Inspectors should be great at:

• Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
• Observing, receiving, and otherwise obtaining information from all relevant sources.
• Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
• Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Mediators should be capable of:

• Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
• Developing constructive and cooperative working relationships with others, and maintaining them over time.
• Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
• Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

• Cleaning and organizing eating, service, and kitchen areas.
• Communicating with customers regarding orders, comments, and complaints.
• Preparing daily food items, and cooking simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee, using proper safety precautions and sanitary measures.
• Performing personnel activities such as supervising and training employees.
• Monitoring and order supplies or food items and restocking as necessary for maintaining inventory.
• Accepting payment from customers, and making changes as necessary.
• Requesting and recording customer orders, and computing bills using cash registers, multi counting machines, or pencil and paper.
• Serving customers in eating places that specialize in fast service and inexpensive carry out food.
• Preparing and serving cold drinks, or frozen milk drinks or desserts, using drink dispensing, milkshake, or frozen custard machines.
• Selecting food items from serving or storage areas and placing them in dishes, on serving trays, or in takeout bags.