese national occupational wage or representative position sample was obtained, and it cannot be asserted that all Chinese wage materials reach only the industry level.

Editors check the actual noon and evening, weekend and holiday scheduling and overtime treatment; no sample proves a uniform peak and off-season structure.

Insufficient evidence: no precise Chinese national dishwasher wage distribution was obtained in this round, and it is not asserted that all public data does not exist.

Editorial contract check: how are city and unit, shift and working hours, allowances and meals and accommodation deductions, and equipment and shift leader duties agreed? No representative main pay factors or causal material were obtained in this round, and no ranking is inferred from industry averages.

AI and information systems can assist with scheduling, inventory and washing equipment monitoring, but wage and hiring conclusions do not arise from them; this page only explains scope and boundaries.

This page does not provide recruitment quotes or personal income promises; missing items remain missing, and industry averages or neighboring occupations are not used as substitutes.

Hourly wages cannot be used to directly derive a stable annual or monthly income without an individual's working hours and scheduling arrangements.

Employment size, projected change and expected openings each answer different questions and cannot be mixed into an individual hiring probability.

The industry wage table only shows this occupation's coverage in a specific industry and statistical period, and cannot represent all employers and all regions.

BLS and O*NET serve different purposes: O*NET provides task and work context profiles, while OEWS provides wage statistics; keep each scope separate when citing.

United States salary reference

2025 wage data (OEWS)

Median 34,810 US dollars per year (16.73 US dollars per hour); annual percentiles 26,200／29,690／34,810／37,440／42,860 US dollars; hourly percentiles 12.59／14.27／16.73／18.00／20.61 US dollars.

How to interpret these numbers

Percentiles are distribution positions: about 10% of people earn less than 26,200 US dollars per year, and about 10% earn more than 42,860 US dollars per year; they are not a starting-pay or upper-limit promise.

United States 35-9021: employment in 2025 was 480,400, projected at 475,600 in 2035, a net decrease of 4,800 and growth of -1.0%; the annual average of 68,900 openings over 2025—2035 includes growth and replacement, and is not a ten-year total or a yearly net increase. BLS2025 self-employment is 0.2%. This detailed occupation's Table 1.2 has no linked OOH entry, so the exact projection table is used rather than treating another food service group's OOH as this occupation. National projections are not an individual hiring rate or causal AI employment evidence.

Industry and employment

O*NET2025 main industry accommodation and food services 86%, which is the employment industry share for this occupation, not a wage share or proof of pay or allowances for all employers.

This row is the O*NET occupational context survey, and the percentages are not conditions for all positions, accident rates or industry wages; education and training are covered separately under entry paths.

The 0.2% self-employment in the BLS employment projections is separate from the OEWS employed wage population; no detailed industry wage was obtained in this round, and work scenarios are not used to substitute for that figure.

BLS2025 self-employment 0.2%; OEWS employed wages do not include self-employment income.

Factors affecting wages

Editors compare region, actual shifts and working hours, duties, pay and benefits or deductions; no experience or pay promise is inferred from percentiles.

This page uses only the exact occupation scope and the data for the listed period; proxy scopes are not written as precise facts about this occupation.

When comparing opportunities, keep the region, period, occupation code and working-time scope consistent, and check shift and allowance and benefit arrangements.

Employment outlook

United States 35-9021: employment in 2025 was 480,400, projected at 475,600 in 2035, a net decrease of 4,800 and growth of -1.0%; the annual average of 68,900 openings over 2025—2035 includes growth and replacement, and is not a ten-year total or a yearly net increase. BLS2025 self-employment is 0.2%. This detailed occupation's Table 1.2 has no linked OOH entry, so the exact projection table is used rather than treating another food service group's OOH as this occupation. National projections are not an individual hiring rate or causal AI employment evidence. United States data does not substitute for a precise Chinese wage.

Observation signal four: can stand and lift and bend for long periods and accept fixed shifts and rotating shifts, and still finishes equipment and area cleaning and handoff at the end of the shift.

Trainable abilities include dirty-clean separation and pre-treatment, washing and sanitizing parameters and result checking, returning and inventory and replenishing, equipment and area and dining area cleaning, and trash and material handling and handover records.

O*NET57 context: controlled indoor every day 84%, face-to-face every day 62%, continuous standing 45 / more than half the time 30, continuous use of hands 53, continuous repetition 25 / more than half the time 34, common PPE every day 56 / never 33, time pressure every day 47 / never 21; teamwork 31 extremely important / 36 very important, coordination 44 extremely important (not a supervisor role), others' safety 62 very high responsibility; 85 regular / 14 irregular. Public service 65 not important / 30 extremely important, telephone 14 daily, email 65 never; a lot of communication with unfamiliar customers cannot be inferred from back-of-house collaboration. Weekly 16 more than 40 / 33 less than 40, and fixed full-time work is not inferred; extreme heat or cold 52 never, and daily exposure cannot be inferred from the uncomfortable noise survey; burns and cuts 18 daily / 38 never, contaminants 81 and infection 85 never. Automation 12 moderate / 33 slight / 54 none, not a GenAI adoption rate. The survey is not an individual physical threshold or accident probability. Wet floors, hot water and chemicals are specific scenario risks, and it cannot be written that every person is exposed to extreme heat or noise every day.

Counter-signals include disliking repetitive washing and wiping work, making mistakes easily or clashing with colleagues under peak pressure, being unwilling to follow hygiene and sanitizing standards, or expecting to move quickly into dish preparation or management positions.

Verification method: first do the paper exercise on this page (dirty-clean separation and washing sequence, equipment and area check list, shortage and anomaly handoff), then seek a supervised food service back-of-house position or part-time job, and observe your tolerance for standing and wet floors and the peak rhythm and hygiene requirements.

RC

Official interest code RC; not for personality diagnosis or hiring decisions.

Official interest code RC (Realistic plus Conventional): mainly physical and manual labor, and checking and recording according to processes and checklists; the Realistic subfield includes physical and manual labor.

Interest only suggests directions to explore; actual fit is verified through supervised actual positions and trial-period feedback.

What kind of person is this job suitable for?

Suitable for people who can stand and lift for long periods, are willing to repeatedly execute in the standard order and hold the washing and sanitizing and personal hygiene bottom lines, and can stay accurate and cooperate with colleagues in peak, wet floor and high-temperature environments.

This is a work sample and on-site observation check, not a personality diagnosis or hiring conclusion.

Verification action: use the fictional washing area and dish list on this page to complete one separation and washing sequence and equipment check and handoff exercise, and observe your tolerance for continuous standing and handling peaks in a supervised position.

Interest and tasks

When facing repeated washing and wiping and returning, can you stay careful and patient?

Verify with actual observation and mentoring feedback in a supervised position.

Washing

Returning

Work sample

Interest assessments only suggest directions to explore and are not used for personality diagnosis or hiring conclusions.

Stable execution

Can you stand and lift for long periods and keep motions accurate during peak periods?

In a supervised position, observe continuous standing and motion stability during peak periods.

Standing

Peak

Work sample

Preference observation

Would you rather do washing and cleaning in the back of house, or face customers?

Compare preference for back of house versus front of house through position experience.

Back of house

Front of house

Preference observation

Preference descriptions are not ability conclusions.

Motivation observation

Can you accept fixed shifts and rotating shifts and working weekends and holidays?

Check against the actual scheduling experience and your own sleep and daily routine.

Shift

Daily routine

Motivation observation

Not used as a hiring basis.

Problem solving

When equipment jams or dishes break or items are out of stock, can you handle it safely first according to the process and then report upward?

Use simulated scenarios to observe the handling sequence and the way of reporting upward.

Handling

Reporting upward

Simulated scenario

Not used for ability scoring.

Collaboration boundaries

Can you hand off clearly with the kitchen and food runners and storage and the shift leader?

Verify with handover records and team feedback.

Handoff

Escalation

Work sample

Collection and washing

Can you complete washing and sanitizing according to dirty-clean separation and the process

Note water temperature and chemical concentration and sanitizing time.

Returning and replenishing

Can you return items to standard and log shortages and breakage

Keep inventory and replenishment and breakage records.

Dining room and cafeteria attendants and bartender helpers

Editorial exploration: can washing and replenishing cooperation transfer to front-of-house clearing and table setting

Fill in serving water and coffee and other customer service and the front-of-house rhythm

Food preparation workers

Editorial exploration: can it extend from washing and preparing food to non-cooking prepping

Add cutting and cold food and the corresponding hygiene requirements, and do not conclude from the name that there is no task overlap

Restaurant cooks

Editorial exploration: can the person learn dish cooking

Add recipes, seasoning, heat control and output; the target duties may include menus and ordering ingredients

Cleaners and building cleaners

Editorial exploration: can it extend to general building cleaning

Add objects and equipment such as carpets, walls and glass; repair authority is checked separately

Can you remember the washing process and water temperature and chemical concentration and storage locations?

Can you accept on-site feedback from mentors and the shift supervisor and improve immediately?

When facing peak pressure or colleagues' complaints, can you stay restrained and handle it according to the process?

Are you interested in food service back-of-house washing and cleaning work itself?

Interest is the starting point; a more reliable approach is to experience one complete peak shift in a supervised position.

Does it require a lot of communication with strangers?

O*NET57 context: controlled indoor every day 84%, face-to-face every day 62%, continuous standing 45 / more than half the time 30, continuous use of hands 53, continuous repetition 25 / more than half the time 34, common PPE every day 56 / never 33, time pressure every day 47 / never 21; teamwork 31 extremely important / 36 very important, coordination 44 extremely important (not a supervisor role), others' safety 62 very high responsibility; 85 regular / 14 irregular. Public service 65 not important / 30 extremely important, telephone 14 daily, email 65 never; a lot of communication with unfamiliar customers cannot be inferred from back-of-house collaboration. Weekly 16 more than 40 / 33 less than 40, and fixed full-time work is not inferred; extreme heat or cold 52 never, and daily exposure cannot be inferred from the uncomfortable noise survey; burns and cuts 18 daily / 38 never, contaminants 81 and infection 85 never. Automation 12 moderate / 33 slight / 54 none, not a GenAI adoption rate. The survey is not an individual physical threshold or accident probability. Communication must be checked by the actual team, and it is not uniformly a lot of strangers.

Are there requirements for education and training?

BLS gives the typical entry for this detailed occupation as no formal educational credential, related work experience of None, and short-term on-the-job training. O*NET JZ1—2 / SVP below 6 and a few days to a year are a description of the preparation group, not a uniform training period for all employers of this occupation; 56% high school or equivalent, 43% less than high school and 1% some college no degree are respondents' opinions on the education needed for new entrants, not employer shares or employee education. The current Chinese access catalogue, local conditions and United States state requirements were not checked item by item, and no national license exemption or uniform certificate is claimed. Chapter 14 of the 2018 Operation Specifications for Food Safety in Catering Services is the one covering health and training and hygiene, not Chapters 11 and 12. 14.1.1 covers persons in contact with ready-to-eat food, including the corresponding processing, food running and dishware washing and sanitizing, and new or temporary personnel, who must first obtain a health certificate and be examined annually; 14.1.2 requires the food safety manager to check health before each day's shift, report fever and diarrhea and the like, suspend direct ready-to-eat work, identify the cause, and return to work only after the related disease is cured, with return to work not authorized by the person themselves or by AI. 14.2 requires passing training and assessment before taking up a post, with enterprises assessed annually and specific providers every six months.

Can you accept standing and wet floor and high temperature and noise environments?

For this occupation, continuous standing is 45% (another 30% more than half the time), continuous use of hands 53%, continuous repetitive motions 25% (another 34% more than half the time), and wearing common protective or safety equipment every day 56%; the specific protection and scheduling follow the institution's rules and the laws of the jurisdiction.

Where do beginners start practicing?

Start with dirty-clean separation and washing and sanitizing and personal hygiene and safety processes, then learn returning and inventory and equipment and area cleaning and handover records; you can practice in a supervised position or training, and must not skip hygiene and safety requirements.

Should I take a personality assessment first?

It can serve as a starting point for self-understanding, but do not use it to decide whether to enter the field; a more reliable approach is to complete the paper exercise on this page and experience one complete peak shift.

How do I verify next?

Complete the paper exercise on this page, and seek one supervised part-time or internship experience, recording your true feelings about standing, wet floor and high temperature environments and hygiene requirements.

Tasks and work context of O*NET 35-9021.00: used to explain the on-site requirements and physical and hygiene load of this occupation.

The actual wage page is used for national wages and percentiles; employment projections are covered separately in BLS Table 1.2, and the wage page does not substitute for task or qualification evidence.

Institutional postings and scheduling and training rules were not actually surveyed, and editorial observation suggestions are not employer evidence.

Interest assessment tool: only suggests directions to explore, and is not used for personality diagnosis or hiring decisions.

Task comparison for front-of-house table setting and clearing and replenishing and serving water and coffee.

Task comparison with 35-2021 non-cooking food preparation.

Task comparison with 35-2014 cooking and possible menu and ingredient ordering.

Task comparison with 37-2011 building cleaning objects.

Editorial risk scenario: pay and working hours risk: hourly pay but shifts cancelled at short notice, unclear overtime and working hour records, or non-transparent conversion of night shift and high temperature allowances and work meals and accommodation. The specific incidence rate and institutional operating procedures were not checked, and legal requirements are limited to their applicable jurisdiction, entity and task.

Editorial risk scenario: hygiene and health management risk: working in contact with ready-to-eat food without a health certificate or without passing the daily morning check, or failure to implement personal hygiene and work clothing and hat and hand washing and sanitizing requirements. The specific incidence rate and institutional operating procedures were not checked, and legal requirements are limited to their applicable jurisdiction, entity and task.

Editorial risk scenario: chemical and data risk: mixing detergents and sanitizers or using them above concentration or storing them with food; scheduling and attendance and supply data improperly recorded or provided externally. The specific incidence rate and institutional operating procedures were not checked, and legal requirements are limited to their applicable jurisdiction, entity and task.

Editorial suggestion: when breakage or anomalies occur, isolate and report first, and have authorized personnel handle them according to the manufacturer's and institution's procedures; unknown shutdown or reset procedures must not be treated as operating authorization.

Risks and control points for dishwashers

First identify six categories of risk: failing to meet washing and sanitizing standards, physical safety, pay and working hours, hygiene and health management, chemicals and data, and peak pressure and emergency handling.

Risk items are interpreted within the boundaries of this occupation's content and the listed sources (O*NET work context, the Operation Specifications for Food Safety in Catering Services and the Food Safety Law of the People's Republic of China and institutional rules).

This page cannot be substituted for the institution's safety and hygiene rules, food safety regulations, or local employment and chemical management rules.

View risks by shift and site

Failing to meet washing and sanitizing standards

Washing and sanitizing and returning positions

Skipping washing or sanitizing steps, insufficient water temperature or chemical concentration, insufficient sanitizing time, or returning unwashed and unsanitized dishes to storage and serving areas.

Creates food safety risk and rework, and may violate laws and the institution's rules.

Physical safety

Washing area and handling and equipment operation

Editorial scenario risk: hot water and steam, broken glass, wet floors, improper lifting; O*NET burns and cuts are 18% every day / 38% never, so continuous high risk for everyone is not inferred.

Causes personal injury and lost work time, affecting continuity of meal service.

Pay and working hours scope

Positions paid hourly or per shift

Shifts cancelled at short notice, unclear overtime and working hour records, or non-transparent conversion of night shift and high temperature allowances and work meals and accommodation.

Affects actual income and working hour compliance.

Hygiene and health management

Positions in contact with ready-to-eat food

Working without a health certificate or without passing the daily morning check, or failure to implement personal hygiene and work clothing and hat and hand washing and sanitizing requirements.

Creates food safety and compliance risk.

Chemicals and data

Washing area and storage and scheduling positions

Editorial risk: misuse of cleaning chemicals and external transfer of identifiable scheduling or health data. China's Personal Information Protection Law handles identifiable employee and customer data according to lawful basis, clear and reasonable purpose, minimal necessity, notice and security responsibility; sensitive information such as health is checked separately for adequacy and necessity, strict protection, and the applicability of separate consent and impact assessment, with other statutory bases checked separately. Institutional account approval does not automatically permit uploading to external AI, and de-identification is not anonymization.

Creates food safety and personal injury risk and information leakage.

Peak pressure and emergency handling

Meal peaks and equipment anomaly sites

Rushing and lowering standards when hurried, arguing and delaying when dishes break or equipment jams, or dismantling and repairing equipment without authorization.

Creates hygiene and safety risk and escalates collaboration conflicts.

BLS/OEWS and O*NET: used for wage, employment and work context scopes.

The actual source is a search entry point and does not prove any equipment safety procedure or actually surveyed employer rules; jam and shutdown recovery must be checked against the real equipment procedure and personnel authority, which was not checked in this round.

Chapter 14 of the 2018 Operation Specifications for Food Safety in Catering Services is the one covering health and training and hygiene, not Chapters 11 and 12. 14.1.1 covers persons in contact with ready-to-eat food, including the corresponding processing, food running and dishware washing and sanitizing, and new or temporary personnel, who must first obtain a health certificate and be examined annually; 14.1.2 requires the food safety manager to check health before each day's shift, report fever and diarrhea and the like, suspend direct ready-to-eat work, identify the cause, and return to work only after the related disease is cured, with return to work not authorized by the person themselves or by AI. 14.2 requires passing training and assessment before taking up a post, with enterprises assessed annually and specific providers every six months. The 2021 text of the Food Safety Law, Articles 33(5), 45, 56, 58 and 126(5)(6), respectively support washing and sanitizing dishware before use, health certificates for ready-to-eat food handlers, washing and sanitizing by catering units or compliant outsourced centralized sanitizing, batch testing and packaging by centralized sanitizing units, and penalties. The third amendment decision of 2025 has taken effect (2025-12-01) and changes only Articles 41, 81, 82, 124 and 132, without changing these related articles; the original 2015 link is not treated as the 2025 full text. Article 23 of the 2019 implementing regulations concerns food irradiation, and the old Article 23 wording on job reassignment is no longer cited as a current article number; Articles 26 and 27 of the 2019 regulations concern retention of outsourcing certificates and centralized sanitizing records, and Article 28 concerns the system for canteens serving meals centrally, so the main responsibility cannot all be shifted to an individual dishwasher.

The O*NET task profile is actually used here, and the ILO exposure research does not prove washing compliance.

The actual link is the Personal Information Protection Law, used for the applicable lawful basis and protection responsibility for identifiable employee and customer data and sensitive health information, not an AI governance framework.

BLS gives the typical entry for this detailed occupation as no formal educational credential, related work experience of None, and short-term on-the-job training. O*NET JZ1—2 / SVP below 6 and a few days to a year are a description of the preparation group, not a uniform training period for all employers of this occupation; 56% high school or equivalent, 43% less than high school and 1% some college no degree are respondents' opinions on the education needed for new entrants, not employer shares or employee education. The current Chinese access catalogue, local conditions and United States state requirements were not checked item by item, and no national license exemption or uniform certificate is claimed.

Chapter 14 of the 2018 Operation Specifications for Food Safety in Catering Services is the one covering health and training and hygiene, not Chapters 11 and 12. 14.1.1 covers persons in contact with ready-to-eat food, including the corresponding processing, food running and dishware washing and sanitizing, and new or temporary personnel, who must first obtain a health certificate and be examined annually; 14.1.2 requires the food safety manager to check health before each day's shift, report fever and diarrhea and the like, suspend direct ready-to-eat work, identify the cause, and return to work only after the related disease is cured, with return to work not authorized by the person themselves or by AI. 14.2 requires passing training and assessment before taking up a post, with enterprises assessed annually and specific providers every six months.

The 2021 text of the Food Safety Law, Articles 33(5), 45, 56, 58 and 126(5)(6), respectively support washing and sanitizing dishware before use, health certificates for ready-to-eat food handlers, washing and sanitizing by catering units or compliant outsourced centralized sanitizing, batch testing and packaging by centralized sanitizing units, and penalties. The third amendment decision of 2025 has taken effect (2025-12-01) and changes only Articles 41, 81, 82, 124 and 132, without changing these related articles; the original 2015 link is not treated as the 2025 full text. Article 23 of the 2019 implementing regulations concerns food irradiation, and the old Article 23 wording on job reassignment is no longer cited as a current article number; Articles 26 and 27 of the 2019 regulations concern retention of outsourcing certificates and centralized sanitizing records, and Article 28 concerns the system for canteens serving meals centrally, so the main responsibility cannot all be shifted to an individual dishwasher.

Editors check the target position's specific tasks and areas, health and training, and safety equipment conditions; exercises and courses do not substitute for qualification or authorization.

Entering the dishwasher occupation is not just taking a course; first check the target position's duties, shifts, health certificate and training requirements and employer conditions.

Stage one: use fictional materials to practice dirty-clean separation and washing and sanitizing sequence and equipment and area checks and handover records.

Stage two: complete limited tasks in a supervised position, keeping mentoring feedback and correction records.

Entry, qualifications and career development

Common entry directions and early tasks

Entry requirements, health certificates, training and duty boundaries are verified by the specific jurisdiction, institution or employer; the exercises on this page do not constitute food safety training or position authorization.

Chapter 14 of the 2018 Operation Specifications for Food Safety in Catering Services is the one covering health and training and hygiene, not Chapters 11 and 12. 14.1.1 covers persons in contact with ready-to-eat food, including the corresponding processing, food running and dishware washing and sanitizing, and new or temporary personnel, who must first obtain a health certificate and be examined annually; 14.1.2 requires the food safety manager to check health before each day's shift, report fever and diarrhea and the like, suspend direct ready-to-eat work, identify the cause, and return to work only after the related disease is cured, with return to work not authorized by the person themselves or by AI. 14.2 requires passing training and assessment before taking up a post, with enterprises assessed annually and specific providers every six months. United States state and employer conditions were not checked item by item, and no national license exemption is claimed based on the absence of results at the credential entry point.

The 2021 text of the Food Safety Law, Articles 33(5), 45, 56, 58 and 126(5)(6), respectively support washing and sanitizing dishware before use, health certificates for ready-to-eat food handlers, washing and sanitizing by catering units or compliant outsourced centralized sanitizing, batch testing and packaging by centralized sanitizing units, and penalties. The third amendment decision of 2025 has taken effect (2025-12-01) and changes only Articles 41, 81, 82, 124 and 132, without changing these related articles; the original 2015 link is not treated as the 2025 full text. Article 23 of the 2019 implementing regulations concerns food irradiation, and the old Article 23 wording on job reassignment is no longer cited as a current article number; Articles 26 and 27 of the 2019 regulations concern retention of outsourcing certificates and centralized sanitizing records, and Article 28 concerns the system for canteens serving meals centrally, so the main responsibility cannot all be shifted to an individual dishwasher. Chapter 14 of the 2018 Operation Specifications for Food Safety in Catering Services is the one covering health and training and hygiene, not Chapters 11 and 12. 14.1.1 covers persons in contact with ready-to-eat food, including the corresponding processing, food running and dishware washing and sanitizing, and new or temporary personnel, who must first obtain a health certificate and be examined annually; 14.1.2 requires the food safety manager to check health before each day's shift, report fever and diarrhea and the like, suspend direct ready-to-eat work, identify the cause, and return to work only after the related disease is cured, with return to work not authorized by the person themselves or by AI. 14.2 requires passing training and assessment before taking up a post, with enterprises assessed annually and specific providers every six months.

BLS gives the typical entry for this detailed occupation as no formal educational credential, related work experience of None, and short-term on-the-job training. O*NET JZ1—2 / SVP below 6 and a few days to a year are a description of the preparation group, not a uniform training period for all employers of this occupation; 56% high school or equivalent, 43% less than high school and 1% some college no degree are respondents' opinions on the education needed for new entrants, not employer shares or employee education. The current Chinese access catalogue, local conditions and United States state requirements were not checked item by item, and no national license exemption or uniform certificate is claimed. Chapter 14 of the 2018 Operation Specifications for Food Safety in Catering Services is the one covering health and training and hygiene, not Chapters 11 and 12. 14.1.1 covers persons in contact with ready-to-eat food, including the corresponding processing, food running and dishware washing and sanitizing, and new or temporary personnel, who must first obtain a health certificate and be examined annually; 14.1.2 requires the food safety manager to check health before each day's shift, report fever and diarrhea and the like, suspend direct ready-to-eat work, identify the cause, and return to work only after the related disease is cured, with return to work not authorized by the person themselves or by AI. 14.2 requires passing training and assessment before taking up a post, with enterprises assessed annually and specific providers every six months.

Collection and pre-washing

Collect dishes and cookware and glassware by category from the pass and dining area and kitchen and scrape residue and pre-wash, placing items according to dirty-clean separation.

Washing and sanitizing and returning

Wash and rinse according to the process and apply sanitizing and drying and draining and holding per procedure, check the results and return items to the storage and holding area and replenish materials.

Equipment and area cleaning

Clean and maintain washing equipment and filters and the washing area and floors and trash cans and the waste collection area, and clean and sanitize the dining area.

Trash and handling and handoff

Remove trash and move and receive and store materials, log shortages and breakage and equipment anomalies and complete the shift handoff.

Collection and pre-washing

Entry assistance

Collect by category and scrape and pre-wash under supervision and place items according to dirty-clean separation.

Can separate by dishware type and complete pre-treatment.

Obtain a health certificate and complete food safety training as required by the institution.

Expand to more dishware types and peak periods once proficient.

Stable execution

Independently complete separation and pre-washing and maintain efficiency during peak periods.

Separation and pre-treatment records and mentoring comments.

Take part in refresher training as required by the institution.

Learn washing and sanitizing parameters and result checking.

Multi-area collaboration

Collaborate across different areas and meal periods and handle handoffs.

Multi-area scheduling and collaboration records and supervisor comments.

Take part in relevant training as required by the institution.

Take part in mentoring newcomers and process improvement.

Mentoring and shift responsibility

Mentor newcomers and take responsibility for area division of labor and handoff within the shift.

Mentoring records and shift handover records.

Take part in mentoring and management training as required by the institution.

Develop toward shift supervisor or back-of-house management.

Washing and sanitizing and returning

Dishwasher operation

Operate the dishwasher according to the process and check water temperature and chemical concentration and sanitizing time.

Washing parameter and result check records.

Take part in equipment and safety training as required by the institution.

Expand to more equipment and dishware types.

Hand washing and sanitizing

Complete hand washing and sanitizing for pots and knives and utensils that are not suitable for the equipment.

Hand washing and sanitizing records and check results.

Take part in training as required by the institution.

Learn more efficient washing and sanitizing methods.

Result checking and rework

Check the washed and sanitized results and rework items that do not meet the standard.

Rework records and handling records for nonconforming items.

Take part in training as required by the institution.

Take part in washing quality improvement.

Returning and replenishing

Return items to standard and replenish pass and cabinet and refrigerator and salad bar materials.

Returning and inventory and replenishment records.

Take part in inventory and storage training as required by the institution.

Take part in storage and ordering collaboration.

Equipment and area cleaning

Routine equipment cleaning

Clean equipment and filters and interior chambers according to the check list and keep records.

Equipment cleaning and inspection records.

Take part in equipment and safety training as required by the institution.

Learn equipment anomaly recognition and reporting.

Area and floor cleaning

Clean the washing area and floors and drainage and trash cans by shift and handle wet floors.

Area cleaning and safety inspection records.

Take part in safety training as required by the institution.

Take part in improving area cleaning standards.

Dining area cleaning and sanitizing

Clean dining tables and floors and provide safety prompts; sanitizing is determined by the specific object and applicable procedure, and every floor cleaning is not treated as a uniform sanitizing requirement.

Dining area cleaning and sanitizing records.

Take part in training as required by the institution.

Learn the dining area cleaning arrangements for collaborating with others.

Safety and handoff

Maintain access and equipment safety, log shortages and breakage, and hand off unfinished items.

Safety inspection and handover records.

Take part in safety training as required by the institution.

Develop toward shift supervisor.

BLS gives the typical entry for this detailed occupation as no formal educational credential, related work experience of None, and short-term on-the-job training. O*NET JZ1—2 / SVP below 6 and a few days to a year are a description of the preparation group, not a uniform training period for all employers of this occupation; 56% high school or equivalent, 43% less than high school and 1% some college no degree are respondents' opinions on the education needed for new entrants, not employer shares or employee education. The current Chinese access catalogue, local conditions and United States state requirements were not checked item by item, and no national license exemption or uniform certificate is claimed.

No specific recruitment or scheduling or training was actually surveyed; editorial observations cannot be called institutional rules.

Chapter 14 of the 2018 Operation Specifications for Food Safety in Catering Services is the one covering health and training and hygiene, not Chapters 11 and 12. 14.1.1 covers persons in contact with ready-to-eat food, including the corresponding processing, food running and dishware washing and sanitizing, and new or temporary personnel, who must first obtain a health certificate and be examined annually; 14.1.2 requires the food safety manager to check health before each day's shift, report fever and diarrhea and the like, suspend direct ready-to-eat work, identify the cause, and return to work only after the related disease is cured, with return to work not authorized by the person themselves or by AI. 14.2 requires passing training and assessment before taking up a post, with enterprises assessed annually and specific providers every six months. The 2021 text of the Food Safety Law, Articles 33(5), 45, 56, 58 and 126(5)(6), respectively support washing and sanitizing dishware before use, health certificates for ready-to-eat food handlers, washing and sanitizing by catering units or compliant outsourced centralized sanitizing, batch testing and packaging by centralized sanitizing units, and penalties. The third amendment decision of 2025 has taken effect (2025-12-01) and changes only Articles 41, 81, 82, 124 and 132, without changing these related articles; the original 2015 link is not treated as the 2025 full text. Article 23 of the 2019 implementing regulations concerns food irradiation, and the old Article 23 wording on job reassignment is no longer cited as a current article number; Articles 26 and 27 of the 2019 regulations concern retention of outsourcing certificates and centralized sanitizing records, and Article 28 concerns the system for canteens serving meals centrally, so the main responsibility cannot all be shifted to an individual dishwasher.

The wage page supports wages only, and qualifications and training use Table 1.2 and the applicable Chinese specifications.

These national data correspond only to United States 35-9021.00, and do not represent a particular state, type of food service unit, the Chinese market or individual hiring probability.

When observing real opportunities, record the city, the type of food service unit, shifts, the pay method, qualification requirements and the source date, and deduplicate by source rather than relying on a single job advertisement.

Career prospects and transitions to related occupations

The United States statistics apply only to 35-9021.00 and the periods listed, and are not extrapolated to Chinese positions or any particular city.

Contracts and employment arrangements vary by institution; this page does not provide hiring or income promises.

Job advertisements reflect only the demand at the time of publication and cannot represent the national market or long-term trends.

Editorial comparison: cleaning and replenishment collaboration; this does not mean the individual already has it

The target check for transition requires: front-of-house clearing and table setting, serving water and coffee, and customer service

Editorial exploration of the gap; the distance, success rate or fixed training duration is not quantified

Editorial comparison: kitchen hygiene and washing or preparing food tasks may overlap; this does not mean the individual already has them

The target check for transition requires: non-cooking prepping, cold food or cutting, and the target hygiene requirements

Editorial exploration of the gap; the distance, success rate or fixed training duration is not quantified

Editorial comparison: back-of-house hygiene collaboration; this does not mean the individual already has it

The target check for transition requires: cooking, seasoning and heat control, output, and actual menu and ingredient ordering responsibility

Editorial exploration of the gap; the distance, success rate or fixed training duration is not quantified

Editorial comparison: cleaning and handling; this does not mean the individual already has it

The target check for transition requires: objects and equipment such as buildings, carpets, walls and glass, and the maintenance boundary

Editorial exploration of the gap; the distance, success rate or fixed training duration is not quantified

Editorial comparison: material handling and receiving; this does not mean the individual already has it

The target check for transition requires: safety training with manual freight loading and unloading or material moving as the main task

Editorial exploration of the gap; the distance, success rate or fixed training duration is not quantified

Editorial comparison: food service hygiene and table assistance; this does not mean the individual already has it

The target check for transition requires: taking orders and serving food and drinks at the table, and order communication responsibility

Editorial exploration of the gap; the distance, success rate or fixed training duration is not quantified

Editorial comparison: kitchen process collaboration; this does not mean the individual already has it

The target check for transition requires: organizing food service operations and coordinating personnel and budget and compliance

Editorial exploration of the gap; the distance, success rate or fixed training duration is not quantified

Editorial comparison: on-site process handoff; this does not mean the individual already has it

The target check for transition requires: direct supervision and coordination responsibility for food preparation and service personnel

Editorial exploration of the gap; the distance, success rate or fixed training duration is not quantified

United States 35-9021: employment in 2025 was 480,400, projected at 475,600 in 2035, a net decrease of 4,800 and growth of -1.0%; the annual average of 68,900 openings over 2025—2035 includes growth and replacement, and is not a ten-year total or a yearly net increase. BLS2025 self-employment is 0.2%. This detailed occupation's Table 1.2 has no linked OOH entry, so the exact projection table is used rather than treating another food service group's OOH as this occupation. National projections are not an individual hiring rate or causal AI employment evidence.

Credential lookup does not support employment size; the national trend is cited here instead.

No position postings were actually surveyed, and typical training uses BLS Table 1.2.

The O*NET35-9021 definition covers washing dishes, glassware, flatware and pots and keeping the kitchen area and equipment and utensils clean and orderly. Of 14 tasks, 10 are Core, 3 Supplemental and 1 New; washing or preparing food, restocking, removing trash, and handling and receiving and storing materials are core; loading and unloading food and supply vehicles, packing individual utensils and banquet table setting are supplemental; cleaning and sanitizing the dining area including tables is New with no importance provided, and is not written as 0 or as already established core. Kitchen food preparation may overlap with adjacent positions, and the name does not prove that prepping is uniformly prohibited or that cooking or repair or management authority is automatically granted. O*NET57 context: controlled indoor every day 84%, face-to-face every day 62%, continuous standing 45 / more than half the time 30, continuous use of hands 53, continuous repetition 25 / more than half the time 34, common PPE every day 56 / never 33, time pressure every day 47 / never 21; teamwork 31 extremely important / 36 very important, coordination 44 extremely important (not a supervisor role), others' safety 62 very high responsibility; 85 regular / 14 irregular. Public service 65 not important / 30 extremely important, telephone 14 daily, email 65 never; a lot of communication with unfamiliar customers cannot be inferred from back-of-house collaboration. Weekly 16 more than 40 / 33 less than 40, and fixed full-time work is not inferred; extreme heat or cold 52 never, and daily exposure cannot be inferred from the uncomfortable noise survey; burns and cuts 18 daily / 38 never, contaminants 81 and infection 85 never. Automation 12 moderate / 33 slight / 54 none, not a GenAI adoption rate. The survey is not an individual physical threshold or accident probability.

FermatMind career content production

O*NET35-9021 task context and technologies; OEWS2025 wages; BLS2025—2035 Table 1.2; the relevant articles of China's Food Safety Law +2025 amendment, the 2019 implementing regulations, the 2018 operation specifications, the Personal Information Protection Law and the 2025 accommodation and food service industry wage.

2026-10-09: nine-module author revision and self-review; independent review is pending a later stage.

Wages and employment, annual average openings and industry background are kept separate; the related health, washing and sanitizing and centralized sanitizing obligations are distinguished by entity. The old shared facts and out-of-scope FAQs and exercises are protected, and the author's self-review does not certify that the whole page is consistent.