The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Observing guests’ behavior once they have consumed alcoholic beverages, counting number of drinks served, and offering a taxi if you feel they should not drive; asking a manager for help with disorderly customers as needed.