Busser Busser In North America, a busser, also known as a busboy, busgirl, or bus person, is a person who works in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, and otherwise assisting the waiting staff. Speakers of British English may be unfamiliar with the terms, which are translated in British English as commis waiter, commis boy, or waiter's assistant. The term for a busser in the classic brigade de cuisine system is commis de débarrasseur, or simply débarrasseur. Bussers are typically placed beneath the waiting staff in organization charts, and are sometimes an
Work (thermodynamics) and volume of the system. The volume of the system is classified as a "deformation variable", and is properly measured externally to the system, in the surroundings. Pressure–volume work can have either positive or negative sign. Pressure–volume work, performed slowly enough, can be made to approach the fictive reversible quasi-static ideal. Non-mechanical work also contrasts with shaft work. Shaft work is the other of the two mainly considered kinds of mechanical contact work. It transfers energy by rotation, but it does not eventually change the shape or volume of the system. Because it does not change the volume of the