1, the end of the tray of techniques: end tray is a catering waiter used for customers to send items commonly used means, it is the basic operating skills must be mastered.

(1) one-handed tray technique: one-handed tray is suitable for the use of small and medium-sized round tray or oval tray to hold, transport items, a small amount of small meals and beverages, cutlery and utensils, or lighter items directly in the hands of the service customers. One-handed tray is operated by extending the left hand, palm up, five fingers apart. The palm of the hand to form a concave hollow, the palm can not be in contact with the bottom of the tray. With five fingers fingertips and the root of the palm to hold the tray, the tray flat in front of the chest, to keep the tray smooth.

(2) two-handed tray technique: two-handed tray is usually suitable for the transportation of rectangular tray to contain a large amount of heavy meals, beverages and tableware, etc., in order to facilitate the food service staff to and from the kitchen and restaurant service counter, service cabinet. Two-handed tray operation is: the tray will be sent in accordance with the size of the items, evenly placed on the tray, stretch out both hands to grasp the middle part of the tray ends, hands up, the tray balanced end in front of the chest.

(3) shoulder tray technique: shoulder tray is often used in banquets or Western-style catering services.

2, the tray walking essentials:

(1) the regular part: regular step that is the use of the usual marching pace, step distance should be even, fast and slow appropriate.

(2) quick step: quick step should be slightly larger, step speed should be slightly faster, but can not run, so as not to splash dishes or affect the shape of the dish. Quick step is mainly end send need to eat hot dishes, such as pot meat, tow fish sticks, squirrel Mandarin fish, plucked yam, etc., because of the slow food will affect the flavor of the dishes.

(3) broken step: broken step is to use a smaller step, faster step speed. The main application of soup, the use of broken step can keep the upper body smooth, to avoid the soup overflow.

(4) pad step: pad step is a foot in front, the other foot in the back, the front foot further, the back foot to follow a step of the marching pace. Pad step is generally used when walking through narrow aisles, and is also used when suddenly encountering obstacles in the march or when approaching a table and needing to slow down.

3, the end of the tray of notes: in the process of the end of the tray, the most taboo is due to the end of the tray is not stable or walking unsteadily and destroy the shape of the dishes or soup overflow. So be sure to pay attention to the shape of the dishes and the integrity of the flavor.

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