Application

This unit describes the performance outcomes, skills and knowledge required to provide full silver service in a fine-dining restaurant. It requires the ability to prepare tables for silver service and use silver service techniques to serve meals.

The unit applies to hospitality organisations where silver service of food is provided, such as à la carte or fine-dining restaurants.

Silver service standard refers to superior table service in a fine-dining setting where diners are provided with a high level of personalised attention and table service. Some menu items may also be prepared and served at the table rather than being ready plated in the kitchen.

The unit applies to senior food and beverage attendants who operate independently or with limited guidance from others. They may provide operational advice and support to team members.

Unit mapping information

SITHFAB308 Provide silver service

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Food and Beverage

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

Assessment conditions

Skills must be demonstrated in an operational food and beverage outlet. This can be:

• an industry workplace

• a simulated industry environment

Assessment must ensure access to:

• fixtures and large equipment:

  • minimum of 15 chairs

  • minimum of five tables

• small equipment:

  • bread baskets

  • butter dishes

  • candles and matches or lighter

  • carafes for decanting wine

  • condiments and accompaniments

  • cruets and pepper mills

  • cutlery appropriate for designated menu items to be served

  • docket books

  • food service-ware:

    • side plates

    • main plates

    • dessert bowls

    • coupes

    • entrée plates

    • soup bowls

  • heated plates and hot serving utensils

  • linen/table dressing:

    • tablecloths

    • overlays

    • placemats

    • napkins/serviettes

  • milk and sugar containers

  • service trays, platters and doilies

  • service cloths for wine service

  • serving utensils

  • standard range of glassware for the service of alcoholic and non-alcoholic beverages

  • table crumber

  • tea and coffee service-ware

  • waiter’s friend

  • water jugs

  • white cotton gloves

  • wine baskets

• stock:

  • meals from all the major food types, and for entrees, main courses, accompaniments, desserts and cheeses

  • wide commercial range of alcoholic and non-alcoholic beverages

• organisational specifications:

  • food and beverage menus

• kitchen staff with whom the individual can interact

• industry-realistic ratio of service staff to customers; these can be:

  • customers in an industry workplace during the assessment process; or

  • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

• have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency