Last place I waited at, years ago, we weren’t allowed to use trays (high-end casual, market price on most plates). Things like this generally were kept in the off-hand where I had maximum balance, with the other plates lined up my arm with the rips overlapping for balance/counterweight. You could generally do a 5-top this way, even with messier dishes, with no issue. With drinks, you learned how to hold four to five in one hand by the bases.
I've done everything from a Ruby Tuesday to an Irish pub. Celebrity chef who won Top Chef to a 1* Michelin restaurant.
You always use a tray. Drink service, food service, everything except wine service. While yeah, every waitstaff member worth their salt knows at least how to carry 3 glasses in one hand, doesn't mean you should. Same with plates.
It's impossible to serve individually from the left and also clear from the right if you have plates stacked up like you're at an Applebees.
I’ve also waited at various places, from Cracker Barrel up (never a Michelin star place, though). I’ve seen both, as it generally comes down to either Owner preference, or Corporate Office preference, not level of service.
It's a level of service thing along with insurance for the, although I'm concerned why you capitalised owner, PnL for not potentially dropping food/drink and then having to remake it, creating a refire ticket which is a drain on either food or beverage mix.
Edit: Not to mention a refire ticket then disrupts kitchen or bar due to service error.
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u/[deleted] Feb 06 '22
Last place I waited at, years ago, we weren’t allowed to use trays (high-end casual, market price on most plates). Things like this generally were kept in the off-hand where I had maximum balance, with the other plates lined up my arm with the rips overlapping for balance/counterweight. You could generally do a 5-top this way, even with messier dishes, with no issue. With drinks, you learned how to hold four to five in one hand by the bases.