The Basics of Silver Service Etiquette
A technique for serving food called “silver service” is done from the left side. This service is referred to as “service à l’Anglais” or “English service” in France. The guest to the host or principal is served first. Because they are frequently the principal’s most notable guests Service continues clockwise so staff don’t bump into other servers. Plates and glasses are cleared from the right. And to the right, glasses are stacked diagonally. with water glasses in front and wine served in courses
Silver service tends to be easier for a right-handed waiter. You stand behind the guest to their left side. Using your right hand to serve the food while holding and supporting the silverware with your left This technique requires a great deal of practice and dexterity. As often as you can, practice these skills to keep them sharp. especially if your daily obligations do not include actively serving
History of Silver Service Etiquette
Silver service has been around for hundreds of years. However, unless you’ve worked in wealthy homes, stayed in luxury hotels, or dined at upscale restaurants You may not have experienced silver service dining. Historically, upper-class British people have admired and respected silver service. And this has raised the standard for dining around the world.
Silver service originates from the 17th and 18th century. In a private home, Sunday would be a day off for the regular wait staff. The family would then be served by the butler in his place. Serving the family or visitors from his platter directly onto their plates, the butler would circle the table. This particular service style is called ‘silver service’. Additionally, it rose to prominence in contemporary high-end eateries and five-star hotels. Those who want to work in opulent residences, five-star hotels, fine dining establishments, chalets, and yachts need to have silver service abilities. So being familiar with silver service etiquette is vital.
Chef Albrich, an Austrian-born fine dining expert, suggests that the traditional method of placing dishes from the left and removing them from the right is not always the best way to serve guests. According to him, the custom of serving guests from the left started long ago when food for meals would come out on large trays. Empty plates would be placed in front of guests from the left side, then each one of the plates would be filled with food in their place from the large tray.
If your workplace provides empty plates to guests who then fill them at the table, those plates should be delivered to the client from the left side. Sides like bread and vegetables can also be delivered from the left and should be taken out of the left as well.
Delivering the customer’s plate from the right side if it has been set up in the kitchen The guest’s right should be used to serve food that has been pre-plated (with the exceptions mentioned above), beverages, all empty plates, and utensils. It is necessary to remove all dishes served from the right after serving them.