Question

Textbook: Remarkable Services

Food&Beverages for hospitality professionals.

1.Why is it important to know about beverages beyond coffee and tea that might be available during the dessert course?

a) What can you place on the tray to prevent slippage?

b) When carrying a tray at shoulder level, why shouldn't the tray rest on your shoulder?

c) When clearing a table, how should an empty bottle be placed on the carrying tray?

Answer 1

1. Why is it important to know about beverages beyond coffee and tea that might be available during the dessert course?

Ans 1. There are a lot of beverages that might be ordered during a dessert course like liquor, cocktails, mocktails, wines, etc and the customer might order for anything. Hence, it is important to know about beverages beyond coffee and tea that might be available during the dessert course.

a) What can you place on the tray to prevent slippage?

Ans a.) A anti-slip rubber or silicone mat can be placed on the tray to prevent slippage

b) When carrying a tray at the shoulder level, why shouldn't the tray rest on your shoulder?

Ans b) When carrying a tray at shoulder level, resting the tray on your shoulder might affect the balance of the tray due to any jerk from any motion in your body like that of any jerk coming from walking over an uneven surface. The tray should be carried as close to the centre of gravity of your body as possible to maintain balance.

c) When clearing a table, how should an empty bottle be placed on the carrying tray?

Ans c) When clearing a table, an empty bottle should either be placed flat horizontally on the carrying tray or it should be put in an empty ice bucket because an empty bottle standing straight on a tray has more chances of falling as compared to laying it down flat horizontally or putting it in a bucket.