Decision making process of “bussing” tables

 

『The bible of the restaurant』

Chapter 9 

Decision making process of “bussing” tables 

テーブルをバッシングすると判断するまでの流れ 

 

Here, we talk about priorities that change every minute and every second, using specific real-life examples that everyone is actually experiencing in the daily restaurant operation. 

Bussing the table (reset or clean-up the table) is an extremely important task for restaurants. Many of fine dining restaurants see “bussing tables” as an entry-level position and might assign young new members or non-experienced members as a busser. 

The task of busser might sound very simple if you think the job is only to clear used plates and glasses off the table and to reset the table for the turnover. But decision making process to choose the correct priority to deliver “ultimate service” as a team, is not that easy. First, raise your face and look at the entire restaurant with your own eyes. Read and feel the situation of the restaurant immediately and also read the flow of the restaurant depending on the reservation status, the customer's entry status, the restaurant's opening hours, etc… 

Think what is the most important task and movement needed now and communicate with your teammates verbally or through eye-contact. By taking good communication and sharing information among the team, all of your teammates must have the same picture in their mind of which area or tables should be cleaned first and how to operate the restaurant at the moment. 

“Do not come back empty handed” 

The most important timing of “bussing tables” is peak time of the restaurant. That is the period of time when the restaurant wants to maximize the turnover rate and to maximize the sales. This is when the restaurant is full and new customers are flowing-in one after another. In time of period like this, team work becomes a crucial element. All team members including manager, captain, waiter/waitress, runner must support busser and think of the best way to clean up and reset the table. For example, manager and captain can clear few empty plates or glasses off the table on the way back after escorting customers to tables or a chat with customers. Waiters/waitress can clear few plates or glasses while walking through tables after taking orders on the way back to the side station. Runners can also come back with something I their hand and drop it at the side station or dishwasher area on the way back to the kitchen.  

 

Every team members must always keep this in their mind. And this includes managers and captain as well. Do not think that “bussing” is only for entry-level member’s job. Yes, it might be entry-level task and basic task for restaurant. That is why every member must be keeping on doing it every day.  

“Keep the basic task in your mind always to become the best” 

Of course the priority is to concentrate on their own job and get it done quickly and accurately. But I am sure that clearing 1 or 2 empty glasses or bottle off the table will not slow down your task. The only reason you do not do it is because you are not paying attention to the surrounding situation or you do not care about the teamwork operation.  

No matter how busy the restaurant is or whatever the team situation is, if all of the team members are working with the same mind set and same picture in their mind, operation would go smoothly without reducing the satisfaction of current customers, and increasing seat turnover rate.  

 

『The bible of the restaurant』

https://amzn.asia/d/idWhbzB

(Amazon Kindle)

 

『Author』

Mr. Masayuki Sato

Japanese restaurant consultant. Spent his childhood in Texas, USA. Over 25 years of his hospitality industry career started during his high school age in Japan. He gained his experience in many of 5 star hotels, resort hotels, fine dinings, casual family type restaurants, bars, night clubs, wedding halls, banquet facilities, etc. He has become a successful restaurant producer by gaining professional skills through his career managing many of places, creating operation manuals, implementing efficient operation system and establishing new restaurants. Believing that the biggest asset in hospitality industry is “human resource” his consulting style is very unique and concentrating on creating a strong professional team by training members. Mr. Sato says “The success of the restaurant is based on how much professionals with a warm heart you can create. And I believe this is possible by implementing Japanese hospitality mind set to every single members in the team.”