Qualitative approach with interview was employed in investigating the learning outcomes of hospitality interns influenced by ways of holding trays and its degrees of influence by weight differences. This study collected data from 10 participants with internship experience via systematic sampling procedure from annual tray carrying competition. Content analysis found that interns prefer holding trays in a lower position. Also, interns agreed that the heavy weight of tray holding will lead to the wrist or forearm discomfort, but they do not pay attention to these complaints. Results suggest hospitality industry executives and educators need to help students modifying tray-holding posture to reduce risk of damage and increase working efficiency.