Busser

In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff. Speakers of British English may be unfamiliar with the terms, which are translated in British English as commis waiter, commis boy, or '''waiter's assistant. The term for a busser in the classic brigade de cuisine system is ''commis de débarrasseur'', or simply ''débarrasseur'''''. Bussers are typically placed beneath the waiting staff in organization charts, and are sometimes an apprentice or trainee to waiting staff positions.

The United States Bureau of Labor Statistics reported that the occupation typically did not require related work experience or a high school diploma, that on-the-job training was short term, and that the median income in 2012 for the position was $18,500.

The duties of bussers fall under the heading of ''busing'' or ''bussing'', an Americanism of unknown origin.

It has been claimed that the term originated in America as 'omnibus boy', a boy employed to do everything ('omni-') in a restaurant including setting and clearing tables, filling glasses, taking used dishes to the kitchen, etc. Provided by Wikipedia