TOPIC 1: INTRODUCTION TO THE FOOD & BEVERAGE SERVICE

OPERATIONS
Restaurant
 Is an establishment which prepares and serves food and drink to customers in return for money,
either paid before or after the meal.
 Meals are generally served and eaten on premises, but many restaurants offer take-out and food
delivery services.

Why do people dine out?

1. At Moment’s Notice
2. Convenience
3. To be with Other People
4. To be Served
5. Save time
6. More Food Choices
7. Charge to Representation
8. Complete Meal
9. Try Something New
10. On the Hunt

Bistro
 A smaller establishment, with check tablecloths, bentwood chairs, cluttered décor and friendly
informal staff. Offers honest, basic and robust cooking.
Brasserie
 A largish styled room, with a long bar, normally serving one-plate items rather than formal meals.
Service by waiters, often in traditional style of lone aprons and black waistcoats.
Family Restaurant
 Often located within easy reach of the suburbs and are informal with a simple menu and service
design to appeal families.
Luxury Restaurant
 Refers to the cuisine and service provided in restaurants where food, drink, and service are expensive
and usually leisurely. (First Class Restaurant/ Fine Dining Restaurant)
Ethnic Restaurants
 The focus of the menu is dishes that originated in a country or region other than the country in which
it resides.
Themed Restaurant
 Follow a specific cuisine/ theme for décor, ambience, food and beverages, uniforms, style of service .
Also includes themes such as jungle, rainforest or music/opera, where waiting staff perform as well as
serve.

Quick Service Restaurant

 Quick Service Restaurant includes all restaurants where the food is paid before service, offering
limited menus featuring burgers, tacos, hot dogs, teriyaki bowls, etc.
 The challenge for the quick service operator is to have the staff and product ready to serve the
maximum number of customers in the least amount of time. QSR’s are popular because they are
conveniently located and offer good price and value.
Pub House
 Licensed environment primarily for drinking alcoholic beverages. May be simply a serving bar with
standing room for customers or may have more plush surroundings incorporating the offer of a variety
of food.
Wine Bar
 A tavern-like business focusing on selling wine, rather than liquor or beer. A typical feature of many
wine bars is a wide selection of wines available by the glass.
Night Club/ Discotheque
 Members or couples with entry fee & dress code. Bar attached, snacks only . Dance floor, DJ console,
strobe lights, lasers and open at night.
 An establishment for nighttime entertainment , typically serving drinks and offering music and
dancing.
Banqueting & Catering
 Organizing and managing events-weddings, conferences, meetings through indoor as well as outdoor
catering. Major source of revenue generation in some hotels.
Room Service
 Food and beverage service served in guest rooms with the use of trolley or trays. Service may operate
24 hrs. or for specified time duration. Menu folders and door knob menu provided in guest rooms
Coffee Shop
 Attached to hotels, airports. Operate for 24 hrs. All day dining menu for snacks and beverages, meal
specific menus or buffets. Informal, pre-plated service, brisk seat turnover, mid-priced.
Internet Café
 Cybercafé provides internet access to the public, usually for a time-based rate fee. They may provide
snacks and drinks, hence called café.
Coffee Bar
 Specialized in beverages made from espresso coffee, tea along with sandwiches, cookies, pastries and
merchandise. Often have public WiFi access to provide Internet services to people using laptop
computers on the premises.
Cafeteria
 A restaurant or dining room in a school or a business in which customers serve themselves or are
served from a counter and pay before eating. Popular in institutions.
Food Trucks and Concession Stands
 Food stands and food trucks are convenient options, as owners purchase a small unit (food truck or
stand) instead of a large brick-and-mortar space.
 Normally serve a small menu of a singular type of food
 Normally outdoors at sporting events, fairs, or on city streets . Food is partially or fully pre-made

Pop-Up Restaurant
Below are some of the qualities of a pop-up food concept:
 Operates temporarily from a few hours to a few months
 The location varies from shipping containers and old unused buildings to outdoor spaces and rooftop
gardens
 Creative, contemporary concept
 May include counter service, food stand or food truck service, or full table service
 Depend on technology and social media to spread the word
Ghost Restaurant
Ghost restaurants are also known as virtual restaurants or delivery-only restaurants.
 Delivery only & Partner with third-party delivery services
 No brick-and-mortar location
  Range of food types
 Strong website and social media presence
 Have more flexibility to alter their menus, as they don't need to change physical copies and only need
to update their online websites.

TOPIC 2: F&B SERVICE PERSONNEL

ATTRIBUTES OF FOOD AND BEVERAGE SERVICE PERSONNEL
1. A professional and hygienic appearance
2. Menu Knowledge
3. Technical Abilities

Technical Abilities
LOCAL KNOWLEDGE
PUNCTUALITY
DEPENDABILITY
LOYALTY
HONESTY
PROFICIENCY
PREPAREDNESS
EFFICIENCY
ATTENTIVENESS & ANTICIPATION
SENSE OF TIMING
SENSE OF URGENCY
(Speed & Importance)
MEMORY
CONTRIBUTION TO THE TEAM
SALES ABILITY

Restaurant Manager
 Delivers revenues and profits by developing, marketing, financing, and providing appealing
restaurant service; managing staff.
 Establishes restaurant business plan by surveying restaurant demand; conferring with people in the
community; identifying and evaluating competitors; preparing financial, marketing, and sales
projections, analyses, and estimates.
 Meets restaurant financial objectives by developing financing; establishing banking relationships;
preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective
actions; establishing and monitoring financial controls; developing and implementing strategies to
increase average meal checks.
Assistant Restaurant Manager
 Assists Restaurant Manager by performing related duties.
Dining Supervisor
 The supervisor of dining services is responsible for providing nourishing food to residents, guests and
employees under sanitary conditions as directed and in accordance with established policies and
procedures.
Server
 Serves patrons by providing information to help food and beverage selections; presenting ordered
choices; maintaining dining ambiance.
Busser
 A busser serves patrons by setting tables; placing and replacing silverware; keeping beverage glasses
full; adhering to sanitation and safety policies; clearing and cleaning tables, chairs, and environment.
Receptionist/ Host
 Serves visitors by greeting, welcoming, and directing them appropriately; notifies company personnel
of visitor arrival; maintains security and telecommunications system.
Bartender
 Bartenders will be responsible to prepare and serve drinks to customers. able to mix and match
ingredients in order to create classic and innovative drinks in accordance with customers’ needs and
expectations.
 The purpose of this position is to interact with the hotel guests and ensure they have a great
experience at the BAR or lounge.
 Bartenders should maintain positive guest interactions while accurately mixing and serving
beverages to guests and servers in a friendly and efficient manner. Always keep the bar counter and
work area neat and clean .
Cashier
 A cashier obtains payment for goods by scanning items, itemizing and totaling customer's purchases.
Kitchen Supervisor
 Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel
and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning
menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
 Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control
portion costs.

Line Cook/ Station Cook/ Cook

 Set up and stock stations with all necessary supplies
 Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
 Cook menu items in cooperation with the rest of the kitchen staff
 Answer, report and follow executive or sous chef’s instructions
 Clean up station and take care of leftover food
 Stock inventory appropriately
 Ensure that food comes out simultaneously, in high quality and in a timely fashion
 Comply with nutrition and sanitation regulations and safety standards
 Maintain a positive and professional approach with coworkers and customers
Kitchen Steward/ Dishwasher
 Clean dishes, kitchen, food preparation equipment, or utensils. Wash dishes, glassware, flatware,
pots, or pans, using dishwashers or by hand. Place clean dishes, utensils, or cooking equipment in
storage areas.
 This position provides support to all food and beverage outlets through cleanliness, organization and
pace in the stewarding department. These responsibilities include using proper cleaning techniques
and designated equipment to meet property needs.

TOPIC 3: GLASSWARE
Prepare Glassware
 Usually, wine glasses and water glasses are set on tables in the room and it may be the waiter’s
responsibility to do this, ensuring the glassware is clean of marks, chips, cracks and lipstick.
 Hold up to light and check for water marks.
  The restaurant glassware should be polished before going onto tables.
 Clean glassware should always be handled by the stem to avoid finger marks on the bowl and placed
upright on a tray to be taken to the table for set up.
 Many types of glassware exist but it is the responsibility of the bar staff to determine what is used for
which drink.
 Glass can be plain or decorated.

Features of Glassware
1. Bowl
2. Base/Foot
3. Stem

Major Types of Glassware

1. Tumbler – it refers to a flat-bottomed cylindrical glass that is basically a bowl without stem or foot.
2. Footed ware – it refers to a glass whose sits directly on the base or foot.
3. Stemware – it refers to a glass which has a bowl, stem, and foot. Wine is always served in a stemmed
glass.
4. Mug – it refers to a tumbler with a handle. It is often used in serving beer but a smaller specialty type
of mug is used for serving coffee drinks.

HIGH BALL GLASS

A high ball is a glass tumbler contains 8 to 12 fluid ounces. It is used to serve highball cocktails and
other mixed drinks. A highball glass is taller than an Old Fashioned glass, and shorter and wider than
a Collins glass.

OLD FASHIONED GLASS

The OldFashioned glass, lowball glass, or rocks glass is a short tumbler used for serving an alcoholic
beverage, such as whisky, with ice cubes (“on the rocks”). It is also normally used to serve certain  cocktails,
such as the Old Fashioned, from which it receives its name.

COLLINS GLASS

A Collins glass is a glass tumbler which typically will contain 10 to 14  fluid ounces. It is used to serve mixed
drinks, especially Tom Collins cocktails. It is cylindrical in shape and narrower than a highball glass.

JUICE GLASS

A Juice glass is intended primarily for drinking juice, sometimes small drinking glasses in the form of a narrow
tumbler.
ZOMBIE GLASS

A Zombie glass is a tall, chimney-like glass named for the drink, the Zombie - a powerful rum concoction. It
is suited for many such drinks, its narrow tallness adding an air of sleekness to a many libations.

PINT GLASS

A Pint glass is a form of drink ware made to hold either a British pint of 20 imperial fluid ounces or
an American pint of 16 US fluid ounces. These glasses are used predominantly to serve beer.

SHOT GLASS

A Shot glass is a small glass designed to hold or measure spirits or liquor, which is either drunk straight from
the glass ("a shot") or poured into a cocktail. Shot glasses decorated with a wide variety of toasts,
advertisements and humorous pictures are popular  souvenirs and collectibles.
 PILSNER GLASS (STANDARD)
A Pilsner glass is used for many types of light beers,
including pal e lager or pilsner. Pilsner glasses are
generally smaller than a pint glass, usually in
200 ml, 250 ml, 300 ml, 330 ml or 400 ml sizes.
They are tall, slender and tapered. The slender
glass will reveal the color, and carbonation of the
beer and the broad top will help maintain a beer head.

PILSNER GLASS (FOOTED)

A Footed Pilsner glass is, almost straight-

sided glass sits on an inch-long stem and foot. The
basic footed pilsner has a slightly bulbous
bottom and narrower mouth, which makes it
better for drinking than for smelling, and
places the most emphasis on the appearance.

BRANDY SNIFTER

A Brandy Snifter (also called Cognac glass

or Balloon) is a type of stemware, a
short-
stemmed glass whose vessel has a wide bottom and a
relatively narrow top. It is mostly used to serve aged
brown spirits such
as brandy and whisky.

CHAMPAGNE FLUTE
A Champagne Flute is a piece of stemware with a
long stem and a tall, narrow bowl on top,
designed to keep champagne desirable during
its consumpti on by preventing heat from the
drinker's hand from warming the champagne
while retaining its carbonation.

CHAMPAGNE TULIP
A Champagne Tulip is similar to the regular flute, but always features a rim that curves inwards. Tulip glasses
have a wider bowl than mouth, and are similar to a regular white wine glass.

CHAMPAGNE COUPE

The coupe champagne glass, also known as the saucer glass, is a shallow, wide-rimmed glass with a relatively
short stem. Coupe glasses were the original champagne glass and remained popular for the first half of the
20th century until they were overtaken by the flute champagne glass.

HURRICANE GLASS
A Hurricane glass is a glass tumbler which typically will contain 20 fluid ounces. It is used to serve mixed
drinks, particularly the Hurricane from which it is named originating at Pat O'Brien's Bar in New Orleans. It is
shaped similarly to a vase or a hurricane lamp and is typically taller and wider than a highball glass.

POCO GRANDE GLASS

The Poco Grande glass is the perfect glassware for cocktail bars. These Grande glasses are a great shape for
Long Island Iced Tea or any other layered cocktail. This is short-stemmed and shaped like a bell.  

MARGARITA GLASS

A versatile cocktail glass for serving margaritas and other mixed drinks; the wide diameter allows plenty of
room for salt to adhere.

MARTINI GLASS

A Martini glass is a glass for serving cocktails, typically bell-

shaped and having a foot and a stem.

PARFAIT GLASS
A Parfait glass is a tall slender glass with a short stem, used in serving a parfait.

SHERBET GLASS

The sherbet glass is a medium depth broad bowl on a short stem. In it are served sherbets, ice-cream, frozen
desserts.

WATER GOBLET

A water goblet is a drinking vessel that has a cup to hold the water, a short stem, and a flared base. Water
goblets resemble wine glasses, but have a shorter stem.

RED WINE GLASS

Glasses for red wine are characterized by their rounder, wider bowl, which increases the rate of oxidation.

WHITE WINE GLASS

White wine glasses vary enormously in size and shape, from the delicately tapered Champagne flute.

SHERRY GLASS

A sherry glass is drink ware generally used for serving

aromatic alcoholic beverages, such
as sherry, port, aperitifs, and liqueurs, and
layered shooters.

CORDIAL GLASS
A Cordial glass is a small drinking glass, generally of 1- to 1 1/2-ounce capacity, intended for drinking cordials
and liqueurs. They are usually in the form of wine glasses but smaller with a bowl resting on a tall stem or in
the form of a beaker.

SOUR GLASS

A Sour glass is a small stemmed glass, narrow at the stem and tapering out to a wider lip. Specified to
contain citrus, sugar, and spirit drinks such as the Whiskey Sour.

BEER MUG

A mug intended for serving beer stein usually with handle and cylindrical.

IRISH COFFE GLASS

 An Irish Coffee Glass is a tempered glass mug attractively displays an Irish coffee,
regular coffee, tea, or other hot beverages.

CARAFĔ & DECANTER

A Carafe is a glass container that has a wide mouth and that is used
to serve drinks (such as water or wine) during a meal.

 A Decanter is a special glass bottle into which wine, whiskey, etc., is

poured from its original bottle and from which it is served.

OTHER WINE GLASSES

A Bordeaux glass is tall with a broad bowl and is designed for full bodied red wines like  Cabernet
Sauvignon and Syrah as it directs wine to the back of the mouth.

A Chardonnay glass has a wide bowl and a slightly tapered top. The volume can be anywhere from 5 – 7
ounces, leaving plenty of room for swirling and sipping. Possessing a longer stem, Chardonnay glasses are
focused on keeping the wine as cool as possible.

STEMMED GLASS GRANITE GLASS

TOPIC 4: CROCKERY
 The type of crockery used by an establishment can vary depending on the menu items offered, the
style of service provided and the required image the property wishes to create.
 Traditionally, crockery is white, but many color options exist that can be used to blend with a theme.
 Standard types of crockery are:

Cover Plate

Used as a presentation or show plate in the setting . A large plate used a service
plate or an under plate for service.
Dinner Plate

Used for serving main course.

Small Plate
Used for serving salad, cheese, fruits, pasta and dessert.
(SALAD PLATE)
(PASTA PLATE)
(UNDERLINER)

B&B Plate

Used for serving bread and butter.

Pasta/ Salad Bowl

Used for serving pasta and/or salad.
(SOUP BOWL)

Breakfast Bowl
 Used for serving cereals, oatmeal and soups.

Consommé Bowl & Saucer

Used for serving clear soups.
(CONSOMME CUP & SAUCER)

Cappuccino Cup & Saucer

Used for serving regular brewed coffee and cappuccino.

(COFFEE CUP & SAUCER)

Demitasse Cup & Saucer

Used for serving espresso coffee.

Platter (Oval)
A large plate used especially for serving food.

Platter (Rectangular)
A large plate used especially for serving food.

Platter (Square)
A large plate used especially for serving food.

Tureen
A tureen is a serving dish for foods such as soups or stews, often shaped as a broad, deep, oval vessel with
fixed handles and a low domed cover with a knob or handle

Pot
Used for serving tea, coffee and/ or hot water.

Cream/Milk Jug
Used for serving milk and/ or cream.

Caddy
Used for serving sugar and/ or cream.
(SUGAR BOWL)
(CONDIMENT CADDY)

Ramekin
Also known as a bouillon bowl, is a small glazed ceramic or glass serving bowl used for the preparation and
serving of various food dishes.

Sauce Boat
A boat-shaped vessel used for serving gravy or sauce.

Escargot Plate
Simple and stylish, white escargot plate is ideal serving escargot and complements any décor.

Salt & Pepper Shaker

Are condiment holders used in Western culture that are designed to allow diners to distribute grains of
edible salt and ground peppercorns. Sometimes held in a cruet-stand.

Soy Sauce Dish

Used for soy sauce and other condiments.

Chinese Soup Spoon

A spoon used in recent times with a short, thick handle extending directly from a deep, flat bowl. It is a
regular utensil in Chinese cuisine used for liquids, especially soups, or loose solid food.
(DUCK SPOON)

Bud Vase
Is an accessory used to hold cut flowers or "buds" and were usually made of glass or porcelain.

TOPIC 5: CUTLERY
PREPARE CUTLERY
 A wide range of cutlery can be used in a food and beverage facility.
 The following are commonly used items:

Cutlery Chart
PREPARE CUTLERY
A common procedure to polish cutlery is as follows:
 Separate the cutlery into the different types
 Take a handful of cutlery, holding it by the handles, and dip the ends into a bucket full of hot water and
lemon
 Using a clean, lint-free cloth, polish the service end of the cutlery
 Continue this procedure until all cutlery is polished
 Place the cutlery, handles up, in the service position, either on a table or at the waiter’s station.
Polished cutlery should always be placed on an under-plate to be taken to the table for set up
 Do not touch the top of the item that goes into the customer’s mouth.

TOPIC 6: LINENS
TABLE APPOINTMENTS and their uses
1. Tableware – a term recognize as embracing all items of flatware, cutlery and hollow-ware.
2. Linen – table coverings and napkins of all types.

LINENS used in table settings include the following:

1. Tablecloth
2. Silence cloths/ Molleton
3. Runners
4. Placemats
5. Napkins/ Serviette
6. Trolley cloths and sideboard cloths

TABLE CLOTH
 This linen is used to cover the table top and usually hangs 10-16” down from all the edges for sit
down meals and buffet meals.
  Sizes

54” x 54” to fit a table 2 ft 6 inches square or a round table 3 ft in diameter

72” x 72” to fit a table 3 ft square
72” x 96” to fit a rectangular shaped table
72” x 44” to fit a rectangular shaped table
6’ x 12’ for buffet table

SILENCE CLOTHs/ Molleton

 It used primarily as a cover to line your tables, protects against scratches and dings from serving
plates and regular use. It is placed underneath the table cloth and usually conforms with the size and
shape of the table top; thus it has no allowance for drop or overhang.

RUNNERS
 These are long, narrow tablecloths, usually decorative, used on bare tables without under liners.
They may be laid across the length or width of the table or both.

PLACEMATS
 These are the most common and widely used table coverings. Its standard size is 18” x 24”.

NAPKINS/ SERVIETTE
 A napkin, or face towel (known also as a serviette in the United Kingdom, Ireland, some parts of
Canada, Australia, New Zealand and South Africa) is a rectangle of cloth used at the table for wiping
the mouth and fingers while eating. It is usually small and folded sometimes in intricate designs and
shapes.

 Sizes

1. Dinner Napkins – 18” to 24” square

2. Breakfast napkins – 9” to 12 square
3. Tea napkins – 6” to 9” square
4. Cocktail napkins – 4” to 6” square

TROLLEY CLOTHS & SIDE board cloths

 They are not suitable for the guest’s table. These are used only for sideboard or side tables and
trolleys to cover small wares needed for service.
 TOPIC 7: Restaurant preparation
Taking reservation

Answering phone call

 Always answer the phone

Promptly when it rings.
 Have the reservations
Book close to hand.
 State clearly the name of
The establishment.
 Offer the caller your
Assistance.
 Answer any questions clearly
and politely. If you don’t know
the answer, find someone
Who does or offer to call back.

Reservation form
 Guest’s name
 Number of cover
 Time of arrival
 Table number
 Contact number
 Any special
requirements
 Made by

Floor plan
 A floor plan is prepared using a simple outline of the floor space of the dining area that indicates the
entrance and any other doorway or feature that could affect the place of guests’ tables and chairs.
 The plan is an effective guide in establishing the best use of space and in meeting guests’ specific
requests for preferred tables.
Setting the mood & ambience
 Key points to be considered in setting the dining atmosphere

Station mise-en-place
 Mise-en-Place can be defined as “the equipment and food that is being prepared ready for service
before service begins.” (French for “Put in place”)

 Station mise-en-place is the preparation of a waiter’s workstation in a food-service area, housing all
the equipment required for service.

A waiter’s station

Laying the table cloth

 TOPIC 8: RESTAURANT PREPARATION
Cleaning & Polishing

Glasses, cutlery, and plates should be well polished before they are placed on the table.

Glassware
CUTLERY
CHINAWARE

TOPIC 9: TABLE SETTING

A LA CARTE SETTING

Place the napkin about 1 inch from the table edge. Use the position of the chair to center the napkin.
Place the dinner knife to the right of the napkin; turn the edge inward.
Place the dinner fork to the left of the napkin.
Both knife and fork should be placed 1 inch from table edge.
Leave the space between the knife and the fork about 10-12 inches.
Place the opposite cutlery. If the guest orders a fish dish, the cutlery should be changed.
Place the bread plate to the left of the fork.
Place the butter knife/ spreader on the right edge of the bread and butter plate.
Place the water goblet about 1 inch above the tip of the dinner knife.
Place salt and pepper shaker at the center of the table.
Place the table decoration/ centerpiece.

TABLE D’HOTE SETTING

(Set menu)

Place the napkin about 1 inch from the table edge. Use the position of the chair to center the napkin.
Place the dinner knife to the right of the napkin; turn the edge inward.
Place the dinner fork to the left of the napkin.
Both knife and fork should be placed 1 inch from table edge.
Leave the space between the knife and the fork about 10-12 inches.
Place the small knife (salad/pasta) next to the dinner knife.
Place the small fork (salad/pasta) next to the dinner fork.
The small fork should be placed a little higher than the dinner fork.
Set the opposite cutlery parallel to the first set of cutlery.
Place the dessert fork above the napkin with the tip points to the right.
Place the dessert spoon above the dessert fork with the tip points to the left.
Place the bread plate to the left of the small fork.
Place the butter knife/ spreader of the right edge of the bread plate.
Place the water goblet about 1 inch above the tip of the dinner knife.
Then place the red wine glass and white wine glass a bit lower on the water goblet’s right.
Place salt and pepper shaker at the center of the table.
Place the table decoration/ centerpiece.

TOPIC 10: Basic service skills

Tips in handling flatware
 Always handle flatware at its “waist”. Do not handle on top since it goes into the guest’s mouth, nor
at the bottom to prevent fingerprints.
 When handling flatware, use a cloth napkin to avoid fingerprints.
 To prevent water marks, a lint-free cloth should be used in wiping down wet flatware.
 Carry the flatware in a folded napkin on top of a salad plate, when replacing or resetting flatware
with guests present.

How to hold a service spoon and service fork

1. Position the ends of the service spoon and fork in the center of the palm of the serving hand.
2. The service fork should be on top of the service spoon.
3. Except the forefinger, hold the service spoon firmly.
4. Use the forefinger and thumb to hold the handle of the service fork.
5. This method is used to pick up items from serving dish and transfer them to the guest’s plate.

Tips in handling glassware

1. Hold stemmed glasses by the stem.
2. Grasp a tumbler glassware at the lower 1 ½ inches of the glass.
3. Never handle glasses by the rim.
How to carry and serve from a small tray/ round tray
1. Carry the tray at waist level.
2. Carry the tray with your left hand and serve beverages using your right hand, right foot forward.

How to carry a large tray/ oval tray

1. Your body should be parallel with tray stand.
2. Bend down your knee as if you are about to kneel.
3. To balance the tray, slide the tray onto your shoulder and use your palm of your hand to hold the
tray. You normally put the tray on your left shoulder so that your right hand is free to control the
tray.
TIP! You may put a clean napkin on your shoulder in carrying large trays to protect your uniform from
getting dirty.
4. Your arm (elbow to wrist) should be at a right angle to the tray.
5. Use your legs to stand up to give you the strength to lift up the tray. Use your right hand to control
and support the tray.

Carrying and unloading a rectangular tray

1. Ensure that the tray is balanced.
2. The broad side of the tray should be along the axis of the arm.
3. Hold the upper left arm close to the body and lock your left elbow.
4. Use your left hand to grip the far rim of the tray if it’s possible.
5. Always maintain the balance of the tray in serving.

Carrying plates

Carrying GLASSES