Cooks, Restaurant vs Cooks, Short Order
Cooks, Restaurant carries the higher exposed share at 12.0% against 7.6%, a gap of 4.5 points. The difference is driven by capability: a current system can simply produce more of the first job's work product than the second's. Release v2026.Q3.
| Occupation | Exposed | Assisted | Untouched | Capability | Friction | Median pay | Rank | Band |
|---|---|---|---|---|---|---|---|---|
| Cooks, Restaurant | 12.0% | 6.6% | 81.4% | 0.19 | 0.41 | $37,390 | 754 | untouched |
| Cooks, Short Order | 7.6% | 4.4% | 88.1% | 0.12 | 0.43 | $35,880 | 837 | untouched |
What stands in the way, in each
Cooks, Restaurant: the dominant friction is that the work happens to physical things in physical places. Capability sits at 0.19 of 1 and friction at 0.41 of 1.
Cooks, Short Order: the dominant friction is that the work happens to physical things in physical places. Capability sits at 0.12 of 1 and friction at 0.43 of 1.
Capability asks whether a generally available system can produce the work product at all. Friction asks what stops it finishing the job: physical work, being present, being accountable, unseen context, or the cost of checking the output. The rubric is here.
Read each in full
Exposure is not displacement. A higher score does not rank two jobs by how safe they are, and nothing here models adoption, employment or pay.