How to Handle Broken Glasses

 

 Always be careful when handling broken glassware.

2 Try to collect all the broken pieces.

3 Wrap broken glass in paper or newspaper.

4 Never throw unwrapped glass into the bin.

5 Never put broken glass into plastic waste bags.

6 If a glass is broken in a glass washer, carefully remove all the pieces.

7 Recycle glass if this is part of your establishment’s requirements.

Dispose of damaged or broken glassware

Chipped or cracked glassware must be taken out of service immediately so that it
does not cause any injury or accident to guests or staff. Dispose of damaged or broken
glassware safely in accordance with organizational requirements.

Using a Tray
Using a tray is a quick and safe way to carry items and means less journeys need to
be made to and from the dining area. In the course of your job in food and beverage
service, you will need to be able to use a tray for a variety of different tasks, such as:

• Carrying cutlery
• Carrying glassware
• Serving food orders
• Serving beverage orders
• Clearing tables of glasses, cutlery, crockery etc.
• Carrying/clearing room service orders

Carrying a Tray

There are several different positions for carrying a tray:

Low carrying position
1. This method is usually used for serving hot beverages like tea and coffee.

2. The carrying hand is placed below the surface of the pick-up point.

3. Grip the tray with your non carrying hand and slide the tray onto the flat palm of your carrying hand.

4. The tray is transported at waist level and held close to the body.

5. The low carry can also be used when carrying a salver of small items.

High Carrying Position

1. Grip the side of tray with one hand.

2. Place other hand under center of tray and lift. This method of carrying leaves one hand free to open doors and to protect tray and you.

Hand and Arm Position

1. Position the tray lengthways onto the forearm and support it by holding the tray with the other hand.

2. This is the most suitable way to carry a loaded tray after clearing tables.

3. The tray must be organized so that the heaviest items are nearest to the carrier. This helps to balance the tray.

Tips :
• The hand and arm position is most suitable for clearing tables; both of the other
two methods are ideal for food and beverage service.

• When lifting a loaded tray off the floor, (e.g. room service tray), bend your knees and keep your back straight. This prevents back injury.

• Carry a stack of plates in both hands, not on a tray, where it would be too heavy
to carry safely.