A lot of things he did wouldn't slide in a fine dining restaurant. But everywhere else, it's basic busser stuff. Bussers don't get paid enough to give a shit about health codes
Brendan Fernandez The place I work splits work in floor and kitchen. But even then I also end up in the kitchen. I think this guy does his work well. Some questionable moves but overall great.
@Drowsy it was rough at first bc it was busy. my main tip is to bring a bucket with you so you can get all dishes at once. also bring cleaning supplies too so you can do everything in one trip. be basically constantly moving around looking for dirty tables or ways to help. it’ll be ok:) it’s not so hard when you get used to it. OH ALSO wear good shoes!! or your feel will hurt terrible
DO NOT scoop ice with a glass. Reasons for being: 1) It damages the glass over time 2) It's quicker to use a large scoop into multiple glasses and the most important one, number fucking 3) What happens if you chip a glass into the ice? If you're attentive enough to notice straight away (unlikely), you've got to now empty out and clean that entire ice well, because sure as hell you won't be able to pick out every bit of glass from the ice. The alternative being to serve shards of glass in your customers' drinks. It's a dumb habit that after years of bar work gets me unreasonably mad. And yes, wash your damn hands.
Not OK with any cup. you just touched that cup and dug your dirty ass hand into all that clean ice from an expensive machine. Use the scoop and wash your hands. lavese Las manos, I think.
Being a busser myself at a 5 star Italian restaurant I can attest that we do 10x more work than the servers and get a very small portion of the tips they receive. My job is to approach the customer's table, ask for water preference (bottled or tap), run back to the sweltering crammed kitchen to retrieve bread, make an oil tray, carry both out to the customer (usually 4 to 5 breadbaskets at once), clear the table (often times having to carry 10/11 plates at once, box the customers food (if they ask), refill water when possible, clear the table again once the customer leaves, reset the table by putting on table cloths and silverware and glasses (if there aren't any available we have to go to the kitchen and wash/polish the silverware ourselves), polish glasses, open and close the restaurant (moving all the furniture around for the cleaners, resetting every table not finished by the end of service, locking up patio furniture, wrapping up all the cheeses and left over oil trays, etc.). Keep in mind we have to do this for about 30 tables all at the same time. Servers are also huge assholes sometimes and forget the fact that you are cleaning AND serving the ENTIRE restaurant compared to their measly few tables. If you are a customer or server at a restaurant please take a minute to appreciate how hard the bussers work. BUSSERS DON'T JUST CLEAN TABLES. 95% OF THE TIME THEY ARE WORKING WAYYY HARDER THAN EVERYONE IN THE RESTAURANT (ESPECIALLY THE SERVERS) (besides the dishwashers lol). Hope this helps give an idea for any up and coming bussers of what its like and this opens the minds up to customers/servers of how important we really are.
Assuming that you're only a busser, you're doing WAAAAAY too much for someone with your job description. If you haven't already, I suggest that you look for another job where you won't be forced to continuously do other people's jobs for them.
I’m a busser as well but wow you’re literally doing the servers job. I’ll help the servers but it’s their job to bring bread, box and greet! If you aren’t getting good tips that’s robbery shit. Like others said you should look for another job, they are taking advantage of you. A lot of places take advantage of good bussers and I don’t fall for that shit.
I have, night time rushes sucked and I would handle 300+ tables in my shift. I always washed my hands before touching food, or clean plates. Anyone who tries saying otherwise is slow, bad at micro managing, and just disgusting themselves if they could touch meat, dirty rags, and touch food and clean plates with the same hands. That glass cup and ice is also a bad idea, if you chip it, someone could then swallow a glass shard and you’re stupid for that risk.
@@SpliffyHusk No you have clearly never worked in a busy enviroment 😂 I'm a busboy and have to touch everyones plate rarely washing my hands. if i washed my hands every time it was deemed "dirty" i would be washing my hands every 15 seconds. I come home with little stains all over my arm.
Lil Leslie that’s why we have disposable gloves. I kept them in my pocket. Got as many plates I saw needed, removed them. Quickly got a squirt of hand sanitizer and rubbed my hands while moving to the next thing. I never had an issue washing my hands and keeping up with my rush, I priced myself in being hygienic as possible and that even got the regional manager to approve my raise because she would watch the cameras and noticed my habits. Just plan ahead, I don’t know, I just loved the stress environment so my mind would love racing. Kind of miss those environments.
i went to the restaurant yesterday I met with the owner to ask if they have any job ..... she told me she needs a busboy for weekends.... I said I m ready to go and I will learn easy everything and I said thank u for the job she replied to me and said THANK-YOU now I know why.. lol true shit.
I'm 17 years old, going to 18 in a month. I'm a busser in training, first day, I made a bunch of mistake but I had others who helped me step by step. Worked for 8 hours and my legs started killing me. It was a fun experience. The hardest part of being a busser is knowing the tables by numbers. I don't mines but I'll get there soon.
@@raination6668 I quit my job at the age of 23 (2019) right after I received my bachelors in Computer Science. I was working for the same boss in 3 different restaurants that he owned for 6yrs. My older brother used to be a manager in 1 of them. We both quit when we found out he was stealing from his employees including us 2. Now I work for a really chill company as a FrontEnd developer =D and my brother manages a bar and gets paid twice as much as he used to too.
@@Unawesomenessness got to say, it was really depressing working. I was working full-time and going to school full-time for 6yrs (I changed my major once).it was especially brutal when I was 17-20. I come from a poor family so it was essential for me to start working to pay for my tuition. By my senior year in university, I became aware that the government offers grant for students who’s parents make less than 30-40k/yr to help them out with paying tuition which I was eligible for. Unfortunately I was already going to graduate lol. I’m the first person in my family to go to college and the first to receive a bachelors so no one that I knew told me about the grant. Everything was new to me and my family. I believe 7yrs ago, I was making 5$ + tips or 10$/hr if I didn’t make up the Minimum hourly wage. On 2018-2019 I think I was getting paid 7.25$/hr+tip or 13$/hr if I didn’t make up the minimum hourly wage which was 13$ (I’m in NYC). Because of Covid, a lot of restaurants in NYC are paying 15$/hr wages because there’s not a lot of available employees. So that’s definitely good.
Let me preface this by saying that I bus at the busiest fine dining restaurant in my state, and I'm damn good at what I do. I seriously can't believe how many people are commenting that it's commonplace at their high volume restaurant they bus at to skip proper hygiene. To fellow bussers watching this video, here are some of the major things that could've been much better in this video. 1. Don't dip your glasses directly into the ice, get a scoop ( a big one if you're concerned it'll slow you down) and have water pitchers with ice next to the area where he did his initial water fill, so you aren't standing around waiting for water to be dispensed. 2. There are things you can rush and go as fast as you can, your interaction with guests is not one of them. When serving the water glasses, do not reach across guests and put your elbows in their face. Always serve from the right of the guest, and a simple "pardon my reach" will suffice. If you cut corners here, again, be aware of your ELBOWS. 3. Accidents do happen, and you should ALWAYS carry a clean linen or white rag on your apron. This is what you will use to crumb the chairs or clean up any unforeseen spills and accidents. Instead of running around for a rag for x, y, or z, have one on you. plan for success. 4. After you've cleaned your spill on the table with your clean rag, including the ice etc. THEN you can use it on the floor. At this point you probably will just need another rag, so take it back to your linen bag and get another if needed, and replace your apron rag. 5. Placing a linen over the area the water was spilled after you've dried is usually a perfectly acceptable solution instead of trying to replace the paper. Unfold a square linen and lay it out flat over the damp area. 6. When grabbing papers for the table tops, grab them from both sides so you aren't wrinkling or putting folds into it. In general ripping the table paper looks terrible and this was not the proper solution for fine dining, clearly the guest in this video was put off by this, as I would too. You made a small little mistake of a damp table into a bigger noticeable problem. 7. Try not to bring too much attention to yourself, practice "silent service" this includes not ripping up your guests tabletop paper. When pouring waters for your table, do not grab the glass to fill it up if possible (I understand if you're short). Try to have a minimum amount of ice in your water pitchers so that water isn't splashed on the guest as you fill their glass. You can begin with plenty of ice if you insist on it and rotate the pitchers as the ice begins to melt. 8. When cleaning a table after you've finished bussing it, use your sanitizer rag to wipe crumbs or food into your hand, not onto the floor, which looks cheap and dirty to your guests. With your one hand holding crumbs use your other to thoroughly wipe down the table. Transfer the damp sanitizer rag into the hand holding food/crumbs and now use your DRY apron rag to crumb the seats/booths. Never use a WET rag on the seats where guests will sit. 9. Wash your damn hands.
two27 lol we have similar situations i work in a highly prestigious restaurant in an extremely wealthy area and i do all the things that u just said.... And more lol
I'm a busser at an extremely busy breakfast/lunch restaurant and I love it. It isnt some shitty corporate place, it's a family owned business so everyone is really close like a family. I get tipped about 70-80 dollars a day on top of my actual paycheck, so all that extra cash is really nice. I actually enjoy the work, as strange as that is. It's ALOT physically, those bus trays can get ridiculously heavy, but I love it because I get paid to work out haha. Some days I have to host, which sucks, but hey i'm not complaining. 80% of the time i'm a busser. Overall I'm very happy with my job. I'm 18 and ive been working there for about 6 months now.
+NoValues Yeah I think it really depends where you work. Our cafe is run pretty "organically" if you catch my drift. But it works, everyone is pretty much there out of love for the place. Most of the girls sing a lot, nicely I might add. As it goes, you get pretty much asked to do anything that others are too busy to do. And sometimes your name will be called by 3 directions all at once. But if you find the right place, you will be appreciated. Nice to see someone being positive about a job with arguably no perks. But you gotta love it. If you don't you hate it. :P
I work as a busser in a country club and literally don't get any tips. the pay is low and we don't get treated that well. The staff are nice, but the customers vary. It's a fast paced, hard job and I'm good at it, but hate it
Annika McPhail maybe you should look for another job, girl. I was thinking of being a bus girl because I’m having problems with customers at my overall good cashier job, but now I’m not sure I’ll be a bus girl.
Being a busser at the Outback Steakhouse was insane during this recent holiday weekends. People were having mental breakdowns, employees started fights with each other, 2-3 hour waits, everyone in the restaurant getting their ass kicked
He's pretty good overall, though he made some questionable choices here and there: not washing his hands and using a rag to clean the floor THEN the table being his biggest offenses. I get that it's a high-stress environment, but take it from one busser to another: You, and the guests, can always afford that extra 30 seconds to ensure cleanliness. The place I work at has a lounge in a separate building (albeit very close), meaning me and the other bussers are essentially looking after two restaurants at once. The lounge doesn't have its own kitchen and only has serving staff, so they're entirely dependent on us to run their food, get rid of their dirty dishes, and restock them when needed (to compensate, the servers and hostesses in BOTH buildings are expected to pitch in on cleaning tables). Anyways, despite having our hands tied all shift, we still manage to exercise cleanliness.
I have social and general anxiety. 1:43 is right about the time it would be kicking into overdrive. Damn near had a panic attack just watching this video.
Word Unheard I too suffer from anxiety but the fast paced lifestyle of being Busser and multitasking stops my Brain from freaking out over one task. I find peace in the fast paced nature of the job. I recommend people trying it. It’s a lot of work and honestly the restaurant cannot run without us. But I love the job and setting tables the attention to detail soothes me. Every table is my own little project and I feel complete knowing I set it up right and more guests can be seated!
I’ve been bidding for 6 years . I know what it’s like . Still to this day I do get social anxiety here and there , but as time goes on and depending on my mood during the shift , I learn to control it .
I'm technically a busser at a four star restaurant because I didn't go to any "waiter school". But I basically do everything a server does + clean up. I feel exploited.
Having been a bus boy at 3 restaurants, let me tell you. Being a bus boy is the most disheartening, stress inducing, back breaking part time job most people can take up. I almost have ptsd to work in another restaurant as one again because It just put me through so much physical and mental pain.
Is no one going to talk about the guy not watching his hands after cleaning tables and spills, throwing a dirty towel on a rack to grab nachos with his bare hands???
It's different for every restaurant, where I work (after the kitchen and dishwasher employees) being a busser it's pretty rough, it goes beyond than just cleaning tables and keeping things stocked, but we pretty much are the to go person to do the jobs that nobody wanna do, from doing repairs in the building to cleaning fecal matter and body fluids, without mentioning the sass I get from my workmates.
Trust me being busier has no time to be clean. You'll know when it's the right time to clean trust me. You have a lot responsibility when it comes to a busy restaurant
Yimji Channel True that time is very limited during a rush in a restaurant but management should offer solutions to keep cross contamination to a minimum. Touching ready to eat food with dirty hands is NEVER acceptable. A solution would be have disposable gloves nearby, or using a clean utensil to gather the food, like tongs or a scoop for the chips.
+Patrick Langston I caught that sooo quick and was instantly like "oh no!!" I'm looking at this video trying to take notes for myself but yeah thats definitely not acceptable.
Anybody who thinks a busboy has the time to wash their hands for a full 20 seconds after bussing every table probably works at a diner and has never felt the 4 hour, 200 reservation dinner rush.
Thank you for this video. I'm about to start my first restaurant job as a busser in 4 hours and it's nice to have a little glimpse into what I'll be doing. At my last job I was a human signpost, but I preferred to call myself a marketing expert. I essentially got paid to do nothing, and I'm actually looking forward to having a job that will force me to stay on my toes. Luckily, being a signpost required me to be on my feet for hours on end so I don't have to worry about that part, and truthfully I prefer being on my feet and moving. It is a bit stressful going from such a relaxed job to one that is all about speed, but I have confidence. I know it won't be easy but I'm sure I will learn a lot. I learned a ton as a signpost.
Bussers just give bread refill water restock stations, remove plates, reset tables, and sometimes refill water or ice stations depending on the restaurant. It's difficult when the staff/ managers make it difficult or when there's a lot of guests
+Fernando Martinez It the same at my factory job with safety. They preach safety too cover their own ass (forklift inspections at the beginning of every day.) Makes perfect sense and I agree that inspecting equipment carrying 12,000 lbs over head is a good idea. But if someone in my workplace actually took 15 minutes of work time to inspect the equipment they would be gone very quickly. That is 15 minutes the company isn't making money off it's workers. Just like in this environment...washing hands doesn't make money. That is all any business or corporation cares about nowadays. I see it in every place I work. I don't agree with it...but that is the way it is.
I can never make it as this position. The thought of me walking up to people with their drinks, then their eyes all fixating on me expecting my interaction. I come up and say something, "here are your drinks" they either thank me or continue with their conversation. That whole process is god awful. I'd rather be a dishwasher....
Anonymous busboy is pretty easy once u get your routine. Just gotta keep in mind you are a team and got to do everything you can to help the waiters and waitress
Its a tough job, but its easy once you get used to it. I was a busser for 2 years until my company did layoffs due to renovations. Trust me, its a good job
Skyrim2018 I'm looking into becoming one for a part time as my first real job but when it comes to interacting with customers I'm so shit. Like I've kinda been a bus boy before because I took culinary arts and I I had to do this for events and such but I'm just so nervous when interacting and from messing up.
I could never do this job. I hate people in general and have no people skills. Ironically I am a barber and deal with people all the time which don't bother me at all. Not sure why that is.
Mongoose Motovlog surprisingly depending on where u work there isn’t really much forced contact with people. Your job is to clean and set tables. Do that and you’ll be fine ma man.
bussers do the majority of the work that one would normally assume a server does. We dont get treated that well and hardly get tips. The work is fast pace and you always have to be moving and on your toes, even on a slow day. Every busser knows that you dont have time to wash your hands all the time, wipe them on a rag and go serve the bread. Run behind and you'll get yelled at by your manager. Don't have a spoon for the butter, use your fingers. You'll never know as the customer and it saves us time and money.
At my job we don't use trays it looks really cool wish we had this opportunity because our customers are always amazed on how much we can carry with our hands
I've been a busser for a year now, if your restaurant has water glasses(fancy kind) try flipping them upside down and placing the base of them between your fingers, it makes it easy to carry 8 or 9 at a time
Being a busser is not easy at all, from cleaning tables to making sure stations are stocked up to rolling silverware and side things (like cleaning up spills, cleaning bathrooms and etc), I have hood and bad days as a busser but they tips do make up for it
I have been a busser for a year and I am very good with customers and good at what I do. The only problem is I am very good with my coworkers who are white Americans and some Mexicans, and I'm an Asian. I think maybe because of the culture differences or I just feel so awkward with them, however which I don't feel with customers. I am trying not to take personal and be kind with them most time. Eventually I found out that I don't talk that much with my coworkers, as I am the kind of person who likes to work hard and speak when it's necessary. I'm really trying treating my coworkers the same way I treat my customers to build a good relationship with them and also to get good tips, as they are the servers who tips me a busser. I'm just writing this thing up here to just open up my mind, and hopefully I'll become good with them and a good server in future.
Rambo 23 it’s funny, because, I start to work in a Vietnamese restaurant, and I feel like they are not nice to me, and they don’t even smile to me when I smile to them, and I’m Mexican
Don't take it personal, some people prefer to keep to themselves or take a long time to open up to new people. Besides you may not want to talk too much anyways because unfortunately people tend to gossip. Keep it professional unless they are cool, but mind your words
He's a pretty good busser. Bussers don't have time to clean their rags or wash their hands. It's fast paced and very demanding. Managers don't care about anything as long as the job gets done. Cups are always scooped into ice bins everywhere. Hands always touch the "free food" bussers give out. My hands are touching bread and butter all day. Everyone who comments gross or what not has never worked in a restaurant. I'll eat those guys chips or my own bread. That's just how it is.
Southpaw 815 we never dipped GLASS into sharp cold ice. If it chipped someone could swallow glass, a physical hazard. plz no one do this, that is a lawsuit waiting to happen.
LOL I work at domino's currently and most people barely wash their hands. I personally wouldn't do this but one dude kneeled down to look under the oven using his hands on the ground then got back up and started topping a pizza. Nastiest thing I've seen there so far.
You have time, they have things called soap dispensers and sinks, with paper towels in arms reach to take 15 seconds to wash your hands before you touch food, and if don’t in front of guests it looks good on you. I don’t get this “oh welll let’s touch meat, dirty rags, and tables before we grab other food to serve people” mentality, that’s trashy and it shows your character.
As soon as I turned 16 I began looking for a job so whichever one came first I accepted. Got stuck working as a dishwasher at Olive Garden. Easy but stressful job. Kind of happy I started as that because now bussing seems like pure luxury
im under 18 and have been told im the best busser they have ever had under 30, my restaurant in particular has the most sidework of many restaurants so i dont not have to do any of the server shit, management is great and i can notice a difference in upper body strength, cardio and legs. love it
Aways walk around the store and be vigilent about empty plates are water glasses that need to be refilled. Do not tay in the kitchen for a long time. Just take the dirty dishes to the washer and get out. Be quick but careful. My second day i was carrying freshl cleaned wine glasses to the bar and a customer open the bathroom door really fast it knocked down all the glass and broke. So just be aware of your surroundings and be careful. you will get the hang of it soon :) Manchester United Videos
Manchester United Videos Nah i work for an italian place so its mostly wine bottles. i dont handle the wine though cuz that is the servers job. But if i see an empty bottle or a empty wine glass ill pick it up. not so hard. and glad to hear my advice helped!
Manchester United Videos Honestly my job gets kinda boring. i dont ever look foward to working. the only thing i look foward too is my tip and paycheck. which the tip is pretty good for me considering the hours im working. but i have applied to other places like a local costco or samsclub because of better shedualling and hours. So yeah, im with you on that. are they good with your schedualing?
Manchester United Videos when i mean good schedualing i mean a multiple of things. like flexible hours if you have class at a certain time (if you are going to college). or just enough hours to get through bills.
i just worked at a steak house where everyone was sticking glasses into the ice like this busboy... when people cut their mouths and sue for glass in the ice you know why.
I really want to be in the food business because I really like cooking, I plan on going to culinary school after I finish high school and college. I'm going to apply to become a busboy and I'm really nervous. I really do hope things turn out great for me.
I am a busser now. I learned that a busser will get a lot of work to do for high paced restaurants compared to smaller restaurants with smaller menu options. I work from 2 PM through 10 PM and I enjoy it a lot. I don't have to serve appetizers to customers and I don't have servers to work in team. I do me and take care of it all. I am glad I don't work in those type of restaurants. Not worth the low minimum wage.
I used to be a busser and made $400 a day they use to call me Oprah 😆 unfortunately the daughter didn’t like me because I wasn’t apart of the high school clique and they just quit giving me hours
no one thing I would have not done was stopping to sing happy birthday in the middle of trying to fix the water spill Screw their birthday they have enough servers to sing happy birthday.
the term probably originated in America came from the word, 'omnibus boy', a boy employed to do for all/everything ('omni-') in a restaurant including setting and clearing tables, filling glasses, taking used dishes to the kitchen, etc.
Haha Everton thinks touching the chips is bad, but at my restaurant our chef dropped a steak on the floor and picked it up and served it 😂 and this is a "fancy" restaurant
you got the basics right but you oughta work on your hygiene if you interest in continuing this profession. picking up floor rags after wiping water then strolling in with drinks in your hands, without washing/disinfecting them in between I advise against.
+imachynn i usually am i too dont get me wrong, but im at this new restaurant and if they see me washing my hands that much they would yell at me, there all about fast fast fast fast i swear its really gross but less than half the servers and bus boys wash there hands, or practice sanitation the way it should be :/ its the reality
+Julian Barriga i think it's worth to measure up, lest down. I went through a couple of places as a cook/kitchen aid, and the moment I see something disturbingly out of line and accordance to standards I find worth following, I try to change it or fuck off, depending on the economical equation outcome.
I think i get what your saying, but dont get me misunderstood, ive been busboy, food runner, cook, teller, and assistant manager and i take pride that mostly when i was a cook that i do things right and wash my hands, but i see alot of what i saw in this video in the restaurant business and its not changing this is the reality that customer demands put on staff. sorrry you can say w/e but ive seen this plenty of times with out signs of change. thanks for you comment though, still a little confused on what you might have been trying to say
First of all wen he spilled the drink and wiped the table and the floor he went back n got the chips and grab the chips with his hands he should have washed his hands first n a busboy shouldn't be doing all that he should clean the table off and maybe set the table back up