In the United States, tip sharing may be either voluntary, where waitstaff give a portion of their tips to coworkers as they see fit, or mandatory, where the employer sets a formula by which tips must be shared with coworkers such as bussers and bartenders. Tip income īussers are not traditionally tipped directly in the United States, but restaurants may employ "tip pooling" or "tip sharing" arrangements, in which a portion of servers' tips are shared with other restaurant service staff. It also says that the busser is the employee that must be informed if items like a water glass or piece of flatware is missing. However, this has not been widely taken up outside of the industry. A business etiquette guide suggests that customers should refer to bussers and waiting staff with the gender-neutral terms busser and server rather than busboy or waiter. Likewise, it advises customers against engaging bussers and waiting staff in distracting conversations, as they are often busy.
One guide to manners advised that bussers should not speak to or interrupt those being served, and to simply refill glasses at the table rather than asking if customers would like more water. Other tasks include cleaning and polishing fixtures, walls, furniture and equipment, cleaning tableware, cleaning food service areas, mopping and vacuuming floors, cleaning up spills, removing empty bottles and trash, and scraping and stacking dirty dishes. Primary functions of the busser are to clean and reset tables, carry dishes and other tableware to the kitchen, serve items such as water, coffee and bread, replenish supplies of linens, tableware and trays, and assist servers with clearing plates and other areas of table service. It has been claimed that the term originated in America as 'omnibus boy', a boy employed to do everything ('omni') in a restaurant including setting and clearing tables, filling glasses, taking used dishes to the kitchen, etc. The duties of bussers fall under the heading of busing or bussing, an Americanism of unknown origin. The United States Bureau of Labor Statistics reported that the occupation typically did not require related work experience or a high school diploma, that on-the-job training was short term, and that the median income in 2012 for the position was $18,500. Bussers are typically placed beneath the waiting staff in organization charts, and are sometimes an apprentice or trainee to waiting staff positions. The term for a busser in the classic brigade de cuisine system is commis de débarrasseur, or simply débarrasseur.
Speakers of British English may be unfamiliar with the terms, which are translated in British English as commis waiter, commis boy, or waiter's assistant. In North America, a busser, more commonly known as a busboy or busgirl, is a person who works in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff. For the French composer, see Henri Büsser.
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