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) system it is not measured as pressure–volume work, and it is called isochoric work. Considered solely in terms of the eventual difference between initial and final shapes and volumes of the system, shaft work does not make a change. During the process of shaft work, for example the rotation of a paddle, the shape of the system changes cyclically, but this does not make an eventual change in the shape or volume of the system. Shaft work is a kind of contact work, because it occurs through direct material contact with the surrounding matter at the boundary of the system.