What is the proper way to remove crumbs from a table in a fine dining establishment while the customers are still seated?

Answer 1

• In a good restaurant the customers should not be seated until the table is cleared with clean utensils, wine glasses; water glasses; napkins, etc. If the tablecloth is badly soiled a new one should be put on and if it is not and there are just a few crumbs then take a slightly damp cloth and gently pull the crumbs towards you either onto a used plate left on the table or cupped in your hand. Once the table is cleared and set up then the customers should be seated and not before.
• If you are asking about clearing the crumbs between courses, it should be done while clearing plates. If the establishment uses table cloths, a small instrument known as a crumber (http://www.webstaurantstore.com/tablecraft-518-pocket-crumber/tablecraft-518-pocket-crumber.jpg) can be used. You gently sweep the crumbs with the tool toward you, and onto a small bread plate. This is often done between courses so that the table looks appetizing again as the next course is presented. If a crumber is not available, you can use your hand or a dry napkin. You should never use a damp cloth on a table cloth, as guests do not want to sit at a wet table.