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Elements and Performance Criteria

1. Prepare tables for silver service.
   • Prepare tables to silver service standard, with the appropriate equipment and utensils for designated menu.
   • Set tables to silver service standard, with the appropriate crockery, cutlery, glassware and silverware.
   • Evaluate the presentation of tables and make adjustments before commencing service period.
   • Change cutlery on the table in silver service style and at the appropriate time, to suit customer choice of menu items.
2. Work in cooperation with kitchen staff.
   • Liaise with kitchen staff in a professional manner to ensure correct preparation, presentation and timing of meals.
   • Establish appropriate relationship with chef to ensure that silver service between the kitchen and dining room is maintained effectively.
3. Use silver service techniques to serve meals.
   • Complete mise en place requirements for silver service menu options.
   • Select correct utensils and equipment for silver service.
   • Balance servers correctly and position them appropriately at the table for silver service.
   • Serve food items correctly, using appropriate silver service techniques.
   • Portion and place food and condiments correctly, based on advice from kitchen or head waiter.
   • Handle hot dishes carefully and provide advice to customers.

Range Statement

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare for and use silver service techniques for service of entrées, main courses, desserts and cheeses over three service periods

serve meals from each of the following major food types using silver service techniques during the above service periods:

cheese or dairy products

condiments and accompaniments

dessert

seafood

fruits

garnishes

hors d’oeuvres or appetisers

meat or poultry

salads

sauces

vegetables

select and use the correct sliver service utensils, equipment, table service-ware, crockery, cutlery and glassware for the dishes and beverages served

work to commercially-realistic timeframes and demonstrate ability to deal with multiple silver service tasks simultaneously.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

processes involved in preparing tables for silver service:

folding napkins

placing chairs in correct position

polishing cutlery, glassware and crockery

selecting and setting up linen, glassware, cutlery and crockery according to menu requirements

organisational and traditional industry standards for silver service table setting of glassware, crockery and cutlery

silver service techniques for the major food types specified in the performance evidence

features and uses of the following items for each of the main food types specified in the Performance Evidence:

silver service utensils and equipment

different crockery and cutlery

service-ware for garnishes and accompaniments

features and uses of different types of glassware for different beverages

mise en place requirements for silver service menu options.

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