The signal comes in form of a buzz, blinking light or clear ring of a bell. ‘Food is ready to be served’ is the meaning of these signals.
The server or runner proceeds to walk up to the kitchen and sees some plates ready. The process of plates going from kitchen to guest should be swift, here is how to do that:
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Cook has the ticket available to read or calls it out loud
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You need to pay close attention to the ticket or cook
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You should know all plates and dishes so you know what plates to take
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Hot plates are served first unless chef says different
If all goes smooth, the runner or server does not need to verbally communicate with the kitchen-staff during service.
Now it is depending on your venue how you are transporting the plates to the table:
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Carrying 3, 4 or 5 plates
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Use a tray
If you feel carrying plates is uncomfortable or they are unstable, you are doing something wrong and your preparation is flawed. You have to practice your skills to carry plates so nothing slides of during transportation.
Personal note:
By not having to ask your chef about the plates which are ready or what is what, you take away a lot of extra stress from the kitchen. They are already working under pressure in crazy temperatures. They do not want to answer the same question 20 times, since you are probably not the only one who asks. Get in their good graces; just silently take the plates when ready and do not make mistakes. They might even hook you up with some food after your shift for being a star.
Sincerely,
Den The Man