The serving trolley causes restaurant visitors to associate exclusively with expensive, sophisticated dishes. The waiters themselves believe that working with carts is more difficult, high-level skill is required when operating a cart filled with dishes, glasses. Using a trolley allows you to increase the profitability of the institution, since initially this simple attribute incredibly puts even the simplest dishes one step higher, marketers say.
Work with the cart often turns into a real show. As a rule, food is laid out in portions directly in front of the table on a trolley, which is why the waiter also needs additional skill. Properly executed division of dishes into portions, effective work and honed movements of the waiter help to increase sales, at least to increase the amount of tips for the waiter. A trolley is a small showcase, a way of presenting a dish, and a lot depends on how well to use it.
Using the trolley, you can effectively serve fruit and snacks, fill salads directly in the hall, surprising visitors. The visitor will certainly be pleased that all the ingredients of the salad were mixed directly before his eyes. Serving trolley turns the preparation of even the simplest dishes into haute cuisine, in addition, with its help you can serve several visitors at the same time, competently offering hot dishes.
In dining rooms and boarding houses, as well as when serving banquets, for example, carts are also used. The purpose of their use here is simpler and more understandable - there are dishes on the tables, and on the trolley the waiter carries a soup or hot, distributing the dish to everyone. This saves time for both the service staff and visitors.
Of course, in this case, the waiter’s trolley has an extremely practical load, although aesthetically this option of serving dishes is more advantageous than self-service or serving dishes on trays.
