Provide Silver Servicepdf PDF

LG – THHFAB0212A PROVIDE SILVER SERVICE
LEARNER’S GUIDE
PROVIDE SILVER SERVICE
Published by
HEART TRUST/NATIONAL TRAINING AGENCY
Produced by
Learning Management Services Department

Gordon Town Road
Kingston 7
Jamaica W.I.
This material is protected by copyright. Copying this material or any part of it by any means,
including digital or in any form is prohibited unless prior written permission is obtained from
the HEART Trust/NTA
*** 2003***
Version 1 LRDU – JUNE. 03

LEARNER’S GUIDE
 2003 HEART Trust/NTA

Kingston
Jamaica
This material is protected by copyright. Copying this material or any part of it by any means,
including digital or in any form is prohibited unless prior written permission is obtained from
the HEART Trust/NTA.
Design and Development work

done by the Learning Resource
Unit of the TVET Resource
Centre

TABLE OF CONTENTS
PAGE
Introduction.......................................................................................................................... 1
Welcome ..... ................................................................................................................... 1

This Competency Unit.................................................................................................... 1
Before You Start ............................................................................................................. 2
Planning Your Learning Programme ............................................................................. 2
Self-Assessment Checklist ............................................................................................. 3
How To Use This Learner’s Guide ................................................................................ 4
Using the Computer and Other Resources..................................................................... 6
Method of Assessment.................................................................................................... 6
Element 1: Prepare tables for silver service

Element 2: Work in co-operation with kitchen staff........................................................ 7
Self-Assessment Checklist ........................................................................................... 12
Element 3: Use silver service techniques to serve meals .................................................. 14
Self-Assessment Checklist ........................................................................................... 19

LG – THHFAB0212A
PROVIDE SILVER SERVICE
INTRODUCTION
Welcome
Welcome to the Learner’s Guide for Unit of Competency “Provide Silver Service”. This
is just one of a number of Learner’s Guides produced for the Commercial Food
Preparation Skills stream of the Tourism and Hospitality Industry, and it is designed to
guide you, the learner, through a series of learning processes and activities that will
enable you to achieve the specified learning outcomes for the competency unit.
The content of this guide was developed from the Competency Standard
THHFAB0212A, which is one of the basic building blocks for the National Vocational
Qualification of Jamaica (NVQ-) certification within the industry. Please refer to your
Learner’s Handbook for a thorough explanation of standards and competencies, and how
these relate to the NVQJ certification.
You are also advised to consult the Competency Standard and Assessment Instrument for
a better understanding of what is required to master the competency.
This Competency Unit
“Provide silver service” addresses the knowledge and skills required for effectively
providing silver service. The competency unit is comprised of the following elements:
Element 1: Prepare tables for silver service
Element 2: Work in co-operation with kitchen
Element 3: Use silver service techniques to serve meals
As you go through each element, you will find critical information relating to each one.
You are advised to study them carefully so that you will be able to develop the necessary
knowledge, skills and attitudes for providing silver service.
Version 1 LRDU – JUNE. 03 1

Before you start
Before you start this Learner’s Guide, you need to:
a. Obtain a Learner’s Logbook that will be used to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and
have your learning facilitator sign off on them. This will allow you provide evidence
of your competence when you are being assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
c. Ensure that your learning resources are available.
d. Know and observe the occupational health and safety standards/practices for the
industry. For example, ensure that you are wearing suitable clothing, that tools and
equipment are safe, and that the correct safety equipment is used.
e. Plan your learning programme (see below)
f. Understand how to use this Learner’s Guide (see below)
Planning your learning programme
The following self-assessment checklist will assist you in planning your learning
programme as it will help you to think about the knowledge and skills needed to
demonstrate competency in this unit. As you go through the checklist will be able to find
out what elements you have already mastered which ones you will need to pay more
attention to as you go through the learning process.
To complete the checklists simply read the statements and tick the ‘Yes’ or ‘No’ box.

Self-Assessment Checklist
- Provide silver service
Element 1 Prepare tables for silver service

Element 2 Work in co-operation with kitchen staff Yes No
1. I can prepare tables to silver service standard, with the

appropriate equipment and utensils for a given menu ( ) ( )
2. I can set tables to silver serve standard, with the appropriate

tablewares ( ) ( )
3. I can change cutlery on the table in silver service style, and

at the appropriate time, to suit the customer’s choice of
meal ( ) ( )
4. I can establish liaison with kitchen staff to ensure correct

preparation, presentation and timing of meals ( ) ( )
5. I can establish an appropriate chef and serving staff

relationship to ensure silver service between the kitchen
and dining room maintain effectively ( ) ( )
Element 3 Use silver service techniques to serve meals Yes No
1. I can selected utensils and equipment correctly for silver

service ( ) ( )
2. I can balance servers correctly and position appropriately at

the table or silver service ( ) ( )
3. I can serve food items including specialist dishes, correctly

using the appropriate silver techniques ( ) ( )
4. I can portion and place food and condiments correctly base

on advice from kitchen or maitre’D ( ) ( )
5. I can handle hot dishes carefully and advice provide to

customers ( ) ( )

If you ticked all or most of the ‘Yes’ boxes then you might not need to go through the
entire guide. Ask your learning facilitator to assist you in determining the most
appropriate action you should take.
If you ticked a few of the ‘Yes’ boxes or none at all then you should work through all of
the guide, even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator
in the planning process.
How to use this Learner’s Guide
This Learner’s Guide is designed to assist you in working and learning at your own pace.
We suggest that you:
• Go through the sections/elements as they are presented (starting at Section 1)
• Check your progress at each checkpoint to ensure that you have understood the
material
• Observe the icons and special graphics used throughout this guide to remind you of
what you have to do to enhance your learning. The icons and their meanings are as
follows:

Complete Assessment Exercise

This exercise requires you to think about the knowledge
and skills that you have or will develop in this
competency unit.
Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your learning facilitator.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
• Ask your learning facilitator for help if you have any problems with the interpretation
of the contents, the procedures, or the availability of resources
• Stop and complete each activity as you come to it. If the activity requires you to
perform an actual task, be sure to tell your learning facilitator when you get to that
activity so that he/she can make any arrangements
• Get your learning facilitator to sign and date the Learner Logbook when you have
completed an activity

• Read the summary and complete the self-assessment checklist at the end of each
section or element.
When you have worked through all sections of the guide, complete the assessment
exercise at the end of the document. When you can tick every ‘Yes’ box, you are ready
for assessment and should ask your learning facilitator to assist you in making the
arrangements to have your performance assessed.
Using the Computer and Other Resources
Where your activities refer you to the library, computer and Internet resources, ask your
learning facilitator to assist you with locating these resources. If you are getting your
training in an institution, there may be a library and computer laboratory. If this is not
the case, visit the local library and find out what resources are available.
If you are new to the computer and the Internet, someone should be able to show you
how to use these resources.
Please note that in many of your activities you have been referred to information on the
Internet. This is because the Internet has a vast amount of information that can help you
in acquiring the particular competencies. We would like to advise you, however, that we
cannot guarantee that all the sites will be available when you need them. If this happens,
ask your learning facilitator to assist you with locating other sites that have the
information you require.
Method of Assessment
Competency will be assessed while you are actually performing the tasks and related to
this competency, this may be in a real work place or a simulated situation that accurately
relates to the work situation. You are advised to consult the associated competency
standard and assessment instrument for further details relating to the assessment
strategies.
You may now start your learning. Have fun while you work!

ELEMENT 1: PREPARE TABLES FOR SILVER SERVICE

ELEMENT 2: WORK IN CO-OPERATION WITH KITCHEN STAFF
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitudes to prepare tables for silver service work in co- operation
with kitchen staff. Your instructor is there to assist you through the different activities, so
on completion you should be able to:
1. Prepare tables to silver service standard, with the appropriate equipment and
utensils for a given menu.
2. Set tables to silver service standard with the appropriate tableware.
3. Change cutlery on the table in silver service style and at the appropriate time,
to suit the customer’s choice of meal.
4. Establish liaison with kitchen staff to ensure correct preparation, presentation
and timing of meals.
5. Establish an appropriate relationship between chef and serving staff to ensure
that silver service between the kitchen and the dining room is maintained
effectively
PREPARE TABLES TO SILVER SERVICE STANDARD
Silver service - food served by • Preparing tables for silver service involves
waiter with spoon and fork from positioning the table, laying the tablecloth ,
flats. Also known as English folding napkins, preparing the tableware
service. setting the table.
Remember
• Ensure that the table is steady

• The corners of the tablecloth should cover the leg of the
table
• Modern tastes favour napkins folded simply and set on the
cover plate
• Ensure that the tableware is clean

In an a la carte - service a minimum

Table d’ hôte: a set meal usually of several is usually put on the table beforehand
courses, at a fixed, inclusive price. and the waiter places the necessary
Á la carte: implies many dishes at different cutlery in position after the order is
prices for the customers’ choice- normally taken and the customer’s requirements
cooked to order. are known.
In table d’ hôte - service the table is
laid in advance to cover all the
principal courses, for example soup, fish, meat, sweet
CHECKPOINT:
Identify the items you would need to prepare a table for silver
service. Why would you wish to prepare the table before the guests
arrives?
Set table to silver service standard
Below are examples of a table set to silver

Cover - place service for à la carte or table d’ hôte menu,
setting. showing sequence for laying of tableware.
À la carte Table d’ hôte

1. Fish plate – centre of cover Entrée plate
2. Fish knife Joint knife
3. Fish fork Fish knife
4. Sideplate Soup spoon
5. Sideknife Joint fork
6. Napkin Fish fork
7. Wine glass Sweet fork- in front of plate
8. -- Dessert spoon “
9. -- Sideplate
10. -- Sideknife – on top of sideplate
11. -- Wineglass
12. -- Napkin
• Knives on the right and forks on the left with the space between them determined
by the ‘show’ entrée plate
• Cutlery is set in the order in which items will be used. First items to be used by
the guest are laid in the outer position
• Sweet and dessert silver are laid horizontally at the top of the cover.
• Tableware should not be spread out: cutlery should be grouped closely

Cutlery and flatware are laid from a service salver or service plate or carried in a clean
service cloth.
Accompaniments
Cruets- salt, pepper, mustard and mustard spoon

Ashtray
Table number
Decoration
When the table is set, check that everything on it is scrupulously clean and well arranged.
Covers should face one another across the table
Flowers, cruets and other items should balance the table setting.
CHECKPOINT:
What is the difference between à la carte and table d’ hôte menus?

How would you set a table for à la carte service?
Change cutlery
Cutlery - generally refers to • Cutlery laid in à la carte cover, is changed as

knives, forks and spoons. required, to suit the choice of meal ordered by the
customer.
• In a table d’hôte cover, the cutlery is changed or
removed according to the dishes chosen, once the order is taken.
• The cutlery or flatware is always changed and/or removed using a service plate or
service salver and should never be carried in the hand.
• The silver should be arranged neatly on the salver, with the spoons and forks tucked
underneath at right angles on either side. This allows easy handling, minimises noise,
accidents and looks neater.
CHECKPOINT:
When is it necessary to change the cutlery on a table that was already

set? How is cutlery taken to or removed from the table during silver
service?

Liaison with kitchen staff
Liaison must be established and maintained between the service staff and the kitchen
staff for quick and efficient service. Co-operation involves:
• Confirming that the correct silver service is laid in accordance with the
customer’s choices
• Avoidance of wrong orders being served
• Sufficient food sent from the kitchen
• Eliminating or minimising misunderstanding and incorrect interpretations of the
dishes being offered on the menu.
• Co-ordinating the timing between courses
CHECKPOINT:
What are the possible consequences of not fostering a good working

relationship with the appropriate kitchen staff?
CHEF AND SERVING STAFF RELATIONSHIP
The efficiency of the serving staff is highly dependent upon that of the kitchen:
Sous-chef - assistant or.
• Consultation on menu and service staff
deputy to the head chef
requirement
• Timing of dishes
• Components of dishes
• Laying of table and changing of cutlery and flatware for silver service.
• Training of serving staff as to ingredients of various dishes and the correct
accompaniments.

The head chef (chef de cuisine) controls all sections of the kitchen as well as the cooks in
the various sections. He/she supervises and schedules the preparation, cooking and
service from the kitchen to all the dining areas, arranges the menu, does the final tasting
and inspection before service and pays attention to correct garnish and appearance of
dishes.
CHECKPOINT:
What are the responsibilities of the head chef? Explain, from your
knowledge or experience what each responsibility entails.
ACTIVITY:
Prepare and set a table for a table d’ hôte menu using correct silver
service procedures. Describe each step and any precautions you’ve
taken. Your learning facilitator will arrange a visit to a hotel where
you will observe the kind of services practised. Write a report
detailing your observations and any new experience gained Pay
attention to the general layout of the room and the positioning of the
tables. Your learning facilitator will guide you.
• Pay attention to the general layout of the room and the positioning of the tables
• Your learning facilitator will guide you
• Place tables and chairs in their correct position. Make sure that the table is steady and
in line with other tables then lay the correct size tablecloth. The corners of the
tablecloth should cover the legs of the table. Before laying cloth, tables should be
fitted with a baize or felt to:(a) deaden noise of plates, cutlery and glass (b) keep the
cloth in position (c) cushion the customer’s wrist. You can then fold napkins. Modern
tastes favour napkins folded simply and set on the cover plate then you can prepare
tableware, i.e. cutlery, flatware, hollow-ware (clean, burnish and polish).The last
thing you do is to set the table.

Refer to: Dennis R.Lillicrap John A. Cousins (1990). Food and Beverage
Service, 3rd edition. Published by Hodder and Stoughton – London, England.
John Fuller(1992). Modern Restaurant Service- A Manual for Students and
Practitioners, Published by Stanley Thornes Ltd - Cheltenham, Great Britain
LG - THHFAB0202A Provide Gueridon Service
LG - THHFAB0082A Maintain communication between kitchen and service
areas. Ask your learning facilitator how to access these
READY TO PROVE YOUR COMPETENCY?
Now that you have completed this element, see if you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
1. I know who to explain prepare tables to silver standard,

with the appropriate equipment and utensils for a given
menu ( ) ( )
2. I understand how to set tables to silver service standard

with the appropriate tableware ( ) ( )
3. I know how to change cutlery on the table in silver service

style at the appropriate time, to suit the customer’s choice
of meal ( ) ( )
4. I understand how to establish an appropriate chef and

serving staff relationship to ensure silver service
between the kitchen and dining room is maintained
effectively ( ) ( )
Checklist 2 Yes No
1. Tables are prepared to silver service standard with the

appropriate equipment and utensils for a given menu ( ) ( )
2. Tables are set to silver service standard, with the

appropriate tableware ( ) ( )

Checklist 2 Cont’d Yes No
3. Cutlery on the table is changed in silver service style, at the

appropriate time, to suit the customer’s choice of meal ( ) ( )
4. Liaison with kitchen staff is established to ensure correct

preparation, presentation and timing of meals ( ) ( )

ELEMENT 3: USE SILVER SERVICE TECHNIQUES TO SERVE MEALS
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitudes to use silver service techniques to serve meals. Your
instructor is there to assist you through the different activities, so on completion you
should be able to:
1. Select utensils and equipment correctly for silver service

2. Balance servers correctly and position them appropriately at the table for
silver service
3. Serve food items, including specialist dishes, correctly using the appropriate
silver service techniques.
4. Portion and place food and condiments correctly, based on advice from
kitchen or maître D´
5. Handle hot dishes carefully and provide advice to customers
UTENSILS AND EQUIPMENT
Trays, salvers, and large dinner plates: used for carrying food or drinks, cutlery and
small items such as salt or pepper cruets to and from
Cruet: small-stoppered bottle the tables.
for holding salt, pepper, oil, Silverware: cutlery, metal flatware, and hollowware
vinegar etc at table. may be of stainless steel or EPNS (electroplated
nickel silver) Stainless steel is increasingly being
used instead of silver plated items owing to their
lower cost, durability, resistance to tarnish and low maintenance schedule.
Special table items: required for customer’s use with special dishes e.g. asparagus tongs,
lobster crackers, nut crackers, pastry forks, oyster forks, corn on the cob spears.
Sideboard and trolleys: for holding, preparing or serving of food and/or equipment
from/ during silver service.
Other items: cruets, ashtrays, toothpick holders, sugar bowl and tongs, flower vases,
finger bowls:
Utensils and equipment are selected appropriately for silver service, being guided by the:
• menu offered- á la carte or table d´hôte.
This will also change if silver service is for:
• occasion - breakfast, luncheon or dinner

• See “Set table to silver standard” above

Specialist utensils and equipment may be selected depending on the dishes being
prepared and offered – e.g. oyster fork, mustard spoon or guéridon
CHECKPOINT:
List some equipment and utensils used in silver service and explain
briefly their use.
BALANCING AND POSITIONING SERVERS AT THE TABLE FOR SILVER SERVICE
You should place a spoon and fork for service on the server with the portioned food:
then stand on the customer’s left with your feet together, with the server on the palm of
the left hand. Protect your hand with the pad of a folded service cloth then advance your
left foot forward and bring the server down to the level of the customer’s plate, just above
the rim, keeping the server perfectly level and taking the spoon and fork in your right
hand to serve food on to the plate. The food should be lifted with the spoon, with the fork
gently keeping it firm.
CHECKPOINT:
Describe how you would position and balance servers at the table for
silver service.
Serving food items
The appropriate silver service techniques must be used when serving food items.
Serving of soup:
Under-flat - plate or server
on which a dish is placed • Use an under- flat (underlayer plate) Hold the
during silver service. underplate in the left hand, place the soup plate on
it
• Using a silver ladle in your right hand, stir the soup in the tureen and pour into soup
plate
• Serve the soup to the customer from his left.

Serving of cold lobster

Half a lobster is the customary portion, dressed in the shell on a bed of shredded
lettuce Garnish: hard-boiled egg, tomato and cucumber then:
lay a fish knife and fork at the customer’s cover. You can then
place a little shredded lettuce on the customer’s plate.
Using a spoon and fork lift the flesh from the tail and cut away the shell part of the
tail, leaving the flesh attached to the body of the lobster and
place this portion on top of shredded lettuce on the plate.
Using a clean napkin pick up the claw in your left hand and
break the shell of the claw with the fork (claw had previously been cracked in the
kitchen) and ease the flesh out of the shell and place on plate.
Use service spoon and fork to decorate plate with half hard-boiled egg, tomato and
cucumber
CHECKPOINT:
Select 2 dishes and say how you would serve them using silver
service style.
State the number of covers and whom you would serve first.
PORTION AND PLACE FOOD AND CONDIMENTS
Condiments: give relish to Condiments have been extended

food and include salt, pepper, to include sugar and preserves.
mustard oil, and vinegar.
Hygiene
Cruets, bowls, bottles and other containers or holders of condiments are to be kept
scrupulously clean; wiped and refilled daily, emptied and washed weekly or as the need
arises.

The service staff/dining room staff must liase with the kitchen (chef) or be instructed by
the mâitre´ D as to the correct type, placing and portioning of food and condiments. This
will avoid errors such as:
• Insufficient servings
• Inappropriate use of condiments
• Inadequate knowledge of the dish by the waiter, who is unable to advise the
customer correctly
Condiments (salt and sugar) are usually placed in the centre of the table, or are brought to
the table with the dish with which it is being served.
CHECKPOINT:
Salt and pepper are popular condiments. Name 2 other frequently

used condiments and suggest appropriate dishes with which they may
be served
Be aware of the need to clean and maintain containers for condiments daily
Hot dishes
Always take the necessary precautions and pay attention when handling hot dishes so as
to avoid accidents and injury to self, colleagues or customers:
Use a folded service cloth as a protection against heat from the serving dish and
all hot food is properly covered to prevent heat loss and deterioration in quality.
Serve plates of hot soup on under plate, taking care to avoid spillage on the plate rim. and
the under plate also prevents the soup contacting the waters thumb.
Using appropriate service implement (large spoon for vegetable lasagne) and advise
customers as to temperature of dishes being served to avoid injury and
accident
CHECKPOINT:
What precautions would you take when serving hot dishes to avoid
accidents and injury?

ACTIVITY:
Demonstrate to the class the selection of utensils and the proper

service techniques used for preparing and serving food, silver service
style, given a table d’ hôte menu
Remember to observe the proper way to carry cutlery and dishes to and from the table.
Your learning facilitator will arrange the demonstration and grade you on your
performance.
Refer to: Dennis R.Lillicrap, John A. Cousins (1990). Food and Beverage
Service, 3rd edition. Published by Hodder and Stoughton – London, England..
John Fuller(1992). Modern Restaurant Service- A Manual for Students and
Practitioners. Published by Stanley Thornes Ltd - Cheltenham, Great Britain
LG - THHCOR0031A Follow workplace hygiene procedures
LG - THHFAB0101A Provide food and beverage service
Ask your learning facilitator how to access these

READY TO PROVE YOUR COMPETENCY?
Now that you have completed this element, see if you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
1. I understand how to select utensils and equipment correctly

for silver service ( ) ( )
2. I can balance servers correctly and position them

appropriately servers at the table for silver service ( ) ( )
3. I understand how to serve food items, including specialist

dishes correctly, using the appropriate silver service
techniques ( ) ( )
4. I understand how to portion and place food and condiments

correctly, based on advice from the kitchen or maitré ‘ D ( ) ( )
5. I understand how to handle techniques hot dishes carefully

and provide advice to customers ( ) ( )
Checklist 2 Yes No
1. Utensils and equipment are correctly selected for silver

service ( ) ( )
2. Servers re balanced correctly and positioned appropriately

at the table for silver service ( ) ( )
3. Food items including specialist dishes are correctly served

using the appropriate silver service techniques ( ) ( )
4. Food and condiments are portioned and placed correctly,

based on advice from kitchen or maitré ‘D ( ) ( )
5. Hot dishes are handled carefully and advice is provided to

customers ( ) ( )

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LG – THHFAB0212A PROVIDE SILVER SERVICE

HEART TRUST/NATIONAL TRAINING AGENCY

Learning Management Services Department

Version 1 LRDU – JUNE. 03

 2003 HEART Trust/NTA

Design and Development work

Version 1 LRDU – JUNE. 03

Welcome ..... ................................................................................................................... 1

Element 1: Prepare tables for silver service

Self-Assessment Checklist ........................................................................................... 12

Element 3: Use silver service techniques to serve meals .................................................. 14

Self-Assessment Checklist ........................................................................................... 19

Version 1 LRDU – JUNE. 03

This Competency Unit

Element 1: Prepare tables for silver service

Element 2: Work in co-operation with kitchen

Element 3: Use silver service techniques to serve meals

Version 1 LRDU – JUNE. 03 1

Before you start

Before you start this Learner’s Guide, you need to:

c. Ensure that your learning resources are available.

e. Plan your learning programme (see below)

f. Understand how to use this Learner’s Guide (see below)

Planning your learning programme

Version 1 LRDU – JUNE. 03 2

Element 1 Prepare tables for silver service

1. I can prepare tables to silver service standard, with the

2. I can set tables to silver serve standard, with the appropriate

3. I can change cutlery on the table in silver service style, and

4. I can establish liaison with kitchen staff to ensure correct

5. I can establish an appropriate chef and serving staff

Element 3 Use silver service techniques to serve meals Yes No

1. I can selected utensils and equipment correctly for silver

2. I can balance servers correctly and position appropriately at

3. I can serve food items including specialist dishes, correctly

4. I can portion and place food and condiments correctly base

5. I can handle hot dishes carefully and advice provide to

Version 1 LRDU – JUNE. 03 3

How to use this Learner’s Guide

We suggest that you:

• Go through the sections/elements as they are presented (starting at Section 1)

Version 1 LRDU – JUNE. 03 4

Complete Assessment Exercise

Version 1 LRDU – JUNE. 03 5

Using the Computer and Other Resources

Version 1 LRDU – JUNE. 03 6

ELEMENT 1: PREPARE TABLES FOR SILVER SERVICE

PREPARE TABLES TO SILVER SERVICE STANDARD

• Ensure that the table is steady

Version 1 LRDU – JUNE. 03 7

In an a la carte - service a minimum

Set table to silver service standard

Below are examples of a table set to silver

À la carte Table d’ hôte

Version 1 LRDU – JUNE. 03 8

Cruets- salt, pepper, mustard and mustard spoon

What is the difference between à la carte and table d’ hôte menus?

Cutlery - generally refers to • Cutlery laid in à la carte cover, is changed as

When is it necessary to change the cutlery on a table that was already

Version 1 LRDU – JUNE. 03 9

Liaison with kitchen staff

What are the possible consequences of not fostering a good working

CHEF AND SERVING STAFF RELATIONSHIP