Hi Affiliate,
Below is an article I have recently written,
and will be posting to my articles pages:
http://topserveconsulting.com/articles.html
Restaurant Service: The Importance Of Proper Serving Trays
In Restaurant Dining Room Service, the serving trays are one the
"tools" which the dining room service staff needs to perform their position
properly. The type of tray used must be the correct fit for the
restaurant's menu, level of service, and staff.
It is also a major factor in how well the tables are cleared.
After finishing a service consulting job for a huge banquet
operation that consisted of 3 gorgeous Romanesque style rooms total,
I noticed the many different types of serving trays that the
restaurant was using. This inconsistency made things cumbersome
and a bit confusing for the dining service staff.
And, it actually took some time and effort to figure out the best
type trays to use, and how it would benefit the dining room service the
most.
We started with over sized, silver trays, and finally finished up with
medium and large sized brown trays that had a nice grip in the
center surface part of the tray. These trays were the perfect fit
and the staff thanked me greatly because they easiest to handle.
Serving trays seem like such a trivial item in restaurants,
yet if used incorrectly, it will have a negative effect
on restaurant service and staff.
One of the main goals to keep in mind is to balance "what looks
best in the dining room" to the logistics of actually getting the
job done safely and in a sanitary manner.
The 3 simple but very important things for waitstaff to remember
about tray service are:
1-Do not carry too many items on the tray at one time because it is
dangerous.
2-Try not to carry too little at one time because it is wasted
effort ---balance is the key.
3-Always separate the silverware on the tray, first--off to one
side, and then stack plates.
Here are some other tray maintenance points:
1-There always must be enough trays available for service.
[Waitstaff must not be wasting time and effort searching for trays
because there are not enough available.]
2-There also must be proper, designated "easy access" storage areas
for the trays when they are not in use. A good storage spot would be
on a shelf relatively close to the kitchen doors, so waitstaff could
easily place or retrieve before entering or exiting either the kitchen
or the dining room areas.
3-All trays must be gathered and washed each and every night.
Also, in most cases, at least 2 different type of trays should be
made available for dining room service.
Like customer service, serving trays seems like such a simple
subject. But, when you really get down to all of the factors
involved, things can become quite complex and should not
be taken lightly.
In some cases, the proper use of serving trays may also eliminate
the need for buspans sitting in the dining room which can be a ear
and eyesore.
Are the serving trays the correct fit for the menu, level of service,
and staff?
Have you checked the serving trays at your restaurant to see if they
are benefiting your restaurant to the fullest?
Read some more great Restaurant and Food/ Drink articles at:
http://topserveconsulting.com/articles.html
(I wrote the first nine articles)
Best Regards,
Richard Saporito, CEO
Topserve Restaurant Consulting
www.topserveconsulting.com
www.howtoimprovediningroomservice.com
(888)276-4808
.
Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA
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