Section 9: Expediter and Food Runner
Lesson 13 of 19
Pre-bus and bussing standards
+15 XP
60 second rule. Buss cart spec. Bar glasses to the bar.
The moment a plate is empty or a stops eating, ask, may I take this for you? Pre-busing keeps tables clean, keeps the room looking sharp, and signals you are paying attention.
The 60 second rule
Bus the table within 60 seconds of a leaving. We are a volume business. Are we Pakwan or Shalimar where plates with bones lie around? Or are we the hottest Indian fast casual brand in the world? We are the second one. Bus like it.
The buss cart
- Buss cart is set up and ready before every shift. Required items: 5 black buss tubs, 1 instant sanitizer spray, 2 rags.
- Bus in a pattern: start inside, work your way out. Never bus one table at a time when multiple are open.
- Sweep the floor and wipe the chairs after every leaves. The next guest sees a fresh table.
- Be careful: do not break dishes. Bus quickly but efficiently.
- Bar glasses always go back to the bar, never to the dish pit.
- Chairs never go on the table during service. Ever.