1. End support method:
Pallet end support service According to the different items of the end support and the different uses of the pallet, the end support method is divided into the following two types:
Chest support: head and shoulders flat, eyes looking forward with a smile, arms naturally drooping, the lower arm of the left hand extends forward and the upper arm to form a 90-degree angle, five fingers separated from the base of the palm to form a force point to support the tray, the palm is suspended in the air, so that the land point is evenly stressed, the elbow of the left hand has a fist distance from the waist to maintain balance, the right hand can be carried behind the body, and the posture of protecting the tray can be made in time, so that in the event of an accident, it can dodge and dodge in time.
Shoulder Ground (Resupport)
The left hand is bent upwards, the elbow is about 15 cm from the waist, and the forearm is parallel to the body. The palm is slightly higher than the shoulder 2 cm, the five fingers are naturally separated, the thumb is centered towards the left shoulder, the other four fingers are separated from the upper left, and the five fingertips and the palm root are divided with the balance of the five fingers and the grip of the tray, and the center of gravity always falls on the palm or slightly inside the palm.
Notes:
Chest support: is the most common and practical method, has the advantages of easy rescue, easy to work, such as when there are many guests or obstacles in time with the right hand for protection. When the carrier is too heavy, it can be supported forward.
Shoulder support: Once the tray is lifted on the shoulder, the arm should always maintain an even force, if the force is uneven, it is easy to cause the supported items to scatter, fall, slide and other phenomena. After the heavy support tray is lifted on the shoulder, the fingertips are extended forward or left to the end support is not in place, so that the arm does not bear enough gravity, which is easy to cause the end support to fail.
Second, the process of palletizing:
From loading to unloading during the end support, we divide the whole process into five steps, namely the five steps of unwinding, loading, palletizing, walking and unloading:
Tray management: Tray management is to choose the appropriate tray according to the items to be trusted, after the selection of the tray to wash and dry, non-slip disc according to the situation on the plate pad washed napkin or special plate pad cloth for anti-slip treatment, but whether it is square or round pad cloth its exposed part must be equal, so that the tray after finishing is neat and beautiful and convenient to apply.
Palletizing: Reasonable plating according to the shape, volume and order of use of the items.
Loading of light support items: When loading light support items, it is generally required to be placed flat (except for dinner plates and soup bowls) and stacked according to the shape of the tray used. When using a round pallet, the stacked items should be round, and when using a rectangular pallet, the stacked items should be stacked horizontally and vertically, but no matter which pallet is used, the items should be placed in the center of the pallet and placed evenly to maintain the balance of the center of gravity. If the weight and height of the items in the end support are not equal at the same time, the higher and heavier items should be placed in the inner gear, and the lighter and lower items should be placed in the outer stall and properly distributed, so that the palletizing is both safe and secure and convenient for the end support service.
Palletizing of heavy items:
When the heavy entrusted items are put on the plate, the items in the tray are classified and stacked, and the weight of the items is evenly distributed in the tray, and attention is paid to the coordination of the entrusted items according to their height and size, and the objects are higher or heavier, should be placed in the center of the pallet or the inside of the pallet, and avoid mixing and placing the items without hierarchy to avoid losses caused by dumping. When loading, it is also necessary to leave an appropriate interval between objects to avoid collision and sound or unstable end support when walking. Gently hold up: If you lift it from the general table, first drag one end of the tray to the outside of the shelf with both hands, keep the side of the tray 15 cm on the table, release the palm of the hand, support it at the bottom of the tray, the palm is located in the middle of the bottom, the other hand holds the edge of the tray to assist in the lift, and the palm of the hand firmly holds the bottom of the tray after lifting.
Heavy support: move the tray to the edge of the service desk with both hands, so that half of the tray is suspended, the right hand will hold the tray flat, the left hand reaches into the bottom of the plate and five fingers are separated, the palm is stretched up to support the center of the bottom of the tray, the feet are separated in an outer figure eight, the legs are bent on the knees and squatted in a riding horse squat position, the waist is slightly bent to the left front, and the left arm is lightly supported. After lifting, after the left hand determines the center of gravity of the end support, the right hand assists the left hand to lift the tray slowly upwards, and rotate the tray while lifting it, so that the tray is sent to the outside and upper part of the left shoulder during the left rotation
Walking: End support walking refers to tray and end plate walking, end support walking is an important part of ensuring the quality of end support.
Its requirements are: the upper body is straight, slightly forward, the vision is open, the movements are agile, the energy is concentrated, the pace is steady, and the spirit is full.
The end support walking is divided into the following steps according to the different items and environment at the end:
Normal step: that is, use the usual marching steps, and the step distance should be uniform 60-100 steps / minute.
. Fast step: The stride length of the fast step should be slightly larger, the pace should be slightly faster, but can not run, so as not to spill the juice or affect the shape of the dish, mainly used to serve dishes that need to be eaten hot, such as cravings, iron plates, etc., because late serving will affect the taste and quality of the dish.
Broken step: Broken step is to use a smaller stride length and a faster pace to travel. This step is suitable for serving dishes, soup and heavy items, and walking with this pace can keep the upper body stable and reduce excessive swing of the arms, so as to keep the items stable.
Step: Step: Stepping is a walking method with one foot in front, one foot behind, one step on the front foot, and one step on the back foot. This kind of pace is used when crossing narrow aisles; The second is when there is a sudden obstacle in progress or when the side table needs to slow down.
Running stride: Running stride is a special kind used by the porter when carrying upstairs. The requirements are: the body is bent forward, the center of gravity is leaned forward, one step follows one step, not one step higher.
Unloading: If it is a light support, when unloading the tray, pay attention to the balance of the left-hand tray, and use the right hand to pick up the items on the stage or directly hand them to the guests (on some occasions or some objects, the tray can be used to hand the entrusted items to the guests for self-pickup). When the objects in the plate reduce the imbalance of the center of the plate, it is necessary to adjust it with your right hand at any time to ensure the balance of the pallet at any time. If it is a heavy trust, it must be placed on the receiving table first. Then put the item on stage.
III. Precautions when using pallets:
1. The posture of the end support should be correct, beautiful and generous.
2. Ensure the balance of the pallet when supporting the end, and walk lightly, agilely, naturally, concentrated, steady and open in sight.
3. To ensure the hygiene of the trays, all trays must be cleaned at the end of each meal.
4. When cleaning the tray, do not wash with boiling water.
5. Employees take care of the tray as if they were their own hands, and should no longer scribble on the tray.
6. Distribute the trays evenly in each corner of the restaurant before the meal opens every day, so that the waiter can use it at any time.
7. The end support is to pay attention to safety, do what you can, don’t take too much at one time, rather walk more than a few times to be safe first.
8. Pallets should be kept uniformly to avoid loss.