A busser is a very important part of the restaurant employment schedule. Without an effective busser you cannot properly run a floor and satisfy your guests. The busser makes sure things run smoothly allowing you to provide the optimal dining solution. You can have bussers at low-level diner type restaurants and more fancy bussers at five-star establishments. The level of training differs greatly depending on the type of eating establishment you are working in.
Responsibilities
The primary responsibility of the busser is to remove all the used dishes and tableware and get it to the dishwasher. This leaves the waiter free to take care of the customers. Removing the dishes includes between courses and when the table is completely finished with their meal. At the end of the meal the busser must remove all the dishes and then reset the table for the next customers. The more quickly this can be accomplished the sooner the table can be sat again with new diners.
In more upscale restaurants the busser often is responsible for bringing breads and water to the table as well. In some restaurants the busser is responsible for refilling empty water glasses or coffee cups. Sometimes these duties are split between the waiter and the busser. The busser might also bring proper utensils for whatever the table has ordered. For example soup spoons or cocktail forks, whatever is specific to the meal.
Required Skills
You must be able to lift a heavy tray filled with various dishes. Balance is also important so you do not spill any left over food or break any dishware. You must be able to handle long periods of being on your feet as you will be walking most of your shift. You should also have good communication skills as you will need to be able to work in conjunction with the waitstaff and your other bussers. It is important that tasks are allocated as to provide timely service and good communication is key in this endeavor. As a busser you should be able to handle pressure. Restaurants usually experience “rush” periods at which time you need to be able to quickly turn over tables and do all of your work.
Environment and Salary
A busser typically makes minimum wage but is also tipped out by the waitstaff. It is known that the busser helps earn the tips given to the waiter so each waiter gives a portion of the tips to the busser. This also gives you incentive to work harder as the waiters will take notice as will the patrons. Your work environment is split between the kitchen, dishwashing station and the floor. You will typically be taking laps between the three locations to ensure the tables are set, the dishes are washed and the dish area is full so you can set the next table when it becomes available. Overall you will work in all areas of the restaurant except the front or “hostess” area.
