FOR F and B WHAT IS THE 3S. OF BUSSING STANDARD?

In the context of food and beverage service, the "3 S's" of bussing standards typically refer to "Sort, Stack, and Store." This means that after a guest finishes their meal, the busser should sort the dirty dishes and utensils, stack them appropriately to maximize efficiency, and store them in designated areas for cleaning. These practices help maintain a clean and organized dining environment, ensuring a seamless experience for both guests and staff.