Automation index
How much of a Water technician’s job can AI already do?
A network test comes earlier. Potable water without bursting the main do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Water technician
22%
AI can already do 22% of this job.
#390 / 643
View rankingWater technician
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 |
|---|---|---|---|
Network, test and the chlorine.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Leak, locate and the shut-off.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 14% | +2.5 |
Tank, the level and the one that runs dry.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Notice, the neighbourhood and not leaving them dry.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The inspection, the figure and not dressing chlorine.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
Potable, and the main whole.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
- water network
- chlorine
- leaks
- tanks
- tests
- shut-offs
- neighbourhoods
- mains
Sources for this job· O*NET 51-8031.00· ESCO/ISCO 3132
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