Busboy Job Description and Sample Resume Bullet Points

Busboy vs. Busser: What’s the Difference?In many restaurants you’ll hear the terms “busboy” and “busser” used interchangeably. Both refer to entry-level front-of-house staff who support servers, keep the dining area clean, and help maintain the flow of service. That said, there are subtle differences in connotation, history, and usage across regions and workplaces. This article explains those differences, outlines core duties, compares required skills, and offers guidance for anyone pursuing this role or hiring for it.

Origins and terminology

• Busboy is an older term that originated in the United States in the late 19th and early 20th centuries. Historically, “boy” was commonly appended to many job titles (e.g., bellboy, newsboy), reflecting the youth or junior status of the worker rather than their gender. Over time the term remained in common use in many areas.

• Busser is a more modern, gender-neutral term that emerged as language and workplace norms evolved. Many restaurants and hospitality employers prefer “busser” because it avoids implying age or gender.

Today, both words are widely understood; some businesses use one term exclusively, others use them interchangeably, and some use alternatives like “service assistant,” “bus person,” or “food runner” for related roles.

Core responsibilities

Both busboys and bussers typically perform the following tasks:

• Clear and buss tables promptly after guests leave.
• Remove dishes, glassware, and trash; stack plates and silverware properly.
• Wipe down tables, chairs, and booths; reset place settings with clean linens and silverware.
• Refill water, bread baskets, condiments, and other simple guest needs.
• Assist servers by delivering food or drinks to tables when asked (may overlap with food runner duties).
• Maintain clean, stocked service stations (napkins, silverware, to-go containers).
• Sweep and mop dining room floors as needed; take out trash and bussing trays to dishwash area.
• Follow food safety and sanitation procedures (wear gloves when appropriate, handle broken glass safely).
• Communicate with kitchen and servers about table status and special requests.

Differences in scope and expectations

While duties overlap heavily, differences can appear based on establishment size, service style, and management preferences:

• Role name and tone: “Busser” is generally preferred in modern, professional settings; “busboy” may be used casually or in older establishments. Using “busser” signals inclusivity.

• Job scope: In casual or small restaurants, the busser may also act as a food runner, host, or take simple drink orders. In larger fine-dining venues, bussers may have narrower, more specialized tasks (strict clearing procedures, plate organization to certain standards).

• Training and standards: Higher-end restaurants often have stricter bussing standards (timing for clearing courses, specific wiping/rolling procedures for linens, step-by-step clearing choreography) and may require bussers to follow a formal progression (busser → food runner → server trainee).

• Pay and tipping: Bussers may receive a portion of tip pools or direct gratuities when they assist with service; compensation structures vary widely. In some regions, bussers are tipped out by servers or included in tip-sharing.

Skills and qualities employers look for

Successful bussers/busboys tend to share these attributes:

• Speed and efficiency: Able to clear and reset tables quickly without disrupting service.
• Attention to detail: Proper table setup, neat stacking, noticing when items need restocking.
• Stamina and physical fitness: Standing, lifting, carrying trays/plates, and moving quickly for long shifts.
• Teamwork and communication: Coordinate with servers and kitchen staff; alert servers to guest needs or table changes.
• Professionalism and customer service: Polite interactions with guests, handling minor guest requests with courtesy.
• Reliability and punctuality: Prime attributes in high-turnover, fast-paced environments.

Basic training often includes food safety (e.g., safe handling, cross-contamination awareness), proper clearing procedures, and sometimes first aid or alcohol-awareness training.

Career path and advancement

A busser role is commonly an entry point in hospitality. Typical progression:

• Busser/Busboy → Food Runner → Server → Head Server/Trainer → Supervisor/Manager → Assistant/General Manager

Many employers promote from within. Strong bussers who show initiative, learn menus, and develop guest-service skills frequently move into higher-paying front-of-house roles or into supervisory/management tracks.

Work environment and hours

• Shift patterns: Evenings and weekends are busiest; many bussers work nights and split shifts. Restaurants often require flexibility for peak dining periods and holidays.
• Physical demands: Roles are physically demanding but generally low-skill entry jobs. Proper footwear and ergonomics help reduce injury risk.
• Culture: Fast-paced, team-oriented; clear communication is essential during rushes.

Tips for job seekers

• Emphasize reliability, physical stamina, and customer-service attitude on your résumé.
• Be ready for on-the-job training — many employers hire with minimal experience.
• Learn basic food safety and server etiquette beforehand to stand out.
• Arrive with clean, appropriate attire and comfortable, slip-resistant shoes.
• Ask about gratuity policy and opportunities for advancement during interviews.

Summary comparison

If you want, I can:

• Rewrite this as a shorter blog post or social post;
• Create a job description template for hiring;
• Draft interview questions for bussers.