Automation index
How much of a Varnisher’s job can AI already do?
A colour card comes earlier. A finish that does not show the grain the wrong way does not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Varnisher
18%
AI can already do 18% of this job.
#563 / 643
View rankingVarnisher
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 |
|---|---|---|---|
Colour cards, ranges and orders.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 32% | +5.1 |
Sand, stain, apply and dry.EstimateNo public source provides a precise figure. This is our estimate. | 22% | 10% | +2.2 |
Booth, filters and dust.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 14% | +2.2 |
Cabinetmaker, deadlines and touch-up.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Repairs in the home and on site.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 18% | +2.9 |
Not delivering a piece with orange peel.EstimateNo public source provides a precise figure. This is our estimate. | 14% | 14% | +2 |
| Total | 100% | 18% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- Colour cards, ranges and orders
- Sand, stain, apply and dry
- Booth, filters and dust
- Cabinetmaker, deadlines and touch-up
- Repairs in the home and on site
- Not delivering a piece with orange peel
- barnizador
- lacador
- varnisher
Sources for this job· O*NET 51-9123.00· ESCO/ISCO 7522
IS WORK OVER?
Pork butcher
21%
#418 / 643
View rankingPork butcher
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 |
|---|---|---|---|
Marinade, cure and the salt point.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Break down, stuff and the tie.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Counter, slicing and the one who wants it thin.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Cold room, shrink and the batch that goes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The holiday, the order and not running out of chorizo.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
The ham’s point, and not selling it too dry.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 21% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- cure loins
- stuff sausage
- slice ham
- marinades
- tying
- curing room
- chorizo
- break down pork
Sources for this job· O*NET 51-3021.00· ESCO/ISCO 7511