Preset Tray and trolley in Room Service / IRD

Clean Room Service Trays:

• Clean the In-room dining area.
•  WashWash - 1) Brushing or coating a food item with a liquid such as egg white; milk or egg wash. 2) The ... trays in the dish room.
• If the trays are cork-lined, rub the cord with lemon wedges to remove odours. Then let the trays stand for a few minutes before washing.
•  Spray trays with hot water to remove food residue.
•  Spray the trays with an approved sanitizing solution. Then Stack them upside-down at right angles to allow them to air dry.

Clean room service carts/trolleys:

• Remove all equipment and supplies from the carts.
•  Use a clean cloth and a sanitizing solution to wipe the carts, including the helve’s legs and wheels.
•  Polish the carts with a clean, dry cloth.
•  Replace equipment and supplies.
•  Report any squeaky wheels to maintenance staff members or stewards immediately, so they can fix the carts quickly.

Preset Trays and carts/trolleys:

• Organize and preset trays’ and trolleys before the meal period begins.
•  Prepare the trays for service in the rooms: trays with basic set-up [for serving Continental breakfasts and light meals (for a maximum of 2 people).
•  Place tablecloths neatly over room service carts.
•  Prepare the trolleys for service in the rooms: trolleys with basic set-up for serving American breakfasts and multi-course meals.
•  Items you place on the tray or cart include salt, pepper, ketchup sugar, artificial sweetener, etc. Make sure each item is clean before placing it onto the cart or tray.
•  Wipe containers with a clean cloth if necessary.
•  Follow the tray and cart setup charts to place items on trays and carts.
•  Clean the heating boxes and keep a few on standby: all heating boxes are heated with electric power.
•  Replenish all condiments.
•  Prepare all the operating equipment and install it in the appropriate areas.
•  Chinaware, flatware, hollowware, glassware, and linen must be sufficient in quantity and polished according to hotel policy standards.

Prepare the room-related VIPVery Important Person amenities:

• Petit Four, House wine, fresh fruit platter cut or otherwise, a souvenir like a diary.
•  For a VVIP a full bar will be set up in the room.
•  Daily replenishment of all amenities should be done.

Training Summary questions:

Q1. How to clean room service Trays?  

Q2. How to clean carts/trolleys?     

Q3. What actions to be taken if you find any squeaky wheels?

Q4. Why it is important to follow tray and cart setup charts?

Q5. How to prepare the room-related VIP amenities?

SOP Number:  Food and Beverage Service SOP - 22 
Department: Food and Beverage Service – Room Service
Date Issued: DATE THE DOCUMENT WAS CREATED
Time to Train: 45 Minutes