Validation programme for professional qualification as a busser

The busser supports the waiter in preparing the room, setting the tables, welcoming guests, serving dishes and drinks, and clearing and cleaning up.

The busser:

• works flexible hours in a hierarchical team in restaurants, dancing, bars, hotels, banquet halls or on location,
• routinely performs the same activities.

The work is defined by company procedures, permanent attention to (food) safety, (personal) hygiene, customer friendliness, etiquette, discretion and dealing with difficult guests.

In the validation standard for busser (in Dutch)(PDF file opens in new window) you will find detailed information about the validation programme.

If you want to demonstrate your experience as a busser at a validation test centre, you do so through a practical test.

The tests’ instruction language is Dutch.

You will be tested on your ability to:

• perform preparatory work in the venue,
• welcome and serve a minimum of six guests, including at least one non-native speaking guest,
• prepare a minimum of four simple cold drinks (one beer, one soft drink, one fruit juice and one aperitif) and a minimum of two simple hot drinks (one coffee and one tea),
• ensure safe hygiene in the restaurant and on the terrace,
• deal with a guest’s complaint (drink or dish gone cold, dish not tasty, wrong order),
• deal with a problem in the preparation of a drink or dish (wrong delivery from the kitchen, stock shortage, error of a colleague, etc.).