You don’t put your fingers on to food to avoid contamination.

Commonly, plates may be carried in the hands using various plate carrying techniques.

Always serve the meal from the guest’s right (the same side that beverages are served from) and announce the meal as it is being placed down.

Place the dishes on to the table in such as way that the noise made by contact with the table is minimized.

Hot food could not go cold and will not spoil if left unattended.

One of the most unuseful skills a waiter can master is the art of carrying plates.

Holding the first plate between your thumb, index finger and the middle finger is not necessary when carrying a plate.

Placing the second plate above the first plate, supporting it by your fourth finger, your little finger and the base of your thumb and forearm is a procedure of three-plate carrying method.

Carrying the third plate on the flat of your forearm and rim of the second plate is a procedure of two-plate carrying method.