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Serving the Order

Serving the Order. Goal 3.02. Hand Service. bringing the dishes to the table without a tray works well in small restaurants (short distance from service line to table) 3 plates on the left hand, with a fourth in the right hand

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Serving the Order

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  1. Serving the Order Goal 3.02

  2. Hand Service • bringing the dishes to the table without a tray • works well in small restaurants (short distance from service line to table) • 3 plates on the left hand, with a fourth in the right hand • help other servers out when serving bigger tables so that everyone at the table /in the party is/are served at the same time

  3. Tray Service • bringing dishes to the table at the same time on a tray • allows one server to carry more • used in banquet service • can carry orders for 10-12 guests at a time • dinner plates are covered with plate covers so they can be stacked on top of each other • use menu slips or tray cards to identify dishes on tray

  4. Service Trays and Stands • tray stand/tray jack- metal, wood, or plastic leg frame with fiber or cloth straps/fold easily/hold trays for easy service to the table • trays -lined to prevent slippage • arrange items on the tray so it is evenly balanced • Pick up and carry the heaviest part of the tray closest to your body. • Carry service tray in the left hand when going through a door. (so the door does not swing back and hit the tray)

  5. Carry the tray with your finger tips or palm, depending on the tray’s weight. • Use your left shoulder to help balance larger trays, if necessary. • Carry the folded tray stand on your right while you walk in the dining room. • Leave space between the tray stand and the table.

  6. Use service napkin to cover a tray that contains dirty dishes while carrying it through the dining room. • Remove the tray and tray stand when not in use. • Store tray stand out of the way of busy traffic lanes.

  7. Unfolding a Tray Stand: • Extend the arm holding the tray stand. • Flick your wrist. (support legs of stand will separate bringing the tray stand to the open position) • Place the tray stand so that one set of legs faces your side. (frame legs should be parallel to your body) • Turn, bend your knees, and lower the tray horizontally until it sits directly on the tray stand. • Carefully slide the tray across the top of the tray stand. (distribute the tray weight evenly)

  8. 6. Keep your back straight. 7. Bend and lift with your knees and legs when picking up and setting down tray. 8. Reverse the process when you remove the tray. 9. While you hold the tray level, collapse the tray stand against your hip. 10. Remove both the tray and the stand.

  9. Course Service

  10. Bread • served after beverage order has been taken • butter /olive oil should be preset (set on the table before food is served) • Servers place bread in the center of the table. • Servers should not touch bread with your hands. • Serve enough bread for each person t have 1 ½ serving.

  11. Appetizers • small portion of hot or cold food meant to stimulate the appetite • served as the first course of a meal • Cold appetizers should be served first before hot appetizers. • Place appetizers between customers if they are sharing. • Preset small plates and utensil for appetizer.

  12. Soup Service • serve soup on the left • serve soup in a cup or bowl placed on a saucer with an underliner (dish placed under another dish to protect the table/use a paper doily) • place the soup spoon on the saucer or underliner

  13. Salad Service • can be served before or after entrée (US before/other countries after) • serve cold salads on chilled plates from the customer’s left • preset a salad fork (smaller) and a knife

  14. Entrée Service • keep plates level • carefully place food items/they can shift • place plate 1 inch between the edge of the plate and the tables edge • use left hand serve on customer’s left side • position plate so that the protein is in front of the customer

  15. Dessert Service • last chance to impress customer • show desserts to help with upselling • more upselling- offer milk, coffee, water, tea, or a cordial, alcohol • preset dessert utensils • dessert fork should be placed to the left for cake or pie/dessert spoon placed to the right for ice cream and pudding • serve dessert from customers left

  16. During and After the Meal • Check with the customer throughout the meal. • Do not interrupt the customer too often. • Wait 1-2 minutes after food is served before checking on the customer. • Watch the customer’s reaction as he/she tastes the food. • If the customer seems unsatisfied, ask if the food is prepared to his/her liking.

  17. Clear the Table • Use a tray to clear the table in order to make it safer, easier, and more efficient. • Do not clear dishes until all customers are finished with the course. • Clear dishes from the right side using your right hand. • Do not reach across the table or in front of a customer.

  18. Keep cleared plates in your left hand away from the customer. • Move around the table clockwise . • Do not overstack or scrap dishes. • Look for clues that the customer is finished eating. (push the dishes away, place the napkin on the table, lay the utensils side by side across the dish in the 5 o’ clock position)

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