TRANSFERRING AND PLACING FOOD EFFICIENTLY

The safe and time – efficient delivery of prepared orders to guests is also a
responsibility of a server. There are several styles of service. However, the most commonly used
foodservice styles are the plate and tray service. A foodservice establishment should choose the type
of service based on the food being served and the theme of the establishment.
Servers should be adept in these foodservice styles to achieve greater productivity,
which is by serving more guests at the least possible time and increasing guests’ satisfaction
through promptness of service. Yet, delivery of prepared orders should be done in the quickest
possible time without compromising the quality of the food items.

Plate Service

This type of service is now widely used because foodservice establishment spaces are
now more utilized. In this service, food is plated in the kitchen and served to the guest on the plate.
This calls for the skill of the server to carry plates without causing any change in the presentation
and quality of the food on them (Brown and Hepner, 2000).
There are two professional methods used are the two – and three – plate carrying
techniques. It is done by carrying two to three plates in the left hand. The right hand is free and can
be used to carry another plate. This means that a maximum of four plates can be carried in this
type of service. Although, it is also possible to carry more than four trays at once, it is already
considered unprofessional to do so.
Traditionally, food is served to the left side of the guest while empty plates are cleared
on the right. Nowadays, plate service is done by serving the food and clearing plates from the right
of the guest so as not to disturb the guest. The server must conform to what is being practiced in
their establishment (Brown and Hepner, 2000).

Two – plate carrying technique

1. Two – plate Carrying Technique

Follow this step when using two – plate carrying technique.

a) Use three fingers – thumb, index finger, and middle finger – in holding the first plate.
b) The second plate should be placed on a platform above the first plate and supported
by two fingers (ring finger and little finger), base of thumb and lower forearm.
c) A third plate may be carried using the other hand.
 Three – plate carrying technique

2. Three – plate Carrying Technique

Take note of the following procedure when carrying three plates.

a) Hold the first plate similarly in the two – plate carrying technique.
b) The second plate must be positioned into the crease of your palm under the first plate
supported by the ring and little finger.
c) The third plate is placed on the flat of your forearm and the rim of the second plate.
d) The fourth plate can be carried in your right hand.

Tips when Using Plate Service

You must take note of the following when using the plate service:

 The first plate to be picked up will be the last to be placed on the table.
 When carrying the plates to the guests’ table, hold them away from your body to make sure
that the plates are not resting on your body.
 To place the plates on the guests’ table, stand in the right corner of the guest’s chair (if using
the left hand) while holding your left hand and the plates way behind the guest’s head.
Reverse this process if right hand is used.
 Do not overload the tray.

Tray Service

Trays can be used to carry food from the kitchen to different service areas and for clearing
tables. Tray comes in various size and shapes. The following are the different types of trays.

 Round trays are used for serving drinks. These come in various sizes. The larger ones are
great for serving pitchers and drinks.

Some round trays are skid – free so that beverages will not easily be shaken and spilled.

 Rectangular trays are used to serve food items. They also come in various sizes and different
materials.
 Nonetheless, always ensure that trays are balanced. The following are the steps when placing
items on the tray, carrying trays, and placing trays on the table.

1. Placing items on the tray

a) The weight of the contents of the tray should be balanced.

b) The heaviest item should be placed on the center of the tray.
c) Lighter items should be placed on the corners surrounding the heaviest item.

2. Carrying Trays

Proper way of carrying tray

a) Use both fingers and palm when carrying trays. This will strengthen your grip on the
tray.
b) Cocktail trays must be carried using all your fingers to increase your control.
c) When carrying small trays, balance the tray on your arm and hand. Then carry the
tray as close as possible to your body.
d) Distribute the weight of the tray on your hand, shoulder and hips. Do not put all the
weight on your hips to prevent back pain.
e) When you need to turn, move your whole body rather than moving just your hand or
the tray.
f) Be extra careful when carrying hot food.
g) When passing through a crowded area, lift the tray and inform the people that they
have to make way. Not informing them may lead to accidents.

3. Placing Tray on the Table

a) The best way to place tray on the table is to bend your knees and put the tray down.
b) If the load is too heavy, ask help from the nearest available co – employee.
c) If carrying a large tray, place the tray jack before unloading.
d) Prioritize safe loading than maintaining styles.

A server must be properly trained in plate service and carrying tray so that delivery of orders
will become an easy and quick task. This will help servers maximize the time used for going
to and fro the kitchen and dining area.

How to Carry a Large Tray / Oval Tray 

1. Your body should be parallel with the tray stand.
2. Bend your knee as if you are about to kneel.
3. Balance the tray. Then, slide the tray on to your shoulder and use the palm of your
hand to hold your tray. You normally put the tray on your left shoulder so that your right
hand is free to control the tray.
4. Your arm (elbow to wrist) should be at the right side of the tray.
5. Use your legs to stand up to give you the strength to lift up the tray. Use your right
hand to control and support the tray.

TIP!! You may put a clean napkin on your shoulder in carrying large trays to protect you from
getting dirty.