FOREVER A BUSBOY
June 1, 2026
About sixty years ago, I was a busboy (now called a busser) at an upscale restaurant in San Antonio called Anthony’s. This was my first exposure to “fine dining” and professional restaurant people. I knew basic table manners but didn’t have a clue about the highest level of food service, luxury culinary artistry or creating an upscale experience. The waiters wore white tuxedo-looking outfits and there was a wine expert who strutted around the place with a silver chain around his neck that had a little silver sipping cup attached to the end of it. There was a boss on the dining room floor who was called a maître d and he had supervisors for each area of the dining room called captains. It didn’t take anyone long to figure out that the “big boss” was the chef, who was also the source of drama and at times could become the kitchen monster. We busboys were neck and neck with dishwashers for the lowest level in the professional restaurant pecking order.
I learned from the team of Hispanic adult men who were waiters how seriously they took their profession. They shared with me that in Mexico being a waiter in a major restaurant was a highly desirable career choice. They weren’t just delivering food; they were focused on providing a once-in-a-lifetime experience. These professional restaurant people taught me that great service is felt, not seen. This means that I watched every table like a hawk out of the corner of my eye. I was to always be ready to dispatch water, bread, butter or whatever else someone might need at just the right moment. The timing had to be perfect to meet the guest’s needs without them feeling that we were hovering over them or interrupting them. To this day I still think like a trained busboy. When I go to nice restaurants, I relate more to the cleanup crew than the patrons. Routinely I sit alone at a table in a corner just to watch the service as I reflect on the day’s events and what’s on my never-ending mental list of items to address.
I remember one late night at Anthony’s like it was yesterday. It was past closing time and one upscale young couple was still sitting in the restaurant at about 11 PM. I had a 7 AM college class the next morning. They were sipping expensive wine, were engrossed with one another and were not paying attention to the time or anything else. While waiting for them I thought it must be nice to have enough money to go to a fancy restaurant and take the time to do what they were doing. Fast forward sixty years. I never want anyone to wait for me. I don’t drink wine (unless it’s at communion), and I don’t think you can beat a diet coke with a shot of rum and two lime wedges!
I must admit that I am forever a busboy at heart whose job is to serve and support others. I am most thankful to those who taught me early in life about delivering quality service and the expectation of continual improvement. This knowledge is a blessing and curse. I know what quality service is like and I cannot relax watching anything less being delivered. l care too much, but that is who I am. There is no doubt in my mind that I am forever a busboy. I feel good about this status; thanks be to God!
Written by KING AEROSPACE Founder, Jerry Allan King-Echevarria.