Documente Academic
Documente Profesional
Documente Cultură
Silver Service
Contents
Trainee Information Certificate of Completion Introduction Be Organised Prior to Service Exceeding Customers Expectations Using Service Cutlery Silver Service Procedures Silver Service Important Points to Note Self Assessment Test 11 12 7 8 9
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Trainee Information
Name: Manager: Training Commenced: Training Completed: Assessment Completed: ____________________________________________ ____________________________________________ ______ / ______ / ______ (DD/MM/YYYY) ______ / ______ / ______ (DD/MM/YYYY) ______ / ______ / ______ (DD/MM/YYYY)
Certificate of Completion
_______________________
(Manager/Supervisor)
hereby
certify
that
_______________________ (Employee Name) has successfully completed their training in Providing Silver Service and is fully qualified under the requirements of the establishment in which they are employed herewith.
Congratulations!
Introduction The style of silver service adds a grandeur and occasion to any event, and when done well, an impression is left with the customer that will reflect favourably on your establishment. However, as with all types of service, in order to perfect the art of silver service practice makes perfect! There are no quick solutions to becoming proficient at silver service, and wherever possible you should practice a great tip is to practice at home with your family, so that you become comfortable with the service techniques. Silver service involves taking the food to the customers table on a serving platter sometimes called a flat. The hot dinner plates are already placed on the table and then the waiter transfers the food from the platter onto each plate using a fork and a spoon sometimes two forks or two spoons are used, this depends on the food being served at the time.
It is possible that there may only be a policy to serve certain dishes as silver service, such as the vegetables accompanying a dish or the bread. Speed is also of the utmost importance, as you may be serving a table of about 10-12 people, so they all need to be served with hot food dont let it get cold due to slowness of service.
Be Organised
When providing silver service, waiting staff need to be organised and efficient. Standards must be set at a very high level, as at this level of service the customer expects extremely efficient working practices. You need to be comfortable in your work space and confident in your ability to carry out all the service procedures required. Take great care when serving customers with silver service as not to disturb them for too long. Be aware of leaning very close to the customer or hovering around, a customer will not appreciate too long a service in this regard. Remember, as with all work practice, make each movement count. If you are empty handed and going to the kitchen, collect dirty dishes or glasses on your way. Be organised, by ensuring your workspace is kept clean, tidy and well stocked at all times. Health & Safety is of the utmost important, so remember there are always sharp implements about, so handle with care. Keep within your specified work area, so as not to disturb other staff members. Keep all areas clean at all times. Maintain the work ethic of clean as you go. easier when clearing up at the end of a shift. This always makes it
Remember work quickly but efficiently because you are using silver service to serve the food, there is more of a chance that the food will cool down.
Prior to Service
Before you enter into serving the customer, you must ensure that your workplace is prepared. This is known as mise-en-place. It is your responsibility to ensure that all utensils and equipment is clean and ready for service.
All equipment and service items will need to be checked prior to service:
Each time you serve a new platter, you will need a new set of serving utensils. Ensure that these are always to hand. Ensure that all your waiters cloths are folded and easily accessible for service. Check all lined to ensure it is clean, pressed, free from holes and stains. Ensure all equipment is clean and polished (if required) Check that crockery is free from damage Silver should be cleaned on a regular basis (to prevent tarnishing). Make this a regular part of your job. Check stock levels, as you must have enough equipment to see you through the service period. Immediately prior to service you may need to bring hot plates from the kitchen.
Remember, the more prepared you are prior to service, the better your service will be and the easier your job will become. Without organisation - chaos will rule.
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Portion sizes The chef will have determined the portion sizes for each service item. You must be aware of this prior to service. Each serving of meat and vegetables will be portioned as well, e.g. 3 roast potatoes per person, 2 slices of beef, etc. The meat will generally be on its own platter to be served separate from the vegetables and potatoes. Ask the customer if they would like certain types of food before serving it. This saves on waste food. If you are running out of food during service, do not decrease portion sizes. Apologise, leave the table and return with replenished items.
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Describe the correct way to hold your fork and spoon when providing silver service?
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