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.

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.

• Cleaning and inspecting galley equipment, kitchen appliances, and working areas for ensuring cleanliness and functional operation.
• Apportioning and serving food to facility residents, employees, or patrons.
• Cooking foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• Cleaning, cutting, and cooking meat, fish, or poultry.
• Monitoring using of government food commodities for ensuring that proper procedures are followed.
• Washing pots, pans, dishes, utensils, or other cooking equipment.
• Compiling and maintaining records of food using and expenditures.
• Directing activities of one or more workers who are assisting in preparing and serving meals.
• Baking breads, rolls, or other pastries.
• Training new employees.
• Taking inventory of supplies and equipment.
• Monitoring menus and spending for ensuring that meals are prepared economically.
• Planning menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.