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DustiG DustiG
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6 years ago
Explain or demonstrate the correct way to load and carry a large oval tray.
 
  What will be an ideal response?
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6 years ago
The following procedures should be followed when loading and carrying an oval tray:

 Make sure the tray is clean, top and bottom.

 Unless the tray has a nonskid surface of cork or similar material, cover the inside of the tray with a damp service cloth to prevent dishes or glasses from sliding.

 In most serving situations, hot and cold items will be loaded on the tray. Position on the tray is not determined by order of loading, but by the need to:

a . Balance the tray.

b. Keep hot foods away from cold foods.

c. Preserve the food's attractiveness for the guest.

 Load the center of the tray first, and then work toward the outer edge.

 Load larger, heavier pieces toward the center of the tray or at the edge of the tray nearest the shoulder when carrying.

 Load lighter, smaller pieces toward the edges of the tray.

 Do not stack or overlap hot dishes with lids on cold dishes, or cold dishes on hot dishes.

 Keep plates with sauces or liquids level with the tray to prevent spillage.

 Do not place appetizers, soups, or cups on underliners (small plates) or saucers on

the tray, but stack all underliners and saucers separately.

 Place coffee and teapot spouts away from food and plates, but not hanging over the edge of the tray.

 When stacking dishes with covers, do not stack more than 4 high or attempt to carry more than 16 . It is possible to carry 5 stacks of 4 each, if done carefully.

 Never overload a tray. This will cause breakage as well as a possible accident or personal injury and loss of the food spilled.

 Balance the tray before lifting.

 Lift with your legs not your back to avoid possible injury

 Keep open dishes away from the side that will be nearest the server's hair.

 Leave one hand free to carry a tray stand

An oval tray is carried on the server's shoulder, and it must be lifted to shoulder height. Since a tray may be fully loaded with covered dishes, it can be extremely heavy; therefore, it must be lifted properly according to the following procedures:

 Make sure the tray is properly loaded.

 Position the tray so that one side of the oval extends 5 inches off the service table, side stand, or tray stand in which the tray rests.

 Drop into a squat position by bending completely from the knees to get under the tray.

 Firmly place one side of the shoulder underneath the edge of the tray and slide the

shoulder side hand toward the bottom center of the tray as the tray is being slid off the table or stand, as the other hand grasps the outer rim to steady the tray (see Figures 4.3 and 4.4).

 Stand up, keeping the back as straight as possible, using the legs to do the lifting; then the tray can be properly carried, as shown in Figures 4.5 and 4.6

Note: The server should never attempt to lift more than he or she is comfortable handling, nor should the server ever try to lift the tray to the shoulder using only the arms. This can result in twisted back muscles.

 Once the tray has been brought to the table, place the tray on a side stand or tray stand by keeping a straight back and again using the legs to drop into the squat position so that the tray can be slid onto the stand. Remove dishes evenly from the tray to ensure the tray remains balanced on the stand, as you serve the guests.
DustiG Author
wrote...
6 years ago
God bless you! Helped my grade so much.
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