How to became a Server

Tray Service

Beverages tray service is representative of a high –quality brand . A small tray should be used when delivering almost all beverages to a guest. If you have a tray and you need to take an order, utilize the tray as additional support for writing down the order. Tray should be never be left in the dining room. Return the tray to the appropriate tray storage area when you finished .

Tips before use

Always check the top , bottom and sides of the beverages tray for cleanliness or debris. Any remaining food particles or  a partially melted ice cube may throw off the balance of a glass and tip the tray over.

Tray should not be chipped or cracked.

How to use a Tray

Initially , pick up the tray with both hands. Slide whichever hand you feel comfortable carrying the tray with underneath  the surface of the tray towards the center.

Do not carry the tray by the rim of the tray ;slip your hand  underneath the tray  for increased balance.

Use the palm of your hand or the tips of your finger  to balance the tray. This will help keep the tray stable while walking to the table and help you shift the weight when you remove a glass from the tray

Tuck in the elbow towards the body to create stability in the tray  carrying arm.

Never  carry the tray above the shoulder level. Carry the tray at the guest’s eye level.

Always have a free hand when carrying a tray. If needed use the free hand to steady the tray until you feel comfortable with tray service . Do not carry the tray with both hands.

Carry straw , Napkin ,in between the fingers of your hand that is underneath the tray .Never carry them on tray or in your apron.

A tray is never used for bottle wine service- the wine glasses are delivered to the table by the server before the bottle of wine arrives. Both the bottles and a chiller are carried by hands.

A tray may be used for plates for clearance from the tables.

A tray never used to carry pitchers, bottles, or flight caddy through the dining room.

When walking with an empty tray, the beverage tray is to remain parallel to the floor or carried by your side.

Be careful walking through the dining room. The Guests has the right away. Be prepared to stop when you encounter a Guest.

Tips for Tray Service

Balance the drinks on the tray , while keeping close to pivot point positions as possible . delivery by guest number. The bottom of the glass should be completely flat to the surface of the tray.

The number of beverages to be carried on a tray will vary. Do not overload the tray . carry only the number of beverages that you are comfortable with. But do not exceed more than one tables drink at a time. It is recommended that you carry not more than six beverages at a time.

Think of the tray as an extension of your body .be certain not to intrude upon a guest’s path and /or space with the tray.

Once you arrive at the table, keep the balanced tray positioned over the floor while delivering the beverages, insuring not to intrude on a guest area

When you arrive at the table with a beverages order that is comprised of glassware and bottles completely empty your tray before you begin the beverages pouring process. Bottle water, wine or soda are poured into the glass while the glass remains on the table. And the glass in front of the guest. Tuck the tray under your elbow when pouring table side.

Never pour a beverage  for the guest on the tray.

Never set the tray down on a table, under your armpit, or between your legs

Never hold a beverage remotely close to the rim , Wine glasses are placed on the table by the stem.

Never allow a guest to remove a glass from your tray

If the Guests is in middle of conversation , do not interrupt . place the beverages to the right of the Guest. Never Auction off beverages

Controlling Costs in the FOH

FOH Team members help the restaurant control costs. How ? the first step is to understand that the way perform certain duties can have a positive or negative  affect on the restaurant ‘s costs

Here is one example:

A guest ordered a handcrafted Burger and you forget to find out  how they want their burger cooked. Since no temperature is on the guest check, the kitchen assumed Medium. When you delivered the hamburger, the guest said it was overdone and wanted Rare. The burger must be thrown out and re-cooked. As you continue your training, you will become more knowledgeable  about how you can affect cost and how we can all work together to be more profitable

Handling Glassware

Below are some procedure for handling glassware and other breakables that will ensure your safety and help reduce the costs in the restaurant.

Never pick up multiple glasses in cluster or groups

Never stack glasses

Never put silverware into glasses.

Dump ice and let glasses stand long enough to reach room temperature before  washing.

Returning  Glassware and plates to the kitchen

It is important to deliver dirty glassware and dishes to the kitchen as soon as you clear tables.the way you perform this functions will make it easier for the dishwasher to keep up and prevent unnecessary breakage.

Learn the layout of the dishes area.find out where the dirty dishes table is  and how  to place items on the tables.

Leave dirty plates and utensils is an orderly fashion.A jumbled pile of dirty dishes will show down everything  and inevitably lead to broken dishes

Keep service and kitchen items separate . this lets the dishwasher effectively supply dishes and glassware as needed for continued service

Help sort silverware when yo need to. It will keep the entire service process running smoothly.

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