In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff. [1] [2] [3] [4] [5] [6] [7] [8] Speakers of British English may be unfamiliar with the terms, which are translated in British English as commis waiter, commis boy, or waiter's assistant. [7] [9] [10] [11] The term for a busser in the classic brigade de cuisine system is commis de débarrasseur, or simply débarrasseur. [12] [13] Bussers are typically placed beneath the waiting staff in organization charts, and are sometimes an apprentice or trainee to waiting staff positions. [12]
The United States Bureau of Labor Statistics reported that the occupation typically did not require related work experience or a high school diploma, that on-the-job training was short term, and that the median income in 2012 for the position was $18,500. [14]
The duties of bussers fall under the heading of busing or bussing, an Americanism of unknown origin. [13]
It has been claimed [15] that the term originated in America as 'omnibus boy', a boy employed to do everything ('omni-') in a restaurant including setting and clearing tables, filling glasses, taking used dishes to the kitchen, etc.
Primary functions of the busser are to clean and reset tables, carry dishes and other tableware to the kitchen, serve items such as water, coffee and bread, replenish supplies of linens, tableware and trays, and assist servers with clearing plates and other areas of table service. [8] [12] Other tasks include cleaning and polishing fixtures, walls, furniture and equipment, cleaning tableware, cleaning food service areas, mopping and vacuuming floors, cleaning up spills, removing empty bottles and trash, and scraping and stacking dirty dishes. [8]
One guide to manners advised that bussers should not speak to or interrupt those being served, and to simply refill glasses at the table rather than asking if customers would like more water. [16] Likewise, it advises customers against engaging bussers and waiting staff in distracting conversations, as they are often busy. [16] A business etiquette guide suggests that customers should refer to bussers and waiting staff with the gender-neutral terms busser and server rather than busboy or waiter. [17] However, this has not been widely taken up outside of the industry. It also says that the busser is the employee that must be informed if items like a water glass or piece of flatware is missing. [17]
Bussers are not traditionally tipped directly in the United States, but restaurants may employ "tip pooling" or "tip sharing" arrangements, in which a portion of servers' tips are shared with other restaurant service staff. [18]
In the United States, tip sharing may be either voluntary, where waitstaff give a portion of their tips to coworkers as they see fit, or mandatory, where the employer sets a formula by which tips must be shared with coworkers such as bussers and bartenders. [18] In the UK the pool of tips is classically known as the 'Tronc', from the French meaning collecting box. Federal Department of Labor regulations do not allow restaurants to include managers in tip sharing, and inclusion of "back of the house" employees such as dishwashers and cooks has been the subject of legal disputes since 2009. [19] [20] Recipients of tips in shared tip restaurants may be paid a "tip-credit wage", below the ordinary minimum wage in the United States, if the amount of shared tips in a pay period brings their average pay to the minimum wage. [18] Federal subminimum wage is set at $2.13 per hour, though state and local laws may require higher rates. [21] California, for example, requires tipped employees be paid full minimum wage. [22]
A spokesperson for restaurant operator Darden Restaurants, which incorporated tip-sharing in 2011 at their Olive Garden and Red Lobster chains, said that it was more consistent and fair "to recognize everyone who delivers a guest experience", and noted that the lower hourly base wage for bartenders and bussers offered "the opportunity to ultimately earn more", depending on a restaurant's volume of tips. [18]
A restaurant is an establishment that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.
The following outline is provided as an overview of and topical guide to meals:
An hors d'oeuvre, appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses. There are two types of hors d'oeuvre from service point of view:
A gratuity is a sum of money customarily given by a customer to certain service sector workers such as hospitality for the service they have performed, in addition to the basic price of the service.
A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine, the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.
Waiting staff (BrE), waiters / waitresses, or servers (AmE) are those who work at a restaurant, a diner, or a bar and sometimes in private homes, attending to customers by supplying them with food and drink as requested. Waiting staff follow rules and guidelines determined by the manager. Waiting staff carry out many different tasks, such as taking orders, food-running, polishing dishes and silverware, helping bus tables, entertaining patrons, restocking working stations with needed supplies, and handing out the bill.
An izakaya is a type of informal Japanese bar that serves alcoholic drinks and snacks. Izakaya are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern.
Dishwashing, washing the dishes, doing the dishes, or washing up, is the process of cleaning cooking utensils, dishes, cutlery and other food-soiled items to promote hygiene and health by preventing foodborne illness. This is either achieved by hand in a sink or tub using dishwashing detergent, or by using a dishwasher, and may take place in a kitchen, utility room, scullery or elsewhere.
Flambé is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French.
A barback is a bartender's assistant. They are responsible for keeping the bar stocked, clean, and user-friendly for the bartender. Barbacks work in nightclubs, bars, pubs, restaurants, and catering halls and usually receive a portion of the bartender's tips. Barbacks are often under the tutelage of a bartender and work their way up to a bartending job.
Dishwashing liquid, also known as dishwashing soap, dish detergent, and dish soap, is a detergent used in dishwashing. Dishwashing detergent for dishwashers comes in various forms such as cartridges, gels, liquids, packs, powder, and tablets. It is usually a highly-foamy mixture of surfactants with low skin irritation that consumers primarily use for washing glasses, plates, cutleries, and cooking utensils. In addition to its primary use, dishwashing liquid is also used for various informal applications, like creating bubbles, clothes washing, and cleaning birds affected by oil spills.
The kitchen brigade is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.
The Chinese Staff and Worker's Association (CSWA) is a nonprofit, nonpartisan workers' rights organization based in New York City which educates and organizes workers in the United States so that they may improve their working conditions. It primarily assists workers in restaurants, the garment and construction industries, although it is active among workers in a variety of professions. The organization serves workers from all backgrounds, most of its members are Chinese and most of its efforts directed at employers in Chinatown.
Lee Ho Fook was a Chinese restaurant located in Chinatown, London at 15–16 Gerrard Street. It was originally located at 4 Macclesfield Street and continued to operate out of that site, known as Lee Ho Fook II, as well as Gerard Street, for several decades. In 1974, it became the first Chinese restaurant in the United Kingdom to be awarded a Michelin Star. The restaurant was referenced in the lyrics of 1978 song "Werewolves of London" by Warren Zevon.
Michel Albert Roux also known as Michel Roux Jr., is an English-French chef. He owned the 2 Michelin-starred restaurant Le Gavroche in London, which was opened by his father Albert Roux and uncle Michel Roux, until it closed on 13 January 2024.
The Fair Labor Standards Act of 1938 29 U.S.C. § 203 (FLSA) is a United States labor law that creates the right to a minimum wage, and "time-and-a-half" overtime pay when people work over forty hours a week. It also prohibits employment of minors in "oppressive child labor". It applies to employees engaged in interstate commerce or employed by an enterprise engaged in commerce or in the production of goods for commerce, unless the employer can claim an exemption from coverage. The Act was enacted by the 75th Congress and signed into law by President Franklin D. Roosevelt in 1938.
The 1912 New York City waiters’ strike began on May 7, 1912 at the Belmont Hotel and was the first general strike for waiters and hotel workers in New York City history. That day over 150 hotel workers walked out as a sign of protest against their poor working conditions. The strike was organized by Joseph James Ettor and Elizabeth Gurley Flynn of the Industrial Workers of the World (IWW) in conjunction with the Hotel Workers' International Union. At the height of the strike there were 54 hotels and 30 restaurants and other establishments without their staff. This amounted to 2,500 waiters, 1,000 cooks, and 3,000 other striking hotel workers. The strike continued through the rest of May but police began reprimanding protestors, making many of them go back to work. The strike officially ended on June 25, 1912.
Molina's Cantina is a Tex-Mex restaurant chain in Houston, Texas. As of 2022, Molina's is the oldest still-operating Tex-Mex restaurant in Houston.
The tipped wage is base wage paid to an employee in the United States who receives a substantial portion of their compensation from tips. According to a common labor law provision referred to as a "tip credit", the employee must earn at least the state's minimum wage when tips and wages are combined or the employer is required to increase the wage to fulfill that threshold. This ensures that all tipped employees earn at least the minimum wage: significantly more than the tipped minimum wage.
Nicky Blair's was a high-end Italian restaurant on the Sunset Strip on Sunset Boulevard in Los Angeles, next to Le Dome. It thrived in the late 1980s and early 1990s. It was named after the proprietor, Nicky Blair, a bit-part film actor who starred in over 75 movies. He established it in 1986 and ran it until his death from liver cancer in 1998, although he spent his last years in Las Vegas attempting to establish another restaurant there.
busser; Syllabification: bus·ser; Pronunciation: /ˈbəsər/; Noun; A person who clears tables in a restaurant or cafeteria.
busser - definition; Noun [countable] American /ˈbʌsər/; a busboy
busboy/busgirl/busser American term for assistant waiter or waitress, who pours water, clears away plates and cutlery but does not take orders or serve the food.
bus boy, bus girl, busser Am., Can. /Br. commis waiter/
Words such as clapboard, bleachers, and busboy are everyday words in the US, but they would perplex the average speaker of British English.
Busboy/Busser, Waiter's assistant/Commis Waiter
British, U.S. ... commis boy, busboy
A bus boy or busboy assists the waiter or waitress in a restaurant; he clears dishes (he buses or busses them), and all of his duties come under the heading of busing or bussing. The origin of this Americanism is uncertain.
While a kid during a summer job as a busser, he tried to invent a better way of carrying dishes on trays (everything ended up on the floor).
Working summers as a busser, he discovered new methods for stacking as many dishes as possible.