Automation index
How much of a Bookbinder’s job can AI already do?
A trim and a groove come earlier. Sewing, casing in and getting the book to open do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Bookbinder
25%
AI can already do 25% of this job.
#221 / 633
View rankingBookbinder
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 |
|---|---|---|---|
Trim, gather and prepare sections.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 32% | +5.1 |
Sew, glue, groove and case in.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
Restore spines, endpapers and damaged copies.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 22% | +4 |
Die-cut, foil and special finishes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Commissions, quotes and the client.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Materials, times and a book that lasts.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
- bind books
- sew sections
- groove spines
- case in boards
- restore books
- foil stamp
- guillotine
- glue
Sources for this job· O*NET 51-5113.00· ESCO/ISCO 7323
IS WORK OVER?
Health inspector
24%
#268 / 633
View rankingHealth inspector
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 |
|---|---|---|---|
Inspection, HACCP and the premises history.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Kitchen, workshop or farm and what is behind.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 14% | +2.5 |
Minutes, holds and pulling the batch.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 32% | +5.1 |
Outbreaks, samples and the lab.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
The precautionary closure and the one who kicks off.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
That nobody gets ill, and signing the minute.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 24% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- inspect workshops
- HACCP
- hold batches
- close premises
- take samples
- food outbreaks
- health minutes
- food hygiene
Sources for this job· O*NET 19-5012.00· ESCO/ISCO 2263