Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

TASK ANALYSIS
1 – CUSTOMER SERVICE (photograph 1)
Worker is required to serve customers, via access
of cash register (photograph one) requiring constant
neck flexion, to view screen or cash tray, and fingering
skills usually with second digit of dominant hand.
2 – SERVING MEALS (photographs 2-4)
WAITING STAFF
2 3 4
Waiting staff are required to retrieve the meals served by the chef, from the kitchen area from benches at either
waist or shoulder height and carry them to the tables in the restaurant/function area. They may be required to carry
up to three plates at one time requiring bilateral palmar grasping to hold the plates and stabilising one plate on their
forearm. The worker then places plates onto the table in front of the patron requiring slight lateral flexion to place
the meal avoiding contact with the patron (photograph 3).
Workers may serve drinks to the customers at the table requiring them to transport drinks from the bar to table
area using a tray requiring palmar grasping with the dominant hand as these trays are usually carried one handed.
Alternatively, the worker may carry up to three glasses by hand at one time.
OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS 91
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