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Restaurants and Casual Dining
McDonald's, Chipotle, Olive Garden
Dining Room and Cafeteria Attendants and Bartender Helpers
This job keeps cafeterias, dining rooms, and service counters moving by carrying trays, clearing tables, restocking supplies, and cleaning up fast between customers. It is hands-on and customer-facing, but the tradeoff is that the work is repetitive, physically active, and usually pays modestly unless you move into a different food service role.
Also known as Food Service WorkerCafeteria AttendantDining Room AttendantBusserBarback
Median Salary
$32,670
Mean $34,190
U.S. Workforce
~522K
99.6K openings per year
10-Year Growth
+6.3%
527.4K to 560.6K
Entry Education
No formal educational credential
+ None experience
What This Role Looks Like in Practice
Dining Room and Cafeteria Attendants and Bartender Helpers sits in the Hospitality category. In practical terms, this role combines day-to-day execution, cross-team coordination, and consistent decision-making under real business constraints.
U.S. employment is currently about ~522K workers, with a median annual pay of $32,670 and roughly 99.6K openings each year. Based on BLS projections, total employment is expected to grow from 527.4 K in 2024 to 560.6K in 2034.
Most hiring paths start with High school diploma, and employers typically expect none of related experience. Many careers in this track begin around Food Service Worker and can progress toward Food Service Supervisor. High-value skills usually include Food Safety & Sanitation Practices, Tray Handling, Bus Tubs & Service Carts, and Beverage Dispensers, Coffee Urns & Ice Machines, paired with soft skills such as Active Listening, Coordination, and Service Orientation.
Core Responsibilities
- Carry plates and trays from the serving area to customers' tables in cafeterias or dining rooms.
- Clear tables, pick up spills, broken dishes, and trash, and get the area ready for the next group.
- Wipe down counters, furniture, and equipment, then sweep, mop, or vacuum floors to keep the space clean.
- Bring out simple items like water, coffee, rolls, butter, and other basics during service.
Keep exploring: more Hospitality careers or browse all job titles.
A Day in the Life
01 Carry plates and trays from the serving area to customers' tables in cafeterias or dining rooms.
02 Clear tables, pick up spills, broken dishes, and trash, and get the area ready for the next group.
03 Wipe down counters, furniture, and equipment, then sweep, mop, or vacuum floors to keep the space clean.
04 Bring out simple items like water, coffee, rolls, butter, and other basics during service.
05 Refill drink stations, ice machines, and similar self-serve areas so customers can help themselves.
06 Greet guests, seat them, and keep linens, silverware, dishes, trays, and other supplies stocked.
Industries That Hire
🏥
Hospitals and Healthcare
HCA Healthcare, Kaiser Permanente, Mayo Clinic
🎓
Schools and Universities
Aramark, Sodexo, Compass Group
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Hotels and Resorts
Marriott International, Hilton, Hyatt
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Sports and Event Venues
Delaware North, Levy Restaurants, Legends
Pros and Cons
Advantages
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You can usually get started without a degree, and the occupation typically requires only short-term on-the-job training.
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There are many openings: about 99.6K annual openings are projected, so jobs are available in a lot of places.
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The work is easy to understand and learn quickly, which makes it a practical first job in food service.
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You spend the day around people, not behind a desk, which some workers prefer.
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The role can be a stepping stone into other food service jobs in restaurants, schools, hospitals, or hotels.
Challenges
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The pay is modest, with a median annual wage of $32,670 and a mean of $34,190, so it is not a high-earning role.
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The work is physical: standing for long periods, carrying trays, mopping floors, and cleaning up messes are all part of the job.
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Much of the work is repetitive and tied to meal rushes, so the pace can be exhausting even though the tasks are simple.
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This job can have a limited career ceiling, because many employers treat it as an entry-level support role unless you move into supervision or another kitchen job.
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Some duties can be standardized or reduced by self-service setups, dish machines, and tighter staffing, which can hold down wages and limit long-term growth.
Career Progression
Food Service Worker
0-1 years
$27K-$30K
New workers learn the basics of clearing tables, restocking supplies, and keeping dining areas clean during busy meal periods.
Dining Room and Cafeteria Attendant / Bartender Helper
1-3 years
$31K-$35K
Workers at this level handle guest-facing support, move quickly during meal rushes, and keep service areas stocked and sanitary.
Lead Food Service Attendant THIS ROLE
3-6 years
$36K-$42K
Experienced workers may train new hires, coordinate coverage during rushes, and make sure the dining area stays organized.
Food Service Supervisor
6-10 years
$43K-$52K
Supervisors handle scheduling, quality checks, customer issues, and day-to-day oversight of cleanliness and supply levels.
Education Paths
High school diploma
The most common preparation path, held by 74.01% of workers in this occupation.
No high school diploma
A sizable share of workers, 22.43%, have less than a high school diploma, so employers often rely on short training instead of formal schooling.
Short-term on-the-job training
Many employers hire people with no formal credential and teach the job quickly on site, which fits a role built around simple, repeatable service tasks.
Key Skills
Technical
Food Safety & Sanitation Practices 60%
Tray Handling, Bus Tubs & Service Carts 60%
Beverage Dispensers, Coffee Urns & Ice Machines 58%
Commercial Cleaning Tools & Food-Grade Chemicals 58%
Dining Room Setup, Stocking & Dishware Handling 55%
Soft Skills
Active ListeningCoordinationService OrientationMonitoringSocial PerceptivenessSpeaking Job Outlook and Trends
+6.3%
Projected growth (2024-2034)
99.6K
Annual job openings
Employment is projected to rise from 527.4K to 560.6 K over the next decade, representing 6.3% growth. Around 99.6 K openings per year include both newly created roles and replacement hiring from turnover.
Remote availability is currently Rare. Demand remains strongest where employers need practical domain knowledge plus modern workflow and data skills.