Table Service is one of the most important skills you could polish as a stewardess. Because the truth is that during a charter or owner’s trip, more or less 70% of your job revolves around table service.
The first thing to know is the difference between silver service and fine dining service. Unfortunately, many stewardesses think they are the same, which is incorrect.
Fine dining is a sophisticated, classy dining experience that caters to an upscale clientele. It often serves gourmet food. The experience entails refined table service and an exotic menu with equally exotic ingredients, creating a unique ambiance for all diners.
Silver Service includes serving food at the table using a technique to transfer food from a serving dish to the guest’s plate from the left. A server performs this service using serving forks and spoons from the diner’s left side. In France, this service is called à l’anglaise (“English Service”).
Features of Silver Service
Silver Service food is always served from the left, and drinks and plated meals from the right.
Meals are served to the diner from platters, not plated in the kitchen.
The guest to the host’s right is served first. (Usually a female guest)
Service continues clockwise.
Plates are cleared from the right, glasses from the right, again starting with the guest to the host’s right.
Glasses are stacked diagonally to the right and away, with wine (by course) in order and water glass in front.
Silver Service is orientated for a right-handed server. Thus, to serve the food, the server stands behind the guest and to the guest’s left, holds or supports the platter with their left hand, and serves the food with their right hand. It is common for the server to hold the serving fork above the serving spoon in the right hand and use the fingers to manipulate the two as a pincer for picking up, holding, and transferring the food. This technique requires much practice and mastery.
A modification of Silver Service is known as Butler Service. In Butler's service, the diner helps him/herself from a serving plate held by the server (Butler). Traditionally, this service was used on Sunday evenings when the waiting staff had the evening off, and the Butler helped out at dinner. This service is known as à la française (“French service”) in France.
Now that you understand the difference, let’s discuss the Do’s and Don’ts of Fine Dining Table Service.
Do’s
Your appearance is almost as important as your demeanor in representing the yacht. Use light makeup, no excessive jewelry, shower before service, and no overuse of perfume or cologne.
Press uniforms to eliminate wrinkles and creases and ensure theyproper posture—d are stain-free. Always exhibit o not slouch, cross your arms, or leave your hands in your pockets while on service.
Keep your hands clean and always wash them after going to the bathroom or touching anything.
Speak softly and calmly. Always Smile and Prioritize Guests.
Know the Menu.
Be discreet and professional, and don’t get overexcited by a celebrity. Treat them as you would any other guest.
If a guest offers you their hand to shake, you should always do so. If you’re wearing gloves, you should remove them and then shake their hand. As a general rule, never offer your hand first.
Pay attention. If you see a guest who needs additional help, always offer to assist.
Let the service flow. Make your greetings natural and respectful, and don’t force interactions. Read non-verbal signals. If guests are angry, upset, or nervous, ensure they are more relaxed by providing professional service.
Avoid Asking, "Would you like a refill?" Keep refilling. The guests will let you know when they don’t need another.
Avoid "Are you still working on that?" wait for the signs that tell you they are finished, napkin on top of plate, flatware/silverware diagonal or vertical on top of the plate.
Avoid "And yours will be out in just a minute." Please bring everything out at the same time.
Silent service is the best service. This means that you are efficient as a server. Being efficient doesn’t just mean being quick; it means doing things the right way. This includes timing your actions perfectly, bringing food to the right guest at the right time, and ensuring you routinely check the table throughout the service. The game is to do before they ask.
Give yourself at least 45 min.-1 Hour minimum before service to set the table.
Double-check that every necessary condiment, piece of cutlery, dish, and extra items are in place and ready for service. Forgetting something integral for eating or enjoying a meal can ruin the entire experience for guests.
Play soft, chilled music in the background unless asked not to.
Serve the ladies first. Serve the first lady left of the hostess until finally reaching the hostess lady. Now serve the men the same way, the first man to the left of the host and the host last.
Serve from the left and remove from the right, if possible; if you need guests to help you reach an item, softly and kindly ask them to help you.
Call on service floater stew(s) or deck crew when serving and clearing, don’t try to do it all by yourself; teamwork is crucial for outstanding service.
Wait for everyone to finish before clearing unless asked differently.
Always use trays to serve and clear on and off the table (except course plates and chargers).
You must keep noise low when clearing the table, so never stack several plates or clear on a tray. Carry each plate individually to the galley or carry it to a sideboard during large dinners; another stew can transport them to the galley.
Handle wine glasses by their stems and silverware by the handles. Use gloves when setting the table and during service if you want to be more formal.
Make sure the glasses are clean. Inspect them before placing them on the table.
Water and wine should be refilled before anyone ask for them.
Water can be served from the bottle while setting the table. Water is the only glass that can be picked up from the table to pour or refill.
Always ask what type of wine they would like with lunch/dinner and show them the wine list.
When serving wines, use the MKSB Wine 101 guidelines for a successful service.
Always use trays under service stations.
Have fresh limes/lemon wedges and wheels available for drinks.
Set up a tea/coffee station after the main course. If you have the space, you can also set it up before the start of service.
After clearing each course, remove any item that is not being used (glassware, flatware, crockery, condiments, bread plates, etc.).
Before dessert, everything irrelevant to the final courses must be cleared from the table. Start with the most oversized item and work down to the smallest. Use a tray to clear small items (unnecessary flatware, salt, pepper, bread plates, chargers, etc.).
You may ask, before dessert, if anyone would like coffee or tea.
If cigars are available after dessert, bring them to the table and offer some with digestive liquor. After dessert, try to clear the whole table so you are left with only coasters and glassware.
Keep up with the ashtrays (they always need to be clean).
Keep a cigar cutter and cigar torch.
All fridges should be stocked at all times (including coolers).
After service, replenish all items used during service.
After dinner, ask the primary host/hostess what time they would like to enjoy breakfast.
As soon as you finish your last meal of the day, stain-treat or soak overnight to remove stains.
Keep trash cans clean and empty.
Ensure all cleaning bottles are refilled and new clean rags are available in your stew pantry and bar areas.
If you realize you forgot napkins on the table, bring them and have another stew or place each napkin on the guests’ laps (it will look like it was part of the plan all along).
Excuse yourself if there is a spill, and clean the table as calmly and quickly as possible. (Always excuse yourself even if you didn’t do it; it makes the guest feel less embarrassed as you shift the focus onto yourself.) If needed, kindly ask the guest to change clothes so you can send them to the laundry.
If a flatware or napkin falls on the ground, change it immediately to a new one, even when the guest says it’s okay to keep the same one. This is why having extras on your service station is crucial.
Don’ts
Do not have a personal conversation with another crew member within earshot of guests.
Do not eat or drink in plain view of guests.
Never smoke before or during service; make sure you don’t reek of cigarettes. People want to smell the food and beverage.
Do not drink alcohol on the job, even if guests invite you. “Not when I’m on duty” will suffice.
Don’t be on your Cell Phone. Put your cell away! It looks unprofessional and lazy. Additionally, you could miss something important, like a guest needing a refill.
Don’t overshare. It's not a good idea to overshare with guests about your personal life; ideally, do not engage in informal conversations with guests.
Don’t make INAPPROPRIATE REMARKS: no jokes, flirting, or cuteness. Do not curse, no matter how young or hip the guests are.
Avoid mannerisms such as touching your hair, nose, biting nails, etc.
Do not compliment a guest’s attire, hairdo, or makeup in front of other guests unless you are giving the compliment to all. You're insulting someone else.
Don’t disagree with a guest. Stay calm and relaxed.
Do not interrupt a conversation. Wait for the right moment.
Refrain from reciting the menu fast or, robotically, or dramatically.
Don’t cross your arms in front of the guests.
Never touch a guest. No excuses.
Do not bang into chairs or tables when passing by.
Never say “I don’t know” to any question without saying, “I’ll find out.” Saying “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.
Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”.
Don’t take orders with notepads in front of guests. Do have a notepad and pen available in your service station. Write the order in privacy and deliver it to the chef.
Never serve anything that looks creepy or runny, or wrong.
Do not take an empty plate from one guest while others still eat the same course. Wait, wait, wait.
Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.
Never use the same glass for a second drink unless you have asked and they have requested to pour it in the same one.
Do not pop a champagne cork. Remove it quietly, gracefully. The less noise, the better.
Never let the wine bottle touch the glass into which you are pouring.
Don’t forget small details. We suggest using your MKSB guest preferences to ensure you don’t ask what you already know. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.
Don’t disappear. It’s never a good idea to disappear from your guests throughout their dining experience. You are there to serve, and that means you need to be present at all times.
To continue to polish your service skills and those of your team, download the Mermaids Kick-Starter Bible.
Inside the MKSB, you get Service Guidelines for Breakfast, Lunch, Dinner, and Hors d'oeuvres, Table Setting Guidelines for Informal and Formal dining, and a How to Set a Table cheat sheet, and an exclusive section for Wine Service Guidelines and so much more. Download the MKSB here.
