Competition Objectives： •Raise the standard of F&B(Food & Beverage) service and professional image. •Enhance basic professional skills of currently enrolled F&B students; increase future competitiveness of F&B industry.

Division	Professional	Student
Dress	Should wear same uniform, plus serviette draped over arm	Should wear same formal uniform, plus serviette draped over arm
Tray Carrying Technique	Carrying on the hip
Reference Illustration
Notes on Posture	•Contestant’s palm should be open, finding the tray’s center of gravity. •When glasses, etc. are too heavy, contestant can use elbow for support. •Tray height should be just above contestant’s waist. Contestant’s arm should be bent at a 90-degree angle.

	First Round	Finals
	Round Tray 16”
Items to be carried on tray	Order x1 Bottle of beer x1 Beer glass (empty) x1 Bottle of mineral water x1 Water glass (empty) x1 Tall water glass x2 (glass filled to 80% = 280ml)	Order x1 Bottle of red wine x1 Wine glass (empty) x2 Bottle of mineral water x1 Water glass (empty) x2 Tall water glass x 3 (glass filled to 80% = 280ml)

	First Round	Finals
	Round Tray 16”
Items to be carried on tray	Order x1 Tall water glass x6 (Water filled to 80% = 280ml)	Order x1 Tall water glass x 9 (Water filled to 80% = 280ml)

Competition Procedure：

1. Contestants wait in “contestant standby area.”
2. All event (and times) begin with the firing of judges’ starting guns.
3. Contestants pick up their trays and orders at the “pick-up table,” filling the trays according to the order (including pouring water, picking up glasses, carrying tray, etc.).
4. While carrying the tray, contestants must pass the turnaround line, then turn around and walk to the “put-down table” (the trip up and back = 50m; up on the left, back on the right).
5. All items on the trays must be removed and placed in the correct position on the “put-down table” as indicated on the order (note location of “put-down table” in diagram).
6. When all steps have been completed, the contestant should press the buzzer/bell, whereupon the team’s 2nd contestant sets off (The 1st contestant should then return to the “contestant standby area” behind the starting line).
7. The team’s 2nd to 4th contestants repeat steps 3-6.
8. When the 4th contestant presses the buzzer/bell and crosses the finish line, time is stopped.
9. Points will be awarded according to the scoring criteria. The 4 team members’ individual scores will be combined to produce a team score.