Proper Pre-Bussing

It's important to remember the fundamentals of pre-bussing:

• Clear Empty Plates: remove plates and utensils as guests finish their course

• Proper Stacking: stack plates in a way that allows you to carry everything in the palm of one hand or carefully with both hands. Ensure plates are balanced and not stacked too high to avoid looking uneasy or uneven

CLICK HERE for a perfect tutorial on how to properly clear and stack plates

• Mise en Place: French for “everything in it’s place”, meaning that any cleared silverware or dishes must be replaced for the next course before it is served

• Refill Drinks: ensure that water goblets are always full, and offer other beverage refills as needed

• Check In: ask seated guests if there’s anything they need to make their experience more enjoyable. Go above and beyond!

• Wipe Surfaces: clean up any spills, crumbs or trash on the tables

• Fold Napkins: if a guest has left their seat for any reason, fold their napkin and place it back at their place setting. This simple act shows attention to detail and respect for the guest’s experience