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.