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Before clearing the table, ensure all customers have finished by checking if they have laid their knife and fork together straight down the plate. When in doubt, confirm with the customer. Start clearing from the right to avoid dropping food or rubbish on them. Pick up plates using your right hand and transfer them to your left hand, ensuring the dirty plate is behind the customer. Hold the plate with two or three middle fingers underneath and your small finger and thumb on top for stability. When picking up a second plate, scrape leftover food onto the first plate behind the customer and place cutlery securely. To prevent cutlery from sliding off, slide the knife under the bridge of the fork. Keep plates balanced and level, only hold as many plates as you are comfortable with after taking the main course.
