Formal Service Styles

• Silver Service: Food served from platters using fork and spoon simultaneously — formal dinners and state events.
• Butler Service: Passed hors d’oeuvres on silver trays — guests self-serve at receptions.
• Plate/American Service: Pre-plated in kitchen, carried directly to guest — most common in modern luxury dining.
• Russian Service: Entire dish presented at table, carved, then plated for each guest.
• Gueridon/French Service: Food prepared or finished tableside on a trolley in front of the guest.
• Buffet Service: Guests serve themselves from a carefully arranged display.

The Formal Table Setting

• Dinner plate: Centred exactly in front of the guest
• Forks: To the LEFT — salad fork outermost, dinner fork closest to plate
• Knives: To the RIGHT, blades always facing inward — dinner knife innermost, soup spoon outermost
• Bread plate: Upper left with butter knife laid across diagonally
• Water glass: Above the dinner knife; wine glasses to the right
• All cutlery: Placed exactly 1 inch from the table edge — no more, no less

The L-R Rule — Core Silver Service

1. Food is ALWAYS served from the LEFT
2. Drinks and plated meals are served from the RIGHT
3. Plates are cleared from the RIGHT
4. Guest of honour (to host’s right) is served first
5. Service continues clockwise around the table
6. The host is ALWAYS served last — no exceptions
7. NEVER reach across a guest under any circumstances
8. Maintain calm, smooth movements — never rush

Beverage Service Rules

• Always pour from the guest’s right side, label facing the guest
• Wine: one-third full only — never more
• Water glasses kept completely full at all times during the meal

Key Rule: Serve food LEFT. Serve beverages RIGHT. Clear plates RIGHT. Never deviate from this rule.