Clearing plates

 Whatever you do at table, your service should look neat, quick and planned;
 When clearing a table do it quietly as not to disturb the diners at other tables.
 Signs that guest is done include placing a napkin on top of plate, pushing plate to the
side and turning the fork upside down across the plate, or both knife and fork placed
together at an angle on the plate. Or he/she has not eaten anything for a while. But
you still need to ask the guests before they clear. You have to wait for everybody to
finish on the table before clearing at dinner service. In Breakfast service you clear as
soon person finished with plate, mug, glass, asking again if they finish with it first.
Generally “May I clear?” Is good;
 When clearing the table, the plates should be handled in such a way that there is a
little chance of dropping food or equipment;
 Do not lean in front of guests. Remove or put any unused or new cutlery - forks from
left hand side, knifes, spoons from right hand side;
 Approach the guest from the right hand side;
 Standing to the right and slighty behind the guest, lean forward and pick up the plates
in your right hand;
 Standing up stright place the first plate into left hand so that the plate is pressed into
the “V” made by thumb and forefinger. The palm of the hand should be facing upward
and the plat should be supported underneath by the fore and middle fingers;
 Bend the ring and little fingers upward so that they stick out above the rim of the
plate;
 Place the handle of the fork underneath you left thumb so that it is held firmly in
place. The knife can now be placed under the handle of the fork to be prevented from
sliding around;
 Move clockwise around the table to the right hand side of the next guest;
 Bend forward and pick up the next plate;
 Place plate 2 onto the wrist of your left hand so that the plate is supported by your
wrist and by ring and little fingers of the left hand. Make sure the rim of plate 2 hangs
slightly over the edge of plate 1;
 Turn away from the guest and pick up the knife and fork from plate 2;
 Using this knife and fork scrape any left over food from plate 2 down onto plate 1;
 Place the fork from plate 2 next to the fork on plate 1, and place the knife under the
forks;
 Repeat the correct procedure for clearing next plate;
 Place plate 3 on top of plate 2;
 Repeat the procedure for scrapping the left-overs from the plate;
 This procedure is repeated until all of the plates have been removed from the table;
 Once all of the plates have been cleared, remove the plates from your wrist and
place them underneath plate 1. Clear the pile to kitchen;
 Do not try to clear more plates than you can safely carry in one hand;
 Clear first same size plates as it is easier to stack.
  Clear first starter plates or soup plates. Then side plates and side knives. You can
use small black tray to clear side plates and side knives. If person have not finished
with bread after starter you can ask if he/she finisher or leave and clear it after main
course;;
 Always clear plates from the previous course completely, before bringing
plates from the next course to a table;
 If you can not reach in front or between customers ask politely "May I get this plate?"
or "Allow me to interrupt!" or "Kindly let me get this out of your way!" or "Forgive me
for reaching over the table."

Clearing glasses

 Empty beverage glass must remove from right as soon you see it, offering a new
drink instead.
 Glasses have to be carried on the trays. Only empty unused wine glass you can
remove from table in hands, carrying upside down;
 Load trays that glasses are in the centre to balance tray;
 The water glass should remain on the table and be kept refilled as long as the guest
is seated. Can be removed if person does not want water;

Clearing soup plates if it is served on cover plate

 Pick up cover and soup plate in a right hand;

 Place the cover plate into the left hand so it is supported by the middle and
forefingers. The thumbs must rest on the rim of the cover plate;
 Extend the ring and little fingers of the left up and past the edge of cover plate;
 Pick up plate number 2 in right hand;
 Place plates 2 onto wrist of the left hand so that they are supported by the raised ring
and little fingers of left hand;
 Pick up the spoon from plate 1 and place it into soup plate 1;
 Pick up soup plate 2 from the cover plate and place it into soup plate 1;
 Moving to the next customer pick up plate 3 and place them onto the cover plate of
the left wrist;
 Pick up soup spoon from soup plate 2 and place them in soup plate 3;
 Place soup plate 3 on to soup plate 2.

Crumbing down
 This procedure is carried out at the end of the main course and before the dessert is
served. The purpose is to clear the table of all unnecessary items and to clean the
table of any mess left by the guest when eating their main course;
 After having cleared the main course plates, clear any unwanted items, such as
empty glasses, condiments, etc;
 Return to the table crumb down stick or clean linen napkin and a clean cover plate;
 Starting at any point on the table, bend forward so that the cover plate is slightly the
level of the table top. The rim of the plate should also be slightly underneath the table
so as to catch which may be brushed off;
 Using the folded waiter’s cloth or crumbing down stick, brush the table clean in front
of the guests on both sides of you. The crumbs should be brushed onto the cover
plate;
 Place the cloth over the cover plate;
 Move the dessert spoon from in front of the guest on your right hand side, down so
that it sits in the position where the meat knife usually sits. You do that from right
hand side;
 Move the dessert from in front of the guest on your left hand side, down so that it sits
in the position where the meat fork usually sits. You do that from left hand side;
 Move clockwise around the table. Crumbing down and setting down for dessert until
the table is clean and all guests have their places set for dessert;
 For private guest you bring the cutlery, when you have taken dessert order.