George Mosher of Andover, MA – How to be a Successful Busser

Bussing is a food service position that is often overlooked and undervalued, but individuals like George Mosher Andover MA have mastered this position and made it a point of pride. There are certain tips that bussers should follow in order to do the best job while balancing their multiple responsibilities.

Bussers need to be focused and attentive during their entire shift. A good first step to managing this focus is to know the tables and which customers are seated at them. This will make clearing tables or taking food out to a table much easier to do. Bussers should also keep an eye on customers who are entering the restaurant so they can get pitchers of water and baskets of bread ready to serve shortly after a new table has been seated. Noting new customers entering the restaurant and sharing that information with the chefs in the kitchen will help the chefs prepare properly for upcoming orders.

Successful bussers like George Mosher of Andover MA are not afraid to do the dirty work that comes along with the job, and this can earn a busser points with the rest of the staff. Additionally, bussers should always keep the lines of communication open with the wait staff. Every ten minutes or so, the busser should ask a waiter or waitress if they need assistance at all. Bussers should also actively scan the restaurant to remove dirty, completed dishes from tables and refill glasses of water for customers. Customers often ask bussers for items the waiter may have forgotten about, so it’s best for bussers to be alert and at the ready at all times.

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About George Mosher Andover MA

George Mosher of Andover, MA has had the opportunity to take a photography trip to Greece, and like other photographers visiting this country, learned some important steps to make the trip a successful one. Flash photography is not allowed in Greece’s ancient buildings and museums, and is completely banned in some, like the Acropolis. Photographers shooting the landscape need to beware of the haziness that often obscures Greece’s horizon due to high heat.
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