Page 33 - Waiter-Learner Manual (ENGLISH).indd

MODULE 3: RESTAURANT, BAR EQUIPMENT AND HANDLING TECHNIQUE

Cleaning crockery safely is very important as these items represent a significant investment
on the part of the restaurant. Sometimes the food and beverage server has to help with
cleaning and storing these items.

So, careful and hygienic dish washing practices are important because;

• You have to protect your guests against any risk of illness,
• Protect the reputation of the establishment,
• Dirty service ware creates a very poor impression of the establishment and its
standards.

3.2 Carrying Plates

Carrying and clearing is an integral part of the job of any food and beverage server. You
will have to carry plated food, both hot and cold by hand to tables, and also remove
items of glassware, crockery, cutlery etc. You must use the proper procedures to clear
and carry items. A clean service cloth or waiters cloth should always be used when
handling or carrying dishes, hot or cold. The principal purpose of a service cloth is to
protect hands against burns from hot dishes and plates. However, for hygiene and safety
reasons, it is a good practice to always use a service cloth.

The technique outlined here, forms the basis for carrying and clearing all types and sizes
of plates. Refer to the table below for illustration.

Fig-1

• Pick up plate with one hand
and transfer to second hand.

• Hold plate, using finger
positions shown in Fig.1.

• Pick up second plate and Fig-2
position using the 3 sup port
points shown in Fig. 2 (2 fingers,
base of thumb and wrist).

• Move plate and adjust
finger positions until you feel
confident that plate is secure.

• Carry third plate in spare hand.

33