50+ Busser Interview Questions (With Answer Examples)

Finding the right busser for a restaurant is crucial. This role ensures a smooth and efficient dining experience for customers. But, how do you find the perfect candidate?

We’ve compiled a list of interview questions divided into five categories based on insights from helping hundreds of restaurants. Once you’ve landed the job, follow this link to learn how to bus tables.

General Busser Interview Questions

• Why do you want to be a busser?
  Example answer: “I enjoy being in a dynamic environment and feel a sense of accomplishment in preparing a welcoming space for diners.”
• How do you handle stress during peak restaurant hours?
  Example answer: “I prioritize tasks, maintain a steady pace, and communicate with the team to ensure everything runs smoothly.”
• What do you think is the most important quality for a busser?
  Example answer: “Attention to detail. It ensures every table is prepared to the highest standard for every customer.”
• Describe a situation where you went above and beyond in your previous job.
  Example answer: “Once, we were understaffed and I took the initiative to cover additional sections to ensure timely service.”
• How do you ensure that you don’t miss any details in a fast-paced environment?
  Example answer: “I follow a systematic approach, ensuring one task is completed before moving to the next.”
• How would you handle a customer’s complaint about cleanliness?
• What do you think sets you apart from other candidates?
• How do you stay updated on restaurant protocols and standards?
• How would you handle a situation where you’re falling behind on tasks?
• Are you comfortable working long hours and on weekends?

Learn more about restaurant HR to find and hire top talents in your business.

Questions About Experience and Background

• How long have you worked as a busser?
  Example answer: “I’ve worked as a busser for two years at a high-end dining restaurant.”
• Describe the busiest restaurant setting you’ve worked in.
  Example answer: “I’ve worked in a 250-seat restaurant during holiday seasons, managing multiple sections simultaneously.”
• How do you manage inventory checks?
  Example answer: “I maintain a checklist and conduct checks at the beginning and end of each shift, ensuring we never run low on essentials.”
• What training or certifications do you have relevant to this role?
  Example answer: “I have completed a course in hospitality management, which covered the essentials of restaurant operations.”
• Have you ever trained other bussers?
  Example answer: “Yes, I’ve trained three bussers in my previous job, focusing on efficiency and restaurant standards.”
• How do you handle unexpected challenges like spills or broken glassware?
• Describe a situation where you had to work closely with wait staff and kitchen staff.
• How do you ensure compliance with health and safety regulations?
• Have you ever made suggestions that improved the bussing process?
• How familiar are you with handling different types of table settings?

Interview Questions Focused on Soft Skills

• How do you handle conflicts with coworkers?
  Example answer: “I believe in open communication. If there’s a conflict, I prefer to discuss the issue directly and find a solution collaboratively.”
• How would you handle negative feedback from a supervisor?
  Example answer: “I see feedback as an opportunity to learn. I would listen, ask for specifics, and work on areas that need improvement.”
• Describe a time when you displayed teamwork.
  Example answer: “During a particularly busy night, I collaborated with other bussers and we divided tasks efficiently to manage the rush.”
• How do you prioritize tasks when everything seems urgent?
  Example answer: “I assess which tasks will impact the customer experience the most and tackle those first.”
• How do you ensure you maintain a positive attitude during long shifts?
  Example answer: “I take short breaks when possible, stay hydrated, and remind myself of the importance of my role in the overall dining experience.”
• How do you handle criticism?
• Describe a situation where you took initiative.
• How do you manage time effectively?
• What motivates you in a work environment?
• How do you handle misunderstandings with team members?

Interview Questions Focused on Hard Skills

• How do you ensure tables are set to the restaurant’s standard?
  Example answer: “I always follow the restaurant’s guideline chart for table settings and double-check before considering a table ready.”
• How familiar are you with cleaning chemicals and their proper use?
  Example answer: “I’ve been trained on the various cleaning chemicals and always ensure to use them as per guidelines, ensuring safety.”
• Are you familiar with any Point Of Sale (POS) systems for updating table statuses?
  Example answer: “Yes, I’ve used [POS System Name] in my previous job to update table availability.”
• How do you handle fragile items like wine glasses or special cutlery?
  Example answer: “I handle them with utmost care, ensuring they are stored in their designated places, minimizing the risk of breakage.”
• Can you work efficiently without supervision?
  Example answer: “Absolutely. I am self-driven and always aim to meet the restaurant’s standards, regardless of supervision.”
• How do you ensure timely table turnovers during peak hours?
• Are you familiar with various dining setups like buffet, ala carte, or banquet?
• How do you manage table arrangements for large groups or events?
• Describe the equipment you have operated in the bussing role.
• How do you stay organized during a shift?

Scenario-Based Busser Interview Questions (That Show Problem-Solving Skills)

• Imagine a situation where multiple tables are waiting to be cleared, and a guest spills a drink. How would you handle it?
  Example answer: “I would prioritize the spill to ensure safety and prevent further mess. After cleaning the spill, I’d proceed to clear the tables in order of urgency.”
• How would you handle a situation where a customer is unhappy with the cleanliness of a table?
• If you notice a pattern of wastage, like unused napkins or cutlery being left consistently, how would you address it?