This document provides guidance on safely transferring food to service points according to hygiene procedures. Key points include carrying plates and trays with two hands in a balanced manner, avoiding contamination by keeping hands and food separate, and not overloading trays. Proper tray carrying involves walking at a moderate pace with care taken regarding other staff and guests. Communication with waiters is important to address any special requests.

1. 1.4 Transfer food to the
appropriate service points in
accordance with enterprise
procedures

2. OThis section describes
techniques for carrying
plates and trays and
unloading trays and
placing food when you
arrive at your
destination.

3. Hygiene rules to follow
O Keep bare
hands and fingers
away from the
food to avoid
contamination

4. Hygiene rules to follow
OAvoid scratching hair, nose,
eyes, or mouth when handling
food or carrying plates as this
can be a source of
contamination which may be
transferred to food, plates or
cutlery

5. Hygiene rules to follow
O Keep long hair
tied back so hairs
do not fall into the
food

6. Hygiene rules to follow
OWash hands before handling
plates or cutlery if you have
been engaged in other duties
such as removing rubbish,
handling dirty dishes, handling
money, preparing food, using
chemicals, doing cleaning

7. Hygiene rules to follow
ODo not sneeze or cough on to
the plates, cutlery or food
directly or indirectly (that is,
coughing/sneezing into your
hands and then using those
hands to handle food/plates or
food contact surfaces).

8. Plate carrying
Waiters will need how to carry at least
three plates a time, sometimes four plates.
You will mainly carry plates on a tray.
Waiters will deliver the plates to the guest
at table. You will deliver the plates to the
waiter’s station.

9. Plate carrying
OIf you have the same plate carrying
skills as a waiter, then that is a
bonus but it would be very unusual
for you to have actually use those
skills.
OWhere two plates are to be carried
to the dining room, you can carry
them in by hand – one in each
hand.

10. Plate carrying
ODirty plates are usually always
removed from the dining room
on a tray.
OWhere more than two plates
are required to be carried to
the dining room, it is usual for
a tray to be used.

11. Tray carrying
OThey are used for carrying
plates into the actual service
area – the dining room or
restaurant – and for removing
plates, cutlery and other items
from the dining area to the
kitchen.

12. Tray carrying
OIt may look quite stylish to carry
a tray on one hand, above your
head, through a crowded room
but this is to be avoided as it is
potentially dangerous and
greatly increases the chance of
dropping the tray or spilling the
food.

13. Tray carrying
O Trays should be carried with two hands –
one on each side of the tray.
O Loading the tray is important, because it is
too late to try to fix the layout when you
have picked it up and are walking into the
dining room.
O Try to obtain an equal weight balance with
the tray, and ensure plates are firm on the
tray surface

14. Tray carrying
OThe answer is not to
overload any tray, but to
make an extra trip if you
have numerous plates to
carry.

15. When carrying a tray, observe
the following:
O Give way to guests
O Give way to waiters unless they tell you to
go through
O Look before you walk. Check to make
sure your intended passage is clear and
not blocked by service trolleys, high chairs
(for children/babies), ice bucket stands,
furniture, or guest bags

16. ORemember you are on
public show.
OWalk at a moderate pace –
do not run and do not
dawdle
OCarrying plates correctly
and safely so the food
maintains its appearance
and is delivered safely to
the service point.

17. O Not letting a member of the
public unnecessarily touch
the food especially in
situations where people
have had a little too much to
drink
O Ensure the food does not
become contaminated.
OMake sure the right order
goes to the right service
point.

18. O Be careful. This means:
Exercising extreme care
when carrying a tray
Not rushing
Not trying to carry too
much
Paying attention to the
changing conditions on the
floor.

19. Standard practice
OYou must make a habit of catching
the waiter’s eye, every time they
enter the dining room/restaurant.
OThis lets the waiter know they have
just brought something in, but also
gives the waiter an opportunity to
signal to you they have a special
request to make or for you to pass
on.

20. OThese special requests are
numerous but may include “I
need a fresh steak knife
because someone dropped
theirs on the floor”, “Can I get
more cranberry sauce for table
14?”, and “Tell the chef people
are complaining the rice is not
hot enough.

21. OCatching the eye of
wait staff is not difficult
to do as they will also
be keeping a watch for
you.