When it comes to a restaurant team, every member has a role. If they don’t know that role or don’t care enough to take care of their responsibilities, the whole operation can quickly fall apart, leaving you in the weeds. This week, Noelle, Liz, and George debate which role is more crucial to the overall operation: the host/hostess or busser. Both can impact turn time, but in Liz’s opinion, only the hostess can make or break the flow of the kitchen and dining room. George argues that bussers are the glue that holds everything together. The gang explores questions like:

• Who is more important, the host/hostess or the busser?
• Does the style and scale of dining make a difference in your answer to the above?
• What about the employee’s age/experience?
• Can two teenage friends work together and actually get anything done?
• Do large parties in the “prime” seating hours ruin the experience for other guests?
• Do you tip the host/hostess/busser extra to make sure they’re on your good side and willing to help?

 TL/DR: Don’t disrespect your f**king busser.