1. As defined in the competition rules, Student Division attire should consist of either team¡¦s school uniform or basic service uniforms. Girls can wear either skirts or pants. Points will be awarded based on the teams¡¦ uniformity of dress, and for adherence to ¡§Dress and Carriage¡¨ scoring criteria.
2. Teams in the Professional Division should wear the same company uniform or basic restaurant service uniform.
3. Teams in the Professional Division can wear shoes or sneakers, in accordance with their company¡¦s uniform specifications. However, shoes must cover the entire foot & sandals are not allowed.
4. Contestants must provide their own serviettes, to be draped over the arm carrying the tray. There are no restrictions on the serviette¡¦s color or size, though it should be clean and neatly presented. The contestant¡¦s overall dress must be pleasing to the eye.
5. Accessories (gloves, etc.) are permitted as long as they don¡¦t violate competition rules (see ¡§Dress and Carriage¡¨ scoring criteria # 2).
   

(¤G) Safety & Hygiene10¢H

Judges	Scoring Criteria	Points Deducted
Bar Judges	Contestant touches rim of glass while picking up glass	2
	Contestant touches rim of water pitcher	2
	Water drips on table during pouring,	1
	Tabletop not kept clean, tidy	1
	Not quiet during preparation of tray items	1
	Dinnerware dropped on floor while walking	2
	Violation of hygienic standards (touching head, face, etc.)	1
Subtotal		10

Explanation of Scoring¡G
During preparation, there is some flexibility in the sequence of actions (lifting tray, pouring water, picking up glasses, etc.). For example, both of the following are acceptable:
1. Lift tray into position„»place glasses„»pour water„»begin walking; or 2. Pick up glasses„»pour water„»lift tray into position„»begin walking. Contestants can use the method they are most comfortable with as long they adhere to the required standard of safety and cleanliness.

(¤T) Tray Carrying Posture & Steadiness40%

Judges	Scoring Criteria	Points Deducted
Dining Area Judges	Tray carrying method not according to standard (e.g. cannot touch chest/hip).	1-3
	Steps unsteady; running with tray.	1-3
	Body swaying or uneven; unsteady center of gravity.	1-3
	Body appears stiff; arms not moving naturally.	1-3
	Contestant drops tray or items fall from tray onto floor (4 points will be deducted each time items fall from tray onto ground); 2 points will be deducted each time items fall over on tray; and 4 points will be deducted each time contestant fails to return items to correct position on tray)	2-8
	Contestant not smiling, wearing a serious/stiff facial expression	1-3
	Contestant uses other hand to support tray/dinnerware (3 points will be deducted each time; a maximum of 8 points will be deducted for contestants who continuously use other hand for support)	3-8
	Back hunched, carriage improper.	1-3
	Too much noise created while carrying dinnerware.	1-3
	Contestant bumps into other contestants, table, etc. or crosses line.	1-3
Subtotal		40

Explanation of Scoring¡G

1. In scoring the ¡§Tray Carrying Posture and Steadiness¡¨ category, judges will look at both the process and result; 1 point will be deducted for each mistake, with a maximum deduction of 3-8points per category.
2. Tray carrying technique should be according to standard described in competition rules.

(¥|) Accuracy20%

Judges	Scoring Criteria	Points Deducted
Put-down Area Assistant Judges	Incorrect amount / wrong kind of glasses (beverages) put on tray (1 point will be deducted for each mistake, maximum deduction of 4 points).	1-4
	Water stains left on tray; tray not kept clean.	2
	Dinnerware not placed correctly/ in a mess(1 point deducted for each mistake, maximum deduction of 4 points)	1-4
	Tall glass not filled to 80% (approx. 280ml).	1-8
	Water stains left on tabletop in put-down area.	2
Subtotal		20

Explanation of Scoring¡G

1. Contestant must put dinnerware, beverages, etc. on tray exactly as specified in order,
   and place items neatly on table.
2. 2 points will be deducted for any water stains on trays, regardless of size of spill.
3. Tall glasses should be 80% full: if each glass is filled to 280ml, the total water
   volume for each contestant on Student Division teams should be 1,680ml in the first round and 2,520ml in the finals. In the Professional Division, each contestant must carry a total of 560ml in the first round and 840ml in the finals. If the team total (four members) is within the range of plus/minus 5 ml, no points will be deducted; one point will be deducted for plus/minus 5-10 ml; and 2 points deducted for plus/minus10-15 ml.

(¤­) Finishing Time20%

Judges	Scoring Criteria	Points Deducted
Timekeeping Teams	Points awarded according to finishing time.	See Table 1
Subtotal		20

Explanation of Scoring¡G

1. All times in the competition will be recorded by a ¡§Photo Finish System¡¨ that conforms to AAF regulations, and is certified by the ROC track and field authority.
2. The Photo Finish System will be the main determinant for competition times. In the
   case of temporary malfunction, times will be recorded on stopwatches operated by
   assistant judges at each of the competition courses.
3. For scoring method, please refer to Table 1.
   Table 1: Scoring Chart for Finishing Times
   

   Time	Score
   ¡Ø5 min	20
   5 min 1 sec~ 5 min 15 sec	18
   5 min 16 sec~ 5 min 30 sec	16
   5 min31 sec~ 5 min 45 sec	14
   5 min 46 sec~ 6 min	12
   6min 1 sec~ 6 min 15 sec	10
   6 min 16 sec~ 6 min 30 sec	8
   6 min 31 sec~ 6 min 45 sec	6
   6 min 46 sec~ 7 min	4
   7 min 1 sec~ 7 min 15 sec	2
   Over 7 min 30 sec	0