Hygiene and working environment in serving

Hygiene and working environment go hand in hand in the catering trade. The clean dining hall protects the guest and good work technique protects you. Both are things you work with throughout your shift — not something you think about only when there is inspection or damage. A waiter who takes care of both hygiene and his own body lasts longer in the trade and delivers better service.

§Hygiene in the hall

Although the food is made in the kitchen in the dining room you handle pure service glasses cutlery and often the food itself in the final step. Clean hands clean service and clean surfaces are therefore just as important in the dining room as in the kitchen. Wash your hands often — after clearing after handling money after the toilet — and keep the guest's touch surfaces clean.

• 01Wash hands frequently, especially between clearing and serving clean food.
• 02Keep glass and cutlery clean and without fingerprints — touch the glass by the base, not the edge.
• 03Never touch the part of cutlery or glass that comes into contact with food or mouth.
• 04Keep server station, payment equipment and shared surfaces clean.
• 05Wear clean work clothes and keep hair and jewellery so they don't come into contact with food.

§Beware of the body

Waitering is physical: you walk many kilometers on a shift, carry heavy trays, and stand for hours. Wrong lifting technique and bad habits wear on back, shoulders, and knees over time. Lift with legs not back, keep load close to body, and avoid twisting spine while lifting. It is the repeated small stresses that wear down — not the one heavy lift

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• 02Avoid twisting the back while carrying—move your feet instead.
• 03Distribute weight on the tray and don't overload it.
• 04Use good, non-slip shoes; floors can be wet and slippery.
• 05Take breaks and drink water — even when you're busy.

§Smooth floors, heat and sharp things

The dining room and the transition to the kitchen contain real dangers: wet or slippery floors, hot plates and dishes, sharp knives when clearing and broken glass. Dry up spills immediately, warn colleagues about wet floors, use cloths or gloves for hot service, and collect broken glass safely. A clean and tidy work area is also a safe work area.

§The psychological work environment

Busyness pressure and contact with many people belongs to trade but good work environment also depends on tone between colleagues and helping each other when pressure rises. Respectful communication between floor and kitchen clear agreements and culture where can ask for help makes busyness something team bears together rather than something individual breaks under