The Art of Bussing Free

In many restaurants, bussers may be tapped to perform additional tasks outside of their key functions. Some examples include: Preparing coffee, tea, and ice water for customers Keeping floors and chairs near dining tables clean by sweeping and mopping Maintaining appropriate stock levels of glassware, silverware, and dishware Refilling salt, pepper, and other condiments at tables Keeping designated service stations clean and well-stocked Alert servers when tables are in need of attention Ensuring the cleanliness of the restrooms Carrying soiled dishes to the dishwashing area Washing dishes

All bussers, regardless of the restaurant they work for, are only responsible for clearing and resetting tables.

Trainings for Bussers These are the training lessons that'll help you learn about the different aspects of a busser's job.

There are only four types of guests and a fixed approach to each one will always work.

Choosing the Right Approach After reading your guests and making a judgement call, you can decide on how you're going to approach them. Remember, hospitality is about making guests feel welcome and at home, and this goes beyond verbal politeness. Body language is key.

How to Interact with a Guest For example, someone from the table who you deem as a socializer asks you for recommendations. You can use a** playful and casual** approach when talking to him/her while providing as much information as possible. You should also probe regarding their preferences and if they have any diet restrictions. Also take note of your guests’ body language. This can help you assess the situation and figure out the mood of your guests. Just remember that ** there are countless types of guests and you will always need to tailor your approach to each one.

Step-by-Step Procedure on How to Clear Plates From Guest to Guest in a Single Table 3 Pick up the first plate, complete with cutlery, with your right hand and transfer and secure it in your left hand. Secure the end of the fork handle under your thumb. Slide the knife, cutting end first, under the fork to secure it and stop it from sliding away. Moving clockwise around the table, clear the next guest's plate. Make sure the left hand is held back to avoid being too close to the customer's head and shoulders. Secure the second plate into position over the wrist, and scrape any food scraps onto the base plate. Secure the knife by sliding it under the securing fork. Place the second fork parallel to the securing fork. Repeat this procedure until all the plates and cutlery are cleared.

Most Common Dish Room Responsibilities of Bussers: 1 Sterilize all kitchen equipment to ensure the safety and quality of food being served Maintain kitchen equipment and utensils to meet the restaurant's standards as well as all health department regulations Operate industrial kitchen equipment to clean and sanitize plates, utensils, and glasses

Dishes should be placed upside down and on top of each other.

Things to keep in mind when inspecting items in the dish machine: Be certain there are no stains or spots. All items are clean and free of food. No soap on any items. No chips or cracks. Dishes come out hot from at least 140° rinse water.

All bussers, regardless of the restaurant they work for, are only responsible for clearing and resetting tables.

There are only four types of guests and a fixed approach to each one will always work.

Dishes should be placed upside down and on top of each other.