Bussing a table is the process of clearing, cleaning, and resetting a dining area after guests depart, ensuring it is immediately ready for the next party. This function is fundamental to the operational flow of any dining establishment. Efficient table bussing directly influences table turnover rate, which measures how quickly a table can be prepared for new diners, directly impacting the restaurant’s potential revenue. A fast, clean, and quiet bussing procedure maintains a positive atmosphere for both current diners and those waiting to be seated.
Essential Tools and Preparation
Before approaching a recently vacated table, a busser must have the necessary equipment readily available to streamline the process. The standard setup includes a bus tub or large serving tray used to transport soiled dishes and silverware to the dishwashing area. A designated scraps bucket or compartment is needed to collect large food waste and trash, keeping it separate from the dishes. Cleaning supplies consist of at least two cleaning cloths: one for initial wiping of food residue and a second one dedicated to applying the appropriate sanitizing solution. Keeping these tools stocked and close to the dining area minimizes travel time and prevents unnecessary delays.
The Initial Clear
The first action upon arrival is to quickly remove all obvious trash and paper waste, such as used napkins, sugar packets, and paper wrappers, placing them directly into a designated trash receptacle. Glassware and cups should be prioritized next, as they contain liquids that could easily spill and contaminate the other items during transport. Plates and bowls should then be gently scraped of any large, loose food scraps into the scraps bucket before being stacked. This preliminary scraping reduces the weight of the dishes and prevents a mess in the bus tub or tray.
Clearing and Stacking Dishes Safely
The most efficient method for clearing involves stacking on the arm, which allows a busser to handle a large volume of dishes in a single trip. To begin, one arm is extended, and the first plate is secured between the thumb and the palm, resting on the forearm. Subsequent plates and bowls are then stacked on the forearm, with the heaviest dishes placed closest to the body for better balance and support. Silverware should be collected from the plates and nestled into one of the empty bowls or a designated cup to prevent them from sliding off. Maintaining silence is a primary goal during this process to avoid disrupting the dining experience of nearby guests.
Sanitizing the Table and Seating Area
Once all dishes, glassware, and remaining small debris have been removed, the focus shifts entirely to hygiene and a complete cleaning of the dining area. The table surface must first be wiped down with a cloth to remove any remaining visible food soils and crumbs. After the surface is clear of debris, the proper food-safe sanitizing spray is applied, ensuring the entire tabletop, including the edges, is covered. The sanitizer must remain wet on the surface for a specific “dwell time,” often indicated by the product manufacturer, to effectively kill bacteria and meet health and safety standards. After the required dwell time, the table is wiped dry with a clean, dedicated cloth to prevent streaks and leave a comfortable, non-damp surface for the next guests. The final step involves a quick check and wipe of the seating area, including chairs and booths, to remove any spilled crumbs or food residue.
Finalizing the Setup
With the dining area clean and sanitized, the table is now ready for the final reset. This phase involves replacing all the items needed for the next party, according to the restaurant’s specific standards. Clean silverware and fresh napkins are placed in the correct positions at each setting to establish a welcoming presentation. Necessary tabletop items, which may include fresh menus, condiment caddies, or salt and pepper shakers, are also brought out and positioned neatly. Completing this setup immediately signals to the host that the table is available, ensuring no time is lost between the departure of one party and the seating of the next.
Best Practices for Efficiency and Guest Experience
Maximizing table turnover requires a professional demeanor and constant awareness of the dining room environment. Servers should practice “pre-bussing,” which means discreetly removing empty plates and glasses from the table while guests are still dining, reducing the workload for the final clear. Moving quickly without appearing rushed is a delicate balance, and maintaining a calm, quiet presence is paramount, especially when handling glasses and plates to prevent loud, distracting noises. Clear and frequent communication with the serving staff and host team ensures that the busser is always aware of which tables are finishing and which are next in line to be seated. This coordinated effort guarantees speed without compromising the safety or cleanliness of the service standards.