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. It has been claimed 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. The duties of bussers fall under the heading of busing or bussing, an Americanism of unknown origin. 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. Bussers are typically placed beneath the waiting staff in organization charts, and are sometimes an apprentice or trainee to waiting staff positions. The term for a busser in the classic brigade de cuisine system is commis de débarrasseur, or simply débarrasseur. 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. 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. For the French composer, see Henri Büsser.
0 Comments
Leave a Reply. |