Plural of busboy, a restaurant worker who clears tables, refills water glasses, and performs other support duties for servers and diners.
From 'busboy,' where 'bus' likely comes from 'omnibus' (doing everything) or 'business' shortened. The term became standard in American restaurant terminology in the early 20th century.
Busboys were often immigrants or young workers facing discrimination, yet many became celebrated chefs and restaurateurs—figures like José Andrés started as busboys and revolutionized how we think about food service and social responsibility.
The term 'busboy' reflects 20th-century restaurant gender norms where this low-wage labor was reserved for boys and men, particularly immigrants. The male-specific terminology obscured that women have always performed this work, and gendered language reinforced occupational segregation and unequal pay.
Use 'busser' or 'bussing attendant' regardless of gender. These terms are industry-standard, gender-neutral, and accurately describe the role.
["busser","bussing attendant","table attendant"]
Women have historically performed bussing and clearing work in restaurants worldwide, but were often paid less and called by different titles ('dishwashers,' 'helpers'). Standardizing gender-neutral terminology acknowledges their equal contribution.
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