F&B Service Knowledge - How to Carry Plate (Restaurant Waiter)

Summary

This tutorial video guides international students through essential food and beverage service skills in hotels and restaurants. It covers practical techniques such as carrying plates by hand and on a tray, handling drinks, and maintaining proper posture and confidence. The video also demonstrates a complete restaurant service workflow, including greeting and seating guests, presenting the menu, and serving courses—from bread and appetizers to soup, main course, and dessert—while adhering to standard dining etiquette like right-hand service, clockwise movement, and ladies-first protocol. Engaging and informative, the video equips learners with both practical skills and professional guest interaction strategies.

Takeaways

• 😀 Always maintain good posture and balance when carrying plates by hand or on a tray.
• 😀 Learn to carry multiple plates: first between thumb and index finger, second on palm supported by fingers, third on forearm, fourth with straight hand.
• 😀 When using a tray, place plates properly and hold it with the left hand centered underneath for stability.
• 😀 Walk confidently with eyes forward when serving to ensure professional presentation.
• 😀 Arrange drinks and glasses neatly on a tray, holding it with proper posture for easy service.
• 😀 Follow square observation service in restaurants: greet, seat, serve, and clear guests in an organized manner.
• 😀 Always serve ladies first and move clockwise around the table when serving or clearing items.
• 😀 Introduce yourself as the server and explain the menu to guests before serving courses.
• 😀 Serve courses in proper order: bread & butter, appetizer, soup, main course, beverages, dessert.
• 😀 Clear each course systematically from the correct side of the guest (usually right side for serving, left side for clearing).
• 😀 Adjust cutlery and plates between courses to maintain a neat and organized table setting.
• 😀 Thank guests politely at the end of the meal to ensure a positive dining experience.

Q & A

What is the main purpose of the virtual tutorial room described in the video?

The virtual tutorial room is designed to provide international students with an engaging, creative, and accessible learning experience focused on food and beverage service skills for the hotel and travel industries.

How should a student carry the first plate by hand according to the tutorial?

The first plate should be held between the thumb and index finger.

What is the correct method for carrying multiple plates on one hand?

The second plate should be placed in the palm of the left hand and supported by the ring and little fingers, while the third plate rests on the forearm above the second plate.

How should plates be carried on a tray for balance and proper posture?

Plates should be arranged on the tray, lifted with the left hand centered underneath, and carried with an upright posture, eyes looking forward, walking confidently and carefully.

What steps should be followed when serving drinks on a tray?

Hold the tray with the left hand underneath the center, arrange bottles, glasses, and coasters neatly, maintain proper posture, and walk confidently while serving from the correct side.

What is the 'Square Observation' method in restaurant service?

The Square Observation method is a structured approach to restaurant service, covering greeting guests, setting the table, serving each course in order, clearing plates, and ensuring proper etiquette and posture.

What is the correct sequence for serving courses according to the tutorial?

The sequence is: bread and butter, appetizer, soup, main course, and dessert, served from the right side of the guest in a clockwise direction, with ladies served first.

How should servers handle napkins and water service at the table?

Napkins should be unfolded starting from the ladies first and moving clockwise. Water should be poured from the right side of the guest, also moving clockwise.

What is the recommended procedure for clearing plates and cutlery?

Plates and cutlery should be cleared from the left or right side depending on the course, generally moving clockwise, and arranged neatly as shown in the demonstration.

What key posture and etiquette tips are emphasized for food and beverage service?

Servers should keep their back straight, arms balanced and close but flexible, maintain eye contact, carry trays and plates carefully, and walk confidently to ensure a smooth and professional guest experience.

Why is it important to serve 'ladies first' during food service?

Serving ladies first is a traditional etiquette practice that demonstrates politeness and respect in formal dining, while also helping maintain a structured and consistent service flow.

How does the tutorial suggest handling guest interaction when introducing the menu?

The server should politely introduce themselves, explain each menu item in order, and engage guests attentively, ensuring they understand the available options and feel welcomed.