How to Bus Tables & What is it?

Bussing, in short, is the act of making sure that the restaurant’s tables are neatly taken care of. The goal is to make the guest experience as smooth as possible. It’s usually a summer job for young men and women looking to make some extra buck.

In this article, we’re going to go over what exactly is and isn’t bussing. We’ll also give some practical tips for bussers and for restaurant owners. We hope you’ll find this article helpful.

What Is Bussing?

In the restaurant industry, bussing tables is a critical aspect of maintaining efficient table service. This process involves diligently clearing empty dishes and dirty dishes from tables, ensuring that the dining area remains neat and welcoming.

A bus boy will often be tasked with swiftly removing empty plates, used steak knives, and any other tableware that guests have used during their meal. Once the table is cleared of these items, the next important step is cleaning tables. This not only involves wiping down the surfaces but also making sure they are sanitized and ready for the next customers.

Following the cleaning process, bussers are also responsible for setting tables. This includes placing fresh tableware, like clean plates and steak knives, in preparation for new guests. The role of a busser in the restaurant industry is thus integral to the dining experience, bridging the gap between guests leaving and new guests arriving. Efficient bussing ensures that tables are turned over promptly, which is essential in a busy dining environment, and contributes significantly to the overall flow and success of the restaurant’s service.

What Isn’t Bussing?

In the restaurant industry, the job description of bussers differs significantly from those waiting tables. The primary responsibility of bussers is bussing tables, which involves efficiently clearing away dirty dishes and empty plates after guests depart.

Part of their duties also include setting tables for new guests and ensuring a neat and inviting dining setup. While their role may occasionally involve filling glasses, this task is generally secondary to their main responsibilities and is often performed in assistance to the waitstaff.

Bussers are not concerned with waiting tables and don’t generally engage directly with guests. The distinction between these roles is crucial in a restaurant’s operation, with each contributing to the seamless execution of dining service. Bussers focus on the cleanliness and readiness of the dining area, while those waiting tables handle the interactive and service-oriented aspects with guests.

How to Bus Tables? 3 Tips

Bussing tables is not a particularly complicated task. It comes down to common sense, organization, and good teamwork. Below we’re going to discuss three simple steps that will help you make your bussing experience as straightforward as possible.

1. Organization and Teamwork

A great busser, often a waiter’s assistant, should be well-organized, capable of working harmoniously with others, and maintain alignment with the team’s broader goals.

They should take pride in their work and appearance, clearing tables promptly, refilling water glasses as needed, and removing empty bread baskets and cups appropriately. Pre-bussing to remove remaining items from the table is also encouraged.

2. Clear Thoughtfully

Approach a table with consideration, especially if guests are still engaged in conversation. Aim to stack dishes with minimal noise to avoid disrupting the dining room experience. Below are some tips to make your life a little bit easier.

3. Know When to Clear

Understanding the restaurant’s approach to clearing tables is crucial. In fine dining, clear only when everyone is done, with options like synchronized clearing. In casual settings, clear appetizers as each person finishes and entrees accordingly.

Bussing Tips for Restaurant Owners

Good bussing can be considered a delicate art form. A good busser is one that’s almost invisible. On the other hand, he or she has to be able to handle customer interactions and do it well. Below are some tips on how you can make it easier for your bussers to do their best.

1. Team Effort in Bussing

We’ve already touched on teamwork in regard to bussers. As a restaurant owner, there are some things you can do to make it better.

Everyone, regardless of their role, should be ready to assist in clearing tables. This team approach ensures efficient service and minimizes the steps in the bussing process.

2. All Hands on Deck Mentality

Encourage a mentality of “full hands in, full hands out” among all staff members. This approach maximizes efficiency, as everyone is always ready to help reset tables, clean dishes, and provide extra utensils, improving the overall restaurant experience for guests.

3. Integrate an Online Table Reservation System

Integrate an online reservation system that syncs with the restaurant’s floor plan. This tool can provide real-time updates on which tables are reserved and at what times, allowing bussers to efficiently prepare and prioritize their restaurant table setting and clearing tasks.

It can also help in anticipating busy periods, enabling the staff to plan and allocate resources accordingly. This system not only streamlines the workflow for bussers but also enhances overall service efficiency and guest satisfaction.