Trays are divided into light support and heavy support (chest support). Operation method: 1 tray sorting: disinfect the tray and hands with medical alcohol before loading the tray. After washing the tray to be used, dry it with a cloth and put it on a clean flower mat or cloth mat. The size of the cloth pad is suitable for the tray, and the exposed part is even. This is not only beautiful and tidy, but also can prevent the things in the tray from slipping and accidents. Loading: Reasonable loading according to the shape, weight, volume and order of use of the goods. Heavy objects should be assembled reasonably. Except plates and bowls, lightly supported items should be placed horizontally and stacked according to the shape of the tray used. When using a round tray, the stacked items should be round, and when using a square tray, they should be placed in rows; But the center of gravity of the two should be in the central part of the tray, and they should be placed evenly. Keep your center of gravity. First at the top, first at the front, then at the bottom, finally at the back, and so on. Tray: the tray is left-handed, and the end is placed on the palm of the left hand to serve the guests. The method is to bend the left hand upward, the forearm is 90 degrees perpendicular to the left chest, the elbow waist 15cm, the arm is vertical, the palm is up, and the five fingers are separated. Hold the bottom of the dish with your fingers and palms, so that the palms are concave and flat on your chest, and the palms do not touch the bottom of the dish. Keep the front left foot forward, and the left hand and the left elbow are in the same plane. Pull the tray tightly to the left hand and elbow with your right hand, first place the tray on the flat elbow with your left hand and elbow, and then adjust the items in the tray with your right hand. Make sure the tray is balanced so that it can walk flat on the chest. 4. Keep your head straight, keep your upper body straight, keep your eyes on the front, walk slowly, be agile, keep your feet steady and have a wide field of vision. When placing the tray, the hand bowl rotates conveniently and flexibly. Use the step valve to make the tray swing naturally. Remember not to be stiff, the tray swings too much, which is unsightly and generous. There are five kinds of step A: smooth and gentle. Use general steps when supporting general projects. Trot: stable, fast and coordinated. When serving unfinished dishes or urgently needed items, walk at the fastest speed on the premise of ensuring that the dishes are not deformed and the soup is not spilled. C rolling step (trot): walking at a medium speed with small and fast steps. Suitable for dishes with more soup and trusted items. D stair step: lean forward, center of gravity forward, step by step, one step at a time, rising quickly and evenly, skillfully borrowing the inertia of body and tray movement, which is fast and labor-saving. E step (auxiliary step): when sideways, take one step with your right foot and one step with your left foot. You should use Step by step when you want to put food on the table before sending it to the restaurant. 5. Unloading: When the goods are delivered to the restaurant, carefully put them in the selected position, put the plates in front of the table with both hands, and then take them when the goods are stable. Take it off alternately from both sides of the disc. Re-supporting method: Re-supporting is the end support for large and heavy articles, which requires the waiter to have certain arm strength and skills. (1) Pallet sorting: It is basically the same as the light pallet, and you should choose a pallet with appropriate size. It is very important to do a good job of cleaning items that often bring more soup. Only by cleaning up the oil in the vegetables in time can the accident of sliding objects be avoided. (2) Pallet loading: The articles in the pallet should be put evenly and appropriately in classification code, so that the weight of the articles can be evenly distributed in the pallet, and they should be placed in harmony according to the height of the articles. It is forbidden to mix articles in layers to avoid damaging tableware. It is also necessary to leave a proper gap between things when loading plates. So as to avoid noise generated by collision when the end bracket walks. (3) Tray: Re-bracing is also called shoulder bracing. The posture of re-supporting is to move the tray to the service desk with both hands, so that the tray is semi-suspended. Hold the tray flat with your right hand, separate your feet into a figure of eight, squat down with your legs, squat down slightly on the horse, and lean forward slightly. Hold the bottom of the plate with your left hand and five fingers. After mastering the center of gravity, use your right hand to assist your left hand to lift the tray slowly and forcefully. While lifting, the left hand and the tray are sent to the upper part of the left shoulder in the process of rotating up and left. When the fingertip of your left hand is 2cm away from the shoulder of the tray, your right hand will retract in a drooping posture after holding it firmly. Hold the dish without arms, mouth in front of the dish, hair behind the dish (right hand holding the front corner of the dish). After lifting the tray, always maintain uniform strength and hold the tray. Otherwise, the goods will be tilted, withdrawn, dropped and slipped. And always ready to get rid of the collision of others, the upper body is straight, the arms are parallel and look forward. Walk smoothly and gently, don't tilt your arms, don't sway your body, and continue to bypass obstacles. Turn around after lifting, grasp the center of gravity, and keep your expression relaxed and natural.