What is a busboy or busgirl in a restaurant?
While everyone knows what a server or a cook does in a restaurant, the role of the busser is often overlooked. Although some smaller establishments may not have bussers, larger restaurants across the U.S. frequently employ them, especially in busy areas. Bussers play a crucial role in assisting servers by keeping tables and the dining area clean both during and after meals, ensuring a smooth transition for the next guests.
Before the guests sit down, bussers prepare the tables with the necessary utensils, napkins, and plates, along with ample condiments. During the dining experience, they may clear away used plates and glasses or refill drinks in place of servers. In certain circumstances, they might also assist in delivering meals to the table, particularly for large groups or peak dining times.
After diners have finished their meals, bussers prepare the table for the next party by removing dishes, utensils, and any waste. They’re tasked with cleaning the table, which can involve spraying and wiping it down or using a crumber in fine dining settings to remove crumbs from table linens. Additionally, they may need to rearrange tables to accommodate varying group sizes.
To be an effective busser, certain key skills and qualities are essential.
As bussing is typically an entry-level position, no special certifications are required. Long before becoming a renowned chef, Bobby Flay started his journey in the restaurant industry as a busser at the age of 17. If you’re aiming to climb the ranks in a restaurant, starting as a busser is an excellent way to gain experience and might lead to opportunities for kitchen training.
What does it take to excel as a busser? First and foremost, outstanding customer service skills are essential. Being attentive to the needs of diners is critical, as is ensuring that tables are cleaned and set promptly to create a pleasant dining atmosphere. This level of service also necessitates teamwork with fellow staff members, from hosts to servers. The term “busboy,” now more commonly known as “busser,” originates from “omnibus,” which means “for all” in Latin, indicating the supportive role of the busser across the restaurant.
Lastly, possessing a good amount of energy and stamina is vital for this role. Bussing is physically demanding and often requires moving quickly. Good bussers are efficient and knowledgeable, meaning you can leave the stacking of plates or retrieving dropped napkins to them; they’ll handle those tasks seamlessly, without disrupting the restaurant’s flow.
