Introduction
Carrying a salver or tray is an essential skill in beverage and food service in a five star hotel. Proper tray service reflects professionalism, balance, and etiquette. It is used to serve drinks, cutlery, condiments, or small dishes to guests efficiently and safely.
Step-wise Procedure for Carrying a Salver/Tray
Step 1: Preparation
- Ensure the tray/salver is clean and polished.
- Arrange items neatly and evenly, with heavier items in the center to maintain balance.
- Make sure the weight is manageable.
Step 2: Holding the Tray
- Use your non-dominant hand (usually left hand) to support the tray from below the rim.
- Rest the tray on your palm and fingers, keeping it level.
- The dominant hand can be used to steady or pick items from the tray.
Step 3: Carrying the Tray
- Stand upright with a straight posture.
- Walk smoothly, avoiding sudden movements or swaying.
- Keep the tray at waist or chest level, slightly tilted toward the guest when serving.
Step 4: Serving from the Tray
- Approach the guest from the right side.
- Offer items politely and with a pleasant expression.
- Maintain eye contact and avoid touching guest or table.
Step 5: Returning the Tray
- Remove empty glasses or plates carefully.
- Carry the tray back to the side station using the same technique.
- Clean and polish the tray after service if needed.
Important Points / Keywords
- Tray/salver balance
- Weight distribution
- Right and left hand coordination
- Posture and body balance
- Polished and clean tray
- Avoid sudden movements
- Guest comfort and etiquette
Conclusion
Carrying a salver or tray is a basic but vital skill in five star hotel service. Mastering proper tray handling, balance, and etiquette ensures efficient service and enhances the guest’s dining experience.