PROVIDE SILVER SERVICE
D1.HBS.CL5.14
Slide 1
Subject Elements
This unit comprises three Elements:

Prepare for silver service

Liaise with other staff

Serve meals
Slide 2
Assessment
Assessment for this unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from supervisor
Slide 3
Element 1:
Prepare for silver service
Slide 4
Prepare for silver service
Performance Criteria for this Element are:

Identify the range of menu items that may be offered
via silver service

Identify the equipment and utensils used in the delivery
of silver service

Differentiate between full silver service and semi-silver
service

Ready the dining area for silver service

Set tables to silver service standard
Slide 5
Silver service
Introduction to silver service

In summary, silver service is the common name given
to a specific way of plating and serving meals.

Silver service is a method of foodservice.

This usually includes serving food at the table.

It is a technique of transferring food from a service dish
to the guest's plate from the left.
Slide 6
Silver service
Silver service is a traditional style of service that is
commonly reserved for high end establishments.
It is a style of service that is:

Very visual

Popular with customers

Adds a dimension of entertainment

Enhances the dining experience
Slide 7
Silver service
Complexity of silver service
It is often described as the most complex of service styles,
as every action is performed:

In front of the guest

With time consuming activities

In a busy environment

By staff requiring special skills

Ensuring all food is served in its intended
condition and temperature
Slide 8
Advantages of silver service

Provides a unique point of difference

Promotes menu items to surrounding tables and
therefore increased sales

Involves the customer

Provides higher level of entertainment
Slide 9
Advantages of silver service

Increases personalised service

Increases interaction with the customer

Allows customers to ‘experience’ the preparation
process

Enables an establishment to charge premium prices

Showcases skills of staff
Slide 10
Disadvantages of silver service

Need for specialist equipment

Staff need to be highly skilled

Highly labour intensive

Food and beverage condition may be compromised

Increased safety risk as gueridon cooking is conducted
in the dining environment, close to the customer

Reduces space that can be used for
more tables and chairs
Slide 11
Silver service menu items
What menu items are commonly provided through silver
service including:

Food items

Beverage items
What needs to be considered when
selecting items to be prepared using
this method?
Slide 12
Silver service menu items
Selection of menu items
The selection of these menu items will be based on:

Ingredients involved

Complexity of the menu item

Expertise of the staff preparing the dish

Time taken to prepare or serve the different dish items

Level of preparation, cooking or service
performed in front of the guest
Slide 13
Silver service menu items
Appetisers
Appetisers are menu items offered for guests to eat prior
to their main course.

What appetisers are commonly served?
Slide 14
Silver service menu items
Appetisers

Hors d’oeuvres

Canapés

Savouries

Antipasto

Tapas

Finger foods

Sandwiches
Slide 15
Silver service menu items
Soups
A traditional course on many menus, soups provide low
food cost items for many premises.

What soups are commonly served?
Slide 16
Silver service menu items
Soups

Clear soups

Broths

Purées

Cream soups

Bisque
Slide 17
Silver service menu items
Pasta

Pasta is a common item that is prepared using
gueridon service

Normally the pasta itself is par cooked (partially
cooked) in kitchens and then finished off with other
ingredients and sauces in front of the customer
Slide 18
Silver service menu items
Salads

Salads may exist as a stand-alone menu item or as an
accompaniment to a main course dish

They often come with a dressing

What types of salads and dressings are commonly
served?
Slide 19
Silver service menu items
Salads
Salads can be served in simple form such as a ‘green
salad’ or may be more intensive including a variety of:

Hot or cold meat

Raw or cooked vegetables

Nuts and seeds

Cheeses

Hot or cold dressings
Slide 20
Silver service menu items
Salads
Caesar salad
Caesar salad is the most popular salad made in front of
the guests.

What is in this salad?

What is the history of this salad?

Why is it globally popular?
Slide 21
Silver service menu items
Meat, poultry, fish and seafood
Staple ingredients can be:

The stand-alone ingredient for a dish

Ingredients in other menu items

What types of meat, poultry, fish and
seafood are commonly served using
silver service?
Slide 22
Silver service menu items
Meat

Beef

Lamb

Veal

Goat

Pork
Slide 23
Silver service menu items
Poultry

Chicken

Turkey

Squab

Pheasant

Duck

Goose
Slide 24
Silver service menu items
Fish

Flat fish

Round fish

Fillets

Whitefish

Oily fish
Slide 25
Silver service menu items
Seafood

Shellfish

Molluscs

Crustaceans

Octopus and squid
Slide 26
Silver service menu items
Vegetables

What types of vegetables are commonly served?

How are they prepared and served?
Slide 27
Silver service menu items
Sauces, accompaniments and garnishes

Sauces, garnishes and accompaniments are additions
to the main ingredients of a meal

They can be used to enhance the flavour, colour,
aroma and overall presentation of the meal
Slide 28
Silver service menu items
Sauces
Sauce is a term used in cookery to describe a wide
range of flavoured liquids that are served as part of the
meal, or dish
 The addition of a sauce to a dish can be used to
transform the overall presentation of a dish by adding
flavour, moisture, richness and visual appeal

Slide 29
Silver service menu items
Accompaniments
Accompaniments are complementary additions to the main
ingredient of a meal.
Accompaniments are typically:

Vegetables

Fries

Steamed or fried rice

Side salads

Sauces and relishes

Salsa
Slide 30
Silver service menu items
Accompaniments - roasts
Accompaniments for roasts include

Horseradish sauce

Mustard

Mint sauce

Mint jelly

Cranberry sauce
Slide 31
Silver service menu items
Garnishes

Garnish refers to the decoration of food by the addition
of other items

Garnishes should be fresh, colourful, edible and should
be suited to the meal
Slide 32
Silver service menu items
Garnishes
Common garnishes may include:

Lemon wedges

Herbs including parsley, rosemary, dill, basil

Carrot twirls

Vegetable julienne

Croutons
Slide 33
Silver service menu items
Specialist cuisine food items
Specialist cuisine food items commonly relate to cuisines
of various cultures.

What are different cuisines in different countries?
Slide 34
Silver service menu items
Specialist cuisine food items

Offal

Aromatics, flavourings, spices, spice mixes and herbs

Garnishes

Seeds and nuts

Grains, rice and pulses

Fungi

Preserves, condiments and
accompaniments
Slide 35
Silver service menu items
Specialist cuisine food items

Fruits, vegetables, flowers and salad items

Aquatic plants such as seaweeds

Specialist cheeses and dairy products

Sweeteners such as palm sugar, honey and glucose

Fats and oils

Bush foods
Slide 36
Silver service menu items
Desserts
Desserts are served after the main course

What types of desserts are commonly served using
silver service?
Slide 37
Silver service menu items
Desserts

Puddings, cakes and flans

Fritters

Prepared fruit

Soufflé

Crepes and omelettes

Ice cream, bombes and parfaits
Slide 38
Silver service menu items
Fruit
A growing focus on healthy eating has seen increased uptake of fruit in premises.

What types of fruit items and dishes are commonly
served using gueridon service?
Slide 39
Silver service menu items
Cheese
There are endless types of cheese.
Cheese is normally sliced or portioned and served with a
variety of accompaniments including:

Fruit

Nuts

Olives

Crackers

Bread
Slide 40
Silver service beverage menu items
Types of beverages
These include:

Hot and cold beverages

Alcoholic and non-alcoholic choices

Coffees and teas
Slide 41
Silver service beverage menu items
Speciality Coffees

Various spirits and liqueurs can be combined with hot
coffee and fresh double cream

They make a dessert in its own right, to accompany a
dessert or to conclude a meal
Slide 42
Silver service beverage menu items
Spirits and liqueurs
In some cases customers may wish to have a spirit or
liqueur at the end of a meal or to accompany a dessert.
These normally consist of:

Cognac

Armagnac

Calvados

Liqueurs

Port
Slide 43
Silver service equipment and utensils
Appropriate ‘service wear’ must be selected to ensure
dishes can be served to customers:

In their intended format

Maintaining the quality of the dish

Ensuring practicality for both service staff and
customers

Showcasing service skills and presentation
Slide 44
Silver service equipment and utensils
Linen

White gloves

Table linen

Table dressing or boxing linen

Napkins

Waiter’s cloths

Service cloths
Slide 45
Silver service equipment and utensils
Crockery

Plates (main and entrée)

Bowls (soup, salad and dessert)

Butter dishes

Salt and pepper shakers

Sugar bowls

Service platters

Sauce boats
Slide 46
Silver service equipment and utensils
Cutlery

Knives (main and entrée)

Forks (main and entrée)

Soup spoons

Dessert spoons

Hot chocolate spoons

Teaspoons

Seafood cutlery
Slide 47
Silver service equipment and utensils
Glassware

Beer glasses

Wine glasses

All-purpose glasses

Cocktail glasses

Liqueur glasses and fortified wine
glasses

Carafes wines to table

Jugs drinks

Irish coffee/liqueur-spirit coffee mugs
Slide 48
Silver service equipment and utensils
Wine glassware and equipment

Wines and glasses

Drink trays

Waiter’s friend

Ice bucket

Service cloth

Carafes

Decanting equipment

Wine baskets
Slide 49
Silver service equipment and utensils
Table crumbing equipment

A small instrument known as a crumber

If a crumber is not available, a dry napkin or small
designated brush will be sufficient

A side plate to collect crumbs and particles
Slide 50
Silver service equipment and utensils
Table decorations and displays

Table decorations

Bud vases

Flower arrangements

Display tables

Other static displays
Slide 51
Silver service equipment and utensils
Gueridon trolleys
Types of gueridon trolleys may include:

Flambé trolleys

Hot carving trolleys

Hors d’oeuvres trolleys

Dessert trolleys

Liqueur trolleys
Slide 52
Silver service equipment and utensils
Carving

Carving knives

Carving fork

Steel

Carving boards

Spoons and meat forks

Any service crockery, cutlery or vessels

Ladles for serving sauces and accompaniments

Service towel

Towel for cleaning trolley
Slide 53
Silver service equipment and utensils
Sauteing

Service set

Copper or other appropriate pan

Service towel

Cooking utensils

Serving cutlery, crockery and dishes

Matches
Slide 54
Silver service equipment and utensils
Filleting

Service set

Fish spatula

Service towel

Knives - filleting knife and chef’s knife

Scissors - used to cut off fins and smaller bones

Tweezers - used to remove small bones
Slide 55
Silver service equipment and utensils
Salads

Service set including salad spoons and forks

Knives or scissors

Plastic or wooden salad bowls

Service towel

Pepper grinder

Pans and cooking utensils
Slide 56
Silver service equipment and utensils
Cheeses

Display plates

Covers to protect cheese

Service set including carving knife and cheese server

Wooden cutting board

Service towels

Cheese knives

Service plates
Slide 57
Styles of silver service
Full silver service
Food items are prepared and carved or separated into
individual portions and placed on platters by kitchen staff.
Waiting staff use spoons and forks to serve food from
service platters
The benefits of silver service are:

Adds a dimension of ‘entertainment and
sophistication

Customers can greater choice
Slide 58
Styles of silver service
Semi silver service
Meat component of the dish is plated and served, and the
vegetables are silver served
The benefits of semi silver service are:

Increases options for customer

A more time efficient use of silver service
Slide 59
Styles of silver service
Gueridon service
Food is prepared or cooked at the table and served using
full silver service techniques.
The benefits of gueridon service are:

Is a form of entertainment

Is interactive

Allows customers to see the cooking
process

Meals can be prepared to customer’s
exact specifications
Slide 60
Setting up dining area for silver service
Set up activities
One key activity is to ‘set up’ the dining area.

What needs to be set up?

Who performs it?
Slide 61
Setting up dining area for silver service
Set up furniture

A major task in preparing a food and beverage service
area for service is to set up the furniture in the room

‘Furniture’ primarily refers to tables and chairs
Slide 62
Setting up dining area for silver service
Floor plan
A floor plan is a map of how the tables are to be positioned
in a dining area/restaurant.
Slide 63
Setting up dining area for silver service
Floor plan
A floor plan sets out:

Where the tables will be physically positioned

The number of covers on each table

The table numbers

Which waiters will serve which tables
Slide 64
Setting up dining area for silver service
Floor plan considerations

Reservations

Shape and design of the room

Immovable objects

Style of furniture

Exits and doors

Customer and service personnel access
Slide 65
Prepare comfort and ambiance
The ambience and comfort level of a restaurant must be
taken into consideration when preparing for service.
This normally takes into consideration:

Temperature

Noise

Lighting
Slide 66
Prepare comfort and ambiance
Other considerations

Table decorations

Floor displays

Smells
What other ways can you create comfort and ambiance?
Slide 67
Prepare equipment
Once the restaurant area is ready for service, it is now
time to prepare the equipment?

What equipment items need to be prepared?

What auxiliary items that accompany equipment need
to be set up?
Slide 68
Prepare equipment
Coffee Area

Coffee machine

Cups

Saucers

Teaspoons

Sugar

Milk jugs

Types of milk

Types of coffee

Accompaniments (biscuits)

Napkins
Slide 69
Prepare equipment
Tea Area

Cups

Saucers

Teaspoons

Sugar

Milk jugs

Types of tea

Lemon
Slide 70
Prepare condiments
Condiments

Sauces

Mustards

Chilli

Salt and pepper

Salsa

Fruit, vegetables and herbs
Slide 71
Prepare condiments
Prepare butter
Butter is also a condiment and it is usually the
responsibility of waiting staff to prepare the butter for
service.
Butter can be served in:

Cubes

Curls

Triangles

Butter pots
Slide 72
Prepare condiments
Prepare lemon
Service staff may also be responsible for:

Slicing lemons for cups of tea or bar drinks

Making lemon wedges to accompany the service of fish
dishes
Slide 73
Prepare waiters station
Waiter’s Station

Menus and wine lists

Cutlery and crockery

Service cutlery

Napkins

Service trays

Docket books

Toothpicks
Slide 74
Prepare waiters station
Waiter’s Station

Condiments

Glassware

Pens

Matches

Ashtrays

Waiters apron

Nuts
Slide 75
Check cleanliness of facility
Before the session starts it is imperative that the
facility is clean.

Why is this important?

What areas do you check?

What do you need to check?

What cleaning activities may you
need to conduct?
Slide 76
Checking and cleaning restaurant area
Areas to check for cleanliness may include:

Furniture – tables and chairs

Wall hangings – pictures or displays

Fixtures – light fittings and door knobs

Plants – indoor plants and pots
Slide 77
Checking and cleaning restaurant area
Areas to check for cleanliness may include:

Glass – windows, panels and doors

Floor – carpet and tiled areas

Work stations – waiter’s sideboard

Menu stands – at host area

Toilets – rest areas
Slide 78
Checking and cleaning customer
facilities
Other areas to check

Waiting area or foyer

Restrooms

Smoking areas

External areas
Slide 79
Set tables to silver service standard
One of the most important steps when setting up for
service is to ensure that the tables are set up to meet the
requirements of the upcoming session.

What are the objectives when setting and dressing a
table?

What needs to be set up?

What preparation tasks are to done?

How do you ‘dress’ a table?
Slide 80
Set tables to silver service standard
Importance of professional table settings
A great deal of work and attention to detail must be applied
when setting tables, as they must:

Have all the necessary table ware, centrepieces,
napkins and condiments

Must be complete

Must be clean and hygienic

Must be uniform and consistent
throughout the outlet
Slide 81
Prepare napkins
Prepare Napkins
Preparing napkins includes ensuring they are:

Clean

Have no holes

Are prepared, folded
Slide 82
Prepare napkins
Napkins
Types of napkin folds:

Cone

Bishops Hat

Fan

Opera House

Sail
Slide 83
Prepare crockery, cutlery and
glassware
Preparation activities
What activities are associated with preparing:

Crockery

Cutlery

Glassware
Slide 84
Setting tables
Clothing a table

Clean linen

Never let cloth touch ground

Laid right side up

Same level of overhang on each side

Crease middle if using more than 1 cloth

Creases should not be seen at the door

Use clean napkins
Slide 85
Setting tables
Dressing a table
On special occasions, or as part of standard operating
procedures, tables may need to be dressed.
Dressing takes place as part of the set up and enhances
presentation of the table

How do you dress a table?

What does boxing a table mean?

What tables are normally boxed or dressed?
Slide 86
Setting tables
A cover
A place setting for one guest is commonly known in the
industry as a ‘cover’.
Slide 87
Setting tables
A la carte setting

A la carte is the term used for a menu that has
individually priced dishes

These dishes are divided into entrées, salads, mains
and desserts

A la carte means ‘from the card’

This type of setting is popular
Slide 88
Setting tables
A la carte setting
This setting usually consists of:

Main course knife

Main course fork

Side plate

Side knife

Wine glass

Napkin

Centre pieces
Slide 89
Setting tables
Table d’hôte setting

A table d’hôte menu is a menu that has a set price for a
number of courses

‘Table d’hôte’ means ‘table of the host’

All courses are included in the price and must be paid
for by the guests even if they don’t eat every course

This is often called a ‘set menu’
Slide 90
Setting tables
Table d’hôte setting
The setting for this menu would be:

Main course knife and fork

Entrée knife and fork

Dessert spoon and fork

Side plate and knife

Wine glass

Napkin

Centre pieces
Slide 91
Setting tables
Tips for setting a table

Use the chair as a guide to centre the cover

Side plates should always be placed to the left of the
fork

Knife blades should always face left

Sufficient space should be left between
the knife and fork for the meal to
be placed down
Slide 92
Setting tables
Tips for setting a table

Entrée cutlery should always be placed on the outside
of the main course cutlery

In a la carte dining, the dessert cutlery should be
placed where the main course knife is usually
positioned

Wine glass should be placed directly
above the main knife
Slide 93
Place table accoutrements
‘Accoutrements’ are the items used to fit out the tables.
In some situations you may be required to dress tables
with accoutrements such as:

Candlesticks

Candelabra

Bud vases

Overlays

Floral arrangements

Placemats
Slide 94
Complete final inspection of room
Now that tables are set for service and the room is clean
and tidy it is now time to undertake a final inspection of the
room and table set ups.

What would you check?

What are you looking for?
Slide 95
Element 2:
Liaise with other staff
Slide 96
Liaise with other staff
Performance Criteria for this Element are:

Work cooperatively with other waiting staff to deliver
timely silver service

Coordinate with kitchen staff to deliver timely silver
service in accordance with identified guests needs and
preferences

Communicate with cashier to ensure correct charges
are levied for silver service menu items
Slide 97
Liaise with other waiting staff
Liaise with other waiting staff regarding intended
service delivery

What are common communication topics?

Who do you communication with?

How does this communication take place?
Slide 98
Liaise with other waiting staff
Liaise with other staff regarding intended service
delivery

The tasks and activities within a food and beverage
outlet is extremely interlinked with the duties performed
by one person directly impacting those of another
Slide 99
Liaise with other waiting staff
Common communication channels

In discussions

In meetings

In staff briefings at the start of a shift

During a shift as needs arise

In staff de-briefings at the end of a shift

In handover documents

Through emails, memos and telephone calls
Slide 100
Liaise with other waiting staff
Communicating with other waiting staff
Other waiting staff may include:

Runners and busboys

Food waiters

Drink waiters and sommelier

Dining room host or supervisor
Slide 101
Liaise with other staff
Communicating with other food and beverage staff
This includes, but certainly not limited to:

Cashiers

Chefs

Bartenders
Slide 102
Liaise with other staff
Communicating with other establishment staff
This includes, but certainly not limited to:

Cleaning staff

Stewards

Security

DJ

Purchasing department

Valet and Car park attendants
Slide 103
Liaise with other staff
Examples of communication

Ordering special menu items with kitchen or
purchasing department

Explaining requests and variations to menu items

Notifying bar staff of timely and coordinated
food and beverage, and wine service

Arranging for assistance in the service
of food and beverages to large groups
Slide 104
Liaise with other staff
Examples of communication

Organising support staff to assist in service

Coordinating the transfer or collection of customer cars
with the valet

Notifying security or management where
guests are presenting unacceptable behaviour
Slide 105
Liaise with other waiting staff
Providing assistance
Normally assistance is required when:

A large amount of customers arrive at one time

A large number of meals or drinks need to be delivered
to a table

A customer has a question or complaints which cannot
be resolved by a staff member

Customers require the bill
Slide 106
Liaise with kitchen staff
Reasons for communicating with kitchen staff

Communicate orders

Communicate special requests

Communicate dietary or cultural requirements

Notify when meals are ready
Slide 107
Liaise with kitchen staff
Types of special dietary needs

Vegetarian requests

Lacto-ova vegetarians, Ova-lacto vegetarians

Lacto-vegetarians

Pescatarians

Vegan
Slide 108
Liaise with kitchen staff
Types of special dietary needs

Requests for low-salt meals

Requests for low-sugar or no sugar meals

Requests for lactose-reduced milk

Requests for gluten-free food

Requests for a macrobiotic diet
Slide 109
Liaise with kitchen staff
Other information for communication between silver
service waiters and kitchen staff

Timing issues

Co-ordination of service

How steaks are to be cooked

Entrees required as main courses

Explanation of tables and their orders

Verifying availability of menu items
and variations in dishes
Slide 110
Liaise with cashier
The main reasons for waiters to communicate with cashier
to ensure:

Guest account is created

Correct items are added to account

Correct prices are added updated

Account is made ready for presentation

Account is processed using accepted
methods of payment

Receipts are provided to customers

Gratuities are allocated and paid to
correct staff members
Slide 111
Element 3:
Serve meals
Slide 112
Serve meals
Performance Criteria for this Element are:

Adjust covers in-line with the orders that have been
taken

Select required silver service equipment and utensils to
enable service of the orders that have been taken

Collect and verify food items from kitchen in
accordance with the orders that have been taken

Transport items from kitchen to table
and present to guests
Slide 113
Serve meals
Performance Criteria for this Element are:

Serve food items to guest

Serve beverage items to guests

Communicate with guests during and after the delivery
of silver service to achieve a positive guest experience
Slide 114
Adjusting settings to reflect selections
Depending on the dishes and drinks they have ordered, it
is now time to adjust the setting with certain items of:

Cutlery

Glassware

Service wear
Slide 115
Adjusting glassware
Practical examples of the need to adjust glasses may
include:

Adding water glasses and jugs

Removing or adding all or some wine glasses

Removing the set glasses and replacing them with
champagne flutes where a sparkling wine is ordered.
Slide 116
Adjusting serviceware
Servicewear may need to be provided as follows:

Service platters

Sauce boats

Cake stands and knives

Snail forks and tongs

Lobster picks and crackers

Soup tureen

Gueridon equipment
Slide 117
Adjusting settings
Process for adjusting covers

Identify what needs to be removed from each cover

Identify what needs to be added to each cover

Obtain the necessary items

Load them onto a clothed service plate

Carry the clothed plate with all the required cutlery to
the table

On arrival at the table, begin adjusting the cutlery by
starting at the Number One guest, working clockwise

Always handle cutlery by the handles
Slide 118
Silver service equipment and utensils
Prepare necessary silver service equipment and
utensils
Given that silver service normally involves waiting staff
serving some element of a dish to customers, it is
essential that any necessary items are close at hand, be it:

In the kitchen to be collected with dishes themselves

At a nearby waiting station

Placed on the table

Placed on their person
Slide 119
Silver service equipment and utensils
Types of common silver service equipment and
utensils used in service delivery

Service cloths

Serving spoons, ladles and forks

Serving trays and platters with their own service
utensils

Crockery in which to place silver served food

Spare cutlery

Plate underliners

Sauce boats

Carving knives
Slide 120
Silver service equipment and utensils
Types of common silver service equipment and
utensils used in service delivery

Food lifters

Tongs

Service baskets

Trolleys or bussing trays and stands

Wine stands and buckets and waiter’s friend

Cake Plateau

Tea and coffee accompaniments
Slide 121
Collect and verify food
Collect food selections
It is essential food items are picked up and delivered in a
timely manner as:

Hot food could go cold and spoil

Cold food could lose its chill factor

Risk of food contamination increases

Customers have an unnecessary wait

Room to place down newly prepared
items becomes restricted
Slide 122
Collect and verify food
Collect food selections
When collecting food ensure:

Correct food

Correct temperature

Correct requests

Clean plate

Service cutlery

Garnishes and condiments

Correct side dishes

All meals to the table are taken at the same time
Slide 123
Collect and verify food
Collecting and verifying food in a silver service
environment
Checking items are complete before being delivered to
tables is more complex in a silver service setting as the
whole dish is not pre-plated.

What do waiting staff need to understand about dishes
before sending them to the table?
Slide 124
Transporting food to tables
Complexity of transporting silver service items
The process of presenting food to customers may not be
as simple as that provided in most establishments, as
some elements of a dish as pre-presented with other parts
needing to be silver served by staff at the table.
Slide 125
Transporting food to tables
Methods of transporting food items
Transport items from kitchen to table may involve:

Carrying plates to a table

Trolleys

Platters

Carving stations

Presentation trolleys

Large service bussing trays
Slide 126
Transporting food to tables
Techniques to transporting food

2 plate method

3 plate method
Slide 127
Serving food using silver service

The actual service of food is one of the main
differences that separates silver service, either in a fullsilver service or semi-silver service, setting from most
establishments

It is the theatrics associated with silver service which
warrants an establishment to charge higher prices, and
in turn customers expect more
Slide 128
Serving food using silver service
Considerations

Use of silver service gear

Provision of full silver service delivery and semi-silver
service delivery

Consider safety and hygiene considerations and
requirements
Slide 129
Serving food using silver service
Serving bread at start of meal
In most eating experiences in a restaurant, bread is often
provided to customers.

What is the purpose of serving bread?

What formats are they served?

How are they served?

What else is commonly served as
an alternative?
Slide 130
Serving food using silver service
Appropriate timing of service delivery and
coordination with other staff and services
Before any dishes are to be delivered to tables a number
of checks are conducted including:

Ensuring that all necessary accompanying equipment
and utensils are ready

Any dishes from previous courses have been removed

Customers have necessary crockery and
cutlery to enjoy the meal

Any accompanying wines and other
beverages are ready
Slide 131
Serving food using silver service
Serving Food

Serve the meal from the right

Serve ladies first or direction

Place the meat at 6 o’clock

Repeat order when presenting

Ensure correct cutlery

Ensure correct condiments
Slide 132
Serving food using silver service
Portioning of food items during service
Portioning means controlling the size or quantity of menu
items to be served to each customer.

What influences portion sizes?

Where is this information found?

How are common portions for different foods?

Why is it important to have strict
portion controls?
Slide 133
Serving food using silver service
Carving and filleting techniques
How should you:

Carve roast meat

Fillet cooked fish
Slide 134
Serving food using silver service
Plate meat, starch, vegetable, sauces and appropriate
garnish on plate

How is this achieved?

What utensils are used?
Slide 135
Serving food using silver service
Placement of items on dishes
When placing items on a plate waiting staff must take into
consideration:

Colour balance

Cleanliness

Neatness

Equality of portion size between all
dishes served

Dish logos are correctly positioned
Slide 136
Serving food using silver service
Placement of dishes on table
When placing communal items on a table it is important to
ensure:

Different food platters are spread equally across the
table

Easy reach of customers

Sufficient service cutlery

Replenishment of food items and sauces
where required
Slide 137
Serving food using silver service
Serving cheese techniques

Remove most cheeses from the refrigerator at least 30
minutes before serving

For whole wheels and large wedges, cut only what you
expect to use and return the remainder to the
refrigerator

Cut cheese according to menu including wedges,
slices or rounds

To cut a wedge of cheese from a wheel,
use a large knife dipped in hot water and
wiped
Slide 138
Serving food using silver service
Serving cheese techniques

To cut a wedge of cheese from a wheel, use a large
knife dipped in hot water and wiped

Slice the cheese rind or wax first and then gently rock
the knife from front-to-back, applying pressure to
evenly cut through the body of the cheese

Make swift and accurate movements

Remove rind or wax covering if required

Portioning cheese
Slide 139
Serving food using silver service
Serving cheese techniques

Ensuring that edges of cheese sections are smooth

Minimising waste

For serving, whilst cheese knives are suitable to serve
hard cheeses. A butter knife can be used for softer
cheeses. Marinated cheeses in oil can be served with a
small fork or spoon

Placing cheese on appropriate crockery
Slide 140
Serving food using silver service
Serving cheese techniques

Add suitable accompaniments

Serving the guest their tableside items

Remember to provide a separate cheese knife or
utensil for each cheese

Encourage guests not to mix the knives to
avoid mixing cheese flavours
Slide 141
Serving food using silver service
Serving dessert techniques

Slicing of cakes and flans

Serving of muffins and individual pies

Scooping of ice-cream

Lighting of bombes

Cooking of crepes and omelettes
Slide 142
Serving food using silver service
Clear Tables

What is the sign that a guest has finished their meal?

Before clearing, ask if they have finished

Clear the table together

Removed any unused items

How do you clear plates?
Slide 143
Serving food using silver service
Steps to clearing a table
The following protocols commonly apply when clearing a
table:

Try to start with the guest who has the most scraps left on
their plate. This will act as the base plate for
clearing

Always clear from the right of the guest –
the same side that you should have served
from

Pick up the first plate, complete with cutlery, with your
right hand and transfer and secure it in your left hand

Secure the end of the fork handle under your thumb
Slide 144
Serving food using silver service
Steps to clearing a table

Slide the knife, cutting end first, under the fork to
secure it and stop it from sliding away

Moving clockwise around the table, clear the next
guest’s plate

Secure the second plate into position over the wrist,
and scrape any food scraps onto the base plate
Slide 145
Serving food using silver service
Steps to clearing a table

Secure the knife by sliding it under the securing fork

Place the second fork parallel to the securing fork

Continue this procedure until all the plates and cutlery
are cleared for that particular course
Slide 146
Serving beverage items
Collect beverage selections
When collecting drinks ensure:

Correct drink

Correct glassware

Garnishes

Glasses have right amount of liquid

Drinks are not flat
(if required to be carbonated)

Correct straws
Slide 147
Serving beverage items
Serving beverages

Carrying trays

Handle glassware by the stem

Don’t overload trays

Use coasters

Provide snacks where appropriate

Monitor behaviour of guests (alcohol)

Announce name of drink
Slide 148
Serving wine at table
Serving table and sparking wine
Besides the service of pre-dinner drinks, common drinks
often served to accompany a meal include sparkling and
table wine.

What is the difference between these?

What are examples of table wine?

How is white table wine served?

How is red table wine served?

How is sparkling wine served?
Slide 149
Serving wine at table
Check bottle condition

Label

Top near the cork or seal

Bottle top

Nothing floating in solution

Overall condition of the glass
Slide 150
Serving wine at table

Present the wine to the person who ordered the bottle

Announce the brand name, style and vintage

Wait for the customer to confirm it is the right product
Slide 151
Serving wine at table
Select appropriate glassware and equipment

Wines and glasses

Drink trays

Waiter’s friend

Ice bucket

Service cloth

Carafes

Decanting equipment

Wine baskets
Slide 152
Serving wine at table
Open and serve wine correctly, safely and without
spillage
Discuss procedures for opening and pouring:

White table wine

Red table wine

Sparkling wine
Slide 153
Serve after meal drinks
Speciality Coffees

Various spirits and liqueurs can be combined with hot
coffee and fresh double cream

They make a dessert in its own right, to accompany a
dessert or to conclude a meal
Slide 154
Serve after meal drinks
Techniques to make specialist coffee

Ready the glass or mug

Prepare good-quality, strong, black coffee

Put 30 ml of the required spirit or liqueur into the glass
or mug

Add sugar if required

Pour in coffee

Stir to disperse liquor and dissolve sugar

Float fresh cream on top

Serve immediately
Slide 155
Serve after meal drinks
Spirits and liqueurs
In some cases customers may wish to have a spirit or
liqueur at the end of a meal or to accompany a dessert.
These normally consist of:

Cognac

Armagnac

Calvados

Liqueurs

Port
Slide 156
Coordinate food and beverage service
Timing of beverage service
Serving drinks ‘immediately’ achieves the following quality
factors:

Maintenance of the service of beverages as they are
intended to be

Delivery of high levels of customer service
Slide 157
Coordinate food and beverage service
Synchronised food and beverage service situations

In bar situations where snacks are provided with drinks

Initial service of drinks should come quickly

Refills of drinks to coincide with next food courses

Coffees and cakes are often served together
Slide 158
Coordinate food and beverage service
Synchronised food and beverage service situations

Where beverages compliment the meal, such as:
 Wines to accompany courses
 Dessert wines or coffee that is served with dessert
 Ports and cheese
 Champagne and birthday cakes or other
celebrations
Slide 159
Clear beverage items
Similar to the service of beverages, the timely clearance of
both used and unused glasses is important.

When should used glasses be cleared?

When should unused glasses be cleared?

What else should be cleared?
Slide 160
Communicate with guests
Check Customer Satisfaction
Conduct ‘The 3 minute check’

Ensure meals are alright

Replenish condiments

Providing additional items

Clear unused items
Slide 161
Communicate with guests
Offer additional food

Additional items

Give ideas of next course

More cutlery or crockery

More condiments
Slide 162
Communicate with guests
Offer additional beverage
Additional items should be offered at appropriate times
such as:

The three-minute check

When glasses are nearly empty

When bottles are nearly empty
Slide 163
Take remedial action
Take remedial action in the event of guest
dissatisfaction
Whilst most customers will be happy, naturally some
customers will have a problem with their food or beverage
item.

What do you do?

What options are available to you?
Slide 164
Take remedial action
Offer alternatives

Replace meal quickly

Allowing them to take some items from the buffet whilst
they are waiting

Providing a plate of snacks including rice, salad, bread
or fries

Suggesting fast cook items to that a dish will be ready
when others are also eating
Slide 165