Catching up on some WSJ reading and came across this: Due to slumping sales and fewer customers, some restaurants are eliminating busboys and relying on servers to take over typical busboy duties such as clearing tables and refilling water glasses. Not surprisingly, some servers are not happy about the increased workload.
I don’t know what to make of this statement from a restaurant industry consultant: “The busser is a luxury that, in this environment, is very difficult to justify.” Really? It seems to me bussers are needed to ensure efficient and smooth running of the restaurant both in the dining room and the kitchen. Sometimes, bussers are invisible but the work is essential. Yes, servers can take up the slack to some degree but service will suffer if servers are wiping tables, moving dishes to the sinks, and trying to wash their hands after handling dirty dishes all while performing their regular duties.
And to top it all off, since eliminating busboys, many more spoons than usual are disappearing from Bob Evans. I wonder if the same is happening at other restaurants who’ve cut back on busboys.