1. SILVER SERVICE
• Transferring food from a service
dish to the guests’ plate from
the left with the use of service
gear.
• ‘Service gear’ usually means a
serving spoon and fork, but
occasionally it consists of
knives, especially fish knives.
FHRAI Institute of Hospitality Management,
(with academic certification from Ecole Hôtelière De Lausanne)
Silver Service
Page 1 of 9
Divyansh Kaushik
16April.07
PRINCIPLES OF SILVER
SERVICE
• Service of food from platter to
plate from the left of the guest.
• Move anti-clockwise round the
table offering food to each
guest.
• Host is the last one to be
served.
FHRAI Institute of Hospitality Management,
(with academic certification from Ecole Hôtelière De Lausanne)
Silver Service
Page 2 of 9
Divyansh Kaushik
16April.07
USE OF A SPOON AND
FORK (Service Gear)
• Fork over the spoon in the right
hand
• Gear to rest across the middle,
ring, and little fingers with the
base of the gear resting in line
with the bottom of little finger,
leaving the index finger and
thumb free to move the gear.
FHRAI Institute of Hospitality Management,
(with academic certification from Ecole Hôtelière De Lausanne)
Silver Service
Page 3 of 9
Divyansh Kaushik
16April.07
1

2. USE OF KNIVES FOR
SERVICE
• Used for the service of soft or
large items requiring more
support.
• Two knives to be handled the
same way as a service fork and
service spoon.
FHRAI Institute of Hospitality Management,
(with academic certification from Ecole Hôtelière De Lausanne)
Silver Service
Page 4 of 9
Divyansh Kaushik
16April.07
Service of bread rolls
• Hold the bread basket on the
flat of left hand
• Place left hand low above the
edge of the guests’ sideplate
from the left of the guest.
• Serve the bread roll onto the
sideplate using the service gear
FHRAI Institute of Hospitality Management,
(with academic certification from Ecole Hôtelière De Lausanne)
Silver Service
Page 5 of 9
Divyansh Kaushik
16April.07
Service of main meal
• Place clean hot plate in front of
guest from the right.
• Hold the service dish on a
service cloth on the flat of the
left hand
• Serve the main item in the
centre of the plate and
vegetables around.
FHRAI Institute of Hospitality Management,
(with academic certification from Ecole Hôtelière De Lausanne)
Silver Service
Page 6 of 9
Divyansh Kaushik
16April.07
2

3. Service of main meal
• Give the plate a satisfactory
visual balance.
• No items to be placed on the
rim of the plate.
• Plate presentation should be
consistent.
FHRAI Institute of Hospitality Management,
(with academic certification from Ecole Hôtelière De Lausanne)
Silver Service
Page 7 of 9
Divyansh Kaushik
16April.07
Service of sauces
• Carry the sauce-boat on an
underplate on the flat of the left
hand with the lip of the boat
facing the right.
• Serve the sauce using a service
spoon or ladle.
• Sauce should only cover 1/3rd of
the item.
FHRAI Institute of Hospitality Management,
(with academic certification from Ecole Hôtelière De Lausanne)
Silver Service
Page 8 of 9
Divyansh Kaushik
16April.07
Service of sauces
• Carry the sauce-boat on an
underplate on the flat of the left
hand with the lip of the boat
facing the right.
• Serve the sauce using a service
spoon or ladle.
• Sauce should only cover 1/3rd of
the item.
FHRAI Institute of Hospitality Management,
(with academic certification from Ecole Hôtelière De Lausanne)
Silver Service
Page 9 of 9
Divyansh Kaushik
16April.07
3