In restaurant terminology, what is the process of removing dirty dishes after customers finish their meals called?

The process of removing dirty dishes after customers finish their meals is called bussing. This term specifically refers to the act of clearing tables of used tableware, such as plates, cutlery, and glasses, in preparation for the next guests. Bussing is an essential part of restaurant operations as it helps maintain cleanliness and organization in the dining area, ensures a pleasant experience for guests, and allows for timely turnover of tables for incoming diners.

In the context of restaurant service, bussing is crucial because it directly impacts efficiency and customer satisfaction. Clean, cleared tables create a welcoming atmosphere for new customers while also facilitating the workflow for servers and kitchen staff.

Other terms, such as cleaning, typically imply a more thorough process that involves sanitizing and washing items, which occurs after the buses have collected the dirty dishes. Transfer might relate to moving items within a restaurant but does not specifically refer to the removal of dirty dishes. Setting usually describes preparing tables for new guests, including laying out clean tableware and condiments, rather than clearing away the used dishes. Thus, bussing accurately captures the specific action of clearing the table after meal completion.