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1Pood Sera andiSing Occupations. Reprinted -from the_Cocupational Outlook lian.dbook 978-79 Edition1Buteau. of La.bor 'Statistics (DOI) Washington", D.C.Eu11-1915-10

21P.; Photograplis.in this d enment mill not reproduce*seal; For. related d u ets see C! 017 756 -797Stiperimtendent of Documents, U.S. Government Printing*Of ficei Washington, D.C. 204-02 ,(S0.50 pet reprint;S8.010 fpr set of 42)

EIP--$0.133 $1 :67 Plus pasta ge-.Cooks;. Dishwashing; *Zip_ ysent OpportunitiesAsEmplbyient .Projections; *Employment. guaLificati'EsplOyli-ent Trends; Poed Setties. Industly; *Food.Services occupations 'Peed Service harlots; FoOdStores; Information Sources; Job skills; Job,1raihirsg Seat Packing Industry; *Occupational _.

Information; OccapatIonall'Aohility; Proaotiorfoceupa Clonal) ; Salaries; Rages; Work 2ntlionsent

.Vocu in. g on food serdhandising occupatibas, thisd.ocument i:s one in a series of forty-one.' reprinti -frosapthe .

Occupatiorial outlook Randiook providing current information andeuployment pro leCtions for individual occupations and industries

fithreugh 1985.- Ihe spec . fic occupations covered in this -documentYinclude batrtenderso cooks and chefs, dining roes attendants, fdishwashers, ,food count er workers, leateutters, walters/VaittesSes,

- occepation.s- in the restaurant industry, and ccupations in retailfOodstores. Thee following information is pre anted forfsaphoccupation. o r occupatio na 1 area a code ngmbe referenced to theDictionary of Occupational Titles; a description of .t he nature-of thetrona; places of employment; training, other qualifications, 'anda.dvancement; employment outlook; earnings and working conditions; andSbutoes of additional i nfermation. In addition to the forty-oneieptints cover±ig individual occupations or occupational areas' (CB.0 17 757-797) ,- a companion docrame,nt (CE 017 750, presents employment,p-kolections fox the tot al labor market and discusses tie relationshipbetween job prospects and education. (B11)

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1.1..1 OA- 79 Edition..

U.S. Departlerti of Labor-Bureau ofLabor Statistics1978

Bulletin 1955-10

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BARTENDERS

(D.O.T. 312.8713)

Nature oljh r Work

Cocktails range from the ordinaryto the exotic. Ban enders make theseconcoctions by combining differentkinds of liquor with other ingredientssuch as soft drinks, soda water, bit-ters, fruit juices, and cream. Thereare dozens of combinations, andcan one can be made in severalways. Because some people havepreferences for certain cocktail rec-

. elpec'hirtenders often are asked tomix drinks to suit a customer's taste.Besides cocktails, bartenders servewine, draft or bottled beer, and awide variety of nonalcoholic bever-ages.

Most biftenders take orders, servedrinks, and collect payment fromCustomers. Others simply makedrinks for waiters and waitresses toserve:

Bartenders usually are responsiblefor ordering and maintaining an in-veatory of liquor, mixes, and otherbar supplies, They also arrange bet-

eartoodirooftio ono asked to stis drinksto milt a customer's taste-

ties and glasses to learn a display_ ,

wash glassware, and clean thehat.Bartenders in large. restaurants or

hotels usually have bartender he312.8.37) to assist them with

their duties. Helpers keep the barsupplied With liquor, mixes, and iceastock refrigerators- with wine andbeer; and replace empty beer kegswith full ones. They also keep thebar twee clean and rernve empty,bottles and trash.'

Platelet of Employment

Most of the 261,000 bartendersemployed in 1976 worked in restau-rants and bars, but many also hadjobs in hotels and private clubs:ReuVily one -fifth were .seltaent-ployda..

Several thousand people, many' ofwhom have `full -time jobs in otheroccupations or attend college, tendbar part time. Part-time workers of-ten serve at bariquets.and privateparties.

Most bartenders work in the urbanpopulittion centers of New York,California, and other"- large States,but main, are employed in small com-munities also. Vacation resorts offerseasonal employment, and some bar-tenders alternate between warnerand winter resorts rather than remainin one area the entire year.

Training, OtharGuallfications,and Advaneement

Most bartenders lean,' thera the job, Although preparing.

drinks at home can be good practiae,it does not qualify a person to.be-bartender. Besides knowing sivarietyof cocktail recipes, bartenders mustknow Itow to stock a bar properlyand be familiar with State and locallaws concerning the sale of alcoholicbeverages.

Persons who wish to become bar-tenders can gliegood experience byworking as ba- helpers, diningroom attendants, waiters, or wait-resses, By watching the bartender atwork, they can learn how to mixdrinks and do other bartending tasks.

Some private schools offer shortcourses in bartending that includeinstruction on State and !Deal lawsand regulatioas, cocktail recipes. at-tire and conduct, and stocking a bar.

Some of these scholas help theirgraduates and jobs.

Bartenders .should have pleasantpersonalities and be neat and clean inpersonal appearance because theydeal with the public_ They needphysical stamina, since they standwhile they work and also may have tolift heavy beer kegs or boxes of bev-

,erages.

Generally, bartenders must be atleast 21 years of age, although someemployers prefer those who are 25 orolder. Some States require bartend-ers to have health certificates assur-ing that they are free from conta-gious diseases. la some instances,they must be bondid.

Small restaurants, neighborhoodbars, and resorts usually offer a be-ginner the best -entry opportunities.After gaining experience, a bartend-er may wish to work in a large restau-rant or cocktail lounge where pay ishigher and promotion opportunitiesare greater. Although promotionalopportunities in this field are limited.it is possible to advapee to head bar-tender, wine steward, or beveragemanager. Some bartenders opentheir own business-/

moot Outlook

loyment of bartenders is ex-d to increase about as fast as

`average for al) occupationsgh the raid-1980's. In addition

the job openings caused by em-oyrneta growth, several thousand

will arise samans6 from the need trrreplace experienced "bartenders w'horetire, die, or leave the occupationfor Other reasons:.

The demurral for bartender( willincrease L new restaurants, hotels.and bars open in response to popula-tion growth and'as the imountspentfor food and beverages outsides thetirade increases. Nigher average in-comes and snore leisure time will al-low people to go out for dinner orcocktails_ more often-and to-a,akemore vacations. Also, aernore wiveswork, familiei are andine dining outa welcome convenience, 1

Job opportunities foiAartendersshould be especially favorable inStates that have recently liberalizedtheir drinking laws. An the early1970's, 25 States either lowered the

drinking age or 1pgstlicecg the sale offluor by the drink, or both, andsome other. States may follow suit

and WOrkIngCondition*

Hourly earnings of bartendersranged from 52.86 to 55.33 in 1976,according to limited data from unioncontacts in the restaurant industry.Besides wages, bartenders, may re-ceive tips that increase their earn -ings.

Bartenders !may receive freemeals at work and-may be furnishedbar jackets or complete uniforms.

Many 'bartender% work more than40 hours a week, and night andweekend work and split shifts 'axecommon. For many bartenders.however, the opportunity for friendlyconversation with customers and thepossibility of someday managing orowning a bar or restaurant more thanoffset these disadvantages. For oth-ers, the opportunity to get part-timework isannaortant.

Source* of AdditionalInformation

Information about job opportuni-ties may be obtained from the Hotel,and Restaurant Employees and Bar-tenders liaterriational Union, which isthe principal union organizing bar-tenders, and from _the State employ-ment seiv

For general information on job op_portunities in bartending, write to:National lnstitue for the Foodseryiee Indus-

try, 120 S \Riverside Plaza. Chicago,6060n.

Culinary lotitute of America, P.O.Hyde Port. N`,Y. 12539.

change, fill out charge forms, andeve reealfsts. The related occupationof bank teller is discussed elsewherein the Handbook.

In addition to these duties, cash-iers. depending on their employers,may do other jobs and have differentjob titles.- Those who work in the-aters., for example. are often calledboa office cashiers or ticket sellers.They operate ticketdispenskig ma-chines and answer telephone inquiElea.- Restaurant cashiers. sometimescalled caahier checkers, may beadlereservations fot meals and spectalparties, type menus, or sell items atthe candy and= cigarette counter. Insupermarkets and other'self-servicestores, cashiers known as checkoutclerks, checkers, or grocery clerkswrap or bag' purchases. They alsomay restock shelves and mark prices,'rearrange dtplays of rneFehandise,and take inventory. In many ofrices,cashiers' Town as ogerscy or from:-office cashiers, type, operate theswitchboard, do bookkeeping, andact as teceptiOniste.

Cashiers operate several types ofmachines. Many use cash registersthat print-the amount of the sale on a

CASHIERS

(D.O.T. 211.138, ,368, ,468, .488,and 299.468)

Nature the Work

Supermarkets, movie theaters, and_restaurants are among the many businesses that employ cashiers to handlePayments from customers. Mostcashiers receive money, make

paper tape. A rapidly growiil nuns-giber of cashiers operite electronicregisters, computerized point-of-saleregisters, or computerized acannirigsystems. Depending upon its com-plexity, a computerized system Mayautomatically calculate the neeessat7taxes and record inventory numbersand other information. Such registers.are replacing less versatile, coeven-tsional models in many stores. Cash-iers who work in hotels and hospitalsuse machines that record charges fortelephone, medical, and other servic-es and prepare itemized bills. Cash-.acre also operate addihW and change -cdispensing machines.

Place* of Employment

in 1976, about 1,250,000 personsworked as cashiers. More cashierswork in supermarkets and other foodstores than in any otier kind of store_However, cashiers are needed inbusinesses and organizations of alltyperLand sizes, and many find jobs indepartment stores, drugstores, shoe-stores. hardware stores, furniturestores, and in other_ kirlds of retailstores. -Restaurants, theaters.

Needy half of all, ea shiers sae part time.

aim tipeashiets.;Busin

employing iers are located' init e cities, in subinbaii Chopping

centers, in small towns, and in/rural'areas. The Federal Cloverninent em-ploys a small nurnber, primarily inthe Department of r)ofedie.

Opportunities for part-time workare very good. Nearly half of allcashiers work part time; about 1 in 4is a student.

.

Trairdeg, Other Qualifications,an Advandernent

Ethployers prefer begin _ 'itg ea,sh-iers wtth Righ school i lorries.Courses in'business arithrne book-keeping, typing, and other usinesssubjects are good prep anioncubist jobs. Cashier training is of-ferid as part of many public schoolvocational programs.

Many employers offer ott -,lie, _btraining for cashiers. In a Sarahthe beginning cashier is trained ofthe job by an experienced worker. irilarger-ems, cashier training programsoften include clhasroom instructionin the use of eleetroeic or cornpurer-iced registers and, in other phases ofcashiers' jobs.

Many persons enter cashier posi-dons without signincent prior workexperience. For some cashier, jobs,however, ernployersseek persoriswho have special skills or businessexperience, such as typing or selling.Many cashier openings also are filledby promoting other qualifie&workerswho are already employed by thefirm

Persons who want to become cash-iers should be able to do repetitiouswork accurately. They need fingerdexterity, a high degree of eye-handcoordination, and an aptitude for%working with figures. Because they,meet the public, cashiers should beneat in appearance and able to dealtactfully and pteesantly with custom-ers. _

Promotion opportunities as cash-iers tend to' be limited. However,,thecashier's job sikfords good opportu-nity to learn an eat foyer's businessand so may serve as a steppingstoneto a more responsible clerical job.such as bookkeeper or salesclerk. orto a managerial position. Cashiers

king' In chid stores and otherlarge retail businesses, for tearer/le,rinSY advance lb ri partment or storemanagers.

ist100

Job tipenings fer cashiers are ex-pected to be plentiful through 1985.employment is expected to 'grow

- faster than the average for all occu-rotations. Some -new jobsowill- rendskern futuj'c grow;th in serail trade.

-However, much. More important thangrilowth as a'source of jo for posh-jets is' the need to repl workerswho die, retite; or stop working for,ether- reasons. Because the decilpa-tion is large and turnover is high,many cashier jobs will be availableover the next 10 years.

Future employment of casltie.rk islikely to be- affected by the use, ofcomputerized . checkout systems,which are heSidning to replace cashresisters- in some Afrioptical' or magnetic scanner trans-mits' the-code number (Universaliroduct Code:UPC) of each pur-chase to a computer that-is pros-gram'rned to recard a description and-,price of the' item, add the tax, tindprint out a receipt. The- computeralso keeps track of,the store's inven-tory and places orders with the ware-house where stock is needed. The-widespread adoption of automatedcheckout systems in supermarketsand other establishments is.expectedto slow employment growth of cash-en and other workers. However, re-

sistance from consumer and laborroups may slow the adoption of

such systems.

Earnings and WorkingCondition*

Beginning cashiers often earn theminimum wage required by law. Inestablishments covered by the Feder-al law, the mininium was $2.30 an

ihour in early 1977. in addition, mini-mum wages in many establishmentsare governed by State law. Cashiersearn wages ranging from the mini-mum in a given establishment tooral times that amount. According toa 1975 Bureau of Labor StatisticsSurVey of 4rocery stores, head cash--iers averaged 55.78 an hour; otherfull-time cashiers. $5.32 an hour; and

part -time cashiers, $4.31. an IIWages!' tended to be highest in theWest and North Central Regions andlowest- in the South' wages gbeerallewere hig r in large nietropolitinareas th

-Ciashierk. belong to a number lilin smallet cities.

unions, principally the Retail ClerksInternational 'Assesciatien; Inteenh-tional Brotherhood of Teamsters;and Retail, Whhiesale, and Pepart- .anent Store Union. They genbraty re-ceive health insurance, annual andsick leare;pee2ron binefits, arichotheer benefits available, to other work - -.CiS. ' .

Cashiers often Not* during rushpiriads suCh is holidays, weekends,late afternoons, and evenings. Wcirkat these times often Is reqUired intheaters, restaurants, and foodutorei...Many ,Cashier's in these plecis work:part time or on split shifts. l=ull -timecashiers 'in supermarkets and otherlaw retail stores usual y' work ar 5-day., 40-hour week; however, theymay :work, on weekends and hay.time off during the week.

Most cashiers work indoors, oftenin small booths or behind counterslocated . near store entrances. Insome cases, they are exposed to colddrafts in the winter and considerableheat during the sunnier. (See intro-dubtory sectio0 of this chapter forsources of additional information.)

COOKS AND CHEF

(D.O.T. 313.131 through .887;314.381 through .878; and 315.131,

through .381)

Nature of the Work

A reputatiois an asset to ait prides itself

tic foreignchefs are largreputation a'

for servin fine foody restaurant, Whether

"home cooking" oruisine. Cook'sresponsible for the

estaurant acquires.Many chefs have earned fame forboth themselves and the restaurantsand'hotels where they work becauseof their skill in creating new dishesand improving familiar ones.

A cook's work depends partly onthe size of the restaurant. Many small

A restaurant's reptilian/1 depends largely on the skills of Its cooks.

restaurants offer'a limited number of'short order dishes that arc relativelysimple to prepare, plus pies and otherbaked goods bought frorn bakeries.One cook usually prepares gill of thefood the aid of a short ordercook _ one or two kitchen helpers.

Large eating places usually havemore varied menus and preparemore of the food they serve. Kitchenstaffs. often include several cooks,sometimes called assistant cooks,and many kitchen helpers. Eachcook usually has a special assignmentand often a special joh title pastry,fry, or sauce cook, for example.Head -cooks or chefs coordinate thework of the kitchen staff, and oftendirect certain kinds of food prepara-tion. They decide the size of serv-ings. sometimes plan menus, and buyfood supplies.

Places of Employment

Abaiit 1,065,000 cooks and chefswerie/ernployed in I 976, Mostworked in restaurants and hotels, butmany worked in schools, colleges,and hospitals, Government agencies,factories, private clubs, and many

_,other kinds of organizations also em-ployed cooks and chefs.

Training, -Other Opallficationeand Advanement

Most start work in an onskilled position such as kitchen help=

er and acc hire their skills on the job.However, an increasing,niimber ofcooks are obtaining high school andpost -high school vocational trainingin food preparation. Occasionallythey are trained in apprenticeshipprograms offered by professional as-sociations and trade unions, or in a 3-year apprenticeship program admin-istered by an office of the AmericanCulinary Federation in cooperationwith local employers and junior col-leges. A few are trained it t programsthat some large hotels and restau.rants have for new employees.

inexperienced workers usually canqualify as assistant or fry cooks after;iseveral month, of on-the-job train-ing, but acquiring all-round skills ashead cook or chef in a fine restaurantoften takes several years. A highschool diploma is not required formost ,beginning-jobs;-.it is recom-mended, however, for those planningcareers as cooks or chefs. Highschool or vocational school coursesin business arithmetic and businessadministration arc helpful in becom-ing a cook or chef. High school stu-dents can get experience as a cook byworking part time in a fast-food res-taurant or other limited _rice op-erianor,

Persons who have had courses incommercial food preparation willhave an advantage when looking fur

jobs fla large restaurants and hotelswhere hiring, standards are oftenhigh; Some vocational programs inhigh 'schools offer this kind of train-ing to students. More often, thesecourses, ranging from a few monthsto 2 years or more, and open in somecases only to high school graduates,are given by trade schools, vocation-al centers, junior colleges, universi-ties. professional associations, hotel'management groups, and tradeunions. -Training in supervisory andmanagement skills sometimes is em-phasized by private vocationalschools in courses offered by profes-sional associations, and in universityprograms. The Armed Forces arealso a good source of training andexperience in food service work,

Although curricula may vary. stu-dents usually spend most of theirtime learning to prepare foodthrough actual practice in Well-equipped kitchens. They learn tobake, broil, and otherwise preparefood, and to use and;care for kitchenequipment. Trainingprograms ofteninclude courses in selection and stor-

,age of food, use of leftovers, determi-nation of portion size, menu plan-ning, and purchasing food supplies inquantity. Students also learn hoteland ,restaurant sanitation and publicheal& rules for handling food.

Many school districts in coopera-tion with school fobdservices divi-sions of State departments of educa-tion provide on-the-job training andsometimes summer, workshops forcafeteria workers vIlio wish to be-come cooks. Sortie, junior colleges.State departments of education, andschool associations also provide suchtraining. School cooks often are se-lected from employees who have par-ticipated in these training programs,

Persons who want o becomecooks or chefs shofald I e to workwith people in a tea relationshipand be able to work u essureduring busy periods an closequarters. Cleanliness and a keensense of taste and sMell and the phys-ical stamina to stand for hours at atime also are important qualifica-tions. Most States require health cer-tificates indicating that cooks andchefs are free from contagious dis-eases.

Advancement opportunities forcooks are better than for most otherfood service occupation,. Manycooks acquire higher paying posi-tions and new cocking skills by mov-ing from restaurant to restaurant.Others gradually advance to chef po-sitisins or supervisory or managementpositions, pareculary in hotels, clubs,or the larger, more elegant restau-rants. Some eventually go into busi-ness as caterers or restaurant owners;others may become instructors in vo-cational programs in high schools, ju..nior and community colleges, andother academic institutions.

Employment Outlook

Employment of cooks kind thes isexpected to increase faster than theaverage for all omtTpations throughthe mid-1980's. In addition to em-ployment growth, thousands of jobopenings will arise annually from theneed to replace experienced workerswho retire, die, or transfer to otheroccupations. 'Small restaurants,school cafetrias, and other eating'places with simple food preparationwill provide the greatest number ofstarting jobs for cooks:

The demand for cooks and chefswill increase as population grows andpeople spend more money on eatingout. Higher personal incomes andmore leisure time will allow people togo out for dinner more often and totake more vacations. Also, as anincreasing number of twives work,more families are findindining out awelcome convenience.

Earnings and WorkingCOnditions

In 1976, hourly pay rates rangedfrom $3.11 to $6.01 for chefs, from52.81 to $5.19 for cooks of"' varioustypes, and from $2.02 to 54.05 forassistant cooks, according to limiteddata from union contracts in severallarge metropolitan areas.

Wages of cooks and chefs varydepending on the part of the countryand the type of establishment inwhich they work. Wages generallyare higher in the West and in large,well-known restaurants and hotels.Cooks and chefs in famous restau.

same earn much more than e mini-Mum rates and several chefs ith na-tional reputations earn rn e thin$40-e000 a year. Noun in re wantsmay include late evening, oliday,and weekend work, and rat= e from37 1/2 -to 48 hours a week Cooksemployed in public and rivatcschools work regular scho 1 hoursduring the school-year onlysosuallyfor 9 ,months.

Many kitchens are air-coneitionedand have convenient work arias andmodern equipment. Others, Particu-larly in older or smaller eating places,are often not well equioeed antinot

weld' ions may be leis desir-able. In a chens, bowevei. cooks,must stand most of the tirine . lift'heavy poti and kettles, and work

ste_stah "Ovens and ranges.The principal union organizing

cooks and chefs is the Hotel findRestaurant Employees and Bartend-ers International Union.

----..)

Sources of AdditionalInformation ,

Information about job opportuni-ties may be obtained from local em-ployers, locals of the Hotel and Res-taurant Employees and BartendersInternational Union, and10081: officesof the State employment service..

general information about !eatau.rant cooks and .chefs is availablefrom:

Culinary Institute of Arrser4a, P.04 _

Hyde Park, N.Y. 1253W

Educational Director. National Institute farthe Foodstryice Industry. 120 Sputherside Plaza. Chicago, Ill. 606044.

The Educational Institute, American Hoteland Mlotel*Assoeiation, 1407 S. Harrison

eAH,d..

Michigan State University. StephenNisbet bldg.. East Lansing Mich.

48823.

For information on the AmericanCulinary Federation's apprenticeshipprogram for cooks and chefs. writeto:

American Culinary Federation, EducationalInstitute, 1407 S. Harrison Rd...East Lan-sing, Mich 45523

DINING ROOMATTENDANTS AND

DISHWASHERSI.

(D.O.T. 311.878 and 381.887)

Nature of the Work

Clean andare as imporeputation asserves. An eggtablecloth, eir an empty salt shakercan make a customer unhappy. Din-ing room attendants and dishwashersprovide the quick hands and sharpeyes needed to prevent such prob-lems.

Attendants do many jobs that oth-erwise waiters and waitresses wouldhave to do. 'They clear and reset ta-bles, carry flirty dishes from the din-

1i-1 area to the kitchen and return

th trays sof food, and clean upilled food and broken dishes. By

taking care of these details, atten-dents give waiters and waitressesmore time to serve customers.

In some restaurants, attendantsalso help by serving water and breadand butter to customers. When busi-ness is light, they do odd jobs likerefilling salt and pepper shakers andcleaning coffee urns.

Dishwashers pick up where the at-tendants leave offwith the dirtydishes. They operate special fa Ei-

chines that clean silverware anddishes quickly and efficiently. Occa-sionally, they may have to make mi-nor adjustments to keep machinesoperating properly. Dishwashersscrub large pots and pans by hand. Inaddition, they clean refrigerators andother kitchen equipment, sweep andmop floors, and carry out trash.

ractive table settingsrt to a restaurant'se quality of food itlashed fork,a soiled

Placa* of Employment

About 250.000 dishwashers and190,000 attendants were employedin 1976. Many worked only parttime.

Most attendants and dishwasherswork in restaurants, bars, and hotels.Dishwashers also work in schools andhospitals.

Attendants and dlthwatthe moot hove good health and physical itemine.

Training, Other Qualifications,

and Advancement

A high school education is notneeded to qualify for jobs as diningroom attendants and dishwashers,and many employers will hire d ppli=cants who do not speak English. At-tendants and dishwashers must be ingood phOical condition and havephysical stamina because they standmost of the time, lift and carry trays,and work at a fast pace during busyperiods. State laws often, requirethem to obtain health certificates toshow that they arc free of contagiousdiseases. Because of their close con-tact with the public, it ,is importantthat attendants have a neat appear-ance and the ability to get along withpeople.

Promotions for dining room atten-dants and dishwashers are !unitedAttendants sometimes advance topositions as waiter waitress, and

dishwashers occasionally advance tocook's helper or short-order cook,The ability to read, write, and do sim-ple arithmetic is FPectairbd for promo-tion. Advance..frient Opportunitiesgenerally are .best in large restau-rAnts.

Employment Outlook

Joh openings for dining room at-tendants and dishwashers are expect-ed to be plentiful inlhe years ahead.Most openings will result from theneed to replace workers who find'jobs in other occupations, retire, ordie. Turnover is particularly highamong part-time workers, Aboutone-half of the attendants and dish-washers are students, most of whomwork part time while attendingschool and then find other jobs aftergraduation.

Additional openings will resultfrorn employment. gr h Employ=

rnent of dining room attendants isexpected tir increase faster than theaverage fdr all occupations and em-ployment 9f dishwashers is expectedto grow about as fast as the averagefor all occupations through the mid-1980'sagtis population growth andhigher incomes create more businessfor restamilktnts.

Earnings and WorkingConditions

Dining room attendants and dish-washers have relatively low earnings.Limited data from union contractsthat cover restaurants, and bars inseveral large cities indicate thathourly rates for these workers rangedfrom $1.46 to $3.75 in 1976. Thesemounts were below the a erage

earnings of most other nons ervi-sory workers in private indus ex-cept farming.

Attendants may receive a per nt-age of Sii-iirerald 'waitresses' tips inaddition to wages. Tips often averagebetween 10 and 20 perceneof pa-trons' checks.

The majority of employers providefree meals at work and furnish uni.forms. Paid vacagions are customary,and various types of health insuranceand pefision plans may be offered.

Most attendants and dishwasherswork less than 30 hours a week.Some are on duty only a few hours aday during either the lunch or dinnerperiod: Others work both periods butmay take a few hours off in themiddle of the day. Weekend andholiday work often is required.

Sources of AdditionalInformation

Information about job opportuni-ties may be obtained from local e m-ployers, locals of the Hotel and Res-taurant Employees and BartendersInternational Union, and local officesof the State employment service,Names of local unions can be ob-tained from;Hotel and Restaurant Employees and aariena-

ers International Union% 120 East 4th St.,Cincinnati, Ohio 45202.

For general information about din-ing room attendants and dishwash-ers, write to:

National Warm IF forIndustry, 120,S. River-

Moe. kale. HI. 60606.

Institute of America. P.O. Box 53.bark.Iiyde N.Y. 12336.

FOOD COUNTER,WORKERS

(D.O.T. 311.878 and 319.878)

Nature of tha Work

Counter workers serve customersIn eating places that specialize in fast

_service and inexpensive food, such ashamburger and fried chicken carry-outs, drugstore soda fountains, andschool and public cafeterias. About420,000 persons, most of whomworked part time, had food counter .

jobs in 1976.Typical duties of counter workers

include taking customers' orders.serving food and beverages, makingout checks, and taking payments. Atdrugstore fountains and in diners,they also may cook, make sandwich-es and cold drinks, and prepare sun-daes and other ice cream dishes. Inhamburger carryouts, where food isprepared in an assembly-line man-ner, counter workers may take turnswaiting on customers, making frenchfries, toasting buns, and doing otherjobs.

Counter workers in cafeterias fillplates for customers and keep theserving line supplied with desserts,salads, and other dishes. Unlike othercounter workers, they usually do nottake payments and make change.

Counter workers also do odd jobs,such as cleaning kitchen equipment,sweeping and mopping floors, andcarrying out trash-

Training, Other Qualifications,virus Advanciarnent

In the counter jobs that require to-taling bills and making change, em-ployers prefer to hire persons whoare good in arithmetic and have at:tended high school, although a diplo-ma usually is got necessary. Manag-ers of fast-food restaurants often hireyoung people still in high school aspart-time counter workers. There

usually. are -no specific educationalrequirements for 'counter jobs incafeterias_

Many large companies, such as thenationwide hamburger carryoutchains, operate formal rnanag;Aenttraining programs. Counter workerswho . show leadership ability mayqualify for these programs.

Because counter workers deal-withthe public, a pleasant personality andneat appearance are important_Good health and physical staminaalso are needed because they standmost of the time and work at a fastpace during busy periods. State lawsoften require counter workers to ob-tain health certificates to show thatthey are free of contagious disease.

Opportunities for advancementare limited, especially in small eatingplaces. Some counter workeis moveinto higher paying jobs and learn newskills by transferring to a larger res-taurant_ Advancement can be .tocashier. cook, waiter or waitress,counter or fountain supervisor, or, inthe case of counter workers in cafe-terias, to'line supervisor or merchan-diser (person in charge of stockingfood):

Most counter workers learn theirskills on the job by observing andworking with more experiencedworkers. Some employers, includingsoine fast-rood restaurants, use self-study instructional booklets and au-dio.vieual aids to train new employ-ees.

Employment Outlook

Job openings for food counterworkers are expected to be plentifulin the years ahead. Most openingswill result from- turnoverreplace-ment of-workers who find jobs in oth-er occupations, retire, or die. Manycounter workers are high school andcollege students who work part timewhile attending school and find lobsin other occupations after gradu-ation. Because of the high turnover,jobs for counter workers are relative-ly easy.to find.

Additional job openings will resultfrom omployment_growth..Emplay-ment is expected to increase fasterthan the average for all occupationsthrough the mid- 1980's, as popula-tion growth and higher incomes cre-ate more business for eating places.

Esininga and WorkingConditions

Hourly rates for food counterworkers ranged from $1.67 to $3.79in 1976, based on limited data fromunion contracts that covered main;places in sexeral large cafes.amounts were well below average,earnings for most other nonsupervi-sory workers in private industry, ex-cept farming. However, some count-er workers, such as those indrugstores and diners, receive tipswhich can be greater than hourlywages. Tips usually average between10 and 20 percent of patrons'

Flexible schedules often a Otitis hours around their *Neje**.

cheeks. Counter worker usually re-ceive free meals at w_ and may befurnished viith uniforms.

Most counter workers work lessthan 30 hours a week. Sortie are onduty only a few hours a daytfor eitherthe lunch or dinner period. Manyothers work both periods, but maytake a few hours-off in the middle ofthe day. Flexible schedules oftenallow students to fit their workinghours around their classes. Weekendand holiday work often is required-

Job hazards include the possibilityof falls, cuts, and burns, but injuriesseldom are serious.

Sources of AdditionalInformation

Information about job portuni-ties may be obtained from local em-ployers, locals of the Hotel and Res-taurant Employees and BartendersInternational Union, and local officesof the State employment service.Names of local unions are availablefrom the Hotel and Restaurant Employees and Bartenders InternationalUnion, 120 East 4th St., Cincinnati,Ohio 45202.

For general information aboutfood counter workers, write to:Educational Director, National Institute for

the Food Service Industry. 120 S. River-side Plaza, Chicago, Ill. 60606

Culinary Institute or America, P Box 53,Hyde Park, S.Y. 12538. meeteutt

MEATCUTTERS

D O.T. 316.781 and .894)

Nature of the Work

Meatcutters prepare meat,. fish,and poultry in supermarkets orwholesale food outlets. Their prima-ry duty is to divide animal quartersand carcasses into steaks, roasts,chops, and other serving-sized por-tions_ They also may prepare meatproducts such as sausage and cornedbeef Cutters who work in retailfoodstores may set up counter dis-plays and wait on customers.

In preparing beef quarters, meat-cutters divide them into primal cutssuch as rounds. loins, and ribs with a

eecruira Molt okilio On Oft lob either informally or through apprenticeshipprogram..

band saw, and then use knives orsaws to divide these large Cuts intocustomer-sized cuts such as steaks,roasts, and chops. Meatcutters useknives or slicers or power cutters todivide boneless cuts and a band sawor cleaver to divide pieces that con-tain boas. Any bone chips left onthe meat are scraped toff with a knifeor brushed off by a machine. Cuttersgrind trimmings into hamburger.

Places of EMplOrnent

About 215,000 persons worked asmeatcutters in 1976. They had jobsin almost every city and town in theNation. Most meatcutters worked inretail foodstores. A few worked inwholesale stores, restaurants, hotels,hospitals, and other institutions.

Training, Other. Qualificationand Advancement

Most meatcutters acquire theirskills on the job_ Although many areinformally trained, most learnthrough apprenticeship programs. Afew meatcutters learn their skills byattending private schools specializingin this trade_

Generally, on-the-job trainees be-gin by doing odd jobs, such as remov-ing bones and fat from retail cuts.

`Under the guidance of skilled meat-cuttets, they learn about the- variouscuts and grades of meats and theproper use of tools and equipment.After demonstrating skill with tools,they learn toidivide quarters into pri-mal cuts and to divide primal cuts

9

into individual portions. Traineesmay learn to cut and prepare fish 'andpoultry,. roll .and tie roasts, preparesausage, and mire and corn meat,Later, they may learn. inarketing.oprerations such as inventory control.meat buying and gtading, and rec-ordkeeping.

Meatcutters who learn the tradethrough apprenticeship generallycomplete 2 to 3 years of supervisedon-the-job training that may be sup-plemented by Some classroom work.At the end of the training period,apprentices are given a meatcuttingtest which is observed by their em-ployer. A union member also is pre-sent in union shops. Apprentices whopass the test qualify as meatcutters.

hose who fail can take the test againt a later time. In many areas, ap-

prentices may become meatcutters inless than the usual training time ifthey can pass the test.

Employers prefer applicants whohave a high school diploma and thepotential to develop into meat de-partment managers_ Hikh school orvocational school courses in businessarithmetic are helpful in weighing'and pricing meats and in makingchange.

Manual dexterity, good depth per-ception,* color discrimination, andgood eye-hand coordination are im-portant in cutting meat_ A pleasantpersonality, a neat appearance, andthe ability to communicate clearlyalso are imevant qualificationswhen cutters wait on customers. Bet-ter than average strength is needed tolift heavy pieces of meat. In somecommunities, a health certificatemay be required for employment.

Meatcutters may progress to su-pervisory jobs, such as meat depart-mein managers in supermarkets. Afew- become meat buyers for whole-salers and supermarket chains. Somecutters become grocery store manag-ers or open their own meat markets.

Employment Outlook

The number of meatcutters is ex-pected,...to declind slightly through themid-1980's. Nevertheless, thousandsof entry jobs will be available as ex-perienced workers 're ire, die, or

10

leave the occupation for other rea-sons.

Employment of meateutterslewd stores will be limited by ceuatralcuttingthe practice of cutting andwrapping meat for several stores atone location. Central cutting, whichpermits meatcutters to specialize Inboth atxpe of meat and a type of cut,increases efficiency. In addition,more central cutting is expected tobe done in meatpacking plants, thusreducing the amount of meat cutand the need for meatcuttersinfood stores.

Earnings and WinkingConditions

Hourly earnings of most rneateut-ters averaged $7.10 in 1976, accord-ing to a 1975 survey of union wagerates for grocery store employees incities of 100,000 inhabitarits ormore. Meatcutters working in citieswith 500,0013 inhabitants or moretended to earn more than those insmaller cities. Among grocery storeoccupations, meatcutters have thehighest wages.

Beginning "aCeprentices usually re-ceive between 60 and 70 percent ofthe experienced cutter's wage andgenerally-receive increases every 6 to8 months.

Cutters work in coldroorns de-signed to prevent meat froin spoiling.They must be careful when workingwith sharp tools, especially those thatare powered,

Most cutters lyre members of theAmalgamated meat Cutters andButcher Workmen of North Amer-ica.

sources d Additionalinformation

Information about wo opportu-nities can be obtained rom local em-ployers or local offices of the Stateemployment service. For informationon training and other aspects of thetrade, contact:

Arnalgarnateil Merit Cutters and ButcherWorkmen of North America. 2800 NorthSheridan Rd Chicago, ill. 60657.

WAITER NQWAIT SSES

(D.O.T. 311,138 through .878)

NatureOf the Work

Waiters and waitresses take cus-tomers' orde serve food and bever-ages matte ut checks, and some-times take payments. In diners,coffee shop: and other small restau-rants they p , v fast,de fast efficient ser-ivice. In other restaurants, waitersand waitresses serve food ai a moreleisurely pace and offer more person-al service to their customers. For ex-ample, they may suggeit-,winet andexplain the preparation of items onthe menu.

Waiters and aitresses may haveduties other th n waiting on tables.They set up and clear tables andcarry, dirty dishes to the kitchen. Invery small restaurants they may com-bine waiting on tables with counterservice, preparing sandwiches, orcashiering. In large restaurants and inplaces where meal service is formal,waits and waitresses are relieved ofmost additional duties. Dining roomattendants often set up tables, fill wa-ter glasses, and do other routinetasks.

Places of Employment

About 1,260,000 waiters and wait -.resses were employed in 1976. Morethan half worked part time (less than35 hours a week). Most worked inrestaurants; some worked in hotels,colleges, and factories that have res-taurant facilities. Jobs are locatedthroughout the country but are mostptfaiful in large cities and touristareas. Vacation resorts offer seasonalemployment and some waiters andwaitresses alternate between summerand winter resorts instead of remain-ing in one area the entire year.

Training, Other Qualifications,and Advancement

Most employers prefer to hire ap-plicants who havetitd at least 2 eg 3years of high school. A person maystart as a waiter or waitress, -or ad-vance to that position after workingas a dining room attendant, car hop,or soda fountain worker. Although

1.1 i frc.l-

Mors than one -halt of all waiters and,waltreriise. work part flaw

most waiters and waitresses pick up certificates showing that they areitheir skills on the job, at least 3 free of contagious diseases.months' experience is preferred by Opportunities for promotion inlarger restaurants and huVls. Some this occupation are limited, due topublic and private vocational the small size of most food-servingschools, restaurant associations, and establishments. After gaining experi-some large restaurant chains provide ence, hoWever, a waiter or waitressclassroom training. Other employers may transfer to a larger restaurantuse self-instruction programs to train where earnings and prospects for ad-new' employees. In thes* programs, vancement may be better, The mostan employee learns food preparation successful waiters and waitresses are

,And service skills by observing film those who genuinely like people, arestrips and reading instructional book. interested in offering service, andlets. possess the ability to sell rather than

Because people in this occupation: just take orders. Advancement canand in close and constant contact be to cashier or supervisory jobs,with the public, a neat appearance such as maitre d'hotel or dining roomand an even dis,iNsition are impor. supervisor. Some s _rvisory wOrk -

tant qualifications. Physic_al stamina ers advance to as restaurantalso is important, as waiters and wait. managers.resses are on their feet, lifting andcarrying trays of food from kitchentotable, for hours at a time. Waitersand waitresses also should he good atarithmetic and, in restaurants spe-cializing in foreign foods where cus-tomers may not speak English,knowledge of a foreign language ishelpful. State laws often require wait-ers and waitresses to obtain health

Employment Outlook

Job openings are expected to beplentiful in the years ahead, mainlydue to the need to replace the waitersand waitresses who find other jobs orwho retire, die, or stop working forother reasons. Turnover is particular-ly high among part-time workers.

-. About one-fourth of the waiters andwaitresses are students, most ofwhoM work part time while attendingschool and then find ether jobs aftergraduation; in addition to the jobopenings from turnover, many - willresult from employment growth_

Employment of waiters and wait-resses is expected, to grow about as

-fast-as the average for alfoccuPaiionsthrough the mid-198es,. as popula-

Akin growth and higher incomes cre-ate more business for restadrants,Higher ineorner and more leisure

mtime Will perit-people to eat outmore often. Also, as an increasingnumber of wives work, more andmore families may find dining out awelcome convenience.

Beginners will find their best op-'portunities for employment in thethousands of informal restaurants.Those who seek jobs in expensiverestaurants may rind keen competi-tion for the jobs that become avail-able.

Earnings and t,IVnrkingConditions.

Hourly rates for waiters and wait-resses (excluding tips) ranged from$1.25 to $3133 in Wei, according tolimited data from' union coutraetsthat covered eatirig and drinking"places in several large cities. Formany waiters and waitresses, how-ever, tips are greater than hourlywages. Tips generally average be-tween 10 and 20 percent of guests'checks. Most waiters and waitressesreceive meals at work and many arefurnished with uniforms,

Some waiters andswaitresses worksplit shiftsthat is, they work forseveral hours during the middle ofthe day, take a few hours off in theafternoon, and then return to theirjobs for the evening hours. They alsomay work on holidays and weekends.The wide range in dining hours cre-ates a good opportunity for part-timework. Waiters and waitresses standmost of the time and oftein have tocarry heavy trays of food. During'dining hours they may have to rush toserve several tables at once. Thework is relativiily safe, but they musthe careful to al,oid slips or falls, andburns.

I I

rile, principal union organizing*salters and waitresses is the Hoteland Restaurant Employees arid Bar=tendlers International Union

SOurcesa of Adoddleono llInfttrrrtatlOn

In forrnation about j13 opportu ni-ties may be obtained front local e m= _

ployrs, loc als of the u /lion previous=I y mentioned, and local offices of theState erriplcyrnent ser vice Gene sal

information on waiter and waitressjobs is available from:Matiorsal Institute Fondservice Indus-

try, 120 South Risersi Plan, Chicago.Ill ooe06.

T le Educational lostitote, Arne tican Hotelarsd ?slots! Association, 1407 S. flarrisnnRd., fAirhisan State University, East Lan-sing, Mich, 485 23:

Culinary Institute of America, pm. Box 53,Hyde Park. N y. 12538.

OCCUPICTICINIS IN THERESTAURANT IN DUSTRN

In 1976, the restaurant industry,:vas the third largest industry in thecountry, employing 3,7 million petsph in e stablishme gas ranging fromroadside diners to luxurious restate-rants . The type of food and ser vice arestauraOt offers vanes with Its si.tearid location , as well as with the kindof customer it seeks to attract 1-a4ifood restau rants and 4afCler Cis In

. Oahu rban shopping centers einpli a5 Ze sapid service and ine,,penbi,,

eats, Steak houses. arici pieta placescOnsieler the quality of their specialtyrrs ost irn portant. Some re stauran ts--__

WWII 3

I2

cater to costume is who wish to eat ale isurely meal in elegant surround-inigs kind their usenus often includeunusual dishes of "specialties of thehouse

Most r =est eurantN arc small andhave fewer than 10 paid employees;some of these are operated by theirowner s An increasing proportion ofre stdu rain ti, however, sire part of ach an cpe ration.

&stai" ara, jutl.m as C fuoni almost4,.crywliere Although employmentis concentrated in the States with thelargest populations and particularly

million ompithaus too Hirt!, rwitourinri mad. imp ti.. third largest Industry leathercountry.

in large cities, even very snvall coffi-ns unities have sandvsich shops androadside diners.

Beata "Ira at Worker*

About three-fourths of al 1. restau-ra nt employe es prepare and seryfood, and keep Cooking and eatingareas clean. Waiters and waitresses,and cooks and chefs make up the twlargest groups of NoorKers. Others arecounter workers, who serve food incafeterias and fast -food restaurants;bartenders, who it and servedrinks; dining room attendants, whoclear tables, carry dirty dishes backto the kite. en, and sometimes set ta-bles; clishviaslurs_ who wash dishesand help keep the kite hen clean; pan-try workers, who prepare salads,sandwiches, and certain other dishes;and janitor and porters, who disposeof trash, sp and rriop floors, andkeep the restaurant clears. Scale ofthese 'workers operate mechanicalequipment such as dianwa.shers, floorpolishers, and vegetable slicers. ( De-tailed' information on cooks andchefs, waiters and waitresses, bar-tenders, food counter worke ts, anddin ing room attenda Its and d ish-washers is given elsewhere in theHandbook. )

Another large group of restaurantworkers about one - seventh of thetotalare 'managers and proprietors.Many are owners and operaeftifor

,small restaurants and, in addition toacting as rnanagers, may y cook and doother work. Some are salaried en-ployees, who manage restaurants forothers.

All other restaurant workers com-bined account for about one-sixth oftotal industry ernployrrsent . Most arecler kcal workerscashiers who re.ceive payments and ma ke change forcustomers; food checkers who totalthe cost of items selected by cafeteriacustomers; and bookkeepers, typists,and other office workers. A few res-taurants erriplo y d ieti Cans to p Ianmenus,- supervise food preparation,and enforce sanit ary regulatioRestaur ant cha ins and some largerestaurants mploy mechanics andother rnaint et vidorkers, ac-countan ts, advertising or public re la-tions di rectors, personnel workers,

and musicians and other entertal n-ers.

Trtalrrlrtrgr Gthslir Gusi1111011 lens,Hind Ad vanicernarst

The sk ills and ex perrence neededfor restaurant work vary front oneoccupation to another, Mikity jotsrequire nopspecial training or e xpe ri-ence, while others requ ire sorrse col-lege or managerial experience. R e-quireme nts also vary from onerestaurant to anothe large or expe r-sive restaurants usually has', highereducational arid experience stadards than-diners or small restattrants.

Persons who ha ;less than a highschool bcluitattion and no previousexperience often quialif y for jobs askitchen w orkers, dis fiwashe c--3r din-

ing room attendants_ Although a highschool education is not mandatory,some restaurants hire only those w tha diploma and some hire only e xperi-enced 4/asters and waitresses, 000k 5and bartenders. Special traini rig ormany years of experie nce or bothusually are required for chefs' pas,dons

!Newly hit A=LI lea 444,4 ..it -.IA.- A

are rained on ihe jobKitchen workers, for e Aar,. ple roaYbe taught to ope sate a Ifflludi.=Cder and AnAhC Stakit.13 W z acidwaitresses art taught Et) set tables.take ord efs t,Lv. iii ua sous Cis, dui id

serve ism a Cldil IleLAIS Arid effrCIO nt IT140110 i t. l nt :Any (-..utkisdilt_,nciy e inonyec,, r.tLe aye .heir na,sinireangler the clone sups ills ion of incAperiersced ern ployee or Lhe tbaraage tLa rgc restau ran ts and sortie chaff nrestaurant operations may have moreformal program's that often includeseveral days Qf training sessions forllginners. Some errs players. such asfast food restaurants, use ins. ruction-al booklets and audio v i I aids totrain new employees.

Many public ansi(pnvate Mgtschools offer vocational courss forpersons interested in resta tirarsttraining. Usually included are foodpreparation, catering, esta t

management, and other related sub-jects. Sim liar training p rograrns areavailable for abyariety of oce upation sthrough hotel and motel associations,restaurant associations and trade

unions, technical sc lhoo Is, junior andcommunity colleges. and 4 -yeai col-leges. Programs range in length fro ina few months to 2 years or more. TheArmed Forces are another goodsource of training and experience in

(04)d sery ice work.When !hiring food service worke rs

such as v.'s/alters Ad waitresses andcooks and chefs errs plo yers look forapplicants who have good h ealth andphysical stamina because the work is

often tiring. because of the need towork closely with others asad underconsiderable pressure applican isshould be able to rernain calm understress = In adititio in, a tea tap pea rancearid a pleasant miann Cr are scriportaritfor bartenders, waiters and wai tress-es and other employees who meet thepu blic. fistIvanceme int opportu vinesIn restaurants vary among the occu-pa nor's. They are best for cooks wh omay advance to chef, Of supervisoryor management positions, partiCUla f-ly in hotels, clubs, or larger, moreelegant restaurants. Experience asmaitre d'hote I m ay lead to a posaio nas direct° r of food and beverage sevices in a large chain organizatioFt} r oilost other restaurant occupa-no n,, how eve r, ai 4vatice nen t is limit-ed . pi Inca pall y because of the smallsize of most food service establish-me.nts For $4...)rne occupations, sue

ae tia>d et)un vet -"writers. in fast-food_

restaurants, advancement is furtherlimited because rnost woke rs remainemployed for only a. short time

Although many restaurant rri mas-ers obtain their positil ons throughhard work and advancernera t within. arestaurant's staff, it is becoming i n.creasingl y important for restaurantmanagers to have a college degree inhotel, restaurant or institutionalmemagerrient . Grad mates employedby hotels and restaurants usually gothrough a management traitiing'pro-gram befOre being gi vent much super-visory and ad inin istrative responsibil-ity . They often a re,hired as assistantmanagers and su bseque only advanceto manager. FroM there it is possible,particularly in the large restaurantchains, to ad''ance to a top manage-ment positions. Those with the n eces-sary capital may open their own ea t-ing establishrrlents.

ErrIplcpyrn ent Outlook

Employment in the restaurant in-dustry is expected to increase fasterthan the ave rage for all industries,through the rind-19/30's. In additionto the openings arising from employ-ment growth, thousands of openingsare expected each year flue to turn -over the need, to replace ex Der i-enCed employees who find other jobsor who retire , die, or stop working

Its rostsurionts Is oriorsiolod to Inessisas SheerIndustries.

13

for other reasons. Turnover is par tic-ularly high among part- time workers,Many of whom are students_ As aresult, there are plenty of jobs av ail-able in this indUst ry for interestedpersons. inc ludi rig t hose with limitedskills

Most Openings will be for waitersand aitresses and cooksboth he-ca f their high replacementnee_ _ and because these work eran-eake up a very large proportion ofall restaurant employees. Hi ghschool students make u jp a large per-centage of the ,workers in fast -foodrestaurants. Em ploy Merit o pportuties also are expecte d to be favorablefor food counter worke rs. The nu sa-ber of openings in c lerical jobs, suchas cashier, will be relati very small, Afew openings will occur ire special=ized positions, such as f cod managerand d setician.

Population growth, rising pe rsorsaiincomes, and more leisure not e willcontri but to a growing de rnand trestauran t services. Also, as an in-creasing num her of wive a work. nit" it:and more fa alai es may fin d dint rigout a welcome coreverelene Fa

fc_oid and other rriult luni t reta5Alarit5consti tuts: the faste st giavving sagin ent ca this i rrdtrstry M asny t0,144 Nvice workers will be nee dery to servethe increasing nornOtr Listc.rinc isserved by these restaura no. Increa

w

s-

ing Airk. .cf pioduc y. tsowWill prevent eniOloymen it ttcrni sluv,ing as rapidly as derroand for testa.,ant services_ Resta exams Thave

more WI eie rat as fast too. d

service count ers tray e hea.orxie mopoPialat, and as reran age rs havo can-tralized the purchasc o f food sup-plies, introduced self servi ce , an dused pre cut meats and itioaier rteq saprinert t. Man y recta uraras no

use frozen entrees in ind ivid ual puglions, which require less ti me andskill to prepare than hest 'foods

'Fanning') a nd dingC ondltlepos

barn ings of restaurant - workerpersd on the locat ion_ size, type - am dd

degree of unionization of the re_stau-ran t in which they work, Also, workers in some occupations receive tipsin addition to the i r w ages.

14

Continued rapid employment growth resulting frompopulation growth, rising personal incomes, and moreleisure time is expected in the.restaurant industry

Wage and salary workers in eating and drirtiung places,1958-76 and protected 1985

Ernployee5(in rnil 1100S)

hr I nonsupervisory workersmu the restaurant industry averaged$2 51.7 an (tour /excluding tips). Datafrom union contracts covering eatingand .drinking places in several largecities indicate the following range ofhourly earnings for individual occu-oaalut Is

4Fg-j

raf,tty .45ik,,13

,sistarit toutschCi.ke ra

F(14,..4 ,311W1POCXCIS

DISriWaAtiG IS

rasher 5Dining room sett.ndant3Waiters anti ,inititresei

ipT_ nut Ingiudri

ran&

33 i I -6 ut2.85=5,332 ki -5,192 08-4.382,12-4.142:02-4M52,25-3.941.67-3.792.24-3,751,94-3.752 24-3.58I 26-3.411.25 -2.95

S 014 IteS cr1 rnauagertal workers dif-ha- widely because of differences induties and responsibilities. Many col-lege graduats who had specializedtraining in restaurant managementreceived starting salaries rangingIron $ 10,000 to 517.000 annually in1976. Managerial trainees without

this background often started at 14'w-er salaries. Many experienced man-agers earned between $15,000 and530,0000 a year.

In addition to wages, restaurantemployees usually get al least onefree meal a day, and often are provid-ed with uniforms. Waiters, waitress-es, and bartenders also may receivetips.

Most full-time restaurant employ-ees work 30 to 4S hours a week;scheduled hours may include evenings, holidays, and weekends. Sonicwork on split shifts, which me ansthey are on duty for several hoursduring one meal, take some time off,and then return to work for the nextbusy period.

Many restaurants have convenientwork areas, and are furnished withthe latest equipment and laborsavingdevices. Others, particularly smallrestaurants, offer less desirable work-ing conditions. In all restaurants,workers may stand much of the time,have to lift heavy trays and pots, orwork near hot ovens or steam tables.Work hazards include the possibilityof burns; sprains from lifting heavytrays and other items; and slip_ s andfalls on wet floors.

The principal union in the restau-rant industry is the Hotel and Restau-rant Employees and Bartenders In-ternational Union (AFL-CIO). Theproportion of workers covered byunion contracts varies greatly fromcity to city.

Sources of AdditionalInfo nation

For addicareers inwrite to:

I information aboutrestaurant industry.

National Institute fon the Foodsersoce Indus-try, 120 South Riverside Plaza, Chicago,

60606.

The Educational Institute, Arntrtcart Hoteland Motel Association, 1 407 Harrison

Rd., Michigan Stale University, East Lan- than in supermarkets, customers aresing, Mich. 48823 attracted by longer hours, fast serv-

Information on vocational educe- ice, and convenient location. As ation courses for restaurant work may result, supermarkets have lost some

be obtained from the local director business to convenience stores in re

of vocational education, the superin- cent years.tendent of schools in the local corn- Specialty food stores operate inrnunity, or the Statedirector of voce- much the same manner as small

tronal education in the department of neighborhood grocery stores. How.

education in the State capital. ever, they may feature only one typeof foid, such as dietetic or healthfood, bakery products, dairy prod-, .

or candy. Most are small andusually are operated by the ownerand a few clerks. In recent years. assupermarkets have expanded their;erection of goods and services, theyhave taken considerable businessaway from specialty stores. .

OCCUPATIONS IN RETAIL FOODSTORES

In the United States, g rocery s(oreaand supermarkets are as common asbaseballs in summer, and almost always near at hand The local loudstore is a small part of a large Industrythe retail foodstore industrywhich employs about 2 3 millionworkers

Jobs in tu+"dstures oar y ,rnders range in education acrd It awingfrom high school dropouts to college-educated managerial and ikc

professionals Jobs in foudsteres arcespecially attractive becesu-.c employcis often provide training and because the upportiiities fo, picaloLion are good The Lop_ number ofopportunities for part-tihre employ-ment may be art Spc.atal II1Lcicbthomemakers anti students who .Jonot want full time iebs iii Gee, p.ertem; wo,keis ac..eunt tier ee,,iper ceirt of tie we, k .eee,markets i4.:C-,(11 rs ...GA'. salvey

ii. illati.li 1,1 a+

. trra.ketingtc zhniciu:s thatcustomers to select lC

shelves and left igerated display casesand bring them to che,,kour sandsSelt-serviee methods reth...e- the`number of employees rKeded I bctefore the cost of operating a 50J1 C islower As a result, fetid sold in largeself-sirvice fOodstores, or supermarkets, generally is less espenske thanfood sold in small stores

There are [Three bastt. Lyp,sfoodstores suPermarkets, which sellmany items, small grocery stores, ineluding convenience stores; and spc-

cialty food stores, which emphasize aparticular type of food or service;

Supermarkets are large, self-serv=tee grocery stores that may sell meat,canned, frozen. or fresh vegetables;dairy pi oducts, delicatessen; bakedfoods., and other items. Many nowhave large specialty' food and non-food departments and offer a widerange of services f'harniacies. liquordepartments, film processing, checkcashing. money orders, and cateringse tykes are common

Super,narkets and small groceryd-ottlt I GI the overwhelming

majority of establishments, and ernplsiy se r.i Inc industry. While a su-permaraer generally employs be-ta, eel, 2j arel /a persons_ the averagenumber of paid employees in all re-tail teed siOICS 15 between 10 and 15Lier,ause prices generally are lowerthan at ,Jyy otti,r type of foodstore,

pc,rniiike attrect jastomers whomake malty p.11 kb dscs When only a

',tat net bread of a quart of milk isnecacd, hewevcr. consumers mayptcfet a near by neighborhood gro-cery +(0,c or a specialty foodstore

rierghtioihood grocery starese the must nuraerous of all

besides a small selectionof popular food items, they may fea-ture ethni,. foods Usually, ownerspe rsenally rranage these stores andonly employ additional help as need-ed Few owners operate more: thanone store

Conven 5 4i4 small gro=stores that specialize in a rather

!united selection of items that cus-tomers might want in "a hurry. Al-though many itemsare priced higher

Occupations In the Industry

About 40 percent of foodstoreworkers are either clerical employ-es stock clerks, cashiers, and

bookkeepersor semiskilled work-ersrneatcutters, rneatwrappc rs,fruit and vegetible processors, andpackers_ Laborers, including stockand material handlers, order fillers,and warehouse selectors, make upabout 25 percent of employment_Manage rs and administrators includ-ing buyers make up an additional 20percent of total employment. The re-maining 15 percent are accountants_personnel and -tabor relations work-er's, route drivers, truckdrrvers_cleaning. food, and other serviceworker's, sales workers, bakers, rrie=chanics, and others. (Separate state-ments on many of these occupationsfound in retail foodstores, as well asin other industries, appear elsewherein the Hari eibook_)

Retail foodstore managers (0 O.T.85 168 ) coordinate store opera-

tions They often plan work sched-ules, deal with advertising and mer-c han di si ng, and alwXys a reconcerned with customer relations.tither major responsibilities includestore security, personnel matters, ex-

ipense control, and planning possiblecompetitive maneuvers.

Clerks in supermarkets usually arecalled stock, grocery, or produceclerk's. In the grocery department,stock clerks keep shelves filled withmerchandise. For example, they maycount the cans of soup on the shelves

19

Pr rice clerk arranges rued to create on rinraedve display,

and in the stockroom and decide howmech to reorder from the wareSince storage space is Unit ed, theorder should include only as much asmight be sold before another deliveryfrom the warehouse will be made

Stock clerks frequently rearrangefood to create an attractive displayThey help customers find what theywant and perform general clean-upduties. In supermarkets, stock clerksoccasionally may operate cash read-tern or bag groceries.

Produce clerks mainsalil iir4 duplays of fruits and vegetables. Because fruits and vegetables are pciishable, clerks use special techniquesto keep the stock attractive Fruitsand vegetables are rotated so thatgoods received in the store first aresold. first. Lettuce and other greensare moistened and chilled to preservecrispness. In addition to caring forthe displays, produce clerks help un-load delivery trucks, keep the produce department clean, answer cus=torners' questions, and weigh and bagproduce.

In large stores that have bakeryand delicatessen departments, otherclerks may work behind countersselling cakes or lunchmeats.

Meatcutters and wrappers orderand prepare meats for sale. Sincemeat often is delivered to the store inlarge pieces, meatcutters use saws

16

and knives to cut the large piecesinto roasts, steaks, stew meats, andother meal-size portions. After thefat is cut away and bone chips areremoved, the meat is placed in plas-tic trays ready to be wrapped.

Meatwrappers use a machine torap the package of meat in clear

plastic Men, the wrappers side igh thepackages and attacja labels theweighing machine has printed whichidentify the type of meat, weight,price per pound, and total price foreach package.

At the checkout counter, cashiers!lug up the price of each item on thecash regilier, add saps Las. receivechecks or money. rake change, andbag purchases_ An increasing num-ber of stores have computerizedcheckout systems that automaticallyperform some of these fun_ ctions inaddition to others.

Cashiers, who are often the onlyemployees-ouStOrners meet, must bepleasant, courteous, fast, and accu-rate. Cashiers must detect pricechanges on cans and boxes. For pro-duce an other items that changeprice frequently, price lists may beused_ When not &tying customers,cashiers clean counters and restocksmall convenience items, such as ra-zor blades and candy, displayed nearthe checkout counter.

Many supermarkets also em4oyworkers to bag and carry groceriesfrom 'the checkout counter to cus-tomers' cars. Cleaning and otherservice workers polish floors, cleanwindows, sanitize meat preparationrooms, and do other housekeepingjobs. the store manager observes theactivities of each department, cor-rects problems as they arise, and isresponsible for all activities and the

c's success.The cilntral administrative offices

of supermarket chains employ ac-countants, bookkeepers, buyers, per-sonnel specialists, computer special-ists, clerks, secretaries, a

ce workers. Chain stores Iso em-ployofficeploy many truckdrivers,stoc clerks,and laborers in warehouses.

Training, Other Qualifications,and Advamaernent

In a large supermarket, a new em-ployee usually begins as a trainee inone of the following occupations:cashier, stock clerk, produce clerk,meatwrapper, or meatcutter. Insmaller stores, however, new em-ployees usually are trained as co bi-nation cashiers-clerks.

When hiring trainees, employerslook for high school graduates whoare good at arithmetic and who makea neat appearance. An outgoing per-sonality and the ability to get alongwith people also are important, par4,ticularly for cashiers. Applicants whohave less than a high school educa-tion may be hired if thef qualify inother respects.

New workers (Team their jobsmostly by helping and observing ex-perienced employees. A few years,may. be needed to qualify as a skilledmeatcutter, but cashiers and produceclerks generally can learn their jobsin several months. Jobs as stockclerks and meatwrappers can belearned in even less time.

Before being assigned to a store,cashier trainees may attend a schooloperated by a supermarket chain.These short-term cOrses, which em-phasize rapid and accurate operationof cash registers and computer assist-ed checkout systems, include instruc-tions for treating customers courte:ously and for handling complaints.,

Trainees .vho pass, the examination Several universities offer hache- high turnover among nonmanagerialare-assigned to a Store to finish their lor's, master's, and doctoral pro- workers will continue to create manytraining; those who fail may be hired grams in food distribution. These openings.for other jobs, such as stock or pro- curriculums include special courses As population increases; moreduce clerk, related to the retail food store indus- food will have to be distributed; this

Some stores have rn :atcutter ap- try in addition to general courses in will increase foodstore sales and ern-prenticeship programs, which genet - manage rent, marketing. finance, ployment. However, employment isally last 2 to 3 years, and include business, lawt accounting, ecOnorn- not expected to increase as rapidly asclassroom instruction as well as on- ics, and other disciplineS. A number foodstore sales because technologi-

., the-job training. of other colleges, junior colleges, and cal innovations will increase e imploy-Fooristoresprovide ambitious cm- technical institutes offer programs, ee productivity. For example. corn-

ployees with excellent opportunities courses, and workshops in this field. palter assisted checkout systems nowfor advancement. In supermarkets, As the industry becomes more corn- are being used in some stores as re-stock clerks frequently move up to Alex, firms may increasingly seek placements for cash registers. An op-better paying jobs.as head clerk- or persons with formal training. Mal or magnetic scanner transmitsgrocery department _managers P A person graduating from a fo the code number (Universal Productduce clerks may advance to jobs s irranagernent curriculum with a. ['rani_~---1.1PC) of each purchase to aproduce managers, produce buye bachelor's degree generally enters a computer that is programMed,Z tee_or produce supervisors of several store management trainee program arts a description and the price of thestores lvleatwrappers can learn to be or a $41Cs position with a supplier A stern, add the tax, and p inky ucutters, and then advance to meat graduate with an advanced degree

receipt. The computer can -_department managers Cashiers and generally elite's a research or planwarehouse productivity by keepingdepartment managers may be pi o track of the stores inventory andnoted to assistant managers ariaplacing ors with the warehouseeventually, managers of a supe4 mar 1.1 I OkAtiv.4k wriest needed. The development ofket Ad,,ancernFot in smallscales for weighing and simu ha.foodstaes usually but ei.i 1 4. ,,.,ti.- ,k ,/i iceLa iii tlicneously marking meat- and produceployees may get all-round experi- _me oidustry is good. Employment, with UPC should assist the diffusionills o ugh the Wild 1.9iLt's expecteo

nesses tom, grow about as fast as the average of the system However, the high costof electronic registers and computersi5.14- -5ySteu .5( Ion all ii,Justrit,s arse supermarkets

roaming do....rgr ager 5titi s,.ielt c,011VOulcc;c stoics ale arid controversy among labor, consum,: I, and industry groups ma.).sIONNcos Scv_slal years gou pCcreJ grow faster than other

crafty are re.quirk.ei befuie viii he types .,t aaJies in 400111On t adoption of the system Anothcrcomes a St-ac manager on. auvatiaa likely to effect future cm=jobs 4-ttd by grooth, marry open-

of a if dIfitrIg rokr logs y year because of t->loYment growth is eiiiral cuttingspecial correspondence courses, ot death, retirements, acid other separa- and packaging of meat and poultry.

ii iiig lib a Iii

ence tit shalt then swots 5111,111 btiNi

ten paid fur by the eoropairySome supz rhos, kzt era plo)

..,onagers a...dNir14-c Qktrilltlit,,lobs in rhos ,ornproy 5 LCIk LI 41 odices They flidiy SpcL1411,,,,e ill pc-4 3ola imlidtoJr rCielti.s. 6U), itig (_oathsing advertising OrtSull. ..iff4t1N ofresearch. _,ray tre,00re horsymeat. delikateasen, produce k0,elyof nonfood speetrinsts Many of theseJobs may te.quire college training

In cooperation with the Food M ...anus Institute. Cornell

offers about 20 write sti=ffly coursesin management for food iraloatiy errsployees who wish to improve trim,chances for advalice.nent Ali employees are eligible 4to take tires,courses Included arefood distribution. food ,,varehouaingand nsportatioo. checkout managerii nt, store security, accourningecon ics of food retailing. and others

nous f ,111 101C labo, force. Relatively As these poseur:era becoin in Ore

tf tiplay Ilia' .1 III (0.1 340103 hos glow'', slowlybut steadily, avian duffing economic downturns

17

widespread. growth may he slowedfor -many workers, including cashiersand other clerks, meatcutters. meat-Wrappers, arid material handlersOverall. however. employment is ex-pected to rise anti many workers willhe hiied as additional supermarketsare built tt keep u6 with the develop-ment of new communities

Persons with college backgroundsin business aduninistratittli marketmg, and related disciplines, and particularly graduates of Mod in (1_usupmanagement curriLufurns arc expected to have the best opportunineSfor managerial, sales. research, planriling, and other professional positons

1 he outlook' for par t time Jobs asash IN rr"*-1 stiic *Act V.-N 1s v-ivgood t arge littlint%15employee% art: dude -its wt., supplerncnting their 111%.olic k hilt at

rid s,t.t.t.dNt_ U1141.11 toatly lc a e i.ir 1,11.5 .111 ,A1=1

Industries Othei pao rimeooty %%tot., otif, tog tit,' t

!mils As 0 t011. thc,C .,1 411,

pan-tune Jot, ()ppm (unitica that fre-cinciirly sky lead trill (lint 'ohs

ea000hori aryC urid Wort*

-.1 I.. (Clad3 an ,11K tt. .

th /O they.aged 4 ii all 11..A, ,1(1

toi iiiiiiso (is vl3s,1

.cr.,U.41011,An

.ljzsti,,ig ..icf Iv tit,I f,, . t t

rte.._%- tir..g Ix.. Ii

,the, ,,.1,tit the t.,

gers, 52 87; head grocery clerks,Snl 3; other full-time grocery clerks,$5,33; part-time grocery clerk s,$4 40, head rneatcutters 57,11; firstrneatcutters, 56.73; journey levelmeatcotters, $6 50;.meat wrappers,

head dairy cltirks, $5 59,, headproduce clerks, 56 A, other. full,time produce clerks, 55 21, and rutsceilaneous full -dense day stocker ti15 09

thhighest the," or th Centi icg,ion

tow tv tt, ligr-111 1.1,6,,

uites in Mei 11.1[4.)111.,111 areas, they are

and the _Wes-t and lowest in theSoodi hiliployces gcuerally .retcivhealth HINtft4nLe. annual ,and sic k

leave, peosioni bsdelas and 0thetbenefits usualty available (o workerssir .it tirl industiles

bascd gik 1111111.,,,1 g

-;aila a gen.gelcrally e.sifi nog sob,lies .111 CA.Le.%z,

$1, i y tri lLspeticticed iliaiti(11.at ,)11S1i,L14tily 111,,J1C

aka irgIN 4;rsiSe with titherg ct&1 1.g. ,7,11111,./y,3, 111,11,18c

r sal salaries usaally ant highest inbog_ stfes inn theta npolttun are4%.

an 1 planning posit.-tins gsaitr., ,,watic !ably ruk_ue that,

4,1o,.si lit 1 oatIstorerd. iii stand tut severod

too, Sh)ds Clerks ,trust be1111k..16 IkOZI,14 11

,list V'hat. "" ""tul. 1,=311,111,g 41 kg 1118 1110

.,kg .1, -, ic2 tit

,gk up to 9/' pounds

p(s rely t.0 14,,t1g111.13t

1,1. 1+. k 11,p441,,I,111c.tat iiitieit) theins (.1 lupin, in

,i11kgl

retail foodstores have been consider-ably higher than the average for allwholesale and retail tr. Zg.

Managers may work long hours,, often staying after regular storesthours to check work schedules, planmerchandising strategy, take inven-tory, or do paperwork. Successfulstore operation often depends on themanager's ability to delegate respon=sihility to assistants who run the storein his or her absence and to be re-sponsive to customers' needs

Many fuodstore ernployots areninon members, Employes in the

(department may be reprefentedby the Amalgamated Meat Cuttersand butcher Workmen of NorthArneitisa Other employees, in thestole Ma), belong to the Retail Clerksinternational Association; some may'belong to the International Brother=boost of I camsters, Lhaufteuis,W ar oho Lase men and Helpers ofAwei is a (End ) or the Retail,

hoie.salc, and LA...pal mien!. Sttbiboi

Additional,Information

i,iLICS ,re aiailahlu iron. 10,a,I a.atittc_ris ar1.1 sit.4 local ..)ffic or theState employment servise Fol addl.=tiooai Ili for otatioil t ii sonicus;ropAirtins in the indostry, see sepa-

sratsmelos etas, licit 111 riseHaig itte.o A

cis in the ictai foods.,ire to

6Co, I . d. z

rt ii Ana

What to L k For n this Reprint

To make the Occupational Outlook Handbook easier touse, each occupation or industry follows the same outline.Separate sectibes describe basic elements, such as work 'onthe job, education and training needed, and salaries or wages:Some sections will be more useful if you know how to interpretthe information as explained below:

The TRAINING. OTHER QUALIFICATIONS, AND ADVANCEMENT section indicates the preferred-way to enter eachoccupation and alternative was to obtain training: Read thissection carefully because early planr2ing makes Many fieldseasier to enter Also, the level at which you ente and the speedwith which you advance often depend on your training if youare a student, yOu.rnay want to consider taking those courses,thought useful for the occupations which interest you

Besides training, you may need a State license or certlficate. The training section indicates which occupations gonerally require. these Check requirements in the State where -eoLfplan to work because State regulations vary.

Whether an occupation suits your personality is anotheiimportant area to explore For spine you may have ld 'pokeresponsible decisioritTen a Highly competitive atmosphere 'Forothers, you may do only routine tasks under close supervisionTo work successfully Irr a par tfLuldl lob you [nay Have to Ju oneor more of the follo-wing

= motivate others= direct arid supe, i= work with all types 0 peopi.

work with togs NO Heedarid manual deAterliy

indeoerich.,ntly y01,

self disorolirie,work as part of a lea,WOE With cletailo

or laboratory reportsHelp peopleuse redtivcVVOIK Iii d L. L.ifinjct 'eadu physically hard uawork outside in all I ywe,`

esik a.id abilitirs su 1 Ar c jk.c_lqe wht, titer

istiCs WIT yOuThe OAK u% NIL

the job market is likely tc be fuvorat le rJsrr ply

expected growth is Lowpar tLl to the d'11;11194211rate for all occupations (2U 1 perer y betweenThe fol4avving phrases are

MuCh fasterFasterAbout as fastSlowerLittle changeDecline

U ti `t

15 0 to 244 o to 149'/.3 9 to -3 9%4 0%-or mur,

ar iris

inwtlr

Generally. joe h OPp011ui ale tavcriaLre ifgrowing at least as fast as for the economy as a el-dee

But, you would have to know the number of people coilpeting with you to be sure of your prospects. Unfortunately, this

supply information is lacking for most occupations.There are exceptions however, especially among pro-

fessional occupations hiearly everyone; who earns a medicaldegree. fol example. becomes a practicing physician. Whenthe numb& Of people puruing relevant types oheducatioreandtraining and then entering the field care be compared with thedemand, the outlook section indicates the suppry/deTand re =

tionShip as follows

Excellent--

good_ _Good or favorable__

may lace ,urnpoition

Koci,

Demand much `greater thanSupply

-Dbmand greater than supply--Rough balance between 'e

demand and supplyLikelihood of more supply

than demand--Supply greater than demand

ur few job openings should not stop your pursu-ieg a career thet matches your aptitudes and interests. Evensmell `or overcrowded -occupations provide some jobs So do

se which ernploYrnent is growing very slowly or declining,wth in an Occupation is not the only source of job

eines because the number of openings from turnover can besubstantial in large occupations In fact, replacement needs areexpec ted.to create 70 percent of all openings between 1976 and

955wspects In your area may defer from those in

a whole Your State eroproyrnent service can fur-,,isiI lucar information

1 rte LAHNING6 s0,. workers were earning in

vVirruil i hs pay the riluti is a naru question to answer be-aeon is available row "Lily one type of earn

ings wages and salariesand not even this for all occupa-renie Anhwei] 9 out of, TO workers receive this form of income.111dtly earn extra ,noney by working overtime night shifts. or ir-,egol!ar Sciredul6s In some occupations. workers also receivetips Of commissions based on sales or service Some factoryworker, ere paid a piece rate an extra payment for each itemlirey rt lake

The re .,1011 .y lu pb14,-61, tf ail workers the eeieemploy-inerodes people in mart occupations =physicians, bar-

hers writers, and laimets for example. Earnings forBelt erTrpic.1yed workers even 1, the same occupation Offerwidely"bedause much depends 611 whether one is 'just startingout or Was an established business

Most wage and salary workers receive fringe benefits.,.,11 as paid vacations, holidays, and"sick leave

Workers also receive income in goods and services (pay-(rw in kind) Sales workers in department stores, for example,often receive discounts on merchandise.

Despite difficulties it determining exactly what people earnoi, tile job, the Earnings section does compare occupationalea,ningS by indicating whether a certain job pays more or lessthan the average for all nonsupervisors in private industry, ex-cluding farming.

Each occupation has many pay levels. Beginners almostalways earn less than workers who have been on the job forsome time, Earnings also vary by geographic location but cities

that offer lie highest earning_ s Often are thoSe where living costsare most expensive.

am.

hafort:loinVac

s ane 00m aThe career information contained in the reprint you are

reading was taken from Ow 1978-79 edition of the OccupationalOutlook Handbook. But the Handbook is not the only sourceof useful career information published by the Bureau of LaborStatistics. The Handbook's companion, the OccupationalOutlook Quarterly, is published four times during the schoolyear to keep subscribers up to date on new occupational studiescompleted between editions of the Handbook. The Quarterlyalso gives practical information on training and educationalopportunities, salary trends, and new and emerging jobsjustwhat people need to know to plan careers.

If you were a subscriber to recent issues of the OccupationalUutlook Quarterly, you could have learned

how to write an effective employmAit resumewhat the long-term employment prospects are for collegegraduatesways to earn college credit without going to collegewhat's happening in the field of career educationabout career possibilities in such fields as journalism,m id -wifery. and shorthand reporting.

I he Quarterly is written in nontechnical language and ispublished in iolor. Find out why it has won so many awardsfor excellence. ,

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