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Carrying three plates is one of the
key elements in banquet service.

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If you want to be a good banquet server,
you must be able to carry three plates.

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The basics are as follows:

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All plates, no matter what size,
have a rim, an inner area,

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and what we like to call a bevel.

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Take your right hand
and place it palm up.

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Now take a plate and rest it on your
three middle fingers

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with your thumb and pinky finger resting
on the rim to stabilize the plate.

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Now take your second plate and
use the bevel to find the sweet spot

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just below the joints
on your thumb and pinky

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where you can rest the plate
and keep it level.

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If you cannot keep
the second plate level,

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try dropping your pinky finger
down under the plate

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and just stabilize it
with your thumb on the rim.

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Now pick up the third plate with your
left hand and you are ready to serve.

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You must be able to do this with
both hands

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and with different sized
plates and bowls.

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Make sure you do not put your fingers

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in the inner area where
the food should go.

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Also, do not let your second plate slide
too far forward

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so it's sitting in the food
on the plate below it.

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And do not rest the second plate
on your forearm

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and lock it into
your body using your elbow.

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As soon as someone knocks into
you, you will lose your grip.

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When serving a hot entree,

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the plate should be kept warm
to keep the food from getting cold.

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When handling a hot plate, always use
server napkins to protect your hands.

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Fold one cloth napkin either in
half or in thirds

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and cover your entire right hand
and forearm.

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Now take another napkin
and fold it up into a tight square

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to be placed in your left hand.

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[Music]

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Position the plates exactly
as we did before

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using the tightly folded napkin to hold
the single plate

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that will be served first.

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Be sure not to place the napkin in your
guests food when you pick up the plate.

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Also, be careful
not to drag a loose napkin

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over a guest or their place setting.

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Stemware is very top heavy
and can easily topple over.

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When you are picking up plates
in the prep area,

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make sure to have
your server napkins in place.

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Be ready to grab your
third plate in the position

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that you want it to be
placed in front of the guest.

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You will not be able to rotate the
plate once your hands are full.

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Remember that the protein
should be placed at "6 o'clock"

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unless otherwise specified.

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