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How to Prepare Plates: An Effective, Efficient System for Restaurant Waiters
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This is how plates are divided – appetizer plates (advantage compartments).

1) Find the plate with the most food on it that no other plate will fit on. On it are chicken bones, half a burger, etc.
2) Hold it the way you pulled it out – thumb and little finger hooked over the edge, three fingers underneath. Your palm bears the weight – not your wrist or fingers.
3) Then take a plate that is more free. Silver is fine, you can stack that on top of the first plate.
*Note on cutlery: Place the blade of the knife in the tines of the fork. This way it won't slip off the plate.
4) Grab each plate, place Silver/Ramiken on the first plate, then stack them on your second plate.

Try not to touch the food. It's gross and looks gross.
If you have a mess on the table, steal a napkin to wipe the mess from the table onto your plate.
*This was about the fourth attempt so my arm was ruined BUT it really does pay to be reasonably strong/fit for this job. It is physical work.

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