Carrying 3 Plates

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

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

The basics are as follows:

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

and what we like to call a bevel.

Take your right hand
and place it palm up.

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

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

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

just below the joints
on your thumb and pinky

where you can rest the plate
and keep it level.

If you cannot keep
the second plate level,

try dropping your pinky finger
down under the plate

and just stabilize it
with your thumb on the rim.

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

You must be able to do this with
both hands

and with different sized
plates and bowls.

Make sure you do not put your fingers

in the inner area where
the food should go.

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

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

And do not rest the second plate
on your forearm

and lock it into
your body using your elbow.

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

When serving a hot entree,

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

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

Fold one cloth napkin either in
half or in thirds

and cover your entire right hand
and forearm.

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

to be placed in your left hand.

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Position the plates exactly
as we did before

using the tightly folded napkin to hold
the single plate

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.

Also, be careful
not to drag a loose napkin

over a guest or their place setting.

Stemware is very top heavy
and can easily topple over.

When you are picking up plates
in the prep area,

make sure to have
your server napkins in place.

Be ready to grab your
third plate in the position

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

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

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

unless otherwise specified.

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