FFSO- Reviewer - a topic of lesson of fundamental

and food service operation

Parts of the Bar. A bar is made up of three parts: the front bar, the back
bar, and the under bar. Each has its special functions. The length of the
bar will vary according to need.
The Front Bar The front bar is the customer area, where drinks are
ordered and served. The bar is typically 16-18 inches wide, with a
surface that is alcohol proof, usually of laminated plastic. The height of
the front bar is 42 to 48 inches because this is a good, basic working
height for most bartenders.
The back bar - has a dual function: as a decorative display area and as a
hard-working storage space. - Traditionally it is the area where bottles of
liquor and rows of sparkling glassware are displayed, their splendor
doubled by a mirror behind them.
The under bar is usually the last section of the bar to be designed, after
the front of the bar has been created. The under bar deserves the same
degree of careful attention to facilitate speed of service.
Preparation of the Bar Area
1. Check and Store Stock- Requisitioned stock (stock that’s has
been ordered from a previous shift) must be counted and placed in its
correct position.
2. Check Glassware-Arrange glasses in the most suitable place to
allow for quick service.
3. Check Placement of Small Equipment- All small equipment
such as strainers, knives, tongs, ice scoops, etc. must be clean and in
their appropriate position.
4. Check Major Equipment- Equipment must be working to ensure
quick service.
5. Prepare Garnishes/ ingredients. Prepare garnishes, check fresh
juices, milk, cream, and have an apple supply of ice and fresh water in
jugs. Make sure that plenty of hand towels, swabs and appropriate
cleaning products are on hand.
6. Clean/ Prepare Bar Tops/ tables- Clean and Polish bar tops/
tables, place ashtrays in strategic position, place coaster and straws on
the bar, according to house policy.
7. Create the Atmosphere- Set the correct levels of lighting, music
and air conditioning and check that the toilets are clean and fresh-
smelling and have sufficient supplies of toilet paper, soap and towels.
8. Switch Yourself On-. You must be relaxed and ready to serve.
Check that you are presentable. Preparation is the key to quick
professional service.
Bar tools and small equipment
Most of the small bar equipment is used for mixing and pouring. A
second group of utensils is used in preparing condiments to garnish
drinks. A third group is involved in serving.
Small wares for mixing and pouring. The indispensable tools for mixing
and pouring by hand are these:
· Jiggers Ice scoop
· Pourers Ice tongs
· Mixing glass Muddler
· Hand shaker Fruit squeezer
· Bar Strainer Funnel
· Bar spoon
1.A jigger is a measure of ounces of fractions of ounces. Jiggers are used
to measure out liquors for, cocktails, highballs, and other mixed drinks.
There are two types of jigger. The double-ended stainless-steel
jigger has a small cup on one end and a large cup on the other or
elevated base. A glass jigger may also be used as a shot glass when a
customer orders a straight shot.
2. A pourer is a device fitting into the neck of a beverage bottle, so
constructed that it reduces the rate of flow to a predictable and
 controllable amount. A pourer is used on every opened liquor bottle at
the bar.
3. A mixing glass is a heavy glass container in which drink ingredients
are stirred together with ice. A typical mixing glass has a capacity of
16-17 ounces. It is rinsed after each use.
4. A hand shaker is a combination of a mixing glass and a stainless-steel
container that fits on top of it, in which drink ingredients are shaken
together with ice.
5. A bar strainer is basically a round wire spring on a handle, which fits
the top of a shaker or mixing glass; it has ears that fit over the rim to
keep it in position. The strainer keeps ice and fruit pulp from going
into the glass when the drink is poured.
6. A bar spoon is a shallow spoon having a long handle, often with a
bead on the end. Spoon and handle are stainless steel, typically 10 or
11 inches long. Bar spoons are used for stirring drinks, either in a
drink glass or in a mixing glass or cup.
7. An ice scoop is, as its name implies, an implement for scooping up ice
from the ice bin.
8. Ice tongs are designed to handle one cube of ice at a time.
9. A muddler or muddling stick is a wooden tool one end of which is flat
for muddling or crushing one substance into another. The other end is
rounded and can be used to crack ice.
10. A bar type fruit squeezer is a hand-size gadget that squeezes half a
lemon or lime for a single drink, straining out pits and pulp as it
squeezes.
11. Funnels are needed in several sizes for pouring from large containers
into small ones,
Tools and equipment for garnishing
It is usually part of the bartender’s job to set up the fruits and other foods
used to enhance or garnish a drink. These are typically lined up ready to
go in a multi compartment condiment tray.
The tools for garnishing are the following:
1. A cutting board for the bar can be any board having a surface that
will not dull the knife.
2. A bar knife can be any small to medium-size stainless-steel knife
such as a paring or utility knife.
3. A relish fork is a long (10 inch) thin two-tined stainless-steel fork
designed for reaching into narrow-necked bottles for onions and olives.
4. The zester, router and stripper are special cutting tools for
making that twist of lemon
Tools and equipment used in serving. This is a short and rather
miscellaneous list, but no bar could get along without these items:
· Bottle and can openers
· Corkscrews
· Round servings trays · Tip trays
Non-alcoholic Beverages
Beverages are both alcoholic and non-alcoholic drinkable liquids. All
beers, wines and spirits are alcoholic beverages distilled spirits.
Non-alcoholic beverages include soft drinks, mineral water, and
sparkling wines and beers containing no more than ½ percent alcohol.
Alcoholic beverages, on the other hand, contain ethanol and are usually
classified as either fermented or distilled spirits.
The term "beverages‟ refer to all kinds of potable drinks which have
thirst quenching, refreshing, stimulating, and nourishing properties.
The term non-alcoholic beverages cover drinks that are either totally
free from alcohol or that have less than 0.5 percent alcohol by volume.
However, alcoholic beverages contain ethanol and are usually classified
as either fermented or distilled spirits.
There are two types of non-alcoholic beverages.
Hot Beverages - These are served hot. Hot beverages typically include
tea, masala tea (spiced tea), milk, hot chocolate, and variants of coffee
such as expresso, latte, and cappuccino.
Cold Beverages - These are served and consumed while chilled. Cold
beverages include juices, mock tails, coolers, cold versions of tea and
coffee, milkshakes, carbonated drinks, mock tails, and sherbets.
Types of Non-Alcoholic Beverages
1. Carbonated Beverages

2. Fruit Juices

3. Fruit Flavored Syrups

4. Coffee

5. Tea

6. Mock tails

7. Smoothies

8. Malted Drinks

9. Water

10. Squashes and Cordials

Carbonated Beverages- is a mixture of flavored sugar syrup, carbon

dioxide, and water that is frozen by a custom machine creating a drink
comprised of a fine slush of suspended ice crystals, with very little
liquid.
Fruit Juices- Fruit juices can be either fresh or preserved (canned or
bottled or tetra packs). Juices are served in highball glass on a doily
covered under – liner, with teaspoon. Sugar syrup served separately.
Fruit Flavored Syrups- The main uses of these concentrated, sweet,
fruit flavorings are as a base for cocktails, fruit cups or mixed soda water
as a long drink.
Coffee is a natural product grown in many countries of the tropical and
sub-tropical belt in South and Central America, Africa and Asia.
Examples of modern coffee service styles
Espresso doppio- Double espresso served in larger cup. Café Crème-
Regular coffee prepared from fresh beans, ground fresh for each cup,
resulting in a thick cream coloured, mousy head. Espresso ristretto-
Intense form of espresso, often served with a glass of cold water in
Continental Europe. Examples of modern coffee service styles
Americano- Espresso with added hot water to create regular black
coffee.
May also be regular black coffee made using filter method. Espresso
macchiato- Espresso spotted with a spoonful of hot or cold milk or hot
milk foam.
Espresso con panna- Espresso with a spoonful of whipped cream on
top. Cappuccino- Espresso coffee topped with steamed frothed milk,
often finished with a sprinkling of chocolate (powdered or grated). Caffe
(or café) latte- Shot of espresso plus hot milk with or without foam.
TEA is prepared from the leaf bud and top leaves of a tropical evergreen
bush called camellia sinensis.
Service of Teas
Afternoon Tea - Usually a blend of delicate Darjeeling tea and high
grown Ceylon tea to produce a refreshing and light tea. As the name of
the blend suggests, this tea is suitable for afternoon tea but may also be
taken at any time. Served with milk or lemon and sugar offered
separately.
Assam - Rich full and malty flavoured tea, suitable for service at
breakfast, usually with milk. Sugar would be offered separately.
Dajeeling - Delicate tea with a light grape flavor and known as the
‘Champagne of teas’. Usually served as an afternoon or evening tea with
either lemon or a little milk if preferred.
English Breakfast Usually served as a breakfast tea but may be offered
at any time. Usually served with milk but can also be taken with lemon.
Sugar is offered separately.
Iced Tea - This is strong tea that is made, strained and well chilled. The
tea is then stored chilled until required. It is traditionally served in a
glass, such as tumbler. A slice of lemon maybe placed in the glass.
Indian or Ceylon Blend - Indian or Ceylon Blend tea may be made in
either china or metal teapots. These teas are usually offered with milk.
Sugar is offered separately.
Jasmine - Green tea that is dried with Jasmine Blossom and produces a
tea with a fragrant and scented flavor.
Russian or lemon - Tea that is brewed from a special blend similar to
China tea, but is also often made from either Indian or Ceylon tea. It is
made in the normal way and is usually served with a slice of lemon.
Sri Lanka - Makes a pale golden tea with a good flavor. Ceylon Blend
is still used as a trade name. Served with lemon or milk. Sugar would be
offered separately.
Tisanes - These are fruit flavored teas and herbal infusions which are
often used for medicinal purposes and are gaining in popularity with
trends towards healthier eating and drinking. Often these do not contain
caffeine.
Herbal Teas- Chamomile, Peppermint, Rosehip, Mint
Fruit Teas- Cherry, Lemon, Blackcurrant, Mandarin Orange
Mock tails Beverage made without alcoholic ingredients. an
abbreviation for "mock cocktails", are festive, non-alcoholic party
drinks. The word "mock" implies a facade of the alcoholic cocktail
without any of the alcoholic content.
Smoothie is a blended, chilled, sweet beverage made from fresh fruit.
Malted drinks. These are sweetened powder mixes that dissolve readily
in milk to give a rich and wholesome drink.
Mineral Water - is water containing minerals or other dissolved
substances that alter its taste or give it therapeutic value.
Spring Waters - are obtained from natural springs in the ground, the
waters themselves being impregnated with the natural minerals found in
the soil and sometimes naturally charged with an aerating gas.
Tonic Water It is carbonated water containing a little quantity of
quinine dissolved. It derives its bitterness from addition of quinine. It is
often used in mixed drinks, particularly in the gin and tonic.
Soft Drinks / Aerated Drinks Drinks are acidified, sweetened, colored,
carbonated and often chemically preserved.
Ginger Ale It is a non-alcoholic sweetened beverage made by flavoring
carbonated water with ginger. ‘dry’ for short, as in ‘brandy- and –dry’
Squashes and Cordials These are all concentrated fruit extracts, meant
to be broken down with fresh or aerated water into a long drink and may
be served hot or cold.
A fruit squash is made from fruit juice, sugar and preservative. Fruit
cordial is a fruit squash from which all suspended matter is
completely eliminated and perfectly clear.
ALCOHOLIC BEVERAGES
The Beverages: Spirits
. These are fundamentals every beverage manager should know. This
chapter explains the difference between fermented beverage and distilled
spirits and then goes on to examine the different kinds of spirits- how
they are made and how they differ.
Beverage Basics
Beverage are both alcoholic and nonalcoholic drinkable liquids.
Nonalcoholic beverages include soft drinks, mineral water, and
sparkling wines and beers containing no more than ½ percent alcohol.
Alcoholic beverages, on the other hand, contain ethanol and are usually
classified as either fermented or distilled spirits. An alcoholic beverage
is any potable (meaning drinkable) liquid containing ethyl alcohol.
Two main categories of alcoholic beverages: fermented and
distilled spirits.
Fermentation It is the action of yeast and grain such as wheat in a
solution to form beer, or the action of yeast and grapes to form wine.
Fermented Beverages Fermentation is the action of yeast upon sugar in
solution, which breaks down the sugar into carbon dioxide and alcohol.
Wines are made from fermented grapes and other fruits. Any liquid with
sugar in it could be fermented if yeast were available to start the action.
After Taste of Wine An enjoyable part of tasting wine is the “after
taste”. This refers to the lingering impression the wine leaves in the
mouth after it is swallowed.
Nose and Eyes of Wine In addition to the three basic sensations of
sweet, tart and bitter, a wine taster also use words associated with “nose
and eyes”. The “nose” term implies that it is impossible to taste a wine
without also experiencing an impact on the nose.
Evaluating the Quality of Wines
1. Color

2. Appearance

3. Aroma

4. Taste of Wines

5. Sweet

6. Tart

7. Dry
 Earthy
8.

9. Barky
10. Citrus
Factors affecting the quality of Wine
1. Soil

2. Climate

3. Grape

4. Viticulture

5. Vinification (How wine is made)

6. Luck of the year

Wine Vintage - The vintage refers to the year when the grapes were
harvested for the production of the wine. Wines produced during such
vintage are usually the most expensive and most oftentimes labeled as
Grand Cru.
Decanting Wines - Decanting wine applies to old wines for the purpose
of eliminating sediments that have accumulated inside the bottle
Process of Decanting - is done to separate the sediments (grapes skin
particles into the wine body itself. With an aid of a candle, wine contents
are transferred from a bottle into carafe
Toast with Wine Whenever a person is honored with a toast, he never
drinks from his glass until all have drunk; otherwise he is said to be
drinking to himself.
Matching Wine with Food
Wines are meant to complement a meal. In making wine suggestions: 
Offer white wine to complement a white meat like fish/ seafood or even
chicken
 Offer red wine to compliment red meat like steaks

 Offer rose wine for foods, fowls and game.

Classification of Wines
 Still or natural wines

 Aromatic Wines

 Fortified Wines

 Sparkling Wines

1. Still or natural wines- are sometimes referred to as table wines.

They are called natural or still wine because they are produced out of
natural fermentation. Grapes are squeezed and fermented naturally
without anything added to it.
2. Aromatic Wines- are made in the same way as natural wines but
during fermentation, aromatics are added. Example: Vermouth
3. Fortified Wines- are sparkled with brandy or neutral spirits,
making them last longer since brandy contains stabilizing preservative.
Because of their long shelf life, these wines are preferred for travel in
long sea journeys during the olden times.
4. Sparkling Wines- it has a quality that is perfected by a second
fermentation in the bottle.
Beer - The word beer comes from the Hebrew word “bre” for grain and
from the Saxon word “bere” which means barley. In Enlish it is called
“beer” while in Spanish it is popularly known as Cerveza.
DISTILLATION In a distillation process, a fermented liquid is heated
in the still, allowing its alcohol to evaporate upon reaching a temperature
of 78”/176”F.
Distilled Drinks- Spirits are alcoholic beverages that are obtained
through distillation process, after their fermentation from vegetables,
grains, plants and other substances which are sugar or starch bound.
Spirits and Types of Spirits
Spirits are strong alcoholic liquors, distilled from a grain, sugar or fruit
fermented base. Whisky is made from barley, brandy from wine, rum
from sugar and vodka from grain of sugar.
1. Whisky. 4. Brandy
2. Rum 5. Tequila
3. Vodka

COMPOUNDED DRINKS
1. Gin

2. Cordials

3. Liqueurs

There are four types of cocktails:

1. Long and Short Mixed Drinks (Built Cocktails)

2. Stirred Cocktails

3. Shaken Cocktails 4. Blended Cocktails

Check List:
1. Know the recipe- follow the house standard recipe, and if in
doubt, ask the customer or consult a recipe book.
2. Prepare the Glass- polish the glass and place it on a coaster on the
bar in front of the customer, or on the bar top workspace.
3. Prepare the Garnish- standard garnishes are prepared in advance
and others to order, but you can’t be rummaging about in the refrigerator
after you have made the drink. 4. Prepare the Ingredients
5. Collect Ingredients- spirits, liqueurs, cream and anything else you
will need.
6. Stir, Shake, Blend or Build
a. To stir: use less ice in the mixing glass or glass section of the

American shaker (about 1/3 full) pour the ingredients (cheapest first)
and stir with a muddling spoon.
b. To shake: use plenty of ice in the glass section of the American shaker

(about 2/3 full) free pour the ingredients or measure depending on the
house rules (cheapest first) and shake, using short sharp strokes at
shoulder height.
c. To blend: Follow the recipe instructions for blender cocktails.

d. To build: simply measure or free pour ingredients over ice in a suitable

long or short glass

7. Garnish/ Present to Customer 8. Return Ingredients-to their
correct place
9. Clean and Replace Equipment- wash, rinse or dry equipment as
required.
Common Edible Garnishes:
1. Strawberry

2. Shrimp

3. Celery

4. Lime

5. Lemon

6. Pineapple

Common Mixology Terms Like other types of recipes, drink recipes

use some jargon with which you should become familiar; they are useful
terms, a sort of bartender’s shorthand. The most common ones are listed
as follows:
Add: To combine into the drink or container. “Build” is the more correct
term.
Blend: To blend (as defined above) and pour unstrained.
Broken ice: Large cubes, chopped down to about one third their original
size.
Dry: For a Martini, this means that the proportion of vermouth is very
small compared to the proportion of gin, for example a teaspoon of
vermouth to perhaps 3 ounces of gin.
Frosted: A glass chilled in the freezer or by filling with crushed ice so
that a cool mist forms on the outside of the glass.
Garnish: To decorate or attach to the rim of a glass.
Ignite: To set on fire.
Long: A total of five measures or more of fluid.
Neat: A liquor poured as is: undiluted; not mixed with anything.
Pour: To add to the glass without straining, unless specified. Rim: To
coat the edge (rim) of the glass by moistening it, then dipping it into
something like salt or sugar. Short: Fewer than five measures of fluid
in total.
Smooth: A mixture that when blended with ice has the thick consistency
of a milkshake.
Spiral: A long, coiled, almost pith-free length of citrus peel. Straight up-
Undiluted; no ice or water added.
Strain: To filter out ice and other solids, leaving them behind when you
pour out liquid. If the drink has been stirred a bar strainer is used for this
purpose.
Twist: A piece of citrus peel, about 1 ½ to 21/2 inches (3 to 6
centimeters) long, held over a drink and twisted to release a drop or two
of oil from the fruit peel into the drink. The twist itself is usually
dropped into the drink after its oil is released.
Table Setting or place setting. The practice of dictating the precise
arrangement of tableware has varied across culture and hospital periods.
Table Setting (laying a table) or place setting refers to the way to set a
table with tableware- such as eating utensils and for serving and eating.
The example for a single diner is called a place setting
Table Setting Procedure
A. Laying the Dinnerware
1. Place the plate before dinner plate at the center of the cover for a
formal setting.
2. Place the dinner plate at the center, one inch from the edge of the
table. 3. Place the salad on the top left of the table at the tip of the fork.
For breakfast, the bread butter and butter plate takes the place of the
salad plate.
4. Place the cup and saucer at the right side of the table beside the
dinner spoon or at the tip of the spoon.
5. Place the soup plate (with under liner) at the center of the cover
before the dinner plate is laid.
B. Laying Flatware
1. Place the table knife near to the dinner plate at the right side with the

sharp edge placing the plate.

2. Place the dinner spoon (bowl up) next to the knife.
3. Place the soup spoon (bowl up) next to the dinner spoon.
4. Place the dessert spoon (bowl up) at the center above the dinner plate

with the handle at the right side.

5. Place the dinner fork (prongs up) at the left side near the napkin.

6. Place the salad fork (prongs up) next to the dinner fork.

7. Place the butter spreader on the bread and butter plate.

8. All flatware should be parallel to one another, one inch from the table.

C. Laying Beverages
1. Place the drinking glass on the tip of the dinner knife.

2. In formal occasions, wine glasses is positioned near to the drinking

glass or, goblet worming a diagonal or triangular shape. 3. No more

than three glasses should be placed for every cover.
D. Placing Linens
1. Table covers should cover the table fully with an overhang of 12” to

16”for sit down dinners.

2. Napkins are folded, plain or fancy and placed at the left side of the

dinner plate with the fold placing the plate.

3. Placemats are laid at the center of the cover, 1” or 1 ½” from edge of

the cover.
4. Silence cloth is place under the table cloth.

5. Top cloth is placed on the top of tablecloth.

6. Runners are placed vertically, horizontally, or both on the top of the

table.
7. Before the meal, napkins are laid on the lap of the diners.

8. When the meal is over, the napkin is carefully placed on the left side of

the dinner.
E. Laying Decorations and the Centerpiece
1. For both formal and informal occasions, centerpiece can be used.
A formal arrangement
2. Centerpiece is just large enough to occupy the center with enough
space for platters. See examples of lower.
3. For sit-down dinners, centerpiece should be low and below eye
level to allow diners opposite each other to convers without any barrier.
4. For buffet service, centerpiece can be tall at eye level when dinners
are standing.
5. Candles can be used for formal occasions, Choose design fitting to
the arrangement and ambiance. They should be higher than eye level to
avoid distraction from flickering lights.
6. Salt and pepper shakers, sugar bowl, and creamers should be
placed at the end of the table.
7. In formal diners, card may be placed above the napkin or dinner
plate. 8. Cigarette and match holders when needed are placed on the top
of the setting
Table Set Up The standard set-up of restaurant and function rooms vary
depending on the type of service and the requirements of the customers.
Fine dining usually required pre set-up tables before service begins
Standards of Table Set-Up 1. Completeness
• All needed utensils; chinaware, glassware and other equipment are
set-up on the table prior to serving others. Coffee/Tea must go with
sugar and milk/creamer
• Placemat is set-up when the table is not covered with table cloth. It
is placed at the center of the cover.  Required set-up for condiments
before service.

• Client requirements as stated in the event order are available and

properly installed before the start of the function.
• If pre-set up is required, the additional cutleries are to be added to
the set up once the order has been taken. This must be done prior to
serving orders.
2. Cleanliness and Condition of Equipment
• All pre-set up must be immaculately clean, sanitized with sanitizing

detergent, wipe dry, and free from spots and watermarks.  There
 are no wobbly tables and chairs  There are no chipped/ stained
glass.
• No damage, broken or distorted cutleries are set up on the table.

• Linen is fresh, clean without spot or stains and not wrinkled. 

Placemats are clean and without foul odor.

3. Balance and Uniformity
• There are spaces between chairs and covers.

• Cutleries are spaced at least ½ inch from the edge.

• For the same order of drink/food, set-up the same glass and cutleries in

all tables.
• Cutleries are aligned properly, with the same distance from the edge

4. Order
• All service equipment are placed on the appropriate side of the
cover.  The glasses, cups with saucers, spoon, knife and cocktail for
are on the right side.
• Fork and side dishes are on the left side except the cocktail fork
which is placed on the right side.
• Folded paper napkin (if used) is on the left side underneath the
fork.  Water glass is set up on the right side, about an inch on the top
of the dinner knife.
• Required condiments as well as flower vase are placed the center
of the table.
• The cutleries arranged in proper sequence following the order by
which they will be served.

5. Eye Appeal The whole set-up looks presentable.

• Presidential and buffet tables are skirted for banquet functions.

• Appropriate color combinations are used.

• No eyesore is seen in the dining area.

• Appropriate centerpiece and other decors are provided for.

6. Timeliness
 Set-up is complete on time- at least 30 minutes prior to the start of
operations or banquet functions

Different Types of Table Service

Russian Service The food is pre- arranged in a platter, usually good for
one table, then it is dishes out from the platter to the individual plates of
guest by the waiter.
English Service – informal, used for daily family meals, and can also be
used for formal occasions with few guests. No waiter needed
Family or Compromise – informal, similar to English style practical for
small group, food is served on the table by the diners, and consist about
4-5 diners.
American service also called plated service because the food is already
arranged in individual plates at the kitchen, ready to be served to guest,
usually on the right side. This is usually done for ala carte orders good
for one serving.
Buffet Service – food is offered at the table. Diners helped themselves
to the food and looked for a place to eat
• Plate Buffet – diners eat while holding the plate.

• Tray Buffet – diners uses tray to hold plates and appointments.

Tray Service – use for informal or semi-formal occasions. Dishes and

table appointments are arranged on trays. This is practical in hospitals,
room service in hotel, and school canteens
Apartment or Blue Plate – food is served in individual plates, used for
informal or formal occasions, for family, or for guests.
HANDLING FLATWARES, GLASSWARES AND TRAYS
A. Handling Flat wares
1. Always use a lint-free cloth should be used to wipe wet flatware for

this will prevent water marks.

2. Always hold flatware at the waist. Do not touch the top or bottom areas

to avoid fingerprints.
3. Handle flatware with a cloth napkin to avoid fingerprints.

B. Handling Glass wares

1. Never handle glasses by the rim.

2. Hold stemmed glassware by the stem.

3. Grasp a non-stemmed glassware at the lower 1 1/2 inches of the glass.

C. Carrying and unloading trays 1. Carry the tray

at waist level.
2. Carry the tray with your left hand and serve beverages using your
right hand, right foot forward.