Your bussers and food-runners are your support on the floor.  Even if you don't mind bussing your own tables and like to run your own food, you will still benefit from having them help you out.  They will free up time for you to talk to your tables more and turn them faster.  

    Most restaurants have a set percentage that you are supposed to tip-out.  Obviously, tipping them a little extra each night is a good thing, but make sure they know you're doing it.  It's going to come back around later when someone asks your food runner for some extra sauce and they just go ahead and get it for them instead of telling you.  Or when two tables get up at the same time and yours gets bussed first.  

    Always communicate with your busser about how the shift is going.  You have no idea what their expectations are, and if they don't see your sales, they might think you're being cheap when you just had a rough night.  I always hand them money twice and say, "according to my sales here's what I owe you, and here's a little extra."  If you do it right, they'll be pre-bussing ramekins off your table the next time you work.

    Other than tipping them well, there are some other ways to get them to work extra hard for you.  Pre-bus your tables, help run food, try to fill your own waters, fill the ice bins occasionally, offer them a piece of your pizza, but most importantly, learn their names!