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  • Busser Daily Duties Checklist

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    chelsea_daniels_15
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    This document outlines the opening, throughout shift, and closing duties for bussers at a restaurant. The opening duties include cleaning surfaces, stocking supplies, setting up tables, and preparing items for service. Throughout the shift, bussers should clear and clean tables, take items to the kitchen, refill supplies, disinfect surfaces, and help servers and the bar as needed. Closing duties involve restocking supplies, cleaning surfaces, helping with dishes, setting up for the next day, and communicating low inventory items to managers.

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    busser

    Original Title

    busser sidework

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    This document outlines the opening, throughout shift, and closing duties for bussers at a restaurant. The opening duties include cleaning surfaces, stocking supplies, setting up tables, and preparing items for service. Throughout the shift, bussers should clear and clean tables, take items to the kitchen, refill supplies, disinfect surfaces, and help servers and the bar as needed. Closing duties involve restocking supplies, cleaning surfaces, helping with dishes, setting up for the next day, and communicating low inventory items to managers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    146 views1 page

    Busser Daily Duties Checklist

    Uploaded by

    chelsea_daniels_15
    This document outlines the opening, throughout shift, and closing duties for bussers at a restaurant. The opening duties include cleaning surfaces, stocking supplies, setting up tables, and preparing items for service. Throughout the shift, bussers should clear and clean tables, take items to the kitchen, refill supplies, disinfect surfaces, and help servers and the bar as needed. Closing duties involve restocking supplies, cleaning surfaces, helping with dishes, setting up for the next day, and communicating low inventory items to managers.

    Copyright:

    © All Rights Reserved
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    of 1

    BUSSER SIDE WORK SHEET

    OPEN – EVERYDAY
    1. All doors and windows (front doors, porch doors, porch windows, kitchen doors, door to office stairwell)
    need to be sprayed and wiped down – no finger prints
    2. Floor needs to be swept
    3. Make sure sanitizer, disinfectant bottles are filled, and new/clean towels are out
    4. Roll Silverware with washed hands
    6. Fold and stock Pizza boxes
    7. Stock all TO GO containers and bags for food & drink
    8. Stock rolling napkins and cocktail napkins
    9. Check the bathrooms. Make sure they are clean and stocked
    10. Set up drink splash station at server station 2.
    11. Make sure all tables are set and clean for lunch.

    BUSSER THROUGHOUT SHIFT

    Walk around and clean up any dirty plates, EMPTY cups (make sure these are empty) and any trash on the table.

    Bring all dirty plates, cups, utensils and linens to the appropriate place in kitchen or bar to be cleaned

    If trash needs to be taken out, please do and refill the receptacle

    Refill ice bins when necessary

    When clearing a plate if someone wants it wrapped, do not tell your server just take it and do this for our guest

    Need to walk around and disinfect all commonly touched surfaces all day long

    Fold rolling napkins into triangles. Polish and roll silverware

    Run food if you know how

    Help the bar out with dishes, tables and washing glasses when needed

    Reset all tables after cleaning them (dinner gets plates)

    BUSSER SIDE WORK SHEET


    CLOSE – EVERYDAY
    1. Polish silverware, Roll Silverware with washed hands
    2. Make sure sanitizer and disinfectant bottles are emptied and dirty towels are thrown in the proper area
    in the kitchen
    3. Floor needs to be swept.
    4. Help Dishwashers put away dishes when needed
    5. Fold and stock Pizza boxes
    6. Stock all TO GO containers and bags for food & drink
    7. Stock rolling napkins and cocktail napkins
    8. Empty splash bucket and bring out all zoo cups to recycling.
    9. Make sure tables are set and ready to go for lunch the next day.

    WHENEVER YOU TAKE THE LAST ITEM OR SEE WE ARE GETTING LOW PLEASE LET A MANAGER KNOW

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