Bussing Routine and Standards

Bussing Routine is built on the lean principles of working and supports stores to deliver a consistent, World Class
experience for our customers whilst delivering efficiency and simplification of process for partners.
Bussing Routine Tool

Major Steps Key Points Reasons Why

Clean and restock Collect bussing tray, towel and Condiment bar :
condiment bar sanitiser spray from BOH Highest usage of any area in the
Wipe and restock condiment bar as store
Core Bussing - Mandatory for every bussing cycle

needed. Is the final touch point for customers

in the store
Bus and wipe tables Start at the front of the store Maintains positive first impression
(including external seating) of store
load bussing tray (do not overload) Most productive route back to BOH
wipe table and chairs dishwasher area
spot clean floor Do not overload as:
Connect with customer whilst tray will be too heavy to carry
completing the task efficiency of dishwasher cycle is not
maximised

Scrape plates/mugs clean of debris, Keeps dishwasher clean

rinse and place in dishwasher tray Stops blockages and other
Load dishwasher
maintenance issues
Restock for-here Restock back bar area with clean Bar needs continual supply of
serveware serveware serveware to enable the bar partner
to remain planted

Check they are tidy and stocked with Maintain presentation standards
paper, soap and paper hand towel throughout the day
Complete every 4th cycle as a minimum

Spot check toilets

(as applicable) and floor is clean

Check rubbish bins Remove all full rubbish bags Remove bins before they are too full
(including behind the bar) to for use and too heavy to carry
designated rubbish area

Spot sweep/dry mop Collect dustpan or mop, brush, glass Maintain café by targeting areas that
floors and spot clean cleaner and paper towel require cleaning
windows Straighten and tidy merchandise Be prepared for the next step if
Capture what needs replenishing required

Restock merchandise Restock all merchandise bays, baskets Maintain presentation of the store
and impulse fixtures at the till where
necessary
Note: Wash your hands after every task as detailed in the health and safety manual.
To be used in conjunction with Bussing Standards Job Aid.