Assignment - 6

SOP
BAR- How to carry a service tray/tray handling
LOGO & NAME OF ORGANISATION
Department – F&B Service SOP ID Number -
Date of Issue - Date of revision -
Made By – Bar Tender Revision Number -
Approved By – F&B Manager
SOP is written for – How to carry a service tray/tray handling
Purpose of SOP / Objective – To ensure proper usage of service tray
Steps of the Procedure –
1. Selecting the Service Tray:
 All trays must be clean and tidy, free from chips.
 Required items for preparing the tray are 1) Service tray 2) A clean tray
cloth.
 Check that the tray is clean and dry.
 Check that the tray is well polished.
 Check that the tray cloth is clean and free of stains, tears or holes.

2. Holding the Service Tray:

 Small service tray should be carried with one hand.
 The big tray must be carried with two hands.
 Place the left hand under the center of the tray with fingers spending out
comfortably.
 Heavy, high and hot items must be closed to your body.
 Pick up the tray in your left hand, ensuring your palm is in the center to
keep the tray well balanced.
 Your left arm needs to be at a 90-degree angle to your body. Elbow to be
kept close to the side.
3. Positioning glasses on the tray:
 The glasses need to be evenly balanced.
 The tallest glasses are positioned closest to your body for safety.
 Make sure the glasses cover no more than 80% of the tray.
 Make sure the glasses are not touching each other on the tray.
 Make sure there are no glasses to lay on the rim of the tray cloth.

4. Moving with the Service Tray:

 Walk confidently and carefully.
 Eyes always looking forward.
 Demonstrate good posture.
 The tray is kept on the level at all times.
 Always keep balance and not overloaded when carrying a tray.
 Don’t walk too fast or rushing in the restaurant.
 Heavy, high items and hot items must be close to the body of service
staff.
 Empty trays must be carried flat, in the service position.
 Place the left hand under the center of the tray with fingers spreading out
comfortably.
 Palm and underarm should be right below the heaviest part of the tray
after the dishes or drinks or service items are put on.
 Carefully use both hands when carrying rectangular bussing tray (If
applicable).
 Heavy items must be moved closer to the body to avoid falling over and
to provide extra stability.
 Tray mat or tray liner, if required, must be designed to fit the tray, clean,
free of holes and non-slip.
 Tray and mat/liner should be washed and sanitized after shift and stored
properly.
 Never leave a service tray on the guest table while providing service.
 Avoid un-balanced stacking on the service tray to ensure the safety of the
glasses or plates.