You could make the case that by moving so fast, he probably wasn’t cleaning the table all that well, but from what I can see in that 30 second clip, he does appear to be doing a thorough job. Rather than let his job get him down, he clearly made a decision to own it. ▼ “At Yakiniku King we found this boy cleaning freakishly fast. That’d be enough to wear down the morale of any part-timer working their way through school, but then we have the young man below who was caught on video at a Mie Prefecture Yakiniku King restaurant. Rather than simply collecting dishes and wiping down tables, these people have to clean down and/or carry entire charcoal grills to and and from each table several times a day. Call me crazy, but I go to restaurants with the prime objective of avoiding cooking.įor busboys and busgirls, too, yakiniku restaurants have got to be the least enjoyable restaurants to work in. I’m not personally fond of yakiniku restaurants where your order fine cuts of meat and barbecue them yourself right at the table.
RESTAURANT BUSBOY HOW TO
This is what I do all morning during the breakfast service but of course my day is not over yet as there is lunch and dinner to serve and so maybe you could come back another day where I can tell you more about my job.It’s good to see that the youth of today still know how to take their jobs seriously, but this guy definitely goes above and beyond! The guests also have ordered several different juices, so while the galley is preparing their hot dishes, I toast the bread they have ordered, take the juices to the beverage station in the galley and then bring everything at once to the waiter station so that they can be served After a short while, the waiter takes the guests orders, hands them to me and I take them to the galley. Whilst this is happening I serve coffee and tea, as requested to the guests. While I fill the glasses with ice water, the waiter introduces himself and presents the menu to the guests. The first guests arrive and 4 people are seated on our station. I also fold some more napkins so that we have them ready when needed, and to prepare for setting the tables for lunch service later on.
I then have to begin filling the water jugs with ice water, filling up the thermos with coffee, preparing sugar and milk, placing these on the tables, as well as getting the butter and bread baskets ready.Īfter that I pick up more cutlery, polish it and keep it on the waiter station. The laundry has worked since the early morning hours to get the linen ready for us.īack in the restaurant I first have to sign in with the Assistant Maitre D' and report to work. The first thing I do is go to the laundry to pick up enough tablecloths and napkins for the day.
Each section of the restaurant has a designated waiter station where tablecloths, napkins, cutlery, breadbaskets, water jugs are all kept, salt and pepper and the most needed condiments, such as ketchup, mayonnaise and mustard, salt and pepper, Tabasco and Worcester Sauce are also kept here. Firstly all the tables need to be set-up for breakfast after the dinner service yesterday. Prior to the actual service, there is of course a lot of preparation to do.
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