The head server is in charge of the waiting staff and is also frequently responsible for assigning seating. The head server must insure that all staff do their duties accordingly. The functions of a head server can overlap to some degree with that of the maître d'hôtel. Restaurants in North America employ an additional level of waiting staff, known as "busboys" or "busgirls", increasingly referred to as "bussers" or "server assistants", to clear dirty dishes, set tables, and otherwise assist the waiting staff.