Waiter Training Course

Introduction:

This Serving and Carrying Lesson will teach you Tray Carry Techniques, Plate Carry techniques, and particularly how to carry 4 plates, how to carry hot plates and etc. Every new waiter is terrified when he or she has to carry a tray but you can learn how to carry a tray or how to carry plates in a matter of a few hours! All you need is little practice and someone to show you how!

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Read the Serving and Carrying lesson (PDF):

Watch the videos:

1. Tray carrying techniques

2. Plate carrying techniques:

PRACTICE IS EVERYTHING

Serving and Carrying

What is important
when it comes to
carrying a tray:

Do not twist your body when lifting up the tray. Keep a straight body posture
Carry heavy items on the side closest to your body and by the shoulder
Do not lay the tray on your shoulder in order not to transfer the vibrations of the body to the tray.
Go in corridors, staircases and in the kitchen, etc., always on the right side
When wearing a full tray downstairs and upstairs hold the front edge of the tray with your free hand
Place the tray on the station on the sideboard. Apart from the risk of accident, it is just not possible to
serve at the table directly from the tray in sophisticated service/fine dining
Carry empty trays vertically.
Spread the weight evenly across the tray to ensure
stability
You could carry the tray on a flat hand or on your
fingertips
Direct pour openings (spouts) of sauce boats and pots
with hot beverages away from your body in order to
avoid burns in case of spilling over

Plates Carrying
There are several techniques for carrying plates in a safe and proper manner
Basically, the plates are carried with the left hand regardless of which technique you use
Service and clearance are done by the right hand (in the USA service is done with the left hand)
There are two classic types of grip: an Overhand and Underhand Grip
A waiter can carry in a sophisticated manner a Single Plate, Two Plates, or Three Plates in one hand
Hot plates should always be carried with a napkin

PLATES CARRYING

UNDERHAND GRIP

Your index and your middle fingers are under the first plate. Your thumb and your ring fingers are on top of it, keeping the first plate in place and supporting the second plate.

OVERHAND GRIP

The top plate is supported by your index finger and the edge of the second plate from the bottom and your thumb from above. All your other fingers support the second plate from the bottom. THREE PLATES CARRY You perform first the two plates underhand grip and then lay the third plate on top of your hand as the edge of the bottom plate is supporting it from down under.

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PLATTER SERVICE
Carry the platter on the palm of your left hand while serving

The platter will be presented to the guests from the left side

Food from the platter will be served on the plate of the guests from the left side with the right hand, using a spoon and fork.

Platters are used mostly by Russian service, English Service, Banquet service, or Cruise lines.

SERVICE CUTLERY

THE SERVING CUTLERY CONSIST OF ONE SOUP SPOON AND ONE TABLE FORK AND IS THE UNIVERSAL
WORKING TOOL OF THE WAITER.
Tongs Grip :
The tongs grip is used for dumplings, baked
potatoes, pieces of pie, and other pastries.
Flat Grip :
It is used for lifting delicate/fragile pieces
(for example fish filets)

GLASSES CARRYING

GLASSES ARE SERVED OR CLEARED ONLY WITH A TRAY!

Always touch stemware glasses by the steam, a tumbler by the lower third

Never put your fingers inside a glass even in the used ones

By setting up tables you may carry stemware glasses with the opening downwards between the fingers only if no guests are present

Clearing the table

The plates, glasses, and cutlery are cleared from the right but first after all guests have finished the meal.

Exceptions: All plates which are standing on the guest’s left are removed from the left.

START WITH THE LADIES
LIFT THE PLATE WITH THE CUTLERY WITH YOUR RIGHT HAND
TAKE THE PLATE BEHIND THE GUEST IN YOUR LEFT HAND
PLACE THE CUTLERY PROPERLY
MOVE IN A CLOCKWISE DIRECTION AND REPEAT THE PROCEDURE
IF YOU ARE ABLE, REMOVE ALL THE DINNERWARE FOR THE FINISHED COURSE
AT ONCE
REMOVE THE BREAD PLATE AND THE BUTTER KNIFE AFTER THE MAIN COURSE
CONSTANTLY REFILL OR REMOVE EMPTY GLASSES

To be able to perform serving and carrying techniques like a pro every new waiter will need time, patience, and a lot of practice. If you don’t know how to carry a tray of drinks, take the drink tray or the food tray home and practice in your kitchen! On the very next day, your tray carrying technique will be tremendously improved. The same thing with carrying plates. How to carry three plates, how to carry four plates – just take the plates home and practice.

Have ho fear that you will drop a tray or a plate on your guests. You probably will….a few times! We all have.  It is a part of the process!

Good luck!