Function of Job: 

Under direct supervision from a designated supervisor, the designation of the supervisor being dependent upon the organizational structure in the operating unit, to perform routine bussing duties in a dining room to service the needs of patrons.

Characteristic Duties and Responsibilities: 

1. Stock and re-stock dining room service stations with wares needed throughout meal service, such as flatware, china and crystal, and with supplies of ice cubes.
2. As guests are seated, remove extra place settings and fill goblets with ice cubes and water.
3. Assist waiters in clearing finished courses from tables and in transporting tray between kitchen and dining room.
4. Clear soiled tables after diners leave; re-set tables with clean linen and wares according to prescribed procedures; and distribute soiled linen and wares to proper areas.
5. Clean and arrange tables, chairs, and other related furniture and equipment.
6. Assist in maintaining cleanliness and sanitation practices of food services area.
7. In season, start fire in fireplace and service it throughout meal period.
8. Perform other related duties as assigned.

1. Sufficient physical dexterity to perform the duties and responsibilities of this job.
2. Cleanliness.
3. Ability to follow simple directions.

1. Some related hotel and/or restaurant experience.

Effective Date:     9/28/78

This document is a generic classification specification of the University System of New Hampshire. Its purpose is to describe the representative responsibilities and general level of complexity, and it is not a substitute for the specific job description of the individual position.

*** NOTE: Revised - Original approved 3/14/75.***