4 Busser
The job that has been the painful road-bump on many a teenager’s employment resume, most every low-level restaurant employee starts out by cleaning up after the diners. This job usually pays the least or close to it out of all of the restaurant employees, and bussers have a plethora of responsibilities, none of them pleasant.
Whether a busser is running a rack of dirty dishes from the outside into the kitchen, clearing the dishes from the table, or picking up half eaten food from the floor, you can always catch a busser knee deep in a degrading task. Rarely do restaurants give bussers a large percentage of the tip money, and they have little control over the amount of money they can make, as they get no face time with the customer.
The constant rush of dishes, little feeling of control over job performance and pay, and physical nature of the job makes the turnover rate for bussers abnormally high. The average restaurant goer may only see the busboy come to remove their dishes after they have finished eating from them or taking down umbrellas on an outside patio, but they would be seriously underestimating the responsibilities that busser posess.
It is the time put in after the restaurant closes, emptying all of the garbage cans, helping dishwashers, and rolling up sopping wet kitchen mats that earns bussing such a high ranking on this list.
All of that work, just to be on the lowest totem of the restaurant pole means the life of a busser is a hard one.
