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Silver Service & Butler Service

  • Always work within specified areas to avoid disturbing the workflow of others.
  • Plan your work to avoid unnecessary movement – if you are going to the kitchen, never go empty handed – there is always something that needs to be removed from the table.
  • Organise your work area to establish an efficient workflow. Always have all service items and equipment ready for use to avoid unnecessary trips.
  • Always clean as you go and go as you clean, as this will avoid unnecessary cleaning and time wasting at the end of the service.
  • All preparation areas should be kept clean at all times.
  • Smooth workflow and following of organisational requirements will ensure that guests are satisfied at all times. Guests expect efficient and organised service at all times.
  • Remember that in service there are sharp implements such as knives and cork screws and hot and heavy service equipment which must all be treated with the utmost care at all times.
  • In the case of silver service, you must always take the greatest care in serving the guests to avoid spilling or dropping any of the food that you are serving on them.
  • It is also important to remember to cause the least amount of disturbance to guests, especially as you are working very close to them. Try not to lean on or over the guests or hover for too long.
  • The longer you take in silver serving the more chance there is of the food cooling down, so you must work quickly and efficiently at all times.

Types of food you can Silver Service:

  • Soups
  • Bread rolls
  • Sliced meat, poultry or game
  • Caviar
  • Rice
  • Tarts
  • Puddings
  • Desserts
  • Cheese
  • Vegetables
  • Gravies and sauces

Remember!

  • Plates are set from the left.
  • All food is served to the guest on a large platter from the left. The spoon and fork is used together by the butler /steward in the same way as tongs to serve the food individually to the guests.
  • Plates are cleared from the right.
  • All wines and beverages are served from the right.
  • All cutlery and glassware is placed and /or adjusted from the left

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