Setup/Napkins
Beverage Service
Service
Clearing
Mic
100
Coffee cup handles are placed at
What is 4 o'clock
100
Beverages should be poured from which side of the guest
What is right side
100
What is the maximum number of entrees placed on a tray at a time
What is 10
100
What is the proper location for heavier items on a service tray
What is side of carrying shoulder
100
Buffet food items should only be married
What is in the back
200
When carrying hot plates, what tool should be used
What is a napkin
200
Coffee cups should be filled no fuller than
What is 3/4 full
200
Who is served 1st at all times
What is ladies
200
Glasses are cleared only by
What is the stem
200
After clearing the entree course you should
What is Mark the table.
300
Silverware should be set at a _______ angle from the chair
What is 90 degrees
300
When are beverage refills offered
What is when glasses are 1/3 full
300
When serving food, what is the preferred side to serve a guest with what hand?
What is left side with the left hand
300
What items are cleared with salads course
What is salad plate, salad fork, salad knife, dressing
300
Marking the table involves
What is pulling the dessert and coffee silver down
400
What should you do when the guest gets up to go to the restroom
What is fold their napkin
400
When pouring wine, what faces the guest at all times
What is the label
400
When do you perform quality checks?
What is after each course once guests have had an opportunity to taste
400
What items should be cleared with the entree course
What is entree plate, dinner fork, dinner knife, b&b plate, b&b knife, bread, butter, salt/pepper
400
While at a table what might indicate a guest is not enjoying their meal
What is guest is not eating, ingredients are shifted
500
What is the proper way to lap a napkin?
What is from left hand side of guest, pull napkin from the table, lightly shake out napkin, gently drape across guests lap from left to right.
500
What is the maximum amount of brewed coffee placed in a coffee pot for service
What is 80% full
500
List the steps of inital table service? 5 steps
What is greet the guests, pull out chairs, lap napkins, introduce self and partner, inform guests of menu
500
A guest gets up to go to the restroom while you are trying to serve entrees, what do you do?
What is hold the entree to keep hot until they return.
500
Proper posture/position when doors open include the following
What is holding side cloth, eyes focused forward, standing straight, smile on the face.
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