HOW TO CARRY PLATES AND STORAGE

Guests expect that plates are clean and free of any stains and are stored in a clean environment to keep the hygiene.

Why is this task important for you and our guests?

Answers: 

1. To ensure maximum guest satisfaction  

2. To ensure  the plate are clean and in good condition

STEPS	HOW/ STANDARDS	TRAINING QUESTIONS
1) Check the plates	Ensure plates are clean, dry, no water or food marks and no cracks or chips.	Why should the plates be clean? Why should the plates be in good condition?
2) Stack according to plate type	Separate plates into different plate types.  E.g. Dessert Plate, Bread and Butter plate, Dinner Plate, Salad Plate, Sous-tasse and espresso saucer Plates.	Separate the plate in the different types?
3) Make piles of plates	Make piles of plates maximum 15 plates per pile.	Why should the piles not be higher than 15 plates?
4）Carry plates to buffet	Using both hands, grab and lift the plates from the bottom towards your chest.  Walk carefully to the designated drop off point.	Why should you use both hands? Why should you carry the plates towards your chest?
5）Setup plate arrangement	Place plates carefully in the designated place on the buffet.  Align plates.	Why should the plates go to the designated place? Why should the plates be aligned?
6）Check side station for Mise-En-Place	Go to sideboard. Check the number of plates in each sideboard.	Why should the number of plates be checked?
7）Stack plates in side station	Bring any missing plates from the Mise-En-Place area.  Complete the stacks to piles of 25 plates each.	Why should you complete the stacks?
8）Check side station	Take a moment. Look at the side station.  Ensure plates are secure and will not fall over if the door is opened of the side station.  Plates should be easy to reach, not obstructing any items.	Why should you do a final check of the side station?

Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1. Why should the plates be clean?

2. Why should the plates be in good condition?

3. Separate the plate in the different types?

4. Why should the piles not be higher than 15 plates?

5. Why should you use both hands?

6. Why should you carry the plates towards your chest?

7. Why should the plates go to the designated place?

8. Why should the plates be aligned?

9. Why should the number of plates be checked?

10. Why should you complete the stacks?

11. Why should you do a final check of the side station?