Floor cadence and bussing

Bussing is the heart of the expediter shift. Water is self-serve, so the time you would have spent on water service goes straight into bussing the room. The dining room must look clean at every glance. The cadence:

• Every five to seven minutes, walk every table. Pre-bus empty plates, used napkins, empty cups. Do not wait to be asked.
• The moment a guest stands or signals they are leaving, bus that table. Do not let it sit for even thirty seconds with dirty plates.
• Every ten minutes, walk every table consuming alcohol. Offer a refill on the beer, wine, or cocktail.
• Combine the bussing pass with the food check whenever possible. One trip, two jobs.
• Make sure the water station is always stocked: cups, ice, lemons, clean. If you walk past it and it is short on anything, fix it before your next step. A guest hitting an empty water station is on us.