First-Line Supervisors of Food Preparation and Serving Workers vs Bartenders
First-Line Supervisors of Food Preparation and Serving Workers carries the higher exposed share at 36.3% against 22.3%, a gap of 14.0 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 |
|---|---|---|---|---|---|---|---|---|
| First-Line Supervisors of Food Preparation and Serving Workers | 36.3% | 18.1% | 45.6% | 0.54 | 0.41 | $44,080 | 339 | exposed |
| Bartenders | 22.3% | 11.2% | 66.5% | 0.34 | 0.39 | $34,340 | 540 | untouched |
What stands in the way, in each
First-Line Supervisors of Food Preparation and Serving Workers: the dominant friction is that it runs on knowledge of the organisation that a model cannot hold. Capability sits at 0.54 of 1 and friction at 0.41 of 1.
Bartenders: the dominant friction is that the work happens to physical things in physical places. Capability sits at 0.34 of 1 and friction at 0.39 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.