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Hands On: Tray Passing Hors D'oeuvre & Beverages for Events of All Sizes

Roy Porter (Activities Director, Engage-Works Inc.)

Location: Hands-on Stage

Date: Wednesday, February 27

Time: 10:00am - 11:00am

Pass Type: Art of Catering Food, Art of Catering Food Connect, Catersource Conference & Tradeshow, Catersource Connect, Tradeshow Pass (also included another passes) - Get your pass now!

Track: Food & Beverage, Staff Development

Vault Recording: TBD

Audience Level: All

Are you serving apps or hors d’oeuvre via tray pass? This combination lecture and hands-on session focuses on the transfer at the pass, from BOH to FOH; delivery-presentation, and server interaction with the guests while tray passing. Covering costumes and menu review for content, preparation technique, and allergies, through pick up, serving mediums, vessels, serving styles, and techniques such as the “elegant forks as tongs” serving technique for pizza service and other vessel-free creations. Learn how to conserve and offer napkins, avoid vultures, allergens, and more. Some session attendees will be able to practice the tray pass, others may be “served.”