| In Restaurant Service, proper serving trays are one | | | | many items on the tray at one time (dangerous). 2-Try |
| the important "tools" which the dining room service | | | | not to carry too little at one time (wasted effort) |
| staff needs to perform their positions properly. The | | | | ---balance is the key. 3-Always separate the |
| type of tray used must be the correct fit for the | | | | silverware on the tray, (first, place the silverware off to |
| restaurant's menu, level of service, and staff. It is a | | | | one side, and then stack plates). |
| major factor for how well the tables are cleared. | | | | Here are some other tray maintenance points: 1-There |
| After finishing a service consulting job for a huge | | | | must always be enough trays available for service. |
| banquet operation that consisted of 3 gorgeous | | | | [Waitstaff must not be wasting time and effort |
| Romanesque style rooms total, I noticed the many | | | | searching for trays because there are not enough |
| different types of serving trays that the | | | | available.] 2-There must be proper, designated "easy |
| restaurant was using. | | | | access" storage areas for the trays when they are |
| This inconsistency made things cumbersome and a bit | | | | not in use. A good storage spot would be on a shelf |
| confusing for the dining room service staff. It had | | | | relatively close to the kitchen doors (either side of the |
| taken some time and effort to figure out the best | | | | doors, but in a safe spot). Waitstaff should be able to |
| type trays to use, and what benefits the staff and | | | | place or retrieve trays before entering or exiting either |
| service the most. After doing away with expensive, | | | | the kitchen or the dining room areas. 3-All trays must |
| over sized silver trays, we finally ended up | | | | be gathered and washed each and every night--and |
| using medium and large sized brown trays which had | | | | sometimes during the shift if necessary. |
| a nice grip in the center. These trays were the perfect | | | | Also, in most cases, at least 2 different types of trays |
| fit, and the staff thanked me greatly. The trays were | | | | should be made available for the waitstaff. (Large |
| light, easy to handle, inexpensive, but looked nice | | | | sized trays and smaller sized trays) Like customer |
| because a white napkin was placed over the each | | | | service, serving trays seems like such a simple subject. |
| tray while serving and clearing. | | | | But, when you really get down to all of the factors |
| Serving trays seem like such a trivial item in | | | | involved, the serving tray issue can become quite |
| restaurants, yet if used incorrectly, they will have a | | | | complex and should not be taken lightly. |
| negative effect on restaurant service and staff. With | | | | The proper use of serving trays may also eliminate |
| restaurant service, one of the main goals to keep in | | | | the need for buspans that, in some restaurants, are |
| mind is balancing "what looks best in the dining room" | | | | sitting in the dining room which are an ear and eyesore. |
| to the logistics of actually getting the job done safely | | | | Are the serving trays the correct fit for the menu, |
| and in a sanitary manner. | | | | level of service, and staff? |
| 3 simple but very important things for waitstaff to | | | | Have you checked the serving trays to see if they |
| remember about tray service are: 1-Do not carry too | | | | benefit your restaurant to the fullest? |