While many people can explain the roles of servers and cooks in a restaurant, the busser often goes unnoticed. Although some smaller establishments may not have bussers, most busy restaurants across the United States do utilize them. The primary responsibility of a busser is to assist servers by keeping tables and the dining area tidy, both during diners’ meals and after they depart, ensuring that the transition to the next group is efficient.
Before guests arrive at their tables, bussers prepare by setting the tables with the necessary utensils, napkins, and plates, along with an adequate supply of condiments. Throughout the meal, bussers may take on tasks such as clearing away empty dishes and glasses or refilling water, as needed. In certain circumstances, they might also deliver food to tables, particularly when catering to larger groups or during busy periods.
Once guests complete their meals, bussers ready the table for the next group by clearing away any dishes, utensils, and waste. They ensure that the table is properly cleaned, which may involve spraying and wiping it down or, in more upscale establishments, using a crumber to sweep away crumbs from the linens. Additionally, bussers may need to rearrange tables to accommodate varying group sizes.
The role of a successful busser requires several key skills.
Bussing tables is often considered an entry-level position, so no special certifications are required. Many successful chefs, like Bobby Flay, started their careers as bussers at young ages. For those aiming to advance in the restaurant business, working as a busser can be a great way to enter the industry and gain valuable experience for potential positions in the kitchen.
What qualities make a great busser? First and foremost, excellent customer service skills are essential. Being attentive to guests’ needs and ensuring tables are promptly cleared and set is crucial for delivering a positive dining experience. Additionally, ability to collaborate effectively with all restaurant staff, from hosts to servers, is important. The term “busboy,” now more frequently referred to as “busser,” originates from the Latin word “omnibus,” meaning “for all,” which illustrates how the role supports the entire restaurant team.
Moreover, having a certain level of energy and stamina is important in bussing. The role often involves sustained physical activity at a brisk pace. Good bussers are efficient and aware of their surroundings, so diners can expect that they won’t have to stack their plates or pick up dropped napkins; the busser will handle it, maintaining the restaurant’s smooth operation.