Restaurant’s Guide to Bussing Tables

Bussing might not be the flashiest job in a restaurant, but it’s one of the most important. When it’s done right, guests get a better dining experience, tables turn faster, and the whole FOH team runs smoother.

When bussers are trained well, everything from wait times to table setup improves. We’ve prepared this guide to help bussers and managers who train new restaurant employees learn how to bus tables like a pro.

1. Learn the layout before you bus tables

Before you start bussing tables, you should understand your restaurant’s floor plan so you can move efficiently and avoid confusion during busy times.

Study the numbering system and how tables are grouped into sections. This way, you can quickly find tables that need attention. For example, if a server mentions that Table 12 requires clearing, you should know where to go without second thoughts.

During your shift, determine which tables fall under your responsibility. Nonetheless, be ready to assist in other areas when needed.

Next, identify the most direct paths between the kitchen, dishwashing area, and dining sections for efficient movement. Stay aware of which tables are occupied, which ones are waiting to be cleared, and which are ready to be reset. This helps you prioritize tasks and maintain a steady flow in the dining area.

Typical restaurant layouts include circular dining rooms with tables going out from a central point, linear layouts with tables arranged in rows, and open concept spaces with flexible seating arrangements.

Make sure you understand the unique characteristics of your restaurant’s layout. Ask your manager or experienced servers for ideas on how to navigate the space efficiently.

Practice walking the floor during slower periods to become familiar with table locations, potential obstacles, and the best paths between different areas.

2. Have the right tools for bussing tables

Proper preparation means you should have the right tools at hand. Before each shift, know where the sanitizer bucket, bus tub or tray, cleaning rags, gloves, broom, and dustpan are. Having these tools readily available makes sure you can perform your duties without unnecessary delays.

Remember to proactively check and restock supplies as well during slower periods to avoid running out during busy times. For instance, you can keep your sanitizer bucket clean and filled with fresh solution.

You should also keep extra rags nearby in case one becomes too dirty during cleaning. Place cleaning supplies where you can quickly grab what you need without interrupting service flow, like in a bus cart or a nearby shelf.

Wear non-slip shoes to prevent accidents while moving quickly between tables. Additionally, consider having a small apron or pocket to carry essential items like order pads or extra napkins.

3. Know when to pre-bus and why it matters

Pre-bussing is the practice of clearing used items from a table before guests have left. This includes removing empty plates, used napkins, and other unnecessary items during the meal.

A clutter-free table allows guests to enjoy their meal without distractions. Pre-bussing also improves table turnover and reduces wait times.

It can be tricky to pre-bus without interrupting guests’ dining experience. Always ask politely and make eye contact before removing items. Watch for visual cues that guests are finished, such as utensils placed together on the plate and pushing the plate away.

Although 89% of diners feel safer when they see employees visibly cleaning and sanitizing, you should still be discreet and clear items quietly and without interrupting conversations.

Be attentive to the table’s dynamics, watching for natural pauses in conversation or moments when guests seem less engaged. Your goal is to maintain a clean, comfortable environment while respecting diners’ space and enjoyment.

You can practice by observing experienced bussers and learning their techniques. Shadow them during shifts to understand their rhythm and approach. Watch how they navigate crowded dining areas, anticipate guests’ and servers’ needs, and maintain a clean environment.

4. Clear the table with speed and care

Clearing tables quickly keeps your dining room flowing, but keep in mind that speed doesn’t mean rushing. It’s about getting the job done without guests even noticing. That’s what we call silent service.

To do so, start with the cleanest items. Pick up water glasses, mugs, and drinkware first since they’re often easier to carry and less likely to spill. Next, move on to plates, bowls, and utensils. Save used napkins, trash, and food scraps for last.

Only carry what you can handle safely. A good rule for bussers is “full hands in, full hands out,” but never to the point of risking a spill. A dropped tray full of plates in the middle of dinner rush? That slows everyone down and puts guests on edge.

Use a tray or a bus tub to carry items, and stack them in order. For example, you can stack plates from largest to smallest, with heavier plates at the bottom. Keep glasses upright to prevent spills. Avoid sharp stacking or trying to handle everything in one trip.

5. Clean every surface like it’s opening night

If you want guests to feel welcome the second they sit down, the table and everything around it need to look spotless, like it’s the first shift of the day.

After clearing tables, it’s time for deep cleaning if it’s not peak service time. Start with the table surface itself, then wipe the chairs, booths, and anything guests touch, like condiments, laminated menus, and tablet ordering screens. These are all high-touch items that can carry germs if not cleaned often.

Don’t forget to look under the table. Crumbs, napkins, dropped food, or a used napkin can easily end up under the table. Make it standard to sweep around the table before resetting tables. It only takes 15 seconds but makes a big difference in first impressions.

Diners with kids appreciate extra attention to cleanliness. They often leave behind a significant mess under high chairs and around their seating area.

You should always carry a small handheld broom or use a dustpan to quickly collect dropped food, stray crackers, and scattered napkins. By thoroughly cleaning areas that are easily overlooked, you show professionalism and create a welcoming environment for families so that they’ll want to return to the restaurant again and again.

6. Don’t forget to dry the table

A sanitized table isn’t clean until it’s also dry. Bussing tables the right way means paying attention to the small stuff, especially when it comes to moisture.

When guests touch something wet, they immediately become uncomfortable. Wet elbows, damp menus, or streaky surfaces can make your restaurant feel unclean, even if your team is working hard to do it right.

To get this right, bussers should use two different rags. Have one sanitizing cloth to clean surfaces and kill germs, and a dry cloth to remove any leftover moisture and streaks. Bussers can even fold the dry rag into quarters, so they always have a clean, dry section ready.

Drying the table shows care. It’s something a server, busser, or manager might miss when moving too fast, but guests definitely don’t. Making this habit part of your standard cleaning duties raises the bar across your whole restaurant.

7. Help out where you can

Bussing tables isn’t just about clearing plates. It’s about supporting the entire FOH team. A busser is more than a cleaner. They’re an essential part of the restaurant.

When you see that servers are busy, you can step up by running food when the kitchen’s slammed or grabbing extra napkins, high chairs, or condiments for guests.

Every time you step in, you help the team work better and help the guests enjoy smoother service.

If you’re not clearing tables or resetting tables, look around. Is there something to sweep? A tray to return? Can you clean the menus or help organize the bus station? Taking initiative keeps the flow going, even during slower moments in the shift.

8. Wrap up right

Even when the shift ends, the bussing isn’t over. The closing routine matters just as much as the rush. A busser who wraps up the right way helps the entire team and sets the restaurant up for success the next day.

End-of-day busser responsibilities include taking out garbage from the dining room and bus stations, sweeping and mopping floors around tables, and wiping down and stacking plates, silverware, and water glasses.

You can also restock items like napkins, condiments, and to-go materials as well as check and clean the bathrooms. Fulfilling these cleaning duties helps the next shift start strong.

9. Look and act the part

Always maintain a crisp, clean appearance while performing your duties. Your uniform should be neat, pressed, and free from food stains.

Good personal hygiene is important. Wear gloves when handling dishes, keep your hair looking neat, and make sure your hands are clean.

Your professional demeanor reflects directly on the restaurant’s image. A busser who looks professional and moves with purpose creates confidence among guests in the restaurant’s commitment to quality service.

Clean tables, happy guests

Bussing tables may seem simple, but they play a big role in running a smooth, successful restaurant. From pre-bussing to cleaning tables, drying surfaces, and resetting with care, great bussers help deliver great guest experiences.

Make sure all bussing tasks get done with 7shifts. With built-in task management, you can assign, track, and follow up on bussing and cleaning duties. This way, everyone knows exactly what needs to be done, when, and by whom.