Page 45 - Waiter-Learner Manual (ENGLISH).indd

MODULE 3: RESTAURANT, BAR EQUIPMENT AND HANDLING TECHNIQUE

High Carrying Position

1. Grip the side of tray with one hand.
2. Place other hand under centre of tray
and lift. This method of carrying leaves
one hand free to open doors and to
protect tray and you.

Hand and Arm Position

1. Position the tray lengthways onto the
forearm and support it by holding the
tray with the other hand.
2. This is the most suitable way to carry a
loaded tray after clearing tables.
3. The tray must be organised so that
the heaviest items are nearest to the
carrier. This helps to balance the tray.

Tips :

• The hand and arm position is most suitable for clearing tables; both of the other
two methods are ideal for food and beverage service.
• When lifting a loaded tray off the floor, (e.g. room service tray), bend your knees
and keep your back straight. This prevents back injury.
• Carry a stack of plates in both hands, not on a tray, where it would be too heavy
to carry safely.

3.8.2 Unloading a Tray

• Place tray in safe position.
• Unload carefully. Do not upset balance.
• When unloading in wash-up area, place items in correct place to minimise breakage
(e.g. glasses together, plates together, cutlery sorted).
• Prevent waste by :
• Sorting items correctly;
• Scraping waste food into the swill bin;
• Ensuring cutlery and glasses do not go into the swill bin;
• Separating food items that can be reused (e.g. butter, bread, and milk).

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