Busser

Last updated

In North America, a busser, sometimes known as a busboy or busgirl, is a person who works 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]

Contents

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.

Job description

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]

Etiquette

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]

Tip income

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]

Notable former bussers

Related Research Articles

<span class="mw-page-title-main">Restaurant</span> Single establishment that prepares and serves food

A restaurant is a business 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:

  1. General hors d'oeuvre
  2. Classical hors d'oeuvre
<span class="mw-page-title-main">Gratuity</span> Sum of money customarily tendered to service sector workers

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.

<span class="mw-page-title-main">Chef</span> Trained professional cook

A chef is a professional cook and tradesman 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.

<span class="mw-page-title-main">Waiting staff</span> Service occupation

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.

<span class="mw-page-title-main">Fettuccine Alfredo</span> Italian pasta dish with butter and cheese

Fettuccine Alfredo or fettuccine al burro is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan. As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. The dish is named after Alfredo Di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish.

<i>Izakaya</i> Japanese bar

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.

<span class="mw-page-title-main">Dishwashing</span> Process of cleaning cooking utensils and other items to prevent foodborne illness

Dishwashing, washing the dishes, doing the dishes, or washing up in Great Britain, is the process of cleaning cooking utensils, dishes, cutlery and other items to prevent foodborne illness. This is either achieved by hand in a sink using dishwashing detergent or by using a dishwasher and may take place in a kitchen, utility room, scullery or elsewhere.

<span class="mw-page-title-main">Flambé</span> Cooking procedure

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.

<span class="mw-page-title-main">Tableware</span> Items used for setting a table and serving food

Tableware items are the dishware and utensils used for setting a table, serving food, and dining. The term includes cutlery, glassware, serving dishes, serving utensils, and other items used for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates, and not infrequently without use of cutlery. Special occasions are usually reflected in higher quality tableware.

<span class="mw-page-title-main">Bubba Gump Shrimp Company</span> American seafood restaurant chain

Bubba Gump Shrimp Company is an American seafood restaurant chain inspired by the 1994 film Forrest Gump. As of October 2022, 35 Bubba Gump Shrimp Co. restaurants operate worldwide. 22 of these locations are in the United States, four are in Mexico, three are in Japan, and one each are in Mainland China, Hong Kong, United Kingdom, Indonesia, Canada and Qatar. The company is based in Houston, Texas, and has been a division of Landry's Restaurants since 2010.

Brigade de cuisine 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.

<span class="mw-page-title-main">Michel Albert Roux</span> British-French chef and restaurateur

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.

<span class="mw-page-title-main">Fair Labor Standards Act of 1938</span> United States wage law

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.

<span class="mw-page-title-main">1912 New York City waiters' strike</span> American campaign

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.

<span class="mw-page-title-main">Molina's Cantina</span>

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.

References

  1. (2004.) "Busboy". The American Heritage Dictionary of the English Language, Fourth Edition, Houghton Mifflin Company, via Dictionary.com. Retrieved on 2007-09-19.
  2. "Busgirl". Dictionary.com Unabridged (v 1.1), Random House, Inc., via Dictionary.com. Retrieved on 2007-09-19.
  3. 1 2 3 4 Schmich, Mary (August 24, 2007). "Uh, no offense, but do you still say 'busboy'?". ChicagoTribune.com. Chicago Tribune. Retrieved May 20, 2014.
  4. "Busser: Definition of Busser in Oxford Dictionary (American English) (US)". Oxford Dictionaries. Oxford University Press. Archived from the original on July 14, 2014. Retrieved June 10, 2014. busser; Syllabification: bus·ser; Pronunciation: /ˈbəsər/; Noun; A person who clears tables in a restaurant or cafeteria.
  5. "Busser - definition. American English definition of busser by Macmillan Dictionary". Macmillan Dictionary. Macmillan Publishers Limited. Retrieved June 10, 2014. busser - definition; Noun [countable] American /ˈbʌsər/; a busboy
  6. Medlik, S. (2012). Dictionary of Travel, Tourism and Hospitality. Routledge. p. 28. ISBN   978-1-136-41018-5. 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.
  7. 1 2 Матюшенков, Владимир (2013). Dictionary of Americanisms, Canadianisms, Briticisms and Australianisms. Англо-русский словарь особенностей английского языка в Северной Америке, Великобритании и Австралии (in English and Russian). ЛитРес. p. 85. ISBN   978-5-457-47832-9. bus boy, bus girl, busser Am., Can. /Br. commis waiter/
  8. 1 2 3 "Keyword Relevance for: bus cleaner". O*Net OnLine. O*Net.
  9. Davies, Christopher (2007). Divided by a Common Language: A Guide to British and American English. Houghton Mifflin Harcourt. p. 1. ISBN   978-0-547-35028-8. Words such as clapboard, bleachers, and busboy are everyday words in the US, but they would perplex the average speaker of British English.
  10. Davies, Christopher (1998). Divided by a Common Language: A British/American Dictionary Plus. Mayflower Press. p.  148. ISBN   978-0-9660945-7-2. Busboy/Busser, Waiter's assistant/Commis Waiter
  11. Rubinstein, Marv (2011). American English Compendium. Taylor Trade Publications. p. 229. ISBN   978-1-58979-726-0. British, U.S. ... commis boy, busboy
  12. 1 2 3 The Culinary Institute of America (2009). Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners. John Wiley & Sons. pp. 53–54. ISBN   978-0-470-19740-0.
  13. 1 2 Wilson, Kenneth G. (1993). The Columbia Guide to Standard American English . Columbia University Press. p.  80. ISBN   978-0-231-06989-2. 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.
  14. "Employment Projections". United States Department of Labor, Bureau of Labor Statistics. Retrieved June 12, 2014. Occupation data is listed under "Dining room and cafeteria attendants and bartender helpers" (job titles are hidden by default).
  15. Merriam-Webster, Incorporated (2017). "Busboy". Merriam-Webster. Retrieved February 7, 2017.
  16. 1 2 Boswell, Sandra (2007). Protocol Matters: Cultivating Social Graces in Christian Homes and Schools. Canon Press & Book Service. p. 98. ISBN   978-1-59128-025-5.
  17. 1 2 Mitchell, Mary (2000). The Complete Idiot's Guide to Business Etiquette . Alpha Books. p.  186. ISBN   978-0-02-863615-3.
  18. 1 2 3 4 Pounds, Marcia Heroux (April 25, 2011). "Do You Know Where Your Restaurant Tips Go?". Sun Sentinel. Archived from the original on July 27, 2014. Retrieved July 15, 2014.
  19. Beland, Peter (December 16, 2010). "Tip pool ruling cuts restaurant costs". Oregon Business. Archived from the original on January 8, 2011.
  20. Descherer, Dorinda D. (2013). Wage Hour Compliance Handbook (2014 ed.). Aspen Publishers Online. pp. 3-31–3-32. ISBN   978-1-4548-3419-9.
  21. "Wage and Hour Division (WHD): Opinion Letters - Fair Labor Standards Act". United States Department of Labor. Retrieved July 15, 2014.
  22. "Tips and Gratuities". Department of Industrial Relations, State of California. Retrieved July 15, 2014.
  23. Oliver, Willard M.; Marion, Nancy E. (2010). Killing the President: Assassinations, Attempts, and Rumored Attempts on U.S. Commanders-in-chief. ABC-CLIO. pp. 165–166. ISBN   978-0-313-36474-7.
  24. Allport, Alan (2007). Jacques Chirac. Infobase Publishing. p. 32. ISBN   978-1-4381-0470-6.
  25. "Robert Downey, Jr." Archived 2010-04-08 at the Wayback Machine , Playboy Interview. December 1997
  26. Greenstein, George (1998). Portraits of discovery: profiles in scientific genius. John Wiley. p. 122. ISBN   978-0-471-19138-4. 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).
  27. Heenan, David A. (September 1, 2002). Double lives: crafting your life of work and passion for untold success . Davies-Black Publishing. p. x. ISBN   978-0-89106-167-0. Working summers as a busser, he discovered new methods for stacking as many dishes as possible.
  28. Snauffer, Douglas (2008). The Show Must Go On: How the Deaths of Lead Actors Have Affected Television Series. McFarland. p. 168. ISBN   978-0-7864-5504-1.
  29. DeCaro, Louis A. (1996). On the Side of My People: A Religious Life of Malcolm X. NYU Press. p. 66. ISBN   978-0-8147-1891-9.
  30. D CEO Staff (November 2016). "CEO Spotlight: Rex Tillerson". D CEO. D Magazines. Retrieved July 1, 2017.
  31. Anderson, Jennifer Joline (2013). Langston Hughes . ABDO. p.  28. ISBN   978-1-61783-718-0.
  32. Travis, Dempsey (1983). An Autobiography of Black Jazz. Urban Research Institute. p.  134. ISBN   978-0-941484-03-9.
  33. Watkins, Mel (1994). On the real side: laughing, lying, and signifying: the underground tradition of African-American humor that transformed American culture, from slavery to Richard Pryor . Simon & Schuster. p.  488. ISBN   978-0-671-68982-7.
  34. 1 2 Epstein, Lawrence Jeffrey (2004). Mixed Nuts: America's Love Affair with Comedy Teams : from Burns and Allen to Belushi and Aykroyd . PublicAffairs. pp.  180, 182. ISBN   978-1-58648-190-2.
  35. Krutnik, Frank (2000). Inventing Jerry Lewis. Smithsonian Institution Press. p. 72. ISBN   978-1-56098-369-9.
  36. "Bree Olson News, Pictures, and Videos". TMZ. Retrieved June 5, 2014.
  37. "About Me". BreeOlson.com. Archived from the original on July 2, 2013.
  38. "Biography: Al Pacino Lifetime". The Biography Channel (UK). AETN UK. Archived from the original on November 11, 2013. Retrieved June 11, 2014.
  39. Todd, Anne M.; Blue, Rose; Naden, Corinne J. (2009). Chris Rock: Comedian and Actor. Infobase Publishing. p. 15. ISBN   978-1-4381-0074-6.
  40. Dan Miller (August 28, 2012). Wisdom Meets Passion: When Generations Collide and Collaborate . Thomas Nelson Inc. pp.  24. ISBN   978-0-8499-6409-1.
  41. Acham, Christine (2004). Revolution Televised: Prime Time and THe Struggle for Black Power . University of Minnesota Press. p.  192. ISBN   978-1-4529-0707-9.
  42. Hospitality, Issues 25-56. Hotel, Catering and Institutional Management Association. 1982. p. 63.