Techniques and procedures of silver service

Basic Techniques of Silver Service

Know the equipment: Familiarise yourself with what each utensil is for. This includes service spoons, forks, and tongs.
Holding utensils: Hold the service fork in your left hand and the service spoon in your right. This conventional way of holding utensils might feel awkward at first but will feel more natural with practice.
The flatware position: Always place the service spoon above the fork when not in use.
Serving: Learn to serve from the guest’s left with your left hand. It should be a smooth, single action; you do not ‘scoop’.

Presenting the dish: Before serving, you should present the dish to the person you are about to serve. This should be done from the left, using your left hand.
Garnishing and seasoning: Duties often involve the careful garnishment and seasoning of dishes at the table.
Refilling glasses and cups: Practise refilling glasses from the right side with the right hand and refilling cups from the left side with the left hand.
Cleared plates: Always clear used plates from the right of the person you are serving. This is done with your right hand.

Personal Hygiene: Maintain good personal hygiene; keep your hair neat, nails clean, and always wear a clean uniform. Unpleasant odours or dirty uniforms can turn customers off.
Safety First: Be aware of hot plates and dishes, warn guests when placing these on the table, and use cloths or protective gloves where necessary.
Cross-contamination: Avoid cross-contamination by never touching food with your hands, and always using the correct utensils.
Allergies: Pay attention to any allergen information, and make sure to communicate this to the guests when serving.

Knowledgeable: Always be able to provide knowledgeable descriptions of the dishes including names, ingredients, flavours and how the dish is prepared/ cooked.
Communication: Communication is key. Always interact politely with the guests, and do so with a smile - remember, you’re not just serving food, but also creating a comfortable, enjoyable dining experience.
Discreet: Be mindful of the guest’s personal space; be present when needed, but provide discretion when the guest is dining.