Answer to Question 1
The role of the server's assistant or busser is critical in providing good service and in working to maintain a clean and sanitary restaurant. The best habit that the server's assistant or busser can develop is to clean as he or she works. The key is not to wait until later to clean and straighten but to consistently do it as part of the work.
The manager explains general housekeeping duties and assigns specific responsibilities to the server's assistant or busser for each meal period during the day. Bus attendants may keep service stands equipped and tidy, replenishing supplies and ice, rolls, coffee, and other items as needed so that servers can serve guests quickly. The server's assistant or busser works quietly, talking to others only when necessary and then in a low voice.
Answer to Question 2
When a food service operation is understaffed RevPASH will likely be reduced. Experienced restaurant managers know that a situation in which too few staff members are available to serve guests is extremely detrimental to high- quality guest service. While operating with reduced staff may lower payroll cost in the short run, the savings in labor will most often be far overshadowed by the financial losses that will be incurred when service quality and guest satisfaction levels are significantly reduced.
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