Staff Checklist
Serving with a spoon and fork
Holding a spoon and fork for silver service
Use one hand with the spoon on bottom and the fork on top
Hold the fork between thumb and index finger
Hold spoon between remaining 3 fingers—little and middle fingers underneath,
supporting the spoon, and the ring finger on top.
Hold the cutlery securely so as not to injure others
Picking up food with a spoon and fork
Place the spoon under food item or to the side of it
Lower the fork on top or other side of the food item
− For items such as chicken legs and rolls the fork will be best used like a grab,
the fork prongs pointing inward towards the spoon
− For sliced meat and other flat dishes the fork will be best used the other way,
with the prongs pointing away from the spoon
− For items such as peas and other small vegetables you may not need to use
the fork at all but it should still be held
Once securely gripped, carefully lift the food item
Place the food item neatly onto the plate, releasing from spoon and fork
The meat or fish item should be placed on the plate first, nearest the customer,
and vegetables neatly around it
Serving with a spoon and fork
Never touch food with your hands
Keep the serving dish as near the plate as possible to prevent spillage or
accidents
Place your left foot slightly forward so you have a comfortable stance
Ensure that the correct portion is served