Food and Beverage Server
Sample: Crockery, Cutlery and Glassware
- Carry cutlery by the handles, never by the blade. Place the knife on the table with the blade turned in to the plate for safety reasons.
- Place cutlery in the order it is going to be used starting at the outside.
- For example, if fish is the first course the fish knife and fork are on the outside of the main knife and fork.
- Know the optional ways of setting a table. The cutlery is sometimes wrapped in a napkin and placed on the right.
- Handle glassware only by the stem, not the bowl. You don’t want fingerprints on the glass, or the glass warmed up.
- Carry plates by the rims only, or layered up the arm (after lots of practice!)
- The cup-saucer and glassware is placed to the right and slightly above the plate
- The cups are carried at the base or handle only.