What is the French term for a busboy/busser?

What is the French term for a busboy/busser?

• A. maitre d'hôtel
• B. aide-serveur
• C. sommelier
• D. chef de rang

Answer: (B)

The role of someone who assists servers by clearing and resetting tables is best described as an aide-serveur. This term captures the helping, support role they play on the service floor, unloading used dishes, resetting place settings, and allowing servers to move efficiently through the dining room. Maitre d'hôtel is the head of the dining room, greeting guests and coordinating seating and overall service. A sommelier is the wine expert who handles wine service and pairing. A chef de rang is the captain of a specific service station, leading the waitstaff at a group of tables. The busboy’s duties align with the aide-serveur label, which is why that term fits best. Note that a plongeur refers to a dishwasher, which is a different function entirely.

The role of someone who assists servers by clearing and resetting tables is best described as an aide-serveur. This term captures the helping, support role they play on the service floor, unloading used dishes, resetting place settings, and allowing servers to move efficiently through the dining room.

Maitre d'hôtel is the head of the dining room, greeting guests and coordinating seating and overall service. A sommelier is the wine expert who handles wine service and pairing. A chef de rang is the captain of a specific service station, leading the waitstaff at a group of tables. The busboy’s duties align with the aide-serveur label, which is why that term fits best. Note that a plongeur refers to a dishwasher, which is a different function entirely.