The primary duty of a busser is to clear and reset tables. During service, bussers assist hosts/hostesses by seating guests and providing menus. Bussers remove extra place settings to make more room, deliver bread to tables, and check with servers before clearing dishes course by course. They also help keep the dining area clear and tidy by removing dishes between courses. After service, bussers assist with resetting the dining room for the next meal.

1. 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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2. 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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