The correct use of the tray can reflect the standardization and civilized operation of the restaurant service work; it is the guarantee of hygiene and safety in the restaurant service process; it can reduce the number of handling catering items, improve work efficiency and service quality; it is the attention and courteous hospitality of the guests. Important performance.
The operation of the tray:
1. Light support
The tray operation is divided into two types: light weight and heavy weight according to the weight carried by the tray. Light care refers to the delivery of lighter items, or for serving, serving, drinking, and changing utensils. Generally, the weight is about 5 kg. Light care is usually operated in front of guests. Its accuracy, proficiency and elegance are very important. It is also one of the standards for measuring and evaluating the service level of restaurant service personnel. The operation procedure of the light support generally includes five parts: the management tray, the loading tray, the tray, the walking and the unloading.
(1) Management tray
Select the tray according to the selected items, first wash and dry the tray, put a clean wet cloth on the tray and flatten it, and the four sides of the cloth are flush with the bottom of the plate, so that it is neat and beautiful and prevents the objects in the tray from slipping. .
According to the shape, volume, weight and order of use of the goods to be shipped, reasonable loading is carried out to maintain the balance of the tray during the feeding process. Pay attention to the placement of various items in the tray, generally based on the principle of uniform weight distribution, safety and security, and easy transportation and access.
The light support is generally left-handed. The left hand is naturally bent at a 90 degree angle, the arm is perpendicular to the left chest, and the elbow is about 15 cm from the waist; the palm is up, the fingers are separated, and the thumb is pointed to the palm of the hand and the fingers of the remaining four fingers are held. At the bottom of the plate, the palm of the hand naturally forms a concave shape, and the palm should not be in contact with the bottom of the plate; the tray is placed on the chest, slightly lower than the chest, and the left elbow is not in contact with the waist, and the center of gravity always falls on the palm or the palm of the hand.
When lifting the left foot forward, use your right hand to slowly pull the edge of the tray along the desktop. Place your left palm on the bottom of the tray and slowly get up. Hold the tray on your chest. Use your right hand to adjust the position of various items on the tray to ensure the tray. Safe and stable.
Heavy-duty refers to the method of transporting heavier dishes, drinks and dishes on a tray. The weight is usually about 10 kg. The trays are heavy, and they are easy to greasy. Check and scrub carefully before use.
The operation requirements and requirements of the heavy pallet are: use both hands to move the side of the tray to the outside of the workbench, hold the side of the tray with your right hand, and extend the five fingers to the bottom of the tray with your left hand. After mastering the center of gravity, use your right hand to assist the left hand to lift up. At the same time, the elbow is bent upwards by the left hand, and rotated 180 degrees to the left rear. The yoke is placed on the outer side of the shoulder, so that the bottom of the disc does not rest on the shoulder, the front of the disc does not rely on the mouth, and the rear does not rely on the hair; the right hand or natural swing, or hold the tray The front inner corner is always ready to block the collision of others.
There are a few things you must know about the chopping board!2019-06-27The chopping board is one of the few kitchen utensils in every home kitchen. do you know? If the cutting board selection and maintenance errors are directly harmful to the health of our daily diet. Ho
How to clean the catering tray?2019-06-27The management of the restaurant food culture knows that the tray is the most important part of it. As a food and beverage tray, as an important tool in the service, it is easy to cause pollution and
Introduction to the operation of the catering tray2019-06-27The correct use of the tray can reflect the standardization and civilized operation of the restaurant service work; it is the guarantee of hygiene and safety in the restaurant service process; it can