Bussing: meaning, definitions and examples
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bussing
[ ˈbʌsɪŋ ]
food service
Bussing refers to the act of clearing tables in a restaurant or dining setting. This is typically done by staff members known as bussers, who remove used dishes, silverware, and glassware from tables to prepare them for the next guests. The process ensures a clean and organized dining area, enhancing the customer's dining experience. Bussing can also involve wiping down tables and resetting them for the next patrons.
Synonyms
cleaning, clearing, resetting.
Examples of usage
- The bussing staff worked quickly to clear the tables.
- After the guests left, the restaurant focused on efficient bussing.
- Good bussing practices help maintain cleanliness.
- Bussing is an essential part of restaurant operations.
restaurant setting
To buss is to engage in the activity of clearing and cleaning tables in a dining establishment. This action is crucial for maintaining a pleasant atmosphere and allowing new guests to be seated promptly. Bussing involves various tasks, including removing dirty dishes, wiping down surfaces, and preparing the table for the next diners. Staff often receive specific training to perform bussing effectively and efficiently.
Synonyms
Examples of usage
- The server bussed the table after the customers finished their meal.
- He learned how to buss properly during his first week at the restaurant.
- Bussing tables quickly can improve table turnover rates.
- It's important to bus responsibly to prevent accidents.
Translations
Translations of the word "bussing" in other languages:
🇵🇹 transporte escolar
🇮🇳 बस सेवा
🇩🇪 Busdienst
🇮🇩 layanan bus
🇺🇦 шкільний автобус
🇵🇱 usługa autobusowa
🇯🇵 バスサービス
🇫🇷 service de bus
🇪🇸 servicio de autobús
🇹🇷 otobüs servisi
🇰🇷 버스 서비스
🇸🇦 خدمة الحافلات
🇨🇿 autobusová služba
🇸🇰 autobusová služba
🇨🇳 公交服务
🇸🇮 avtobusna storitev
🇮🇸 strætisvagn þjónusta
🇰🇿 автобус қызметі
🇬🇪 ავტობუსის მომსახურება
🇦🇿 avtobus xidməti
🇲🇽 servicio de autobús
Etymology
The term 'bussing' originates from the word 'busboy,' which itself was derived in the early 20th century from the word 'bus,' meaning to clear a table. The root word traces back to the French term 'busser', which refers to someone who clears away dishes. The practice of bussing became increasingly important with the growth of dining establishments and the necessity for quick turnover rates to accommodate more guests. As the restaurant industry expanded, so did the role of the busser, which led to the formalization of this term and its common association with both the cleaning function and the staff responsible for this task. Today, bussing is an integral part of restaurant operations, reflecting the importance of maintaining cleanliness and efficiency in food service.