What is Silver service dining and can you describe how it is?

Question

I am a trainee chef and would like to know what exactly service service dining is. I get different answers from different people

Answer 1

Silver service is the formal setting as noted by the previous answer. I would add that there is more to the story:

You want your patrons to feel that everything that appears at the table is created by magic exactly as they desire.

The handling of eating utensils and wine glasses is very important. Instead of the usual putting out of all the utensils that will be used during the service, the place is set for the first course or Amuse Bouche only. Then after each course is cleared, a service person sets each place with exactly what is required for the next course based on the patron's order. It progresses this way through the dinner service.

It is similar for wine glasses. Only deliver wine glasses to the table based on the wine that has been ordered and the desire of each patron to consume the wine. Each patron should be offered, but not forced to take a glass. Also, if a new bottle of wine is ordered, new glasses should be delivered to the table. It is a nice touch to have varietal-specific wine glasses like Riedel.

Good luck with your training!

Answer 2

It's a formal service with all the silver pulled out and everything laid out as though for a State dinner. Total no-brainer. Don't forget the bread plates and butter knives!