- Advanced Training
- Cape Town, South Africa & Online
Advanced Silver Service Course
Perfect your high-end service skills for superyachts, private estates, and luxury venues. Learn advanced tableside techniques, refined etiquette, and beverage mastery to exceed guest expectations.
superyacht & Hospitality
Fine Dining & Silver Service Skills Training
This advanced program builds on foundational service skills to develop precision, confidence, and leadership in luxury environments.
Ideal for experienced stewardesses, senior service staff, and hospitality professionals seeking to operate at the highest level.
Duration: 2 days
Location: Cape Town and Online
6,900 – 8,600 ZAR | 346 – 430 Euro
Foundational Rules
Comprehensive Coverage
Master Elite Service
Examples & Templates
Expert Instruction
Historical & Modern topics
Guest Handling
Event Management
What You'll Learn
VYA’s Advanced Silver Service Course is designed to challenge even an experienced Service Stewardess.
Table Set-up Fundamentals
Rules that must be applied and understood.
Service Types & Style
How different types of meals can influence your service style and how to plan and adjust.
Different Service Set-ups
Setting up for different types of service types, service mise-en-place.
Silver Service
Understanding the history, fundamentals and application.
Identification & Use
Tableware, service-ware, flatware, glassware and other equipment identification, use & care guidelines
Pulling, Polishing & Placing
Three P's of service. How to plan & organise your team for service.
Charter Preperations
Plan and manage guest preferences & service pantry requirements and galley checklists.
Provisioning & Preferences
How to plan provisioning lists per charter by preferences.
High Tea, Caviar & Brandy Service
Learn the history, steps and fundamentals of these bespoke services.
Module 1
Silver Service Fundamentals to Mastery
Master the rules of tablescapes, florals, linens, napkins, condiments, and etiquette to set a flawless, elevated dining stage every time.
Module 2
Crockery, Cutlery & Glassware Mastery
Understand how premium tableware is made – and exactly how to select, handle, care for, and deploy each piece for impeccable presentation.
Module 3
Service Styes, Types and Blends
Confidently execute and combine service styles – plated, guéridon/trolley, tableside, buffet, family, Russian, room service – to suit every guest and occasion.
Module 4
Wine, High Tea and Caviar Service
Perfect the rituals of luxury service – presenting, opening, serving, and storing wines; curating teas; and delivering caviar with correct accompaniments and protocol.
Module 5
Pulling, Placing, Plating and Perfecting Services
Choreograph the flow – precise clearing, accurate placement, pristine plating, and timing – so every course lands hot, synchronised, and elegant.
Module 6
Charter Planning, Provisioning and Complaints handling
Plan like a pro – menus, provisioning, budgets, and preferences – then protect the guest experience with swift, discreet service recovery.
Module 7
Religious & Cultural Service Considerations
Deliver respectful, world‑class service by aligning with cultural norms and dietary laws (halal, kosher, vegetarian), fasting schedules, and alcohol sensitivities.
Module 8
Gastronomical Terms & Event Management
Speak the language of the galley and run seamless events with a shared culinary lexicon, run‑sheets, staffing plans, and back‑/front‑of‑house coordination.
Testimonial
What they say.
Real Stories from Real Clients
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