LESSON 1:

PROVIDE LINK BETWEEN KITCHEN AND

SERVICE AREAS

Topic:
Checking Service Wares
L O 1 : L I A I S E B E T W E E N K I T C H E N A N D S E RV I C E
AREAS.
Checking service ware:
In addition to checking the food to be
served you must also verify the
required service ware is available as
required to meet the needs of the
menu items being served.
Service ware is a generic term for
crockery, cutlery and other service-
related items.
 Service ware may include:
1. Plates and bowls
2. Platters and cake stands
3. Service utensils such as tongs, carving forks, large spoons
and forks (for silver service)
4. Glassware. Some sauces and desserts are presented in
glasses
5. Oven-to-tableware allowing food items to be taken
directly from the oven and served in the dish in which
they were cooked
6. Lids and covers for pots and other containers
7. Condiment containers
 Service ware may include:
8. Flatware including knives, forks and spoon, lobster
crackers, cake lifters
9. Sizzle plates for steaks
10. Tureens, ramekins and coupes
11. Boards for service of dishes such as fruit and
cheese
12. Pots, jugs and sauce boats
13. Sugar bowls
14. Bread baskets.
Checks to make
You must check these to ensure:
1. They are clean
2. Crockery and glassware is free from chips, marks, spills, and
drips.
3. They are free from other damage
4. They are suitable for the dish they are accompanying. There
is little point in serving snail tongs with a T-Bone steak, or
providing lobster crackers with Ga Kho chicken
5. They are sufficient in number to match the order or
requirements of the table
6. They are safe and do not present any danger to staff or
customers
 LESSON 1:
PROVIDE LINK BETWEEN KITCHEN AND
SERVICE AREAS

Topic:
Carry Out Plates and/or
Trays Safely
L O 1 : L I A I S E B E T W E E N K I T C H E N A N D S E RV I C E
AREAS.
Tray carrying:
 Trays come in various sizes and may be
round, square or rectangular.
What is the use of tray in dining area?
 They are used for carrying plates into the
actual service area – the dining room or
restaurant – and for removing plates,
cutlery and other items from the dining
area to the kitchen
Tray carrying:
 It may look quite stylish to carry a tray on one
hand, above your head, through a crowded room
but this is to be avoided (unless, of course, it
happens to be house policy and it may be in some
establishments where they wish to emphasize
showmanship) as it is potentially dangerous and
greatly increases the chance of dropping the tray
or spilling the food.
 Trays should be carried with two hands – one on
each side of the tray.
Loading the tray
 Loading the tray is important, because it is too late to try to
fix the layout when you have picked it up and are walking
into the dining room.
 Try to obtain an equal weight balance with the tray, and
ensure plates are firm on the tray surface. Many accidents
have occurred when a plate or dish is balancing on another
plate or dish.
 The china surfaces are very slippery and it does not take
much for a plate to start skating over the others on the tray.
And there is nothing much you can do about it when it starts.
 The answer is not to overload any tray, but to make an extra
trip if you have numerous plates to carry.
Rules when carrying a
tray, observe the following:
1. Give way to guests – let them go first
2. Give way to waiters unless they tell you to go
through.
3. Look before you walk.
4. Remember you are on public show, how you act and
treat the dishes being transported into the room is
extremely important.
5. Walk at a moderate pace – do not run and do not
dawdle
Rules when carrying a
tray, observe the following:
6. Carrying plates correctly and safely so the
food maintains its appearance and is
delivered safely to the service point.
7. Not letting a member of the public
unnecessarily touch the food.
8. Ensure the food does not become
contaminated.
9. Make sure the right order goes to the right
service point.
Rules when carrying a
tray, observe the following:
10.Be careful. This means:
 Exercising extreme care when carrying a
tray
 Not rushing
 Not trying to carry too much
 Paying attention to the changing
conditions on the floor.
The same rules apply when carrying items back
from the dining room to the kitchen.
Placing food/unloading
trays
Handling plates
When you arrive at your service
point (usually a waiter’s station in
a dining area) you will need to
place the plates in the correct
position.
Placing food/unloading
trays
Where you are carrying only two plates this
may entail:
 Physically handing the plates to the waiter
who will then serve them
 Placing the plates on the waiter’s station for
the other waiter who will then pick them up
and serve them
 Putting hot food inside the heating area or
hot box of a service station.
Unloading trays
When unloading the tray at the service point or waiter’s station
care should be exercised to:
1. Maintain eye appeal of the dish
2. Avoid spoilage or spillage
3. Facilitate access by the waiter
4. Keep noise to a minimum
5. Eliminate interruption to the waiter’s duties
6. Be as unobtrusive as possible
7. Maintain the “safe food” condition of the dish