Silver Service tips for professionals
Having worked within a professional service field for many years, there are a few things I have learnt which became invaluable in my career.
I have taught many students the art of silver service, and to this day students will write to me and ask what is the correct etiquette in a particular scenario. Part of my duty as a Teacher of course is to ensure my students have continual access to my advice, support and mentoring.
So this post is for all my students, past, present and future. As well as for all those budding private service professionals who are looking to upgrade and polish their skills and knowledge.
Wishing you the very best, always x
SILVER SERVICE IS:
To correctly know how to serve and present a variety of different food types.
To fully understand the rules and etiquette of silver service and why it used.
To execute silver service from various types of platters and service ware on which food is presented by the kitchen or galley.
To correctly and seamlessly clear used plates and dishes.
To understand team work and execute a well managed flow of service from start to finish.
RULES OF SILVER SERVICE:
1. Empty plates are placed on the seated guests right.
2. Hot food is served on pre – warmed plates. Cold food is served on a cold plate.
3. Silver service is performed on the left of the seated guest.
4. While serving from the left, present the food closely to the seated guest. Bend your forward facing knee, getting in nice a low, hold platter close to the guests plate, bend and serve onto their plate. Ensure you fully know what you are serving and listen to any requests they may have (for example, no sauce)
5. Serve small amounts, do not heap food onto the guests plate. Follow the same placement of food for all guests. (for example, a piece of fish being placed middle top of the plate)
6. Clearance is done from the diners right. It is typically polite protocol to clear finished plates once every one has finished eating. However, some cultures or hosts may have their own preferences. Ensure you follow their preferences rather than challenge them.
7. Glassware is placed from the right.
8. Drinks including water are served from the right.
9. Used glassware is cleared from the right. Ensure both white and red wine glasses remain throughout the entire meal, unless they have specifically requested otherwise. They may wish to change from red to white and vice versa at any stage of the meal. Champagne and any cocktail glasses can be removed once they are finished. You can quietly and discreetly ask if you are unsure.10. Prior to desert service, all condiments, bread plates, butter, napkin rings and anything else surplus to the course should be removed from the table. All that should remain by the desert course is their cutlery, napkin and glassware that is in use.
11. Once desert is served coffee and tea should be asked for shortly after it is cleared. Unless, someone has specifically requested coffee, tea or liquors together with their desert.
12. Coffee, tea and liquors are served once all plates and cutlery have been promptly cleared away and the table is nice, clean and organised.
13. Remain nearby in case for any last minute requests. Always leave the wine station and an opened bottle of wine on hand should they wish for a refill at any stage after service.
Silver service is a wonderful art form. It takes practice and time to refine so please be patient. It is also important to remember that whilst there are certain protocols and etiquettes, each Principle and cultures will have their own preferences and likes and dislikes. It is important to clarify these and communicate this to the entire team. Keep a note book in your service pantry and write down every single preference so you can refer to these over the course of their stay and so that the whole team is aware of these preferences. You will then avoid continually having to ask the guest how they like their coffee for example.
I hope this short piece is insightful, if you would like further information and service support please check out my entry level service personnel e-course which is located at the top of my website under e-courses.
Helen x