Serving trays

The shape decides how you carry it. A round tray balances on your flat hand, thumb at the rim and the weight straight above your forearm: that works up to about 40 cm, after which the leverage gets too long. The round sizes of 27, 35 and 40 cm come in black and in stainless steel. Oval and rectangular trays are carried with two hands or against the hip, and that shape fits better through a narrow gangway because you hold it lengthwise. The 68 cm oval tray is meant for full rounds of beer and the 38x50 cm rectangular one for plates and glasses together. For small rounds behind the bar the 27 cm tray is plenty. If you want something that also stays put on the table, choose copper at 38 cm. Have a look at the glass crates as well for larger numbers.

Put the heaviest glasses in the middle and the lightest at the edge, not the other way around. The centre of gravity then sits above your hand and the tray tips less easily when someone bumps into you. Never stand stemmed glasses against each other: bowls that knock together break at the first doorstep. Leave a finger's width between them. If you serve Aperol Spritz in tall glasses with plenty of ice, allow for condensation, because a wet base slides even on a non-slip tray. An Espresso Martini has the opposite problem: a full coupe slops over with every step, so top it up at the table or fill it a little less. Park the tray on its stand in between, not on a chair.

The non-slip layer is a slightly rough coating, and it is exactly that texture that holds on to dirt. So wipe the tray down after every shift with soapy water and a soft cloth, and let it dry standing up. Do not go at it with a scouring pad, because once the coating has been rubbed smooth the grip is gone and you will not get it back. The stainless steel trays can go in the dishwasher; the coated black trays are better washed by hand, because repeated heat makes the layer come away. Keep copper and the mahogany stand dry and polish them with a cloth: copper tarnishes, which some people like and others polish away.

If you mostly work outdoors or on location, take a look at the serving trolleys and mobile bars, which let you skip the tray for the most part. To keep wet rings off the table, the coasters are ready and waiting. The glasses that end up on a tray most often are with the beer glasses, and the kit behind the bar is gathered on the page with bar tools. If you are after a tray that mainly stays on the table, the copper 38 cm model is the obvious choice.