Tray use methods are as follows:

1, light tray, light tray, also known as chest tray. Usually use small and medium-sized tray, used to pour wine, send dishes and send heavier dishes, drinks and clean up tableware and dishes and so on. The weight of the items used is between 5kg.

2, heavy support, heavy support, also known as shoulder support. Usually use a large tray, used to send heavier dishes, drinks and clean up tableware and dishes and so on. The weight of the items used is between 5kg-10kg.

The method of passing food:

1, the food handler must carefully see the dish where the table number, and the fastest speed, in the shortest possible time, time and quality of the dishes to the guests in front.

2, the food handler in the list at the list to the listener clearly reported to the table number and the name of the dish, and should be reported to the table number, and then reported the name of the dish, which is conducive to the listener to the fastest possible speed to find the table number of the dish.

3, the food handler walking in the business area, should be fast and not run. Have a clear understanding of the anteroom areas, where to go to the table number, how to go back and forth will not take the repeated routes, passers-by should do in mind.

4, food passers in the business area when passing food, should not be tray and dishes resting on the guest's back chair, which will cause guests to resent, and will make the guest back to see when some kind of depression.

5, pass the dishes if the dishes in the soup splashed on the side of the vessel, and pass the dishes directly with the hand to the end of the food preparation cabinet to put, the hand touches the vessel on the place of soup, will let the guests feel unhygienic, this is a security issue.

6, pass the dishes, such as encountering guests in front of the slow walk, should be polite language: "Sorry, excuse me ......", and then fast sexual guests right through, do not say anything to go around the past, which will make the guests to have a sense of disgust.

7.

7, pass the waiter should let the waiter on the food, but also to remind the waiter face to face check the bottom of the list, after checking before the food, and timely report the name of the dish.

8. If the food handler wants to serve the dishes in the pot, he should first open the lid of the pot to see the dishes in the pot clearly, and then cover the lid of the pot, check the bottom list, and then serve the rice in the pot, so as not to cause the wrong dishes.

9. When placing the rice casserole in the counter or handing over the rice casserole to the waiter, the food handler should give the waiter the handle or the easy end of the utensil, so that the waiter will not be burned after serving the rice casserole.

Extended information:

Waiter and waiter difference:

Hotel waiter and waiter difference: work content is different, the number of table service is different, different nature.

One, the work content is different

1, waiter: meet and greet customers; provide a variety of appropriate services; to answer customer inquiries; for customers to solve the problem; the best mood and attitude towards the customer a variety of unstable emotions; deal with customer complaints in a timely manner, and give the guests a satisfactory answer.

2, copying and transmission of dishes: responsible for the transmission of dishes, kitchen dishes, timely delivery of the restaurant dining guests of various requirements, and is responsible for the implementation.

Second, the number of different table service

1, waiter: each table only a waiter for the guest service.

2, passer: each table will have more than one passer passes food to the waiter, the waiter dishes on the table.

Three, the nature of the different

1, waiter: waiter is directly to the guest service, and guests face-to-face contact.

2, passers-by: passers-by are directly to the guest service, generally not in contact with the guests.