In fine dining, which is the proper way for a server to clear an unneeded plate, when the used utensils from the course aren't placed by the guest on it?

A. The server first takes the used utensils from the finished course one by one from the table and places them on the plate to be cleared while it is still on the table. Once the cutlery is on the used plate the server removes it from the table.

OR

B. The server first lifts the plate, then picks up the used utensils and places them on the plate while holding it in the air.

Thank you.

I would think that "A" would be the correct answer. Safety should come first! But, some of what you are asking may be contingent on the customs where you are located. So, it would help to know the location of where these sort of things are taking place concerning your question of Fine Dining Proper Table Service.

Thanks!

I agree with Clough.

Having eaten in some of those "fine dining establishments" across the world, as far as I remember, they place the utensils on the plate and then clear the plate.... and always from the right! :)

The proper way is to remove the plate and then take the silver out .You don't take always from the right in a fine dinning , you thake what is on the right only(knifes,spoons , glases)then you go on the left and remove the forks, side dishes or any other things are on the left of your guest.
Speaking of always need to be a right or a left ...........every restaurant is choosing if the service is on the right or on the left ....I've been working in many restaurants in Florida and California and all have different rules on that ...;)