Page 44 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

Handling broken glassware

1 Always be careful when handling broken glassware.
2 Try to collect all the broken pieces.
3 Wrap broken glass in paper or newspaper.
4 Never throw unwrapped glass into the bin.
5 Never put broken glass into plastic waste bags.
6 If a glass is broken in a glass washer, carefully remove
all the pieces.
7 Recycle glass if this is part of your establishment’s
requirements.

3.7.1 Dispose of damaged or broken glassware

Chipped or cracked glassware must be taken out of service immediately so that it
does not cause any injury or accident to guests or staff. Dispose of damaged or broken
glassware safely in accordance with organisational requirements.

3.8 Using a Tray

Using a tray is a quick and safe way to carry items and means less journeys need to
be made to and from the dining area. In the course of your job in food and beverage
service, you will need to be able to use a tray for a variety of different tasks, such as:

• Carrying cutlery
• Carrying glassware
• Serving food orders
• Serving beverage orders
• Clearing tables of glasses, cutlery, crockery etc.
• Carrying/clearing room service orders

3.8.1 Carrying a Tray

There are several different positions for carrying a tray:

Low carrying position

1. This method is usually used for serving hot beverages like tea and coffee.
2. The carrying hand is placed below the surface of the pick-up point.
3. Grip the tray with your non carrying hand and slide the tray onto the flat palm
of your carrying hand.
4. The tray is transported
at waist level and
held close to the
body.
5. The low carry can
also be used when
carrying a salver of
small items.

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