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This section outlines crucial safety guidelines for responsibly busing soiled items and serving beverages. Key practices include evenly distributing weight while transporting trays, checking for forgotten items in soiled linen to prevent damage, and ensuring proper glassware is used for serving drinks. Important techniques for lifting and pouring safely are highlighted, emphasizing the necessity of maintaining hygiene and preventing injury. Adhering to these practices not only protects staff and equipment but also enhances the overall dining experience.
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Safety First: Busing Soiled Items • Spread the weight of items in a tray, tub, or rack evenly. • Place heavier items in the center and lighter items around the edges. • Make two trips rather than overload a cart, tub, or tray. • Bend at the knees and place your shoulder below the tray when lifting a loaded tray. • Pull the tray with one hand onto the palm of the other hand. • Keep a loaded rack or tub close to your body.
Why is it important to check soiled linen items for silverware, condiment containers, etc. before transporting them to the laundry department? Silverware, plates, glasses, condiment containers, etc. are costly to replace. In addition, they could tear the linens once they are in the washer or dryer. They could also injure laundry attendants.
Serving Beverages • Use the correct glass for the beverage. • Pour beverages only into sparkling clean glasses without cracks, chips, or spots, (report cracked or chipped glasses to a supervisor. Return spotted glasses to the dishwasher.) • When pouring at a table, leave the glasses on the table. Never pick up a glass to pour unless there is not other way to pour without spilling. • Pour from the right side with the right hand. • Never add ice to a hot glass. (always use an ice scoop or tongs-not hands or a glass-to pick up ice.)
