lol remember watching this video when i was 14 starting my first job now 7 months later bussing 100+ people... a night not bad

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

Leg day is every day on this job.

This guy seems more like a server than a busboy

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.

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.

it seems like the busser has more resonsibilitys than anyone else

Bruh I thought bussers just picked up the plates after the customers are done eating 💀

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.

Anybody who says it's bad that he touched the food either hasn't worked in the restaurant business or hasn't worked in a busy restaurant

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.

Try spillin wine into a womens purse first day servin. Thank god wine was white for the most part.

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

This dude was filling the water glasses with the flower pot. lol

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.

-_- you put the rag on the floor, and then put it back onto the table. good job.

Fuck I understand accidents happen but those guys forgot to pick all those chips from the floor

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.

Damn I'm a little afraid specially carrying that water with the stand on your hand I might drop it all and ruin the restaurant.

I just got a busser job and im 16. This weekend will be my first time ever working in a restaurant...wish me luck!

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.

Thanks for posting this. This is really what it's like to do this job.

Food Service Technicians are truly a noble breed. Hospitality is underrated. Your video was useful to me as a writer of fiction. Thank you

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.

Thank you for making this video, it is short & practical. I needed to see what my possible new job would look like...Thanks!

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.

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.

He didn't wash his hands after bussing the dirty dishes. Then touched food. Not good.

ewwwwwwwwww why didnt u wash your hands before touching those chips man wtf!!!

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.

No such thing as not enough time to wash your hands that should be priority

This gave me great confidence thank you very much

I don't know why but the inside look of a kitchen to a restaurant is oddly satisfying

5 años haciendo el trabajo i doy gracias a dios que ya no estoy haciendo eso me fue bien pero maldita gente como humilla a el prójimo

This guys is not a busser, at least he would not be in the place i work. This seems more like a server's job, and it is

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???

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.

This was fun to watch and I'm applying to be a busser so thank you!

As a busboy for San Jose Mexican restaurant, I never have to do the waiters job, I just have to check on people and clean tables

I’ve been told not to scoop ice with glass because you can end up with little glass chips in the ice bin which is super dangerous

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.

My first job was bussing tables for 2.75 an hour. It was a lot of work but made a bunch of friends I still talk to

I love this video, already summarized most of waiter jobs

This was so satisfying to watch for some reason lol

Tomorrow is my first day as a busboy and I’m nervous as hell 🤢

This video is so helpful! I'll be applying for that position in Idaho's resort.

looks like a fever dream

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

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....

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 gaurantee soon as the one girl seen him come out she said "omg dana we dont have to do shit now just pick up the tips" 😂😂

My first job was a Busboy at Outback Steakhouse in Houston. Loved that job.

I thought my bussing life was difficult xp. This guy is a boss.

Rule #1 never use the glass as a ice scoop

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'm a busboy at a fancy restaurant, i wish it was as easy as this. we have to be extremely professional.

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

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.

I’m a busgirl at Olive Garden so I can relate. Love his so much

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

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.

scooping ice even wit "clean" glass is a big nono

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.

Scooping ice with glass? Cleaning the floor and then touching customer glasses and then bare handing the chips? This is a restaurant horror movie

I filled up the ice with the cup and got told it was a major health violation.

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 start training as a bus boy in a few hours at a family owned italian restaurant. (im not part of the family haha). hope everything goes good!

it's depressing , im gonna finish school

today will be my first day of training at a Italian restaurant too.I'm so nervous!

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'm glad I dont take time to workout my legs. Seems like ill get a pretty good workout from this

the mess always as the main character

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.

i’m 15 years old and this is basically my job. i end up with my legs hurting lol but i’ll do anything to help around in my house :)

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.

He used to same hands to wipe and clean tables to grab chips with his bare hands

Thanks man; just got my first bussing job

This was pretty dope

damn, your hands are all over those chips after cleaning where someone just sat

i worked at a restaurant. never scoop ice with a glass like that bc if it shatters u have to replace all that ice. & we would get in so much trouble for not washing our hands constantly

Today is my first day training as a 16 year old busboy. Im nervous hopefully im good and dont get fired haha

Not sure how i got here, but damn ppl. Yall are so about this "life". Its bussing tables!!!! Plz strive for more in your life.

I accidentally dropped two pieces of cutlery onto a teenager once, they didn’t care much thank god

Bro it even feels like we do more than the servers

This is light compared to where I work. We have about 200 tables with 2 bus boys, me and another guy. Seriously we are super bussers, because we lack other bussers we really have to go not a extra mile but extra mile's. We have to take care of all the tables while maintaining the diner floors; E.G sweeping, bathroom checks every hour, answer customer questions, while we are busting tables and we can take on more duties for under the table payouts E.G bar-backing, all the while we would be on a hour and a half wait. Our tubs are massive each easily weighing 40-60 pounds the tub would be over flowing. After the wait is done and over which is usually about closing, we help dish out and finish that up after that we stack the dishes up and then take out the garbage which if not all of them would weigh about 40 pounds. All of our servers are lazy,inconsiderate, and incompetent. So usually our workload is insane. Most spots the buss boys are really not that valuable or could be replaced easily, but at my job without us the restaurant fails. We've went on strike before on a shift because they would not give us a red-bull on a chaotic Saturday we both stopped working, and everything in the dining room went to shit until we got what we wanted and the flow started to ramp back up again. The only reason why I deal with it so much is because of good pay. You have to get work at a in demand restaurant to make good money as a buss boy. Every Fri,sat,sun and Thurs with my check I make about 750 close to 800 a week this is with a automatic tip-share so we are automatically tipped out no matter what and don't have to worry about not getting tipped for the day plus big tips for bar backing such as 40 bucks a night and we pray on our weak servers at closing, they never want to do their chores at the end of the night so we do it for them each for 15 bucks a pop. at the end of a sat night I am walking away with about 180 same as for Sunday and Friday is kind of week, I would walk out with about 140 and Thursdays are always bs, i call this the open up day. It opens us up and prepare us for the chaotic days ahead of us, we would make a measly 110 bucks that night all of these days are including tip-share, I work at outbackstakehouse.

I hated bussing at events... managers wanted us to always be reaching over people conversing or eating to clear tables

@0:40 You never jam the glass into the ice. Always use an ice scoop. Yes, even if it's plastic.

you arent supposed to fill the cups up themselves without a scoop i thought, if they break all the ice is compromised.

Ive been bussing at millers ale house for a year now. On a street named kirkman right across the street from Universal studios. So we get SLAMMED. And bussing there I gotta get the stuff from the tables go to the dishpit wipe the tables, sweep if need be. Then gotta keep an eye on garbage because thats my job too. So at the end of the night I could take out like 30 Cans sometimes if i dont have help. I have to do it throughout the shift which is an issue if we're slammed and were on a wait because now this garbage run took me 20 mins and now the restaurants full of tables. Then we gotta take the plates from the patio because theyre so busy and we get tipped by them so yeah. But i get so busy with everything else that the plates stack super high and its heavy as hell. Its a lot to deal woth restaurant life isnt easy. So please give us a break some of us are having a hard time even moving

Wow all that in just a lil over 9mins.. Now I know what to expect.

No scoop for the ice!!!

lol the dirty telephone fell on the ground he picked it up and immediately wiped the table with it!

That’s only nine minutes 😅. Imagine a 8hr shift

He touched the water glasses, the chips and everything with his dirty hands. 😝

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

This video makes bussing look hard trust me it’s not like this at all

a glass never goes in the ice !

The fact you didn’t wash ur hands is killing me

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.

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