Bus persons and dishwashers have a significant impact upon the customers’ perceptions about the restaurant or food and beverage service operation.  While they are critically important to the team’s success, their efforts are, unfortunately, frequently overlooked.  As a result, decisions about exactly what they should do, and how work activities should be performed, may be left to chance, and then their work responsibilities simply evolve over time.  As well, the proper emphasis on training these staff members can be overlooked.  A common result: high turnover rates and a continuing de-emphasis on the staff members and job tasks that support the work of practically every restaurant employee.

 

Bus persons and dishwashers require knowledge about sanitation, work simplification, and proper service procedures.  (Remember that while persons in these positions are not directly serving guests, they are helping other employees who are directly serving guests.)

 

Bus persons can, literally, handle thousands of dollars worth of dishes and other service ware during a single shift.  Their use of work practices that reduce the possibility of breakage is important.  As well, what they do (and do not do) can impact food safety principles which, if violated, can create serious health concerns (and lawsuits!).  Dishwashers are important for the reasons just cited and for one other: in many operations, they operate the single most expensive piece of equipment in the entire restaurant.  Dishwashing machines can cost thousands of dollars (or more).

 

It is easy, then, to justify training for persons in these two important positions.  To do so, will, hopefully, yield at least two benefits.  First, staff members will know how to do their jobs correctly, and they will be successful as they do so.  Secondly, this success can lead to opportunities for promotion and help to address the high rates of turnover that are experienced by many restaurants and other food and beverage service operations.

 

¬Program Segments: 

 

• Personal Appearance and Hygiene

• Bussing Tables

• Loading and Carrying Bus Tubs

• Cleaning Restrooms

• Dishwashing:

-Washing Serviceware

-Pot and Ware Washing

• Cleaning Knives Safely

• Busser:  End of Shift Tasks

• Dishwashing:  End of Shift Tasks

 

Program duration: 3 hours

 

Maximum No. of participants: 25

 

 

MODULE LEADER