Pre-Bussing
Give an example of how you would ask a guest if they want something taken off the table.
"Hi, is it okay if I take this out of the way?"
"Hi everyone, were we all finished with this dish?"
"Hi, were we still working on this dish here or is it okay to take it off the table?"
What is the first thing you bus from the table and load onto your tray?
Chopsticks
Who should you check in with at the beginning of your shift to communicate about the floor and priorities?
G3
As the opening busser, what is the very first thing that should be set up after clocking in?
The busser cart
What should we always be doing, at least hourly, to ensure floors are kept clean?
Sweeping/brooming
What should not be pre-bussed off a table unless asked by the G3 or guest?
Water glasses and carafes
When copying for a follow wipe to a table, you should also bring a??? (especially when a kid was at the table)
Broom
What is the main role of the B3 position?
- Delegating bussers toward table priorities
- Helping out the G3
What should be placed at each setting/POS station after setting up the bus cart?
The black towel baskets
What should be taken off the floor once they begin to overfill? (Always make sure there are others available)
Trash Cans
What is aggressive prebussing?
Pre-bussing a table down to solely napkins/linens and water glasses/carafe
You usually need to ask G3 if they want these removed or kept at the table while bussing the table down.
Highchairs and boosters
What are the three indicators that a table might be getting up within the next few minutes?
Checks, dessert settings, and table to-go's
What are the two deep clean closing duties the bussers are assigned to? (with the help of runners)
Booths and Ceilings
Once empty, you refill these at the back of the breakroom. They always have a pink color to them.
Sanitizer bottles
What is the most polite way to gesture to a dish you are asking to remove from a table?
With an open palm
What is the term when fully checking if the table is properly bussed down before you walk away?
360 Check
To make sure tables are being bussed down in a timely matter we should always be in pairs to ensure one person gets the bus and the other has the follow, what system is this referred to as?
The buddy system
When closing the busser cart, what should also be wiped down beside the cart itself?
The wall behind the busser cart
What should be taken to the big blue cart in the back hallway once they begin to overfill? (Make sure to take these out before they get too heavy. )
Linen laundry baskets
Give an example of how you would ask guests at a large top or booth if they would like dishes taken off the table. (Keep in mind we should never be reaching between guests)
“Excuse me, everybody. Would it be okay to slide down anything you would like me to take away towards the end of the table?”
Demonstrate how to properly wipe down the table after it has been bussed down.
- White Towel first
-Green towel and spray (**MAKING SURE TO COVER WITH TOWEL WHEN SPRAYING**)
-Wipe in "Snake Motion"
- Blue towel last for chairs
When assigned as a B3 it's important to help update the map for the G3. Explain what it means when tables are purple, green, and red on the map.
Purple: Dessert
Green: Check
Red: On Bus
Who should you always be checking out with BEFORE you clock off?
The Closing Lead
What needs to be changed out hourly at the busser cart?
Sanitizer Bucket