Automation index
How much of a Book editor’s job can AI already do?
A reader’s report comes earlier. Backing a manuscript and getting it into bookshops do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Book editor
25%
AI can already do 25% of this job.
#220 / 623
View rankingBook editor
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Readers’ reports, selection and rejection.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Work the text with the author: structure and tone.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 22% | +4 |
P&L, advances, contracts and the schedule.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 32% | +5.1 |
Coordinate copy-edit, layout, cover and press.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
List, bookshops and the life of the title.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
The editorial bet and owning the book.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 14% | +2.2 |
| Total | 100% | 25% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- edit books
- readers’ reports
- work manuscripts
- negotiate advances
- build the list
- coordinate layout
- choose the cover
- get it into shops
Sources for this job· O*NET 27-3041.00· ESCO/ISCO 2641
IS WORK OVER?
Cheesemaker
22%
#373 / 623
View rankingCheesemaker
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Milk, pH and the day’s recipe.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Set, cut and the drain.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Turn, salt and the ageing room.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Taste, the batch and the one that splits.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The co-op, the season and not selling too early.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
Sign the ageing, and not forcing the pH.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 22% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- set curd
- drain whey
- turn cheeses
- ageing room
- milk pH
- salt
- taste batches
- cheese recipe
Sources for this job· O*NET 51-3092.00· ESCO/ISCO 7513