Who does that?
What should I do?
Where am I?
Is that right?
So what now?
100
The first impression of a food service establishment is the responsibility of this member of the service staff
What is host?
100
Body language is what form of communication? A. Emotional B. Non-physical C. Nonverbal D. Verbal
What is nonverbal?
100
Which is an example of a good personal hygiene habit in a culinary kitchen? A. Long fingernails B. No jewelry C. Casual shoes D. Well-kept fingernails
What is well-kept fingernails?
100
. Remembering that "the customer is never wrong" requires which of the following customer service skills? A. Exhibiting good communication skills B. Having a positive attitude C. Using body deodorant daily D. Using proper serving and clearing techniques
What is having a positive attitude?
100
A host might ask the customer which question? A. "Do you have a reservation?" B. "May I take your plate?" C. "What would you like to drink?" D. "Will you be paying by cash or credit?’
What is "Do you have a reservation"?
200
Serving water and bread at the table as guests are seated (for testable purposes)
What is busser?
200
Which action should be taken to ensure good personal hygiene? A. Display appropriate nonverbal communication B. Show courtesy to customers and coworkers C. Use body deodorant daily D. Work only when healthy
What is use body deodorant daily?
200
Which is considered a fine dining establishment? A. Restaurant on the top floor of a skyscraper B. Food court in a mall C. Neighborhood lunch counter D. 1950s theme diner
What is restaurant on the top floor of a skyscraper?
200
For what should the cashier thank the guests as they leave? A. Correct change B. Quick turnover C. Selection of the special D. Their patronage
What is their patronage?
200
What might the host provide to the customer in the event of a wait for tables? A. Magazine B. Newspaper C. Pager D. Stopwatch
What is pager?
300
The responsibility of selling the menu
What is server?
300
. A group of business people come in and tell their server, Ben, that they are in a hurry. What should Ben do? A. Only check back with them once so as not to interrupt their meal B. Recommend slow cooked items C. Recommend menu items that can be prepared quickly D. Rush the customers to make selections from the menu
What is recommend menu items that can be prepared quickly?
300
. A mother and two young children are seated in Cynthia’s section. As a server, what might Cynthia do? A. Recommend menu items that are popular with young children B. Sit at the table and play with the children to make them feel welcome C. Wait at the table until they decide what to order D. Wait longer than usual to take their order to give more time for decisions
What is recommend menu items that are popular with young children?
300
In a fast-food restaurant, a customer orders four double burgers and four shakes. The waitperson asks if he/she would like fries added to the order. What selling practice was used? A. Agreement of sales B. Display ordering C. Going for a tip D. Suggestive
What is suggestive?
300
How do customers show their patronage to a particular restaurant? A. Returning repeatedly B. Ordering a hearty soup C. Smiling at the host as they arrive D. Leaving a large tip for the waiter
What is return repeatedly?
400
A section or station might be assigned to this staff member
What is server?
400
What might a member of the service staff do that would exhibit good nonverbal communication skills? A. Have a professional, pleasant tone of voice B. Speak clearly and loudly enough to be heard C. Stand attentively when taking orders D. Talk slowly enough that words don’t run together
What is speak clearly and loudly enough to be heard?
400
The host is responsible for which task? A. Giving correct change B. Knowing the ingredients and method of preparation for menu items C. Knowing which tables are empty and which are occupied D. Providing beverages as customers await their meal.
What is knowing which tables are empty and which are occupied?
400
A customer’s favorable first impression may be determined by the: A. Average age of the staff B. Chef’s years of experience C. Number of prep cooks D. Service staff’s personal attire
What is service staff's personal attire?
400
Six guests arrive at the restaurant with reservations. What might the host use to determine where to seat the party? A. Lottery system B. Pager or buzzer C. Printed or computerized chart D. Suggestions from the wait staff
What is printed or computerized chart?
500
Receiving correct payment - 2 answers
What is cashier / server?
500
Avoiding empty-handed trips to and from the kitchen is an example of which service skill? A. Nonverbal communication B. Required job knowledge C. Teamwork D. Use of time and motion
What is use of time and motion?
500
A pager might be provided to the customer by the host in which situation? A. The customer is expecting a call on his/her cell phone B. The customer is expecting more members of his/her party to arrive C. There is a waiting list for tables D. The customer gets a five minute notice before his/her food is ready
What is there is a waiting list for tables?
500
A food service worker should not work under which conditions? A. Feeling sluggish from lack of sleep B. Spending too much time on his/her feet C. Vomiting or running a fever D. Working with too little sleep
What is vomiting or running a fever?
500
A rushed guest is indecisive and is considering several sandwiches. The restaurant practices selling up. Which menu item should the server suggest? A. Teen Special (cheeseburger, fries, and small drink) for $3.75 B. The Rainy Day (grilled cheese and chips) for $2.35 C. The Sea Shore Special (fried seafood platter) for $11.99 D. Today’s Special (cheeseburger, fries, and small drink), a la carte with a salad and large drink for $4.80
What is today's special?
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