Page 117 - Waiter-Learner Manual (ENGLISH).indd

MODULE 9: UNDERSTANDING RISKS AND PREVENTIVE MEASURES

• Distribute weight evenly on trays, and only load what you can carry safely and
comfortably. Put hot foods and liquids in the centre where, if they spill, it will be
on to the tray, and not on you or the floor.
• Never carry anything over the head of a guest or a colleague — be particularly
careful with boisterous guests.
• Do not overfill soup tureens, dishes, coffee pots or teapots in case they spill hot
liquid on to yourself or a guest.
• Use clean, dry serving cloths to carry hot dishes.
• When serving tables, be aware that a guest may move the chair backwards, or
make other sudden movements. Do not lean over a guest’s shoulder. If space
is tight, politely ask the guest to move to one side when you serve, so that you
protect them from any spillage of hot food that may burn them.
• Only use the designated entry and exit doors to the kitchen and dining areas to
avoid collisions with other staff entering the room you are leaving
• Watch out for guests’ handbags, briefcases, etc. They present a tripping hazard.
Sometimes guests move them during the meal, so check every time you approach
the table.
• Ensure that floor coverings are firmly attached to the floor to prevent tripping or
slipping accidents.
• Before cleaning floors during service, close off that area of the restaurant, and
use appropriate warning signs.

Kitchen safety warning/hazards
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9.7 Maintenance

It is very important to carry out regular and preventative maintenance in the establishment.
To do so effectively requires a system in place that allows for regular checks to be carried
out; a reporting system; and repairs scheduling, in accordance with operational demands.

Identifying Maintenance Problems

There are key maintenance problems that could affect both the hygiene and service
standards in the restaurant and bar. For example, if the air conditioner breaks down,
the food can be spoiled. If the dish washing machine does not work properly, cutlery
and plates cannot be cleaned to the correct standard and may be the source of
contamination and other hygiene problems. This would also affect the standard of the
restaurant or bar.

Immediate identification of maintenance problems is required. A methodical and efficient
way of identifying maintenance problems is through the use of a Maintenance Checklist.

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