craft ethics of a busser...
- We understand that our goal is to make sure that every table looks like its being set for the first time. We understand that we control the consistency, cleanliness, and flow of our restaurant. We are the back bone to the FOH staff and support each department by everything we do daily through having tables readily availble for our greeters to seat guests at, clearing tables getting plates and glasses back to our chefs, and ensuring cleanliness at all time allowing our guests to relax and our servers to be as attentive as possible for our guest.
- We always gets our walkie talkies & headsets upon clocking in and know that it is part of our uniform.
- We distribute trays to tray holders through out our shift and know the importance of always using a tray while working.
- We are aware of space and know to take the 2nd row of chairs by 33 to back of house. We also make sure all rows of chairs by 33 are facing forward and not upside down.
- We know that all highchairs & booster seats always need to be taken to the back and wiped down with the belt clipped when they are not in use.
- We know that menus & condiments should always be removed upon bussing
- We know to not overcarrying glassware and leaning on chest
- We make sure that all carts are clean and debris free before bringing it out on floor
- We always do our best to Re-set silverware for guest after clearing or notifying the server that guests need silverware. We know to not leave any guest eating alone and always ask guest if they are finished enjoying their food or drinks before removing.
- We always circulates dining room during downtime
- We always buss our tables properly wiped topped to bottom before walking away (Table top completely wiped, chairs crumbed, floor check, table re-aligned, chair pushed in neatly)
- We always set our tables properly (Logo faced towards guests’ seat, tight roll ups, glass at 1 ‘o clock touching plate, plate placed in the middle of seat, 1” from edge, perpendicular from adjacent setting, salt & pepper shaker aligned)
- We always buss our tables properly with-in 5 minutes of guest leaving table
- We always reset our tables properly with-in 2 minutes of table being bussed
- We are aware of the restaurant floors – remove food, rubbish, napkin or water from floor
- We always make sure that all plates & water glasses properly polished before they go to the stocking station
- When we work as Bus5 we are stationed at dish pit during downtime for drop & go. We know how it benefit the restaurant
- We make sure that our stocking board full – must stay at least half full and that outside is also properly stocked at all times.
- We know that we are responsible for bathroom checks. Soap, paper towels, toilet paper, trash cans and the cleanliness of the floor.
- We do Roll-ups during down time always if we are the stocker 2. If we need help with roll ups we always ask a manager first.
- We always check the outside waiting area checks for glassware & wipe waiting down bar
- We always stop to let the guest have the right away
- We always connect with all guest as you walk by them “aloha folks”, “Have a great night”, “Thank you for joining us”, “Aloha, welcome to Monkeypod”
- We always use safety words at all times “Behind”, “Corner”, "in front"
- We always wash and cleaning rags throughout the night and sanitize all tables at night when closing the outside tables.
- We always re-fill water pitchers during down time
- We sweep tables upon bussing when needed
- We lift chairs when moving them for minimal noise and set tables with minimal noise of plate/glassware hitting table
- We stay with-in bussing limits and understand that this makes our jobs most effective:
8 top or higher – 2 bussers to buss table, 2 busser to re-set tables