SILVER SERVICE
Silver service has been around for hundreds of years, but unless you’ve eaten at high-end restaurants, stayed in the best hotels or worked in wealthy homes, you may not have experienced silver service dining. Historically, upper class British people have admired and respected silver service and this has become the bar set for dining across the globe. Silver service originates from the 17th and 18th century. This service style became very popular in high end restaurants and 5* hotels in the modern day.
Those who wish to work in luxury homes, 5* hotels, high end restaurants, chalets and yachts require silver service skills, so being familiar with silver service etiquette is vital.
- The silver service waiter or waitress must be well acquainted with the appropriate etiquette and technique.
Silver service is orientated for a right-handed waiter. Thus to serve the food, the waiter stands behind the guest and to the guest’s left, holds or supports the platter with their left hand, and serves the food with their right hand.
- It is common for the waiter to hold the serving-fork above the serving-spoon both in the right hand, and use the fingers to manipulate the two as a pincer for picking up, holding and transferring the food. This technique requires much practice and dexterity.
Silver service (in British English) is a method of food service. 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. It is performed by a waiter using service forks and spoons from the diner’s left. In France, this kind of service is known as service à l’anglaise (“English Service”).
Silver service food is always served from the left, drinks and plated meals from the right.
Meals are served to the diner from platters, not plated in the kitchen.
The guest to the host’s right is served first. (Usually a female guest)
Service continues clockwise.
Plates are cleared from the right, glasses from the right; again starting with the guest to the host’s right.
Glasses are stacked in a diagonal to the right and away, with wine (by course) in order, and then lastly, water glass in front.