Left hand. Hold out your left hand, palms up, fingers apart. The palm is hollow and hollow, so the palm can't touch the bottom of the dish. Hold the tray with the fingertips and palm roots of five fingers, and put the tray flat on your chest to keep the tray stable.

Two-handed trays are usually suitable for transporting large quantities of heavy meals, drinks and tableware in rectangular trays, so as to facilitate the catering service personnel to travel back and forth between the kitchen and the dining room service desk and service cabinet. The operation method of the two-handed tray is: put the entrusted items on the tray evenly according to the size, reach out and grasp the middle parts at both ends of the tray, raise your hands and put the tray on your chest in a balanced way.

Job responsibilities:

1. Dress according to the hotel regulations, be punctual, fast and obey the instructions.

2. Do a good job in pre-meal area hygiene and make preparations before meals.

3. Make sure the dishes are served in the correct quantity, and be familiar with the characteristics, production principles and ingredients of hotel dishes.

4. Memorize the hotel room number and station number, take charge of ordering accurately, and deliver it to the waiter accurately and quickly according to the serving procedure.

5, in the process of serving, light, fast, steady, don't argue with the guests, be polite first, please continue. Do six things well: temperature is not bad enough, hygiene is not bad enough, quantity is not bad enough, shape is not bad enough, color is not bad enough, ingredients are not bad enough, and the quality of dishes is strictly controlled.