Abstract: A food service and dining tray having a smooth upper surface, opposing end panels that provide sturdy handles, a perimeter rim with a minimum height dimension of approximately one inch extending between the end panels, a removable high-friction mat, and a yielding bottom portion filled with granular and/or soft material that conforms to the configuration of the surface or lap upon which it is placed. Optionally, the serving tray may have a detachable self-contained bottom portion, a perimeter groove for food crumbs and/or mat storage, and one or more recessed areas in its upper surface for maintaining a container holding an easily spilled food or beverage in a substantially upright and fixed position. Also, the mat may have thermal properties that protect the upper tray surface from damage during repeated use with hot food containers and/or help food containers to maintain elevated and chilled temperatures during transport.