In 2000 came the departure of his former partner, leaving Steve with two locations including the original Esperanza's in Grapevine. 7 years later they opened a third location, again with a different name, this time called Guerro's. In 1990, they opened a second location with a different name. In his early 20's, he left the restaurant industry to work in liquor and beer sales for 4 years, until he opened his first restaurant in 1985 with a partner, called Esparza's Restaurante Mexicano in Grapevine, Texas. He then worked in the kitchen and eventually became a host when he was still in his teens, and he realized then that he really enjoys FOH. Steve got his start in the restaurant industry as, you guessed it, a busboy, at the age of 15. Like other restaurant workers, bussers should be prepared to work on nights, weekends and holidays.Steve brown is El Presidente of Busboy restaurant group. The work isn't glamorous, but because managers often have no education requirement for busboys, this type of position may be a good first step into the restaurant business for someone with no high school diploma or GED. In restaurants that participate in tip pooling – in which servers and bartenders share a portion of their tips with cooks, hostesses and other staffers – bussers may take home a little extra at the end of each shift. The median pay for food service workers like bussers was $9.81 as of May 2017, which means that half of food service workers earned more and half earned less. Some bussers may work full-time, however, and may work long hours as restaurants can be open very late. Working as a busser is an entry-level job that typically pays little above the minimum wage, which is why these jobs are often performed by high schoolers and other young workers who work part-time. During the meal, a busser might refill diners' drinks or bring them more silverware or condiments on request to help improve the restaurant experience. In some restaurants, bussers also pre-fill water glasses before diners sit down. Next he works on setting tables with clean plates, glasses and silverware. When a group leaves a table, the busser works clearing tables of dirty dishes and may clean the table or change the tablecloth. The more quickly they work, the more diners a restaurant can serve. Many busboy jobs involve carrying heavy loads of dishes and glassware, which requires strength, balance, and coordination, and the hospitality industry is a fast-paced environment.īussers are constantly on the move. Busboys are on their feet throughout a shift and do a lot of repetitive bending and lifting throughout the dining room and back of house. What to Expect Bussing Tablesīussing tables is a physically demanding jobs. On the job training will help new bussers learn all of the job requirements and adjust seamlessly to the work environment. So, basic customer service skills and communication skills are necessary in order to hold this job, although previous work experience is generally not necessary. In some restaurants, bussers may also act as food runners who deliver meals to diners and/or be expected to help answer phones or even assist with taking reservations. Bussers usually have very limited contact with diners, although they may refill water glasses and relay customer requests to servers.
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