Busser

In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff. In British English, the terms commis waiter, commis boy, and waiter's assistant are more common. The term for a busser in the classic brigade de cuisine system is commis de débarrasseur, or simply débarrasseur. Bussers are typically placed beneath the waiting staff in organization charts, and are sometimes an apprentice or trainee to waiting staff positions.

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 2024 for the position was US$32,670.

The duties of bussers fall under the heading of busing or bussing, an Americanism of unknown origin.

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.

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. 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.

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.