Which side?
In the beginning.... Category
In the middle
At the end
On the table
100
The server should use his/her right hand to place which menu item on the customer’s right? A. Beverage B. Dessert C. Salad D. Soup
What is beverage?
100
. Which item might be preset before the food is served? A. French fries B. Ice cream C. Salsa D. Soup
What is salsa?
100
Special ways of presenting food to the customer are called: A. Add-ons. B. Advertising. C. Point-of-purchase sales. D. Showmanship.
What is showmanship?
100
Pressing a button or entering a code on the computer represents which type of order transmission? A. Highlighting B. Itemization C. Point-of-sales D. Up-scaling
What is ... point-of-sales?
100
Name for pad under the tablecloth A. Pad B. Silencer C. Place mat D. Undercloth
What is silencer?
200
Whenever possible, how should dishes be cleared from the table? A. From the customer’s left with the server’s left hand B. From the customer’s left with the server’s right hand C. From the customer’s right with the server’s left hand D. From the customer’s right with the server’s right hand
What is ....From the customer’s right with the server’s right hand?
200
In preparation for the next group of guests, the server may be expected to reset the: A. Calculator for tallying checks. B. Computer at the service stand. C. Individual covers at the table. D. Menu board at the host stand.
What is ... individual covers at the table?
200
. In order to serve plates with the left hand, how would the server bring multiple plates to the table? A. Three plates on the left arm B. Two plates in each hand C. Two plates on the left arm and a single plate in the right hand D. Two plates on the right arm and a single plate in the left hand
What is ...Two plates on the right arm and a single plate in the left hand?
200
. Using a computerized point-of-sales system is one way of : A. Selling the order. B. Taking the order. C. Transmitting the order. D. Writing the order.
What is transmitting the order?
200
Name for a place setting on each table
What is cover?
300
A spoon placed on the right side is for which dessert? A. Brownie B. Cake C. Pie D. Pudding
What is pudding?
300
Placing items on the table before the food is served is known as: A. Preparing. B. Presenting. C. Presetting. D. Transmitting.
What is ...presetting?
300
What does it mean to "transmit the order"? A. Move the order from one section of the kitchen to the other B. Place an order in the kitchen C. Restate the order to the customer D. Take the check to the cashier
What is ... place an order in the kitchen?
300
Which best illustrates proper check handling procedures? A. Ask the customer if he/she wants any change back B. Ask who wants the check C. Give the check to the guest of honor D. Recheck hand-calculated checks before presenting
What is ...Recheck hand-calculated checks before presenting?
300
Minimum distance placesetting should be from the edge of the table A. 2".....B.1"..... C. 1 1/2" ..... D. 2 1/2"
What is 1" ?
400
Where on the table should water glasses be placed? A. Above and in line with the tip of the entree knife B. Just to the right of the dinner fork C. On the right side of the place setting D. To the left of the dinner plate
What is ...Above and in line with the tip of the entree knife?
400
Restaurants attract customers by word of mouth and: A. Advertising. B. Cooking. C. Designing. D. Suggesting.
What is advertising?
400
Water glasses should be refilled before they are below what level? A. One eighth B. One forth C. One third D. One half
What is ....one third?
400
Which is an example of using a point-of-sales system to transmit an order? A. Entering an order on a computer B. Making a point to recite the order to the kitchen staff C. Memorizing the order and then writing it down in the kitchen D. Writing the order as the customer gives it
What is ...Entering an order on a computer?
400
To give the best appearance to a table: A. The table should only have a cloth on it B. Table should have the flatware polished C. Condiments should be put in the middle D. Each table should be exactly alike
What is Each table should be exactly alike?
500
When serving beverages from a tray, the server should place the: A. Left hand under the center of the tray and serve beverages with the right hand. B. Place the tray on a tray stand and serve with both hands. C. Right hand under the center of the tray and serve beverages with the left hand. D. Tray against his/her waist and serve with the left hand.
What is ....Left hand under the center of the tray and serve beverages with the right hand.
500
What is the name for a charitable event project that draws media attention to a food service operation? A. Market push B. Publicity C. Sponsorship D. Targeting
What is ... targeting?
500
What can a server do to ensure that hot tea or coffee is served hot? A. Check with the chef to find out what time the beverage was made B. Run from the service stand to the table with the hot beverage C. Wait until the entree is served to bring the hot beverage D. Warm the cup before filling with the hot beverage
What is ...Warm the cup before filling with the hot beverage?
500
Food service personnel should have a vocabulary that is well rounded in: A. Advertisements. B. French appetizers. C. Ingredients. D. Menu terms and food names.
What is ... menu terms and food names>
500
True or False It does not matter if customers see a bare table while resetting it.
What is false?
M
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