Module 2 of 6

Serving standards

Carrying, serving, clearing, and drink service done properly.

Plates, trays, and sides

The core physical craft: carry plates from below with fingers never touching the food surface, serve from the guest's left and clear from the right where the layout allows, and never reach across a guest.

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Hot plates get a warning ('careful, the plate is hot').

When you clear, take everything that's finished — a table crowded with dead plates reads as neglect.

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Close clear view of a server supporting a dinner plate from below with fingers away from food and the eating surface.

Phrases to keepClick audio icon to listen

“Careful, the plate is very hot.”

Always, when it's true

“May I clear this for you?”

Ask before removing — some guests aren't finished

Carrying a tray safely

A round tray carried on one hand is how most bars and cafés move drinks. Venues differ, so follow how your trainer shows you, but the basics are the same.

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How to hold it: 1. Rest the tray on your flat palm and spread fingers, not on your fingertips. Your palm is the base; your fingers adjust the balance. 2. Keep it at shoulder or chest height, close to your body, with your elbow bent and tucked in. A tray held far out tires your arm and tips easily. 3. Your other hand stays free to open doors, place glasses and steady the tray if needed.

How to load it: 1. Put the tallest and heaviest items in the middle, over your palm. 2. Spread the rest evenly around them, so no side is heavier. 3. When you unload at the table, take from alternating sides, not all from one side, or the tray tips towards the side that is still full.

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Phrases to keepClick audio icon to listen

“Behind you.”

Said every time you pass behind a colleague with a tray or hot plates

Drinks: the visible craft

Drink service is the most-watched part of the job.

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Hold glasses by the stem or base, never by the rim.

Pour wine at the table with the label facing the guest, roughly a third of the glass.

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Server pours a modest serving of wine at the table for adult guests, holding a plain bottle with no readable label and not touching glass rims.

Phrases to keepClick audio icon to listen

“Would you like to taste the wine?”

To whoever ordered the bottle, after showing the label

“Still or sparkling water for the table?”

The standard water question, early

Quick Shift Check

How should you carry and serve plates to guests?

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