Select required silver service equipment and Beverages including wine, tea and coffee service. utensils to enable service of the orders that have Equipment and utensils may include: been taken White gloves, table linen and napkins/waiter’s cloths, service cloths Collect and verify food items from kitchen in accordance with the orders that have been taken Suitable crockery including use of Transport items from kitchen to table and present Silver service gear, such as spoon and fork, service spoons, fish knives, lifters to guests Service and platters, water and other jugs, sauce boats Serve food items to guest Trolleys beverage items to guests Communicate with guests during and after the Wine baskets, friend’, candle, decanters and carafes ‘waiter’s delivery of silver service to achieve a positive to remove table crumbs guest experience decorations, bud vases, flower arrangements, display tables and other static displays. Other waiting staff may include: Runners and busboys Food waiters Drink waiters and sommeliers Dining room host/supervisor. Coordinate with kitchen staff should include: Communication of individualisation of dishes to match guest preferences Timing of service provision Quantities required Verifying availability of menu items and variations in dishes that can be accommodated. Adjust covers may relate to: Changing existing table set up Adding items to existing table lay up Removing items from existing table lay up. Collect and verify food items from kitchen should include:
Select required silver service equipment and utensils to enable service of the orders that have been taken Collect and verify food items from kitchen in accordance with the orders that have been taken Transport items from kitchen to table and present to guests Serve food items to guest beverage items to guests Communicate with guests during and after the delivery of silver service to achieve a positive guest experience Beverages including wine, tea and coffee service. Equipment and utensils may include: White gloves, table linen and napkins/waiter’s cloths, service cloths Suitable crockery including use of Silver service gear, such as spoon and fork, service spoons, fish knives, lifters Service and platters, water and other jugs, sauce boats Trolleys Wine baskets, ‘waiter’s friend’, candle, decanters and carafes to remove table crumbs decorations, bud vases, flower arrangements, display tables and other static displays. Other waiting staff may include: Runners and busboys Food waiters Drink waiters and sommeliers Dining room host/supervisor. Coordinate with kitchen staff should include: Communication of individualisation of dishes to match guest preferences Timing of service provision Quantities required Verifying availability of menu items and variations in dishes that can be accommodated. Adjust covers may relate to: Changing existing table set up Adding items to existing table lay up Removing items from existing table lay up. Collect and verify food items from kitchen should include:
TG_Provide%20silver%20service_Final.docx