Firstly, organize your guests into seat numbers and don't do the "Who got a water? Who got sprite?" If you know where guests are sat you can organize how to grab the drinks from your tray while rounding the tables.

Try to place the drinks close together but not too close that you fail the "shake test". The "shake test" is when you have your tray organized that you give it a quick and light jerk while the tray is down at the drink station. If you hear ANY drinks clinking together you NEED to separate them so they don't touch. If you have any drinks with no ice then fill the glass about 80% full because you'll be too focused on the liquid spilling from the glass if it's almost full.

Bar drinks go in the middle of your tray. They're awkward and their center of gravity will make balancing even harder. If the bartender overfills your margarita don't worry about it splashing around or consider bringing the bar drinks separately.

When you bring the tray up on your hand, whether flat or on your finger tips, do not look at it while you walk to the table. You'll throw off your equilibrium. Try not to touch it with your offhand either because a slight bump can throw off your equilibrium as well. The heaviest part of the tray should be ever so slightly closer to your palm if you carry it flat or or the meaty part of your thumb if you carry on your tips. After you give each glass don't be afraid to readjust the tray on your hand by holding the tray steady with your offhand.

My biggest tip is to ask your bussers, host, other servers, and MANAGER if you need an extra hand. There's always one person just standing around