CLEARING OF PLATES

The basic technique is the same as carrying two plates from
above. After picking up the first plate, arrange the flatware on it. The
handle of the first fork is under your thumb. This will secure the
remaining flatware. Then slide the knife in at a right angle under the
fork. Now pick up the second plate with the flatware, and place the
flatware on the first plate, fork beneath the thumb and knife below.
The remaining plates are stacked on the second plate, while the
flatware is arranged on the first plate. In an elegant service, no more
than four plates are cleared at one time. Small food remnants on the
plates can be pushed to the lower plate; be sure to turn away from
the guest when doing this. When the plates contain a lot of leftovers,
they must be scraped away from the table. Clear only two plates at a
time and sortout in the waiter’s pantry.

Sample Procedure for Carrying a Tray

1) It is important to organize the tray in a way that the
weight is concentrated on a precise point that will be
maintained by the wrist and the left hand (a pile of under
cups)
2) Items less heavy will be placed around heavier items
(cups and spoons).

Sample Procedure for Carrying Plates

Consider a "service" which is composed of a meat dish, a
vegetable placed on an under dish, 4 hot plates and a sauce
dispenser. The following procedure is adopted:

· Cover plates with a cloth and hold them with the left
hand.

· Position the meat dish on the pile of plates
· Place the sauce dispenser between the forefinger and
little finger (on the top) and middle finger and ring finger
(under).
· The vegetables dish should be carried in the right hand.

PROCEDURE FOR CARRYING PLATES

A Stack of Plates 
A stack of plates is always carried with both
hands. Wrap your hand towel around the plates
so that you do not touch the plates with your
bare hands. Do not hold the plates against your
body.


One Plate 
Always hold a plate between the thumb and
forefinger (index) finger. Your thumb should be
flat on the rim of the plate, pointing toward the
rim, never into the plate.


Two Plates 
Held from Below: Hold the first plate between
the thumb and index finger. The index finger is
placed slightly behind the lower rim. Slide the

second plate against the index finger and
support it with the other fingers from beneath.
Held from Above: The first plate is held with the
thumb and index finger. With that hand turned
slightly upward, balance the second plate on the
lower forearm and the ball of the thumb. Support
the upper plate with the other fingers.


Four Plates 
The procedure for carrying four plates is as
follows:
1. Seize the first plate between the thumb and
the forefinger
2. Place the second plate between the
forefinger (on the top) and the two fingers
major and ring finger (under).
3. Place the third plate over the basis of the
thumb and the little finger.
4. The fourth plate is carried in the right hand,
this will be the first plate placed on table.

HANDLING SERVING DISHES AND UTENSILS

During service the right and left hands have distinct functions
to perform. The left hand carries while the right hand works.
Flatware, glasses, cups, and the like are always carried on a tray,
never in hands. For safety and to prevent clattering, this tray should
always be covered with a paper or cloth napkin. While bringing
platters to the side table or guest table, always carry them in both
hands. The hand towel should be draped lengthwise over the cloth
so you can hold the platter on both ends. If several plates or serving
dishes are carried at the same time, place them on the towel so they
will not slide. Serving bowls and sauce boats are always placed on a
small plate with a paper doily.

PRESENTING THE CHECK

The guest should never be kept waiting for his check. It
should be presented either immediately after the last course has

been served or as soon as he has finished eating. A check cover
should be used to transport the bill to and from the table. The cover
should be placed to the right of the host. If the host is not known, the
check should be placed at the center of the table. It is always a
courteous practice to ask if any other services are desired. It is very
discourteous to indicate in any way that a tip is expected or that any
certain amount is anticipated even if the customer asks (This
happens to me a lot.) Never show any disappointment because the
tip is less than what is customarily received. Always thank the
customer for any gratuity with sincerity.
Guests should be shown small courtesies when departing; for
example, a server may draw out the chair for a female guest and
assist her with her coat etc... The server should express his goodbye
sincerely and welcome the guest to return. The idea is to make
the guest feel completely welcome. Try to change up your good-bye
from time to time as well. Other customers in the room will get sick of
hearing you repeat the same thing to all departing customers, and
when it comes there time to leave, they will leave with the feeling,
that they were just part of another process.
When guests ask for check, Captains should inquire as to the
satisfaction of the guests. Mignardises and check are then delivered
to table.

SPECIAL OBSERVATIONS WHILE SERVING MEALS

There are many things a server must attend to to become
fully efficient. Here are a few tips a server can use to take
advantage:
1. Serve hot food hot, on heated dishes.
2. Serve cold food chilled, on cold dishes.
3. Inquire how food is to be cooked:
a. Eggs - fried or boiled, scrambled etc...
b. Steak - rare, medium, or well done etc...
c. Toast - buttered or dry
4. Refill water glasses whenever necessary during the
meal.
5. Refill coffee. Customer will let you know if they've had
enough.
6. Place silver necessary for a course just prior to serving:
a. Soup spoon on extreme right of teaspoons.
b. Cocktail fork to right of soup spoon.
7. Offer crackers, bread, other accompaniments with
appetizers or soups.
8. Provide iced teaspoons for ice drinks, straws with
appropriate beverages.