Serving Equipment and Utensils for Silver Service

Types of Utensils

Service spoons and forks: These are the basic utensils required in silver service. They are usually larger than typical dining utensils and used to serve the food.
Service tongs: These are used for items that cannot be easily served with a spoon and fork. They are particularly handy for things like asparagus, slices of fruit, and certain desserts.
Service knives: Though not used as commonly as spoons and forks, service knives can be used to portion and serve certain dishes.

Understanding the Function of Each Utensil

Service spoon: An item is generally served onto the guest’s plate using the bowl of the service spoon. The spoon is held in the right hand.
Service fork: It is used as a guide for the service spoon, generally holding the item in place while a serving is being taken. Used in the left hand.
Service tongs: They are particularly useful for serving items that are difficult to serve with a fork and spoon, such as small vegetables or pieces of fruit.

Proper Handling of Utensils

Always handle utensils by their handles, never touching the parts that will come into contact with the food.
Some utensils may be hot from holding or touching hot food, so always check the temperature before picking them up.
Be sure to lay utensils down on a clean, designated location when not in use, to prevent cross-contamination.

Dishware

Serving dishes: Get to know different serving dishes: e.g., large platters for main courses, medium-sized dishes for starters, smaller bowls for accompaniments.
Serving dish handles: Understand and practise how to securely hold and balance serving dishes with one hand, ensuring that they won’t tip and spill.
Heated serving dishes: Some serving dishes are heated to keep the food warm. In such cases, make sure you use heat proof gloves or cloths to prevent burns.

Additional Equipment

Mobile warming cabinets: Understand their use in keeping food warm until it’s served.
Cloths or small towels: These can be utilised to polish the utensils before service or clear any spillage during service.
Gloves or cloths: Use for handling hot utensils and dishes.

Remember, it’s essential to have adequate knowledge of all the utensils you’re going to use before starting your shift. Also, practise manoeuvring the utensils efficiently to serve smoothly and quickly.