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Take orders, serve food and beverages and collect payment in fast food and counter service settings, and may take part in preparing simple food and drinks: record orders and close out bills using cash register and ordering equipment and verify the cash; take food from the serving counter or holding station according to the order, plate or package it and hand it to the customer; brew coffee and tea, make cold drinks and ice cream drinks, and heat or simply cook foods such as sandwiches, salads, soups and pizza; restock the counter and materials and report shortages; clean the dining area, service counter, tableware and equipment and keep the work area hygienic; handle and store food according to hygiene requirements and monitor food temperature; communicate with customers about orders, comments and complaints, and hand over with colleagues and the shift manager.
This checklist is only for self-questioning and does not constitute hiring criteria, a capability score or a suitability conclusion. Even within "Fast Food and Counter Workers" there is great variation (front counter ordering and serving at fast food outlets, meal assembly and tableware collection in canteens, drink making in coffee and beverage shops, packaging and serving at convenience stores and takeaway stalls, and meal assembly in hospital and elder care catering), and the outlet type, shift arrangements, whether simple back-of-house cooking is involved, whether cashiering and reconciliation are included, whether one faces customers directly, and whether tips or service charges exist all differ; before comparing posts, first check the specific work content of the post, shift and hour arrangements, whether cashiering and reconciliation are required, whether food temperature and shelf life management are involved, hygiene and safety training requirements, and local rules on food business operations, employment and wages and hours.
The daily work of fast food and counter workers revolves around the shift cycle: check scheduling and shift change information and set up uniform, work counter and materials before the shift; use cash register and ordering equipment to record customer orders, calculate amounts and collect payment and give change, and issue receipts or send tickets to the back of house where necessary; take food from the serving counter or holding station according to the order, plate or package it and hand it to the customer; brew coffee and tea, make cold drinks and ice cream drinks, and heat or simply cook foods such as sandwiches, salads, soups and pizza while observing hygiene and safe operation; restock counter food and consumables and report shortages or special orders; clean the dining area, service counter, tableware and equipment and keep the work area hygienic; handle and store food according to hygiene requirements and monitor food temperature; and communicate with customers about orders, comments and complaints and hand over order and shift issues with colleagues and the shift manager.
United States O*NET-SOC 35-3023.00 "Fast Food and Counter Workers": taking orders and serving food and beverages, serving customers at a counter or serving station, possibly collecting payment and possibly taking part in preparing food and beverages.
Accommodation and food service urban non-private units 62,461 yuan/year (2025)
Industry proxy value: an industry average basis covering multiple occupations, and it cannot replace this occupation's wages.
Accommodation and food service urban private units 55,123 yuan/year (2025)
BLS Occupational Outlook Handbook: Food and Beverage Serving and Related Workers｜https://www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm; O*NET OnLine fast food and counter worker occupation profile｜https://www.onetonline.org/link/summary/35-3023.00; BLS Occupational Employment and Wage Statistics (OEWS)｜https://www.bls.gov/oes/
| Entry directions | Starting tasks | Evidence that can be prepared | Works that can be shown without experience | Differences to note |
|---|---|---|---|---|
| Front counter ordering and serving post | Complete ordering, payment and serving under mentoring | Shift and training records | Write out key points for ordering and serving during peak hours | Leans toward on-site service, requiring attention to accuracy and pace |
| Drink making post | Brew coffee and make cold drinks according to the recipe | Recipe and operation records | Write out drink recipes and hygiene key points | Leans toward a making scenario, requiring attention to recipes and equipment |
| Canteen meal assembly post | Distribute meals and collect tableware according to the meal assembly process |
Take orders, serve food and beverages and collect payment in fast food and counter service settings, and may take part in preparing simple food and drinks: record orders and close out bills using cash register and ordering equipment and verify the cash; take food from the serving counter or holding station according to the order, plate or package it and hand it to the customer; brew coffee and tea, make cold drinks and ice cream drinks, and heat or simply cook foods such as sandwiches, salads, soups and pizza; restock the counter and materials and report shortages; clean the dining area, service counter, tableware and equipment and keep the work area hygienic; handle and store food according to hygiene requirements and monitor food temperature; and communicate with customers about orders, comments and complaints.
The objects of responsibility differ: this occupation takes orders at the counter, provides food and beverages and collects payment, and may take part in simple food preparation and cleaning; fast food cooks focus on quick cooking in the back of house; waiters and waitresses focus on taking orders, serving food and providing tableside service in dine-in settings; counter and rental clerks handle rental, return and registration business; cashiers focus on merchandise checkout and payment; dishwashers focus on back-of-house washing and kitchen cleaning; first-line supervisors of food preparation and serving workers are responsible for scheduling, task assignment and service quality supervision; and food service managers are responsible for store operations, costs and personnel management.
Verify with a paper drill: give yourself a completely fictional shift assignment (outlet type and business hours, the day's menu and prices, cashiering and change rules, food hygiene and temperature requirements to observe, cleaning and restocking requirements, and possible customer complaint situations), and require you to write out the work sequence and key points within the shift, how to handle cashiering and reconciliation, the hygiene and temperature information that needs to be recorded, which situations must involve the shift manager or be reported, and the key points of cleaning and equipment safety.
Signals more worth considering: able to keep ordering and serving accurate during peak customer flow, willing to carry out hygiene and cleaning work according to the rules, and able to stay steady and handle complaints according to the process. Signals requiring caution: unwilling to follow shift and hygiene rules, treating food temperature and shelf life checks as things that can be omitted, and being unable to accept facing customers directly and handling complaints.
This card is a career exploration reference and does not constitute a hiring, capability score or food hygiene and safety conclusion.
First judge whether you are willing to face customers over the long term, accept mainly standing and walking work and early, late, weekend and holiday shifts, and carry out cleaning and food handling according to hygiene rules; verify with this page's paper exercises and the seven-day task.
Work context｜Fast food and counter workers work on site in fast food restaurants, canteens, coffee and beverage shops, and takeaway and group catering settings, forming a shift cycle around ordering and payment, meal preparation and serving, material replenishment, cleaning and hygiene, and customer communication. Work locations｜Fast food and fast casual outlets, school and corporate canteens, hospital and elder care catering, coffee and beverage shops, convenience stores and takeaway stalls. Working conditions｜Mainly standing and walking physical work ("standing continually or almost continually" 54%, "walking continually or almost continually" 38%, "making repetitive motions continually or almost continually" 64% in O*NET work context); schedules are mainly regular shifts (88%), 63% of respondents work less than 40 hours per week and 17% more than 40 hours; shifts often include early, late, weekend and holiday work, and part-time work is common. Main objects｜Food and beverages, tableware and packaging, ordering and cash register equipment, refrigeration and heating equipment, materials and consumables, and order and sales records. Collaboration｜Working with colleagues, the shift manager or store manager, kitchen and back-of-house staff, delivery riders and customers. Tools and materials｜Point-of-sale (POS) and ordering systems, beverage and ice cream machines, microwave and heating equipment, cleaning and disinfecting supplies, and menus and nutrition information sheets. Institutional basis｜Food hygiene and safe operation requirements (including temperature and shelf life management), personal hygiene and hand cleaning requirements, fire safety and equipment operation requirements, employment and wage and hour rules (including tip and overtime rules), and local requirements for food business operations and public place hygiene. Record requirements｜Order and cashier records, temperature and shelf life check records, cleaning and disinfection records, and inventory and requisition records must be documented according to employer rules. Safety and jurisdictional boundaries｜Food hygiene and allergen notices, equipment and fire safety, and employment and settlement matters must be handled according to employer rules, competent authority requirements and local laws and regulations; matters involving allergens, food safety incidents or employment disputes must be confirmed by the shift manager, competent authorities or professionals, and this page does not provide food safety or legal advice.
Centered on counter ordering, meal preparation and serving, and customer service
O*NET/BLS May 2025: 35-3023 median hourly wage 15.00 USD and median annual wage 31,200 USD. BLS Table 1.2: SOC 35-3023, 2025 employment 3,855,900, 2025—2035 growth of 5.8%, with an estimated average of 827,400 openings per year; openings include replacement needs and are not net new posts.
Check scheduling and shift change information → set up uniform and work counter before the shift → greet customers and take orders → prepare and serve food and collect payment → keep the dining area and equipment clean → reconcile and restock at shift handover → record the day's issues
National Bureau of Statistics 2025 urban unit wages: this occupation is not listed separately with a national value; this page uses the average wage of the "accommodation and food service" industry as a proxy (non-private 62,461 yuan/year, private 55,123 yuan/year), which only describes the industry background and cannot replace occupational wages or income including tips and overtime.
Order and cashier records, temperature and shelf life check records, cleaning and disinfection records, inventory and requisition records
BLS Table 1.2: SOC 35-3023, 2025 employment 3,855,900, 2025—2035 growth of 5.8%, with an estimated average of 827,400 openings per year; openings include replacement needs and are not net new posts. The OOH food preparation and serving related occupation group includes 35-3023, 35-3041, 35-9011 and 35-9031, with 2025 employment of 5,143,000, 2025—2035 growth of about 5%, and an average of 1,078,500 openings per year; that group is not the complete SOC 35-3000 and cannot replace this occupation's data.
Order → payment → meal preparation → serving → cleaning → handover
This page did not check item by item the original text of food hygiene and safe operation standards, temperature and shelf life management requirements, allergen notice rules, fire and equipment operation requirements, or employment and wage and hour rules; matters involving allergens, food safety, equipment safety and employment settlement must be confirmed separately according to employer rules, competent authorities and the original local laws and regulations, and this page is not a food safety, hygiene or legal basis.
Order and cashier records, temperature and shelf life check records, cleaning and disinfection records, and inventory and requisition records must all be documented according to employer rules.
Fast food and counter workers and adjacent roles are often conflated, and the way to distinguish them is to look at the object of responsibility: this occupation mainly takes orders at the counter, provides food and beverages and collects payment, and may take part in simple food preparation and cleaning; fast food cooks focus on quick cooking in the back of house; waiters and waitresses focus on taking orders, serving food and providing tableside service in dine-in settings; counter and rental clerks handle rental, return and registration business; cashiers focus on merchandise checkout and payment; dishwashers focus on back-of-house washing and kitchen cleaning; first-line supervisors of food preparation and serving workers are responsible for scheduling, task assignment and service quality supervision; and food service managers are responsible for store operations, costs and personnel management.
Complete ordering, meal preparation and serving, cleaning and cashiering work according to the shift procedures
Take orders and provide food and beverages, serve customers at a counter or serving station, possibly collect payment and possibly take part in preparing food and beverages, and take on cleaning and material replenishment.
The objects are customer orders and food and beverages; the basis is hygiene operating requirements and store rules
The objects include food and beverages, tableware and packaging, ordering and cash register equipment, refrigeration and heating equipment, materials and consumables, and order and sales records; the basis is food hygiene and safe operation requirements, personal hygiene and hand cleaning requirements, store service standards and the employer's operating procedures.
Occupational boundary: this page is written according to United States O*NET-SOC 35-3023.00 "Fast Food and Counter Workers", referring to posts that take orders, provide food and beverages, collect payment and possibly take part in simple food preparation and cleaning in fast food and counter service settings; it excludes posts focusing on quick cooking in the back of house, posts focusing on tableside dine-in service, cashier posts focusing on merchandise checkout, posts focusing on back-of-house washing, store operations and cost management (borne by food service managers), and first-line supervisor posts focusing on scheduling and quality supervision; it does not provide food safety, hygiene or legal advice. It differs from fast food cooks, waiters and waitresses, counter and rental clerks, cashiers, dishwashers, first-line supervisors of food preparation and serving workers, and food service managers in the object of responsibility.
Centered on counter ordering and customer service, with attention to meal preparation and serving and hygiene and cleaning
Order → payment → meal preparation → serving → cleaning → shift handover
Order and cashier records, temperature and cleaning records, inventory and requisition records
Food hygiene and service responsibility are borne jointly by the workers and the employer according to the rules
Food hygiene, equipment safety and service responsibility are borne by the workers and the employer according to the rules and operating requirements; matters involving allergens, food safety incidents and employment settlement must be handled according to competent authority requirements and local laws and regulations.
Matters beyond the procedures or authorization scope must be stopped and referred to the shift manager or reported
In situations involving suspected food safety problems (such as abnormal temperature, suspected spoilage, allergen questions), customer complaints and disputes, or equipment failure and fire hazards, you must stop handling them yourself and report to the shift manager or competent authorities according to employer rules.
Shift performance is affected by customer flow, equipment status and scheduling arrangements
The performance of a single shift does not constitute a final conclusion about an individual
Before starting work, check item by item: the specific work content and outlet type; shift and hour arrangements (O*NET work context shows 88% regular shifts and 63% working less than 40 hours per week, with shifts often including early, late, weekend and holiday work and part-time work being common); whether cashiering and reconciliation are required; whether simple back-of-house cooking is involved; hygiene and safety training requirements; the pay and settlement method (whether tips or service charges are included and the overtime rules); and local rules on food business operations and employment.
Check the work content and outlet type
Confirm whether it is front counter ordering and serving, canteen meal assembly or drink making
Check shift and hour arrangements
Confirm scheduling regularity, part-time arrangements and weekend and holiday shifts
Check cashiering and reconciliation duties
Confirm whether you are responsible for ordering and payment and shift reconciliation
Check hygiene and safety training
Confirm the food temperature, cleaning and equipment safety training requirements
Check the pay and settlement method
Confirm the hourly wage, whether tips or service charges are included, and the overtime rules
Check local regulations and employer rules
Check against competent authority requirements and employer rules; this page is not a food safety or legal basis
When comparing adjacent directions, first see whether the object of responsibility falls on "counter ordering and quick serving", "quick cooking in the back of house", "tableside dine-in service", "counter registration and rental business", "merchandise checkout and payment", "back-of-house washing and kitchen cleaning", "scheduling and service quality supervision" or "store operations and cost management"; this occupation differs in that it directly faces customers at the counter to complete ordering, serving, payment and cleaning, and passes customer feedback and shift issues to the shift manager.
The basis for comparison is O*NET 35-3023.00 and the official occupational profiles of related occupations (tasks, work activities and preparation level) and the BLS occupational and wage statistics. These materials describe the occupational scope and do not represent the feasibility of an individual's transition, wage outcomes or the hygiene and employment requirements of a particular region; the supplementary training and experience needed for cross-occupation transition must be checked item by item against the target post announcement.
The following occupations all work in food service or retail settings, but the objects of responsibility differ; use them to help locate a direction, not as substitutes for one another.
Mainly quick food cooking in the back of house; this occupation mainly involves counter ordering, serving and payment
Choose that occupation if you prefer back-of-house cooking; choose this occupation if you prefer counter and customer service
Quickly cook and serve food according to orders
Mainly taking orders, serving food and tableside service in dine-in settings; this occupation mainly involves counter ordering and quick serving
Choose that occupation if you prefer tableside service; choose this occupation if you prefer counter and fast-paced service
Take orders and serve food for dine-in guests and look after the meal
Waiters and waitresses
Mainly handling rental, return and registration business; this occupation mainly involves food service ordering and serving
Choose that occupation if you prefer counter business and registration; choose this occupation if you prefer food service
Handle rental registration and collect payments
Counter and rental clerks
Mainly merchandise checkout and payment; this occupation also handles meal preparation, serving and cleaning
Choose that occupation if you prefer focusing on checkout and payment; choose this occupation if you prefer the whole food service flow
Check out customers and handle returns
Mainly washing tableware and kitchen cleaning; this occupation also covers ordering, serving and cleaning
Choose that occupation if you prefer back-of-house cleaning; choose this occupation if you prefer direct contact with customers
Wash tableware and keep the back of house tidy
Mainly scheduling, task assignment and service quality supervision; this occupation mainly involves serving customers personally
Choose that occupation if you prefer leading a crew and quality sign-off; choose this occupation if you prefer frontline service
Arrange shifts and review service quality
First-line supervisors of food preparation and serving workers
Compare in the order of "first see whether the object of responsibility is counter ordering, back-of-house cooking, tableside service, counter business, checkout and payment, back-of-house cleaning, shift supervision or store operations".
Practitioners preparing to enter fast food or canteen service posts
First master ordering and cashiering operations and basic food handling and personal hygiene requirements, and complete one full shift under mentoring.
Newly entered service and meal preparation staff
Fix ordering, payment, serving, cleaning and temperature checks into a process, and report food safety or complaint problems to the shift manager first rather than handling them yourself.
Practicing service and drink making staff
Editorial suggestion: with employer permission, AI may be trialed to organize de-identified sales data, inventory lists or training materials; menu, nutrition and allergen information must be checked back against store-approved materials, and generated content must not be used to judge temperature, hygiene or equipment safety.
Shift manager and store management post
First establish rules on food hygiene and temperature management, equipment and fire safety, and customer complaint handling, then decide in which steps to use AI, and clarify ownership of food safety and service responsibility.
Self-service ordering, POS and order routing can be ordinary automation and cannot be taken directly as evidence of generative AI adoption. Order summaries, inventory lists and training material retrieval can be listed as trial directions to be verified; this round obtained no adoption rates, speedup magnitudes or employment causation research for this occupation, and no overall augmentation or substitution conclusion is given.
O*NET OnLine：Fast Food and Counter Workers（35-3023.00）
Occupational tasks and work activities
BLS occupational projections and characteristics tables (2025—2035, SOC 35-3023)
Wages, employment and outlook
BLS Occupational Employment and Wage Statistics (OEWS)
Wage distribution and statistical basis
ILO Working Paper 96: Generative AI and Jobs (2023)
International research on task exposure
NIST Artificial Intelligence Risk Management Framework (AI RMF 1.0)
AI risk and governance framework
BLS Occupational Outlook Handbook：Food and Beverage Serving and Related Workers
Employment and outlook of the food preparation and serving related occupation group
O*NET fast food and counter worker detailed occupation data
Tasks, work context and technology tools
Different work directions are affected in different ways, and three categories are distinguished below: order and process organization, on-site service and meal preparation work, and food safety and service responsibility.
Order and inventory organization: trial to be verified
On-site ordering, meal preparation and serving work
Menu information retrieval: check back against approved materials
Food temperature and hygiene judgments
Scheduling and sales summaries can be assisted
Food safety and complaint handling responsibility
The following evidence cards correspond to international organization task exposure research, official occupational data, employment projections, wage statistics and governance frameworks; please read them according to their respective research objects and limitations and do not merge them into a single conclusion.
Based on a task classification method, not enterprise actual adoption or job change data
ILO Working Paper 96 (2023)
Global employment and task-level generative AI exposure assessment
Most jobs have only some tasks exposed, and generative AI is more likely to augment than to replace wholesale; clerical tasks have the highest exposure, while the share of highly exposed tasks in managerial and professional occupations is lower. The research suggests the main effects are on job quality and intensity rather than wholesale job disappearance.
Describes the occupational scope and contains no AI adoption or productivity data
O*NET OnLine（35-3023.00）
Official occupational task and work activity descriptions
O*NET lists ordering and payment, food and beverage service, simple preparation, restocking and cleaning, and customer communication tasks. The editorial suggestion is to trial tools to organize information and check item by item against the original records; a task list does not prove which tasks are easier to automate and does not provide store adoption rates.
Projections are based on assumptions and are not actual outcomes
BLS employment projections (2025—2035)
United States Fast Food and Counter Workers employment projection
BLS Table 1.2: SOC 35-3023, 2025 employment 3,855,900, 2025—2035 growth of 5.8%, with an estimated average of 827,400 openings per year; openings include replacement needs and are not net new posts. The OOH food preparation and serving related occupation group includes 35-3023, 35-3041, 35-9011 and 35-9031, with 2025 employment of 5,143,000, 2025—2035 growth of about 5%, and an average of 1,078,500 openings per year; that group is not the complete SOC 35-3000 and cannot replace this occupation's data. Neither can be used to infer an independent AI effect.
OEWS regular pre-tax wages: include tips and exclude overtime premiums
BLS OEWS（May 2025）
United States Fast Food and Counter Workers (35-3023) wage distribution
In 2025 the median hourly wage was 15.00 USD and the median annual wage 31,200 USD; the 10th and 90th percentiles were about 22,840 and 42,650 USD per year (May 2025 OEWS, precise occupation, presented via O*NET). This is for understanding magnitude and basis and cannot be used to infer AI effects on wages.
A governance framework containing no occupational or employment data
NIST Artificial Intelligence Risk Management Framework (AI RMF 1.0)
AI system risk governance framework (voluntary adoption)
NIST AI RMF 1.0 is a voluntarily adopted risk management framework. This page borrows it as an editorial suggestion for human review and responsibility records and does not treat it as food hygiene regulation, an occupational qualification or an employment projection; specific work requirements must be checked against the effective rules.
Technology trial suggestion: select de-identified order summaries, inventory lists or training material retrieval and first check accuracy and omissions against known samples before deciding whether to use them. This round did not verify that specific products can complete these tasks; ordinary POS, self-service terminals and generative AI are judged separately.
Editorial suggestion on adoption boundaries: first check the systems and data scope the employer permits, and check menus, prices, ingredients and allergens item by item against the effective materials; on-site food handling, equipment operation and complaint escalation are carried out according to the rules. This round obtained no store adoption ratios, and no claim is made that most stores use tools only in specific steps.
BLS Table 1.2: SOC 35-3023, 2025 employment 3,855,900, 2025—2035 growth of 5.8%, with an estimated average of 827,400 openings per year; openings include replacement needs and are not net new posts. The OOH discusses demand for dining out, takeaway and delivery, but does not measure the net effect of generative AI on this occupation on that basis; projections are not read as AI-caused job change.
This round cannot verify overall augmentation, substitution rates or the magnitude of duty change for this occupation. ILO WP96 is a global task exposure study that can suggest directions to check but cannot directly provide adoption or employment conclusions for fast food and counter workers.
ILO Working Paper 96 (2023); O*NET 35-3023.00 task data
This occupation requires on-site service and food handling experience, and O*NET lists it as Job Zone 1–2 (little to some preparation, SVP below 6.0), while BLS lists the typical entry-level education as no formal credential, no related experience and short-term on-the-job training provided; the work is mainly standing and walking and requires continuously facing customers. AI can assist with orders and information lookup but cannot replace on-site service, temperature and hygiene judgments, or complaint handling.
O*NET 35-3023.00 technical skills and preparation level
Order summaries, inventory lists, menu material retrieval and sales summaries can be listed as editorial trial directions; this round obtained no ranking of impact among tasks. Food handling, cleaning, cashiering and customer communication must still be checked against the real post duties.
ILO Working Paper 96 (2023); O*NET task data
BLS Table 1.2: SOC 35-3023, 2025 employment 3,855,900, 2025—2035 growth of 5.8%, with an estimated average of 827,400 openings per year; openings include replacement needs and are not net new posts. The independent contribution of AI to the projection was not verified, and no job disappearance year is provided.
BLS employment projections (2025—2035, SOC 35-3023)
No. Tools can assist with ordering and information lookup, but on-site service, food temperature and hygiene judgments, and handling equipment and customer emergencies require on-site work and responsibility, and must be carried out by trained employees according to employer rules and competent authority requirements; order and hygiene records likewise require signature and review, and tool output itself creates no attribution of responsibility.
NIST AI risk management framework; food hygiene and equipment safety requirements
This round obtained no evidence supporting a definite disappearance year or inevitable task change; actual recruitment, store equipment and permitted systems should be checked continuously, and a definite outcome for this occupation cannot be derived from global exposure research.
BLS employment projections; ILO Working Paper 96
Prioritize learning three things: first, ordering and cashier system operation and basic reconciliation; second, food handling and personal hygiene requirements (including temperature and shelf life management); third, the basic process for customer communication and complaint handling; and practice staying accurate and steady during peak customer flow.
O*NET 35-3023.00; BLS employment and wage statistics
When using AI to assist work in this occupation, it is suggested that boundaries and responsibilities be confirmed in the following order:
First confirm food hygiene and temperature management, equipment and fire safety and employer rules, and decide which steps may use tools.
Make clear that tools only handle order organization, inventory and scheduling prompts and information lookup, and do not produce food safety conclusions or replace on-site judgment.
Check tool output item by item against menus, prices and hygiene requirements, and have it reviewed by trained employees or the shift manager.
Record the tool name, version, input and human changes so that order and temperature records remain traceable.
Food safety and service responsibility are borne by trained employees and the shift manager, and tool output does not constitute a conclusion that compliance has been achieved or the matter has been handled.
Tools may give wrong menu, price or allergen information
Check back item by item against the original menus, prices and allergen information, and do not use it to serve customers before verification
Order and customer data may involve payment and personal information
Editorial suggestion: before entering external tools, check authorization, de-identification and retention conditions according to the employer's data policy; customer, employee or transaction data must not skip the necessary review because of a trial.
Temperature and cleaning records need to be traceable, otherwise food hygiene management cannot be proven
Record the tool name, version, input and changes, and keep temperature and cleaning records
Wrong food handling or temperature judgments can affect customer and personal safety
Do an on-site review of key steps, and report to the shift manager immediately when something is abnormal
Food safety and complaint handling require clearly defined responsibility
Make clear the verification rules for employees and the shift manager, and no external commitment may be made without review
Ordering, meal preparation and serving are completed by on-site employees
Ordering, meal preparation and serving
On-site service and meal preparation work
Order organization and inventory prompts can be assisted (editorial judgment)
Food temperature and shelf life checks are judged by on-site employees
Food temperature and hygiene judgments
Food safety and service responsibility
Check reminders and records can be assisted (editorial judgment)
Cleaning and disinfection work is carried out by on-site employees
Cleaning and disinfection work
On-site service and meal preparation work
Cleaning schedules and records can be assisted (editorial judgment)
Customer communication and complaint handling are completed by on-site employees and the shift manager
Customer communication and complaint handling
Food safety and service responsibility
Common questions and scripts can be assisted (editorial judgment)
Cashiering and reconciliation are carried out by on-site employees according to the rules
Cashiering and reconciliation
On-site service and meal preparation work
Account summaries and prompts can be assisted (editorial judgment)
Temperature and cleaning records are kept by employees and the store
Temperature and cleaning records
Food safety and service responsibility
Forms and summaries can be assisted (editorial judgment)
On-site handling of equipment and fire safety is borne by trained employees
On-site handling of equipment and fire safety
Food safety and service responsibility
Checklists and prompts can be assisted (editorial judgment)
The above are task-level judgments and evidence boundaries and do not represent a definite forecast of post numbers.
Private unit industry proxy: it differs from the non-private basis in the same industry and the two cannot be mixed.
This round obtained no national single-occupation wage statistic precisely corresponding to this occupation in mainland China
Post basis: responsibility boundaries and statistical classification must be checked against industry and region.
Hourly wage, monthly salary and tip-inclusive bases cannot be mixed
Pay basis: hourly wages, monthly salaries and pay including tips or service charges cannot be compared directly, and part-time and overtime rules also differ.
Check against the source publication period and do not combine different years
Statistical period: industry averages from different years cannot be compared directly.
The industry basis covers multiple occupations
Industry coverage: an industry average cannot replace this occupation's wages.
Differences by city and store type are pronounced and must be checked against the store
Regional differences: a national average cannot represent a specific city and store type.
A recruitment quote is a single-employer sample and does not constitute an occupational median
Sample boundaries: a single quote is not used to replace occupational wages.
Editorial suggestion: check the ordering and back-of-house equipment actually used by the target store; this round obtained no magnitude of their impact on this occupation's wages or demand in mainland China.
Basis note: the industry average wage covers multiple occupations and cannot replace this occupation's wage distribution, nor represent tip-inclusive or part-time income.
Junior high school or below education
Front counter and meal preparation post
Post preparation example: check ordering, serving and cleaning training; education does not prove operating ability
High school or secondary vocational school education
Drink making and cashiering post
Ordering and payment and drink making ability must be checked through post training and authorization and cannot be presumed from education alone for working independently
Junior college (catering or hotel management related majors)
Duty and crew-leading post
Crew-leading duties require checking experience, appointment and training; a junior college degree does not automatically confer scheduling or hygiene management responsibility
Cross-disciplinary (catering plus equipment or food safety)
Hygiene and equipment specialist post
Needs to be filled in: food hygiene standards and equipment maintenance training
Accommodation and food service (industry proxy)
Editorial suggestion: look at front counter and meal preparation announcements in the target city and check shifts, hours and the recruitment date
Editorial suggestion: check whether drink making posts also cover cashiering, cleaning and equipment operation
Group catering and institutional catering
Editorial suggestion: check the meal distribution, cleaning and shift duties of institutional catering posts
National Bureau of Statistics: average wage of urban unit employees (industry category, publication index)｜https://www.stats.gov.cn/sj/zxfb/
Accommodation and food service (industry proxy)
This round obtained no national single-occupation wage for this occupation; the following annual average wage of accommodation and food service urban units serves only as industry background.
The following uses the average wage of the "accommodation and food service" industry as an industry background proxy and cannot replace this occupation's wages; if you see recruitment figures, first check whether they are hourly or monthly, whether tips or service charges are included, and the overtime rules.
National Bureau of Statistics: 2025 average wage of urban unit employees (accommodation and food service)｜https://www.stats.gov.cn/sj/zxfb/202605/t20260515_1963707.html
Do not replace this occupation's wages with an industry average wage or a single recruitment quote.
National (industry proxy)
Insufficient evidence: no national single-occupation monthly or hourly wage statistic precisely corresponding to this occupation in mainland China was obtained; this page provides only the industry average wage as background (non-private 62,461 yuan/year and private 55,123 yuan/year, 2025), which cannot be converted into a specific post's hourly wage or tip-inclusive income.
Store type and post
Insufficient evidence: no verifiable monthly salary statistics were obtained for fast food front counter, canteen meal assembly and drink making posts in mainland China; recruitment announcement quotes are mostly single-employer samples and are often on an hourly or service-charge basis, so they cannot represent occupational wages.
Other regions and employment models
Insufficient evidence: no verifiable monthly salary statistics were obtained for other regions and employment models (full-time, part-time and hourly, and labor outsourcing); differences across cities, store types and scale are large and must be checked against the store.
Editorial suggestion: look separately at real announcements from chain stores, group catering enterprises and independent restaurants; this round obtained no national share of their posts. A United States occupational name does not directly determine mainland China classification and qualification requirements.
United States O*NET and BLS statistical basis note｜https://www.bls.gov/oes/
Growth of 5.8% (2025—2035, BLS, SOC 35-3023)
Median hourly wage 15.00 USD; median annual wage 31,200 USD (2025, BLS OEWS, presented via O*NET)
Wage · 10th percentile｜below 22,840 USD per year; national 10th percentile for the precise occupation (35-3023)｜not an entry-level starting salary.
Below 27,700 USD per year
Wage · 25th percentile｜below 27,700 USD per year; national 25th percentile for the precise occupation (35-3023)｜not an entry-level starting salary.
Wage · median｜31,200 USD per year; median hourly wage 15.00 USD (May 2025 OEWS)｜half of practitioners earn below and half above this value.
Below 36,070 USD per year
Wage · 75th percentile｜below 36,070 USD per year; national 75th percentile for the precise occupation (35-3023)｜OEWS includes tips and excludes overtime premiums and does not equal personal take-home income.
Wage · 90th percentile｜above 42,650 USD per year; national 90th percentile for the precise occupation (35-3023)｜does not represent the overall upper limit of this occupation.
3,855,900 people (2025)
Employment · employment size｜3,855,900 people; the 2025 BLS SOC 35-3023 projection base-year size｜the OOH separately lists an occupation group, and the two cannot be mixed.
Growth of 5.8% (2025—2035)
Employment · growth rate｜5.8% (2025—2035); BLS precise occupation SOC 35-3023｜not the probability that an individual obtains a post.
Employment · projected job openings｜827,400 per year; annual average for the 2025—2035 projection period, including replacement needs｜does not equal net new posts.
The above are United States Fast Food and Counter Workers (O*NET-SOC 35-3023.00, SOC 35-3023) occupational statistics; industry-specific wages were not obtained this time and do not represent wage levels or job demand in mainland China.
The 35-3023 May 2025 national annual wage percentiles are 22,840, 27,700, 31,200, 36,070 and 42,650 USD, with a median hourly wage of 15.00 USD. BLS Table 1.2: SOC 35-3023, 2025 employment 3,855,900, 2025—2035 growth of 5.8%, with an estimated average of 827,400 openings per year; openings include replacement needs and are not net new posts. The OOH food preparation and serving related occupation group includes 35-3023, 35-3041, 35-9011 and 35-9031, with 2025 employment of 5,143,000, 2025—2035 growth of about 5%, and an average of 1,078,500 openings per year; that group is not the complete SOC 35-3000 and cannot replace this occupation's data. The OEWS annual wage estimate assumes 2,080 hours per year and is not the actual full-year income of part-time employees.
The median is the midpoint of the wage distribution of practitioners within the same statistical period, not a starting salary; part-time work is common in this occupation and some posts include tips or service charges, so personal income must be judged together with the pay method and actual hours (O*NET work context shows 63% of respondents work less than 40 hours per week and 17% more than 40 hours).
BLS Table 1.2: SOC 35-3023, 2025 employment 3,855,900, 2025—2035 growth of 5.8%, with an estimated average of 827,400 openings per year; openings include replacement needs and are not net new posts. The OOH food preparation and serving related occupation group includes 35-3023, 35-3041, 35-9011 and 35-9031, with 2025 employment of 5,143,000, 2025—2035 growth of about 5%, and an average of 1,078,500 openings per year; that group is not the complete SOC 35-3000 and cannot replace this occupation's data.
Employment and growth
Education and training affect the range of posts and duties one may take on, but whether a person can do cashiering and reconciliation or lead a crew independently cannot be inferred directly from the occupation name; BLS notes that the typical entry-level education for this occupation requires no formal credential and no related work experience, with short-term on-the-job training provided.
Education and training basis
Growth of 5.8% (2025—2035)
This round obtained no median wage for this occupation in that industry
The OOH states that this occupation mainly works in limited-service restaurants, canteens and snack shops; the OOH industry wage table belongs to a broader occupation group and is not used as the industry median for 35-3023.
This round obtained no median wage for this occupation in that industry
Editorial suggestion: check whether food retail venues have counter service duties; this round obtained no precise occupational industry wage or post share.
School and other institutional catering
This round obtained no median wage for this occupation in that industry
Editorial suggestion: check whether institutional posts are counter service or non-restaurant food service, and avoid filling 35-3041 statistics into this occupation.
This round obtained no median wage for this occupation in that industry
Editorial suggestion: confirm the occupational classification by actual duties; the precise occupational wage for that industry was not obtained, and adjacent occupation data are not filled in.
The national median is not a starting salary. This round obtained no 35-3023 wage median for the listed industries; the OOH group industry wage cannot be filled in, and a missing material does not mean the official source never published it.
OEWS includes tips and excludes overtime premiums, and the annual wage estimate assumes 2,080 hours per year; personal income must still be checked against actual hours, pay slips and the agreed pay method.
Wage percentiles: O*NET cites May 2025 OEWS, national 35-3023; projection: BLS Table 1.2, 2025—2035 precise occupation; the OOH food preparation and serving occupation group scope is marked separately.
Store type and scale, city, pay method and whether one is part-time all affect actual income; different bases cannot be mixed.
31,200 USD per year (median hourly wage 15.00 USD, 2025)
Low end: the 10th percentile for the precise occupation is below 22,840 USD per year, at the low end of the distribution, and is not a starting salary.
Median: 31,200 USD per year (median hourly wage 15.00 USD, 2025); half of practitioners earn below and half above this value.
High end: the 90th percentile for the precise occupation is above 42,650 USD per year, usually related to store type, region and hour arrangements.
The official interest code is mainly C (Conventional), with some R (Realistic) and S (Social): corresponding to following processes and standards, physical and manual work, and directly serving others. Interest codes only describe activity preferences and do not represent capability, hiring or service level conclusions.
Official occupational interest code (O*NET)
Treating "liking to deal with people" as the only motive; if you do not accept mainly standing and walking work, early, late, weekend and holiday shifts, and repetitive cleaning and serving work, the work experience will be greatly affected.
Editorial observation suggestion: watch whether the person can reliably carry out the hygiene checklist, handle ordering and payment accurately and accept feedback. This round obtained no predictive validity research on the Big Five in this occupation, and personality scores are not used as hiring or performance standards.
Personality model (not an occupational standard)
Treating personality test results as a career conclusion, or excluding yourself on that basis.
The occupational interest information on this page comes from the O*NET interest code CRS for Fast Food and Counter Workers (35-3023.00); it describes work activity preferences, is not an individual assessment result, and cannot be used to infer fit or hiring likelihood.
MBTI can serve as self-reflection material on communication preferences; this round obtained no evidence of its predictive validity for performance in this occupation, and occupational judgment should check real tasks and shift performance.
Mainly Conventional (C), with Realistic (R) and Social (S) — oriented toward following processes, physical operation and directly serving others.
Personality preference framework (not an occupational standard)
C (Conventional), R (Realistic), S (Social)
Using a type label to explain that you are unsuited to serving customers or unwilling to work according to the process.
The Enneagram is a self-reflection tool. More practical questions for this work are: can you stay meticulous through repetitive serving and cleaning, and handle customer complaints according to the process and report them honestly; these questions can be verified directly in real shifts.
Personality framework (not an occupational standard)
Treating a type description as proof of occupational fit.
This work is mainly based on on-the-job training: O*NET lists this occupation as Job Zone 1–2 (little to some preparation, SVP below 6.0), and in the education survey about 56% indicated below a high school diploma, 24% indicated a high school diploma or equivalent and 17% indicated some college education but no degree; BLS notes that the typical entry-level education requires no formal credential and no related work experience, with short-term on-the-job training provided. The work requires completing ordering and payment according to the process, handling and storing food according to hygiene requirements, and writing temperature and cleaning records clearly.
Official occupational knowledge and preparation level (O*NET)
Treating one test result as the ceiling of your ability.
Editorial observation suggestion: observe patience, information delivery and the ability to report according to the process during peak customer flow and complaints; this round obtained no predictive validity research on emotional intelligence scales in this occupation.
Generic capability framework
Replacing verification of service and hygiene quality with a high or low emotional intelligence label.
The following is a work-style observation checklist and does not constitute a personality diagnosis, capability score or food safety conclusion; occupational judgment must still be checked against real shifts, employer rules and competent authority requirements.
The focus of judgment is not "whether you like working in food service", but whether you can complete ordering, serving, cleaning and recording according to shift and hygiene rules over the long term and stay steady when facing customer complaints. Interest and personality frameworks can only suggest directions for observation and cannot replace verification in real shifts.
Prefers back-of-house cooking
Would rather cook in the back of house than take orders and serve at the front counter
Waiters and waitresses
Prefers tableside service
Would rather do tableside dine-in service than quick counter service
Counter and rental clerks
Prefers counter business and registration
Would rather handle registration and rental business than food service
Would rather focus on cashiering and checkout than meal preparation and cleaning
Would rather do back-of-house washing than face customers directly
Food service managers
Prefers store operations and management
Would rather do operations and personnel management than frontline service
No. Interest tests only describe preferences, do not measure ability, and do not predict hiring or performance. They can be used to explain your inclination toward service and process-based work, but whether you are suited must be verified in real shifts: whether you can stay accurate at peak times and complete cleaning and temperature checks according to the rules.
O*NET lists technology tools such as cashier and POS systems; whether programming is needed and the specific system and menu material operation requirements should be read from the target post announcement. This round obtained no data on the extent of digital adoption or changes it causes to hiring requirements.
A more accurate statement is that patience and communication are needed: staying steady during peak customer flow, handling customer complaints according to the process, and maintaining quality in repetitive work. These abilities can be observed and trained through shift practice and are not personality thresholds.
Whether you are suited depends on tasks and physical condition rather than a personality label. This work requires long periods of standing and walking (standing continually or almost continually 54%, walking 38%, repetitive motions 64% in O*NET work context) and continuous contact with customers (continual contact with others 89%). Being introverted is no obstacle, but if you completely reject standing work, repetitive operations and early and late shift scheduling, the work experience will be affected.
United States O*NET: Job Zone 1–2, SVP below 6.0; education survey below high school 56%, high school 24%, some college no degree 17%. The BLS typical requirements are no formal credential, no related experience and short-term on-the-job training; these are United States statistical descriptions. Conditions in mainland China should be checked item by item against the target announcement and health and hygiene requirements, and this round obtained no national recruitment education distribution.
Yes, but it takes time. Common tools include cashier and ordering systems, beverage and ice cream machines, microwave and heating equipment, and cleaning and disinfecting supplies; at the entry stage you should at least complete one full shift covering ordering, payment, serving and cleaning under mentoring and keep records.
Both paths are feasible: with catering or retail experience you need to add cashiering and reconciliation, drink making and hygiene standards; without experience you need to add ordering system operation and food handling basics. The key is to demonstrate accuracy, steadiness and rule-based execution in shift practice.
It matters. Participating in one complete business shift at a fast food outlet, canteen or beverage shop exposes you to real customer flow rhythm, ordering and cashiering processes, and hygiene and cleaning requirements and produces presentable shift records; these experiences show better than merely attending classes whether you can handle the daily work of this occupation.
O*NET work context shows this occupation is mainly standing and walking physical work: standing continually or almost continually 54%, walking 38%, repetitive motions 64%; continual contact with others 89%, considering dealing with external customers extremely important 58%, and the proportion facing unpleasant or angry people every day is 78%; work schedules are mainly regular shifts (88%); 63% of respondents work less than 40 hours per week and 17% more than 40 hours; the proportion considering exactness and accuracy extremely important is 50%. Specific shift and overtime arrangements must be verified with the employer.
No. Tests can only suggest interest directions, and career choice still requires checking real tasks, hygiene and safety training requirements, shift and pay arrangements, and performance in this page's exercises; it is suggested that you verify with one real shift internship and one shift record drill.
Willing to confirm item by item according to hygiene and operating checklists, rather than serving and cleaning by impression
Able to report according to the process when a customer complains or something unexpected happens, rather than making promises on one's own or ignoring it
Accepts a rhythm based mainly on standing and walking and repetitive work with early and late shifts and weekend and holiday scheduling, where the results are mostly smooth shifts and traceable hygiene records
Used to check this occupation's identity, task scope and preparation level
Used to check tasks, work context and technology tools
Used to check the United States employment and wage statistical basis
Used to check the wage distribution and statistical basis
Used to check catering and hotel training and education entry points
Used to check the employment and outlook of the United States food preparation and serving related occupation group
Used to check work context, interests and work styles
Used to check May2025 national wage percentiles
This page does not replace food hygiene and safe operation standards, temperature and shelf life management requirements, allergen notice rules, fire and equipment operation requirements, or employment and wage and hour rules; matters involving allergens, food safety, equipment safety and employment settlement must be handled by employees and employers according to the rules and competent authority requirements.
Editorial check direction: food hygiene, burns, cuts and slips, chemicals and equipment, customer conflict, prolonged standing and repetitive motions, and cashiering and settlement. The occupational tasks and work context support attending to these scenarios, but this round obtained no estimates of accident rates or the effect of preventive measures.
The following are check directions organized from occupational tasks and work context; background material is not a safe operating procedure, accident probability or legal requirement, and specific handling must be checked against effective labels, equipment codes and local rules.
Food hygiene and temperature risk
May lead to food spoilage or customer foodborne illness
Handle and store food according to hygiene requirements, monitor temperature and shelf life and record them, and report immediately when something is abnormal
Omitting temperature checks or using expired ingredients
May lead to burns, cuts or fall injuries
Use heating and cutting equipment according to the procedures, clean up water and debris on the floor promptly, and wear protective equipment
Improper equipment use or untreated wet floors
Cleaning chemical and equipment risk
May lead to misuse of chemicals or equipment failure injuries
After training, use and store cleaning supplies and clean equipment according to effective labels, equipment codes and employer rules; do not infer dilution ratios or a cleaning procedure common to all equipment from this page.
Mixing chemicals or cleaning equipment without following the procedures
Customer conflict and complaint risk
May lead to service disputes and emotional pressure
Respond and report according to the process, keep order and receipt evidence, and ask the shift manager to handle it where necessary
Making promises on one's own or arguing with the customer
Prolonged standing and repetitive motion strain
May lead to lower limb and lower back strain
Rotate movements with the work rhythm and use assistive tools, reduce continuous repetition and honestly report discomfort
Long periods of standing or continuous repetitive motions
Cashiering error and pay basis risk
May affect cash reconciliation and take-home income
Reconcile according to the rules and keep evidence, and check the hourly wage, tips or service charges and overtime rules
Missing reconciliation or unclear pay basis
Used to check occupational identity and task background
Used to check occupational tasks and work context
Used to check the employment and outlook of the food preparation and serving related occupation group
Used to check AI risk governance and human oversight requirements
Used to check the wage distribution and statistical basis
| Meal assembly and cleaning records |
| Write out key points for the meal assembly and collection process |
| Leans toward institutional catering, requiring attention to portions and hygiene |
| Hygiene and equipment specialist post | Take on temperature checks, cleaning and disinfection and equipment checks | Temperature and cleaning records | Write out a temperature and cleaning checklist | Leans toward a specialty, requiring attention to records and standards |
| Duty and crew-leading post | Coordinate shifts, review service and hygiene quality and hand over | Quality and handover records | Prepare a shift check and handover sheet | Leans toward a crew-leading scenario, requiring attention to records and review |
Employer requirements: education and experience
Check education, catering or retail experience and training requirements, and record the announcement date and whether hiring is still open.
Distinguish "liking to work in food service" from "being able to complete a shift according to process and hygiene requirements", and do not replace standards and records with interest.
Employer requirements: qualification and health conditions
Check local health and hygiene requirements for food handlers and whether minor employment and hour limits are involved.
Record the requirements and their validity period; changing regions or stores requires re-verification.
O*NET preparation level
Job Zone 1–2 (little to some preparation), SVP below 6.0; in the education survey about 56% indicated below a high school diploma, 24% indicated a high school diploma or equivalent and 17% indicated some college education but no degree; BLS notes that the typical entry-level education requires no formal credential and no related work experience, with short-term on-the-job training provided.
The preparation level describes the occupation overall and does not represent the qualification conditions of a specific store or employer.
Employer requirements: tools and equipment
Check the need to use cashier and ordering systems, beverage and ice cream machines, microwave and heating equipment, and cleaning and disinfecting supplies.
List the actual use scenarios, and do not replace service and hygiene ability with a tool list.
Material one: fictional shift assignment
Give the outlet type and business hours, the day's menu and prices, cashiering and change rules, food hygiene and temperature requirements to observe, cleaning and restocking requirements, and possible customer complaint situations, as the input for this exercise.
Mark units and missing items and state that the material is entirely fictional.
List the missing information that may affect the judgment.
State that the exercise uses fictional materials and does not represent any real store, enterprise or employer.
Checkable output: the work sequence and key points within the shift, cashiering and reconciliation handling, the hygiene and temperature information that needs to be recorded, situations that must involve the shift manager or be reported, and cleaning and equipment safety key points.
State the boundary: food safety and hygiene conclusions must be made by competent authorities, testing bodies or a qualified party according to regulations.
Material two: shift work task (fictional)
Requires writing out the work sequence and key points within the shift, cashiering and reconciliation handling, and the hygiene and temperature information that needs to be recorded, and stating which situations must involve the shift manager or be reported.
Exercise output: an executable shift work and record summary.
Material three: reference approach excerpt (fictional)
First prepare materials and equipment by business period, then work in the order of ordering—payment—serving while keeping the dining area clean, and finally check and record according to temperature and hygiene requirements.
For food safety or complaint questions that cannot be confirmed, keep them unknown and report to the shift manager, rather than handling them from experience.
State that the reference approach is only an example and not the only correct method.
Material four: boundary statement
This exercise does not constitute a food safety, hygiene or safe operation conclusion; food safety and hygiene judgments are carried out by competent authorities, testing bodies or trained personnel according to the rules.
Work one: post requirement comparison table
List the education, shift and training requirements of the target announcement item by item in a comparison table.
Mark the items already met, to be completed and to be verified.
Work two: reviewable shift key points
Choose a fictional store and time period and write out the order of ordering, serving and cleaning and the key points.
Show the ability to identify food safety and complaint risks and report.
Work three: one-page shift and hygiene summary
Record order handling, temperature checks, cleaning and abnormal situations on one page.
Mark the source basis and the parts that could not be verified.
Work four: tool and material notes
Describe the ordering system, equipment and hygiene recording method used so that others can review it.
Mark which steps used AI assistance and were manually verified.
| Scenario | Questions that may be asked | Evidence that can be shown | Conclusions that cannot be inferred from this |
|---|---|---|---|
| Interview | Whether you can explain the ordering and serving sequence and its basis. | Check whether you can explain the work method according to the process and hygiene requirements. | Whether to hire is judged by the employer, not decided by the applicant. |
| Shift drill | Whether you can order, take payment and serve accurately under customer flow. | Use shift and training records to show compliance. | One drill does not mean you can lead a shift independently or be responsible for reconciliation. |
| Probation assessment | Whether hygiene and cleaning can be carried out according to the rules and abnormalities reported honestly. | Use temperature and cleaning records to show traceability. | Short-term performance does not represent long-term service capability. |
| After joining | Whether equipment and food safety requirements can be executed according to the rules and documented. | Use equipment and hygiene records to show traceability. | Following the rules does not replace competent authority requirements and professional judgment. |
Day 1: read a shift and hygiene requirement
Excerpt one service or hygiene requirement and write out the execution key points.
Day 2: write an ordering and serving checklist
Write out ordering, payment and serving key points by outlet type.
Day 3: write a record template
List the information that needs to be recorded for orders, temperature and cleaning.
Day 4: write cleaning and disinfection key points
Write out the cleaning sequence for the dining area, service counter and equipment.
Day 5: write safety key points
Write out protection key points for burns, slips, chemicals and equipment operation.
Day 6: ask someone to challenge you
Ask an experienced colleague or the shift manager to point out service and hygiene omissions and record the feedback.
Day 7: write your judgment
Write down whether you want to continue, what you need to make up, and which situations you cannot decide yourself.
| Qualification / preparation items | Suitable groups | Its role for this occupation | Whether it is generally required | Conditions and investment | Scale of investment | What it cannot replace |
|---|---|---|---|---|---|---|
| No formal educational credential | Most entry-level posts | Meets the basic entry conditions | BLS lists it as the typical entry requirement for this occupation | According to employer and store training arrangements | A few days to a few weeks to get started | A higher or lower education level does not equal service and hygiene operating ability |
| Education below high school | Some entry-level posts | About 56% in the O*NET education survey | According to employer and store training arrangements | According to post training arrangements | A few days to a few weeks | Experience does not equal being able to lead a shift independently |
| High school diploma or equivalent | Some posts and crew-leading posts | About 24% in the O*NET education survey | Not generally required | According to employer and post requirements | Accumulated on the job | Education does not equal cashiering and reconciliation authorization |
| Some college education (no degree) | Some crew-leading and specialty posts | About 17% in the O*NET education survey | Not generally required | According to employer and post requirements | Accumulated on the job | Educational experience does not equal a food safety qualification |
| Health and hygiene requirements for food handlers | All posts involving food handling | Meets food business and hygiene requirements | Depends on local requirements | Handled according to medical examination or training requirements | A few days to a few weeks | A medical examination does not equal being able to replace competent authority inspection |
| Food hygiene and equipment operation training | Posts involving food handling and equipment operation | Meets hygiene and safe operation requirements | Depends on employer and store requirements | Employer or institution training | Several hours to several days | Training does not equal being able to issue food safety conclusions |
The education, experience and health requirements in recruitment or cooperation conditions must be read item by item; the relaxation of one does not mean the others can be substituted.
Education, training certificates and health requirements are different levels: completing training or obtaining a certificate does not equal holding food safety management or shift-leading qualifications.
Food hygiene, equipment and employment requirements differ by region and store, and crossing regions, changing stores or adding food handling work requires re-verification.
This page does not replace food hygiene and safe operation standards, temperature and shelf life management requirements, allergen notice rules, fire and equipment operation requirements, or employment and wage and hour rules; work and handling decisions are subject to the rules and competent authority requirements, and this page does not provide food safety, hygiene or legal advice.
Entering this occupation is not just attending one training session: first check the specific work content and outlet type, shift and hour arrangements, whether cashiering and reconciliation are required, whether simple back-of-house cooking is involved, hygiene and safety training requirements, and the pay and settlement method, and record the announcement date and whether hiring is still open.
The education, experience and health requirements in recruitment conditions must be read side by side; the relaxation of one item does not mean the others can be substituted.
Qualification, hygiene and safety requirements are verified against local laws and regulations, competent authority requirements and the original employer rules; this page does not replace any food safety, hygiene or legal advice.
Able to complete ordering, payment, serving and cleaning work under mentoring and record it honestly.
Front counter and meal preparation support
Able to independently complete cashiering and reconciliation, drink making and hygiene checks.
Drink making and cashiering post
Able to coordinate shifts, review service and hygiene quality and complete handover according to store standards.
Duty and crew-leading post
Able to take responsibility for scheduling, costs and personnel management and implement the food safety and service system.
Store management and food service manager
United States 35-3023: Job Zone1–2, SVP below 6.0; education survey below high school 56%, high school 24%, some college no degree 17%; the BLS typical entry is no formal credential, no experience and short-term on-the-job training. United States statistics do not represent mainland China qualification requirements, and target post training and health conditions must be checked separately against announcements and effective rules.
Education, training and health requirements are different levels; completing training or obtaining a certificate does not equal holding food safety management or shift-leading qualifications; food hygiene, equipment and employment requirements differ by region and store and must be re-verified. This page does not replace competent authority requirements and employer rules.
This page lists both United States official occupational data and industry background information for mainland China; education, health and hygiene requirements in the two places are checked separately.
United States occupational statistical descriptions and mainland China requirements are checked separately; this round obtained no national precise correspondence classification or recruitment education distribution for mainland China, and it is not claimed on that basis that no occupational classification exists or that only training is generally needed. Food handling, equipment operation, health and employment conditions are verified against the effective rules for the target post.
Used to check United States wages, employment and outlook
Used to check occupational tasks, work context and preparation level
Used to check the work, education and training background of the United States food preparation and serving occupation group
Used to check the precise 35-3023 employment, average annual openings and typical training classification
Mainly based on catering or retail experience, checked against employer and store requirements
Independently complete one shift of ordering and reconciliation
Shift and cashier records (editorial suggestion)
Complete ordering, payment and change according to the process
Front counter ordering and cashiering post
Mainly based on drink making experience
Make drinks steadily according to standards and keep equipment clean
Recipe and equipment records (editorial suggestion)
Brew coffee and make cold drinks according to the recipe
Mainly based on institutional catering experience
Take responsibility for the meal distribution and tableware collection process
Meal assembly and cleaning records (editorial suggestion)
Distribute meals, collect tableware and clean according to the meal assembly process
Canteen meal assembly post
Mainly based on experience and employer appointment
Develop toward duty management
Quality and handover records (editorial suggestion)
Coordinate shifts, review service and hygiene quality and hand over
Duty and crew-leading post
Mainly based on serving and system operation
Take responsibility for takeaway order verification and serving
Order and serving records (editorial suggestion)
Package and serve platform orders and verify them
Takeaway and packaging post
Mainly based on hygiene and equipment knowledge
Take responsibility for store hygiene and equipment checks
Temperature and cleaning records (editorial suggestion)
Take on temperature checks, cleaning and disinfection and equipment checks
Hygiene and equipment specialist post
Mainly based on experience and mentoring ability
Take responsibility for mentoring new employees and reviewing operations
Training and review records (editorial suggestion)
Mentor new colleagues and review operating standards
Training and mentoring post
Mainly based on qualifications and experience
Develop toward store hygiene and quality management
System and inspection records (editorial suggestion)
Responsible for the technical execution of temperature, cleaning and operating standards
Food safety and operations lead
Mainly based on drink making experience
Take responsibility for beverage line output and equipment maintenance
Beverage and equipment records (editorial suggestion)
Make drinks and maintain equipment according to store standards
Beverage and coffee specialist post
Mainly based on inventory and accounting ability
Take responsibility for store inventory and ordering
Inventory and ordering records (editorial suggestion)
Take stock of materials, place orders and verify deliveries
Inventory and ordering post
Mainly based on communication and service experience
Take responsibility for handling store customer relationships
Service and handling records (editorial suggestion)
Handle complaints, returns and special requests
Customer service specialist post
Mainly based on experience and employer appointment
Develop toward store operations and management
Operations and assessment records (editorial suggestion)
Responsible for shift operations, costs and staffing arrangements
Duty management and store operations post
BLS Table 1.2: SOC 35-3023, 2025 employment 3,855,900, 2025—2035 growth of 5.8%, with an estimated average of 827,400 openings per year; openings include replacement needs and are not net new posts. The OOH food preparation and serving related occupation group includes 35-3023, 35-3041, 35-9011 and 35-9031, with 2025 employment of 5,143,000, 2025—2035 growth of about 5%, and an average of 1,078,500 openings per year; that group is not the complete SOC 35-3000 and cannot replace this occupation's data. The median annual wage is 31,200 USD (May2025); for mainland China only an accommodation and food service industry proxy is listed, and this round obtained no precise occupational wage.
The precise occupation is projected to grow 5.8%; the OOH discusses demand for dining, takeaway and delivery, which cannot be equated with current regional hiring volume.
A projection is not an actual outcome and does not represent hiring volume in a particular region or store type
Fast Food and Counter Workers (SOC 35-3023, precise occupation)
Growth of 5.8% (2025—2035, BLS precise occupation 35-3023)
Employment size and openings are not the same measure; openings are the projected annual average and include replacement needs
Statistics for the precise occupation; differences by region, store type and scale are large
Fast Food and Counter Workers (SOC 35-3023, precise occupation)
The industry average wage covers multiple occupations and cannot replace this occupation's wages
An industry category basis that does not include a single-occupation wage distribution
Industry wage (industry proxy)
Accommodation and food service (industry category)
Non-private 62,461 yuan/year; private 55,123 yuan/year
Used to check the United States employment and wage statistical basis
Used to check United States employment projections and job openings
Used to check the National Bureau of Statistics industry average wage basis
Used to check occupational tasks and preparation level
Needs to be filled in: back-of-house cooking and serving pace skills
Understanding of food handling and hygiene requirements
Adjacent direction, from counter service to back-of-house cooking
Needs to be filled in: tableside service and beverage knowledge
Customer communication and service experience
Adjacent direction, from counter service to tableside service
Needs to be filled in: registration and rental business handling ability
Counter reception and payment experience
Adjacent direction, from food service counter to business counter
Needs to be filled in: merchandise checkout and return handling ability
Cashiering and reconciliation experience
Adjacent direction, from food service cashiering to retail checkout
Needs to be filled in: back-of-house washing and equipment cleaning ability
Cleaning and hygiene operation experience
Adjacent direction, from front counter service to back-of-house washing
Needs to be filled in: bartending and beverage service skills
Drink making and customer service experience
Adjacent direction, from drink making to beverage service
Needs to be filled in: scheduling and service quality management ability
Understanding of service processes and hygiene requirements
Adjacent direction, from frontline service to crew supervision
Needs to be filled in: cost accounting and personnel management ability
Understanding of store operations and supply
Adjacent direction, from crew leading to store management
United States O*NET-SOC 35-3023.00 "Fast Food and Counter Workers", corresponding to SOC 35-3023, in Job Zone 1–2 (SVP below 6.0), interest code CRS, and flagged as Bright Outlook; the median wage and percentiles are BLS OEWS estimates for this precise occupation (May 2025, presented via O*NET); employment and growth have a 2024—2034 projection basis presented by O*NET and a BLS OOH food preparation and serving related occupation group 2025—2035 basis, which this page marks separately.
In 2025 the median hourly wage was 15.00 USD and the median annual wage 31,200 USD; the 10th, 25th, 75th and 90th percentiles were about 22,840, 27,700, 36,070 and 42,650 USD per year (May 2025 OEWS, precise occupation 35-3023, presented via O*NET). Officials have not published an industry-specific median wage for this occupation, and this page keeps the gap rather than filling it in.
The 2024—2034 projection basis presented by O*NET: employment about 3,796,000 (2024), projected to grow faster than average (5% to 6%), with an estimated average of about 904,300 job openings per year (this value is the projected annual average and includes replacement needs). BLS OOH food preparation and serving related occupation group (35-3000) 2025—2035 basis: about 5,143,000 posts (2025), +5% (about +280,800 people), with an average of about 1,078,500 openings per year, most from replacement needs. The statistical scope and period of the two bases differ, and this page marks them separately without conversion.
The National Bureau of Statistics data checked this time are on an industry category basis, and no national single-occupation wage statistic precisely corresponding to this occupation was obtained; this page uses the average wage of "accommodation and food service" urban units (2025 non-private 62,461 yuan/year, private 55,123 yuan/year) as an industry proxy, which only describes the industry background, and does not replace occupational wages with an industry average or a single recruitment quote.
O*NET lists this occupation as Job Zone 1–2 (little to some preparation), SVP below 6.0; in the education survey about 56% indicated below a high school diploma, 24% indicated a high school diploma or equivalent and 17% indicated some college education but no degree. BLS notes that the typical entry-level education for this occupation requires no formal credential and no related work experience, with short-term on-the-job training provided. Posts involving food handling must comply with local health and hygiene requirements for food handlers and receive food hygiene and equipment operation training. In mainland China, store training plus on-the-job practice is commonly required, and the specifics are subject to recruitment announcements and local provisions.
A more accurate judgment is that some tasks will be assisted by tools and that the occupation as a whole will mainly see augmentation and structural adjustment. A 2023 ILO study shows that task exposure varies widely across occupations and that technical feasibility does not mean stores have already adopted it; meanwhile on-site service, food temperature and hygiene judgments, and handling equipment and customer emergencies require on-site work and responsibility, so the conclusion is that the way of working will change rather than that the occupation as a whole will be replaced.
No. The median is the midpoint of the wage distribution of practitioners within the same statistical period, not a starting salary. Part-time work is common in this occupation and some posts include tips or service charges; personal income must be judged together with the pay method (hourly or monthly, whether tips or service charges are included) and actual hours (O*NET work context shows 63% of respondents work less than 40 hours per week and 17% more than 40 hours).
Yes. BLS notes that the typical entry-level education for this occupation requires no formal credential and no related work experience, with short-term on-the-job training provided, and most posts are taken up through mentoring. However, posts involving food handling usually require compliance with local health and hygiene requirements for food handlers and specialized training; whether cashiering and reconciliation are required, whether simple back-of-house cooking is involved, and shift and part-time arrangements all vary by store. Whether it is feasible depends on the target employer and local provisions, and this page does not replace the original regulations.
FermatMind career content research process
This round checked O*NET35-3023 tasks, interests and education and May2025 national wage percentiles; BLS Table1.2 2025—2035; the different OOH occupation groups; the National Bureau of Statistics 2025 industry wages; the OEWS definition; and the scope of ILO WP96 and NIST AI RMF1.0.
This round obtained no precise mainland China occupational wage, national recruitment education distribution, measured AI adoption and effects for this occupation, or precise occupational wages for the listed United States industries. The accommodation and food service 62,461/55,123 yuan are annual average wages for urban units by industry; the United States national 35-3023 percentiles and the OOH occupation group are kept separate. The FAQ, Hero and shared source register still retain the old projection, the mislabeled 35-3000 and the wage exclusion of tips, and within the protected scope these are not changed, and whole-page consistency is not asserted.
Official occupational scope: taking orders and providing food and beverages, serving customers at a counter or serving station, possibly collecting payment and possibly taking part in preparing food and beverages.
Interest code CRS; preparation level Job Zone 1–2 (SVP below 6.0); education survey: below a high school diploma 56%, high school diploma or equivalent 24%, some college education without a degree 17%; the occupation is flagged as Bright Outlook.
Wages and employment trends (citing BLS data): 2025 median hourly wage 15.00 USD and median annual wage 31,200 USD; 2024 employment 3,796,000; 2024—2034 projected to grow faster than average (5% to 6%); estimated average of about 904,300 job openings per year; the main industry in 2024 is accommodation and food service.
O*NET OnLine
United States
current page (updated 2026); accessed 2026-09-20
official occupation profile
exact occupation (SOC 35-3023)
United States occupational data do not automatically imply employment, hygiene or food business requirements in mainland China.
2026-09-20
Used to check tasks, work activities, work context, technical skills, interest code (CRS) and preparation level (Job Zone 1–2).
Tasks mainly involve accepting payment and giving change, serving customers in fast food and takeaway settings, recording orders and accounts, verifying cash, communicating with customers about orders and complaints, taking and plating and packaging food, restocking materials, cleaning the dining area and tableware, brewing coffee and making hot and cold drinks, simply cooking food according to hygiene requirements, and monitoring food temperature.
Work context: work schedules regular shifts 88%; working less than 40 hours per week 63%, 40 hours 20%, more than 40 hours 17%; standing continually or almost continually 54%, walking 38%, repetitive motions 64%; continual contact with others 89%; considering dealing with external customers extremely important 58%; facing unpleasant or angry people every day 78%; considering exactness and accuracy extremely important 50%.
The O*NET national wage page (onetonline.org/link/localwages/35-3023.00) gives this occupation's national percentiles: annual wage 10% 22,840 USD, 25% 27,700 USD, median 31,200 USD, 75% 36,070 USD, 90% 42,650 USD; hourly wages 10.98, 13.32, 15.00, 17.34 and 20.51 USD respectively.
O*NET OnLine
United States
current page (updated 2026); accessed 2026-09-20
official occupation details and national wages
exact occupation (SOC 35-3023)
Applies only to the occupational description; food hygiene, temperature management, allergen and employment safety requirements must be verified separately against competent authority requirements and the original employer rules.
2026-09-20
This occupation group had a 2025 median annual wage of 31,710 USD (15.24 USD per hour); the number of posts in 2025 is about 5,143,000.
Employment is projected to grow 5% (faster than the average for all occupations) in 2025—2035, about +280,800 people; over the decade there are about 1,078,500 job openings per year, most from replacing workers who leave or exit the labor force.
The typical entry-level education requires no formal credential, the related work experience requirement is none, and short-term on-the-job training is provided; workplaces include restaurants, schools and other eating places, and shifts often include early morning, late night, weekend and holiday work, with part-time work common.
U.S. Bureau of Labor Statistics
United States
May 2025 median pay; 2025—35 projections; accessed 2026-09-20
official outlook group page
group scope Food and Beverage Serving and Related Workers (SOC 35-3000); includes exact occupation 35-3023
This is the food preparation and serving related occupation group page and cannot replace statistics for the precise occupation 35-3023; the group basis and the precise occupation basis cannot be mixed.
2026-09-20
Precise occupation 35-3023 (presented via O*NET): 2024 employment 3,796,000, 2024—2034 projected to grow faster than average (5% to 6%), with an estimated average of about 904,300 job openings per year.
"Occupational openings" in the BLS employment projections table is an annual average for the projection period, and this page marks it as "/year" accordingly and does not interpret it as a ten-year cumulative figure.
U.S. Bureau of Labor Statistics
United States
2024—2034 projections as presented by O*NET OnLine; 2025—35 table; accessed 2026-09-20
official employment projections
exact occupation (SOC 35-3023)
A projection is not an actual outcome; the average annual openings include replacement needs and cannot be broken down into individual hiring probability; the two projection bases have different statistical periods.
2026-09-20
Median hourly wage 15.00 USD and median annual wage 31,200 USD.
The 10th, 25th, 75th and 90th percentiles are about 22,840, 27,700, 36,070 and 42,650 USD per year respectively (presented via the O*NET national wage page; hourly wages 10.98, 13.32, 17.34 and 20.51 USD).
Officials have not published an industry-specific median wage for this occupation.
U.S. Bureau of Labor Statistics
United States
May 2025 wage data; accessed 2026-09-20
official wage statistics
exact occupation (SOC 35-3023)
This is occupation-level wage statistics; the median is not a starting salary; OEWS excludes tips and overtime income and cannot represent part-time or service-charge-inclusive income.
2026-09-20
Urban non-private units "accommodation and food service" average wage 62,461 yuan/year; urban private units 55,123 yuan/year (2025).
Mainland China does not list this occupation separately; the industry proxy value cannot replace occupational wages.
National Bureau of Statistics
Mainland China
2025 annual wage; accessed 2026-09-20
official industry proxy
industry proxy: accommodation and food services
The industry average wage covers multiple occupations and cannot be taken as this occupation's median, starting salary or tip-inclusive or part-time income.
2026-09-20
Conclusion: most jobs have only some tasks exposed, and generative AI is more likely to augment than to replace wholesale; clerical tasks have the highest exposure, while the share of highly exposed tasks in managerial and professional occupations is lower.
It uses a task classification method and is not enterprise adoption data.
International Labour Organization
Global
2023-08-21; accessed 2026-09-20
institutional research (working paper)
global occupational task exposure to generative AI
Task exposure does not equal actual adoption, productivity or job change; the share of highly exposed tasks in on-site service and food safety responsibility work is usually lower.
2026-09-20
The framework is intended for voluntary adoption and helps organizations incorporate trustworthiness considerations into the design, development, use and evaluation of AI.
The generative AI overview lists the specific risks of generative AI and gives corresponding management actions.
National Institute of Standards and Technology
United States / international reference
AI RMF 1.0 released 2023-01-26; GenAI Profile released 2024-07-26; accessed 2026-09-20
voluntary risk management framework
AI risk governance and human oversight
The governance framework contains no occupational or employment statistics and cannot serve as occupational outlook or employment evidence.
2026-09-20
Used to distinguish occupational facts, statistical bases, industry proxies, food hygiene and employment boundaries, and AI assistance and human review.
This research method and editorial synthesis are marked as internal_rubric or editorial_synthesis.
FermatMind
Mainland China / United States
current authoring rules; accessed 2026-09-20
editorial method
field review and source disclosure
It is not an external occupational fact source and does not replace official statistics or jurisdictional rules.
2026-09-20