Back on track apart from technology how has training in Cranebank changed since the 70's? Going back even further I've seen clips on youtube where crew practise serving bottle tops to passengers using a spoon and fork. That seems the perfect way to learn the art of service.
From what I've heard there is very little silver service onboard these days as everything is plated up. From watching the chefs in action on that series it seems everything evolves around the oven to perfect some of the food that is presented.