MERION DINING WORKFLOW

Busser

Objectives The Busser’s primary duty is CLEARING AND RESETTING TABLES. However, during a rush, a busser may be asked to do a bit of go-for-ing for the Host/Hostess and Servers.

Before Service • Make sure we have an adequate supply of butters and creamers trayed up and

ready to go in the server’s cooler.

• Make sure every table is uniformly set, including chairs.

• Prepare bread and cracker baskets. Work with the chefs to make sure that the bread is ready to go.

• Assist Host/Hostess and Servers with their preparations.

During Service • ASSIST HOST/HOSTESS in watering new arrivals and providing them with

menus.

• REMOVE EXTRA PLACE SETTINGS. In other words, if 2 people sit at a 4-top, remove the extra silver, glasses, plates, napkins, etc. Then rearrange the center pieces to give the guests more eating space.

• Add warm bread to cracker baskets and deliver them to tables of new arrivals. The goal is to get the bread to the table while it is still warm!

• CHECK WITH THE SERVER before clearing a course. Both presenting and clearing are choreographed activities—meaning, timing and efficiency are important!

• CLEAR ONE COURSE AT A TIME. And wait for everyone to finish the course before clearing. For instance, wait until everyone is finished with soup, then clear all soup-ware. Same with main course. There may be exceptions to this rule, which is why you need to check with the server or supervisor before clearing.

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MERION DINING WORKFLOW

• AFTER THE MAIN COURSE, CLEAR EVERYTHING except for water glasses and coffee cups. Then return with dessert forks (same as salad forks) and coffee spoons (if needed). The idea here is to make the table look as clean and tidy as possible so that the guests can enjoy their desserts and after-dinner drinks without having to look at crumbs and other clutter.

• USE TRAYS to clear. It is okay to set a large tray on a tray jack next to a newly vacated table, in order to collect all of the dirty dish, glass and silverware at once. NEVER LEAVE A TRAY OF DIRTIES UNATTENDED! Carry it back to the dishwashing area and properly unload it at once.

• It may be appropriate, on occasion, to USE A CRUMBER BETWEEN COURSES.

• ASSIST THE SERVERS in refilling water and coffee.

• If, along the way, a guest asks you for something that needs to be ordered—food or beverage (other than water)—relay that information to the appropriate server or supervisor.

• Generally speaking, keep the room as clear of dirty dish, glass and silverware as possible.

➡ Clear and reset tables as soon as they are vacated.

➡ If more than one table is vacated at once, clear them all first, then reset them.

➡ If, while resetting a table, another one is vacated, finish resetting that table, then clear the newly vacated table.

➡ Establish table-resetting priorities with the Host/Hostess. During a rush, it may be more important to clear and reset a certain table or section.

After Service • Prepare bread baskets with clean napkins for next service.

• Assist servers in resetting the room.

• Sweep crumbs from table bases.

• Wipe chairs.

• Vacuum or swiffer the carpet.

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