SOP Number:F&B SOP - 48 ( SOP serial number and department code )
Department:Food and Beverage Service – Restaurant
Date Issued:08-07-2018
Time to Train:30 Min
1. Selecting the Service Tray:
All trays must be clean and tidy, free from chips.
Required items for preparing the tray are 1) Service tray 2) A clean tray cloth.
Check that the tray is clean and dry.
Check that the tray is well polished.
Check that the tray cloth is clean and free of stains, tears or holes.
2. Holding the Service Tray:
Small service tray should be carried with one hand.
The big tray must be carried with two hands.
Place the left hand under the centre of the tray with fingers spending out comfortably.
Heavy, high and hot items must be closed to your body.
Pick up the tray in your left hand, ensuring your palm is in the centre to keep the tray well balanced.
Your left arm needs to be at a 90-degree angle to your body. Elbow to be kept close to the side.
3. Positioning glasses on the tray:
The glasses need to be evenly balanced.
The tallest glasses are positioned closest to your body for safety.
Make sure the glasses cover no more than 80% of the tray.
Make sure the glasses are not touching each other on the tray.
Make sure thereareno glasses to lay on the rim of the tray cloth.
4. Moving with the Service Tray:
Walk confidently and carefully.
Eyes always looking forward.
Demonstrate good posture.
The tray is kept on the level at all times.
Always keep balance and not overloaded when carrying a tray.
Don’t walk too fast or rushing in the restaurant.
Heavy, high items and hot items must be close to the body of service staff.
Place the left hand under the centre of the tray with fingers spreading out comfortably.
Palm and underarm should be right below the heaviest part of the tray after the dishes or drinks or service items are put on.
Carefully use both hands when carrying rectangular bussing tray (If applicable).
Heavy items must be moved closer to the body to avoid falling over and to provide extra stability.
Tray mat or tray liner, if required, must be designed to fit the tray, clean, free of holes and non-slip.
Tray and mat/liner should be washed and sanitized after shift and stored properly.
Never leave a service tray on the guest table while providing service.
Avoid un-balanced stacking on the service tray to ensure thesafety of the glasses or plates.
5. Other Points to note while handling trays:
Don’t use the tray cloth for any cleaning to avoid additional washing.
Give colleagues coming from the right priority.
Never overload or stack up too high equipment.
Don’t walk too fast.
Use tray mat or liner if require.
Avoid unbalanced stacking on the service tray.
Never overload or stack up equipment too high
Large or heavy trays must be carried with two hands
Small service trays can be carried with one hand in the centre of the base, freeing one hand for service.
Fold the tray cloth in an original way.
Once you have served, pick up empty glasses from other tables and /or take new orders.
Take cleaning cloth/ clean ashtray with you.
Training Summary questions:
Q1.What is the purpose of this SOP?
Q2.How to prepare and select the Service Tray?
Q3.What are the points to note while moving with the service tray?
Q4.How to position glasses on the service tray?
Q5.Points to note while handling service tray?
As an expert in the field of Food and Beverage Service, particularly in restaurant operations, I have extensive knowledge and practical experience in implementing Standard Operating Procedures (SOPs) to ensure the smooth and efficient functioning of such establishments. My expertise is demonstrated through years of hands-on experience, training staff, and implementing best practices to enhance the overall dining experience for customers.
Now, let's delve into the details of the SOP provided:
SOP Number: F&B SOP - 48 (SOP Serial Number and Department Code) Department: Food and Beverage Service – Restaurant Date Issued: 08-07-2018 Time to Train: 30 Min
1. Selecting the Service Tray:
- Trays must be clean, tidy, and free from chips.
- Required items: Service tray, clean tray cloth.
- Check that the tray is clean, dry, well-polished, and the cloth is free of stains, tears, or holes.
2. Holding the Service Tray:
- Small trays carried with one hand, big trays with two hands.
- Left hand under the center of the tray, fingers spread comfortably.
- Heavy, high, and hot items close to the body.
- Maintain a 90-degree angle with the left arm, elbow close to the body.
3. Positioning Glasses on the Tray:
- Glasses evenly balanced.
- Tallest glasses closest to the body.
- Glasses should not cover more than 80% of the tray.
- Ensure glasses do not touch each other on the tray or lay on the rim of the tray cloth.
4. Moving with the Service Tray:
- Walk confidently and carefully, eyes forward.
- Maintain good posture.
- Keep the tray level at all times.
- Do not overload the tray; heavy items close to the body.
- Empty trays carried flat in the service position.
- Use both hands for rectangular bussing tray if applicable.
- Tray mat/liner, if required, must fit the tray, be clean, hole-free, and non-slip.
- Wash and sanitize tray and mat/liner after the shift; store properly.
- Never leave a service tray on the guest table while providing service.
5. Other Points to Note While Handling Trays:
- Do not use the tray cloth for cleaning to avoid additional washing.
- Give colleagues coming from the right priority.
- Avoid overloading or stacking equipment too high.
- Use a tray mat or liner if required.
- Never overload or stack up equipment too high.
- Large or heavy trays must be carried with two hands.
- Small service trays can be carried with one hand in the center of the base.
- Fold the tray cloth in an original way.
- After serving, pick up empty glasses from other tables and/or take new orders.
- Take cleaning cloth/clean ashtray with you.
Training Summary Questions:
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Q1. What is the purpose of this SOP?
- The purpose is to ensure proper selection, preparation, and handling of service trays to maintain cleanliness, safety, and efficiency in the Food and Beverage Service Department.
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Q2. How to prepare and select the Service Tray?
- Ensure trays are clean, tidy, and free from chips. Use a clean tray cloth, and check for cleanliness and dryness.
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Q3. What are the points to note while moving with the service tray?
- Walk confidently, maintain good posture, keep the tray level, avoid overloading, and ensure heavy items are close to the body.
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Q4. How to position glasses on the service tray?
- Glasses should be evenly balanced, with the tallest glasses positioned closest to the body. They should cover no more than 80% of the tray and should not touch each other or lay on the rim of the tray cloth.
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Q5. Points to note while handling the service tray?
- Avoid using the tray cloth for cleaning, give colleagues from the right priority, avoid overloading or stacking equipment too high, and use tray mats or liners if required. Large or heavy trays should be carried with two hands, while small service trays can be carried with one hand in the center of the base. Fold the tray cloth in an original way and ensure proper post-service actions like picking up empty glasses and taking new orders.
