SILVER SERVICE TRAINING
MARK MASON’S HALL NEAT & TIDY HAIR/FACIAL HAIR, LONG HAIR TIED BACK BLACK TIE/BOW TIE LONG SLEEVE WHITE SHIRT BLACK WAISTCOAT BLACK TROUSERS, NOT JEANS CLEAN BLACK SHOES, NOT TRAINERS NO CHUNKY JEWELLERY, IPODS, FASHION ACCESSORIES, ETC Knives Knives FORKS FORKS CUTLERY SPOONS SPOONS WHITE WINE GLASS ALWAYS SITS ABOVE MAIN COURSE KNIFE FIRST COURSE SECOND COURSE THIRD COURSE EXAMPLE MENU EXAMPLE MENU TOMATO SOUP BROCCOLI & STILTON TART STEAK & KIDNEY PUDDING FRESH FRUIT SALAD BAKED TROUT BLACK FOREST GATEAU EXAMPLE MENU EXAMPLE MENU SMOKED HADDOCK TRIO OF MELON BEEF STEW & DUMPLINGS LANCASHIRE HOT POT RHUBARB CRUMBLE CHEESE & BISCUITS ALWAYS SERVE FROM THE LEFT, GET AS CLOSE TO THE PLATE AS POSSIBLE COURSE PLATES, SAUCES & CUTLERY ONLY ALWAYS CLEAR FROM THE RIGHT DO NOT CLEAR CONDIMENTS (E.G. SALT & PEPPER) OR SIDE PLATES UNTIL AFTER DESSERT! DO REMEMBER TO EXCUSE YOURSELF EVERY TIME YOU APPROACH A CLIENT DO REMEMBER TO SERVE A PLATED COURSE WITH THE MEAT AT 6 ‘O’ CLOCK TO THE CLIENT DON’T INVADE A CLIENT’S PERSONAL SPACE OR APPROACH HIM FROM THE BACK
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