Page 84 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

Trolley setting for Room Service

Set a room service tray according to the guest's order. The following is an example of
laying a tray for breakfast:
1. Check room number, time and order before assembling tray.
2. Check that tray or trolley is clean - top, underside and edges.
3. Lay-up the tray or trolley as shown in the picture below. Ashtrays and under liners
are left off to spare space and to avoid spillage and accidents.
4. Check salt and pepper shakers are filled and clean.
5. Place items so they are convenient for guest to use, e.g. pots on right, breads on
left.
6. Turn spouts away from food and from you. Don't overfill pots. This will protect you
if any hot liquids should spill.
7. Hot items are last to go on the tray or inside the heater in the trolley, to ensure that
they have least time to cool.

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