Many bussers also receive tips from the waitstaff. Typically, a busboy receives a separate, fixed payment or wage.
At most restaurants, the busser is responsible for taking out the trash also. The most popular method of organization is for the busboy to be assigned a station, or area of tables, which he or she shall serve. In most smaller family diners, the busboy is responsible for washing the cutlery (also known as silverware in the U.S.) and dishes and stocking the kitchen and waiter stations. The busser is also usually responsible for cleaning up spills occurring in the kitchen or dining room. Occasionally, they also perform extra duty for the server by refilling the customers water or getting more bread. The busboy may also serve drinks and sweep the floor under the tables. (serving assistants?-ed.), increasingly referred to as bussers, work in the restaurant and catering industry clearing dirty dishes, taking the dirty dishes to the dishwasher, setting tables, and otherwise assisting the waiting staff.Īt an upscale restaurant, they may bring water and introductory foods, for example tortilla chips and salsa in a Mexican restaurant or bread in an Italian restaurant.
The verb of “busing” tables is cited from at least 1945.īusboys or busgirls or S.A.
A ‘busboy” was almost always a boy or a man the term derives from “omnibus” boy, a waiter’s assistant assigned “omnibus” or many tasks, cited in print since the 1880s. The “busboy” (also “bus-boy” and “bus boy") does many tasks at a restaurant, such as cleaning dirty dishes off the table, setting the table, filling diners’ water glasses, etc.
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