Must have knowledge of basic arithmetic such as addition, subtraction, multiplication, division, fractions, and decimals, such as counting the number of tables in order to determine the number of portions or meals required, or, how many servings a particular container will yield. Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter, and beverages; replenishes as necessary.