Clearing, relaying, and crumbing down of tables

Clearing of Tables

Removal Order: Start clearing from the guest’s right side, with the guest who finished first.
Plate Handling: You should not stack dishes in front of guests. Carry just two or three plates at a time to avoid accidents.
Leftover Food: When removing plates with food on them, do not scrape or stack them. Small amounts of leftovers should be handled discreetly.
Cutlery: When taking away cutlery from the table, use the base plate as a place to gather them, after which they should be taken away in your right hand.
Empty Glasses: Empty glasses should only be taken away after taking permission from guests. Handle the stem of the wine glass to leave the bowl spotless.

Replace Linen: Fresh and clean linen should be laid after clearing the table. Ironed, without any visible spots or creases.
Cutlery: Remember never to touch the parts of the cutlery that the guest will use. Always use clean, dry cutlery.
Centering the Place Setting: The pieces that make up each place setting should be evenly spaced and centered. Ensure items are straight and parallel to one another.
Glassware: Clean glasses should be placed at the correct position above the cutlery. Check the glasses for any spot or mark before setting on the table.
Napkins: Napkins should always be freshly ironed and neatly folded at each place setting.

Crumbing Tool: Utilize a plate and a crumbing tool, which can be a crumber or even a folded napkin, to discreetly scrape off crumbs from the table.
Direction: Always crumb from the guest’s right and work your way left.
Movement: Use smooth, gentle, sweeping movements to brush crumbs onto your crumbing tool or folded napkin.
Procedure: Crumbing is done after the main course and before dessert. This procedure may also be used before the arrival of a new course.
Subtlety: The motion should be performed discreetly, making sure not to disrupt the guest’s personal space or conversation.