It is not uncommon while the guests are eating their main course during a banquet dinner to start clearing the side plates and bread baskets off the table. Now what a lot of waiters do at our place is if the guests have ate all their bread and there is none left we will move the dirty side plates and butter knives before their entree. Thus making the table nice and neat when their entrees arrive. Unless they want more bread. Now this is a la carte service we are talking about.
What do you do where you work? Clear the whole table off just leaving the cutlery that is needed for the main course with the salt and pepper , or do you leave the side plates on and clear them with everything else at the end of the meal?