Busser
North American term / From Wikipedia, the free encyclopedia
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In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff.[1][2][3][4][5][6][7][8] Speakers of British English may be unfamiliar with the terms, which are translated in British English as commis waiter, commis boy, or waiter's assistant.[7][9][10][11] The term for a busser in the classic brigade de cuisine system is commis de débarrasseur, or simply débarrasseur.[12][13] Bussers are typically placed beneath the waiting staff in organization charts, and are sometimes an apprentice or trainee to waiting staff positions.[12]
The United States Bureau of Labor Statistics reported that the occupation typically did not require related work experience or a high school diploma, that on-the-job training was short term, and that the median income in 2012 for the position was $18,500.[14]
The duties of bussers fall under the heading of busing or bussing, an Americanism of unknown origin.[13]
It has been claimed[15] that the term originated in America as 'omnibus boy', a boy employed to do everything ('omni-') in a restaurant including setting and clearing tables, filling glasses, taking used dishes to the kitchen, etc.