Skip to content
- 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
- All preparation areas should be kept clean at
- 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.
- Bread rolls
- Sliced meat, poultry or game
- Gravies and sauces
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
- Plates are cleared from the
- All wines and beverages are
served from the right.
- All cutlery and glassware is
placed and /or adjusted from the left