CLEARING OF PLATES

The basic technique is the same as carrying two plates from above. After
picking up the first plate, arrange the flatware on it. The handle of the first fork
is under your thumb. This will secure the remaining flatware. Then slide the
knife in at a right angle under the fork. Now pick up the second plate with the
flatware, and place the flatware on the first plate, fork beneath the thumb and
knife below. The remaining plates are stacked on the second plate, while the
flatware is arranged on the first plate. Clear only two plates at a time and sortout in the waiters pantry.

Procedure for Carrying a Tray

1) It is important to organize the tray in a way that the weight is
concentrated on a precise point that will be maintained by the wrist and
the left hand (a pile of under cups)
2) Items less heavy will be placed around heavier items (cups and spoons).

Procedure for laying Plates

Consider a "service" which is composed of a meat dish, a vegetable placed on
an under dish, 4 hot plates and a sauce dispenser. The following procedure is
adopted:

Cover plates with a cloth and hold them with the left hand.
Position the meat dish on the pile of plates . Place the sauce dispenser
between the forefinger and little finger (on the top) and middle finger and
ring finger(under).
The vegetables dish should be carried in the right hand.