We divide the entire process from loading to unloading trays into five steps, namely, organizing, loading, Service Traysizing, walking and unloading trays:
Arrangement of plates: Arrangement of plates is to select the appropriate tray according to the items being carried. After selection, wash and dry the tray. For non-slip trays, put a washed napkin or special plate cloth on the tray for anti-slip treatment, depending on the situation. However, no matter it is The exposed parts of square or round mats must be even, so that the Service Trays after finishing is neat, beautiful and convenient to use.
Plate: Plate the items reasonably according to their shape, volume and order of use.
Plating of light-Service Traysized items: When loading lightly-Service Traysized items, it is generally required that each piece be placed flat (except for dinner plates and soup bowls) and stacked according to the shape of the tray used. When using a round Service Trays, the items should be stacked in a circular shape. When using a rectangular Service Trays, the items should be stacked in horizontal and vertical rows. However, no matter which kind of Service Trays is used, the items should be placed in the center of the Service Trays and placed evenly to maintain Balanced center of gravity. If the weight and height of the items being supported at the same time are different, the taller and heavier items should be placed on the inner rack, and the lighter and lower items should be placed on the outer rack. The placement should be properly distributed, so that the loading is both safe and secure. Facilitates port hosting services.
Packing of heavy items:
When loading heavy items on the Service Trays, sort the items in the Service Trays and distribute the weight of the items evenly in the Service Trays. Pay attention to placing the items in a coordinated manner according to their height and size. Taller or heavier objects should be placed in a coordinated manner. Place them in the center of the tray or inside the tray. Do not mix the items without any hierarchy to avoid losses caused by pouring. When loading the tray, it is necessary to leave an appropriate distance between objects to prevent the end support from colliding and causing noise or instability.
tray:
Lift it gently: If you are lifting it from a general table, first use both hands to drag one end of the tray to the outside of the shelf. Keep the side of the tray 15 cm on the table. Release your palms and hold it on the bottom of the tray, with the palm of your hand at the bottom of the tray. In the middle of the bottom, hold the edge of the tray with the other hand to help lift it up. After lifting, the palm of your hand firmly touches the bottom of the tray.
Heavy lifting: Move the tray to the edge of the service table with both hands so that half of the tray is suspended in the air. Level the tray with your right hand. Put your left hand into the bottom of the tray and spread your fingers apart. Extend your palms upward to support the center of the bottom of the tray with your feet. Spread in an outward figure-eight shape, bend your knees and squat down in a riding position, bend your waist slightly to the front and left, and hold your left arm in a light support. After lifting, after the left hand determines the center of gravity of the end support, the right hand assists the left hand to slowly lift the tray upwards. While lifting the tray, rotate the tray so that the tray is sent to the outside of the left shoulder during the left rotation.
Walking: End-carrying travel refers to the movement of Service Trays and end-plates. End-carrying walking is an important part of ensuring the quality of end-carriages.
Its requirements are: upper body straight, leaning slightly forward, wide vision, quick movements, concentrated energy, steady steps and full energy.
Carrying walking is divided into the following steps depending on the items being carried and the environment:
Regular steps: that is, using the normal walking pace, with an even step distance of 60-100 steps/minute and a suitable speed.
Quick trot: The stride length of trot should be slightly larger and the pace should be slightly faster, but you should not run to avoid spilling the vegetable juice or affecting the shape of the dish. It is mainly used to deliver dishes that need to be eaten hot, such as jelly pots and iron plates. Wait, because late service will affect the taste and quality of the dishes.
Broken steps: Broken steps are to use smaller strides and travel at a faster pace. This kind of pace is suitable for serving dishes with a lot of soup and heavy items. Walking with this kind of pace can keep the upper body stable and reduce the excessive swing of the arms, thereby keeping the items being carried stable.
Step step: Step step is a walking method with one foot in front and one foot behind, with the front foot taking one step and the back foot taking one step. This kind of pace is first used when walking through a narrow aisle; second, it is used when you suddenly encounter obstacles during progress or when you need to slow down at the side table.
Running steps: Running steps are a special method used by waiters to carry food upstairs. The requirements are: bend the body forward, tilt the center of gravity forward, follow one step closely, and do not take one step forward.
Unloading the tray: If it is a light Service Trays, when unloading the tray, pay attention to keeping the balance on the left-hand tray, and use the right hand to pick up the items and put them on the stage or directly hand them to the guests (in some cases or certain items, a tray can be used to hand the items to the guests for self-pickup). When the objects on the tray reduce the imbalance in the center of the tray, you should always use your right hand to adjust it to ensure the balance of the tray at all times. If it is a heavy trust, it must be placed on the receiving table first. Then put the items on the stage.
