Show:
Place Settings
Serving Etiquette
Professionalism
Protocol
Random
100
What is missing from the served meal place setting?
Salad Fork
100
In what way are plates served and cleared?
Serve to the left Clear to the right
100
What is wrong with this photo if this caterer were working an event and how should it be corrected?
Arms are crossed Should be by your sides or you can cross your wrists in front or behind you!
100
Who do you notify that you are leaving at the end of your shift?
1. CWA- make sure there is nothing left that you need to do! 2. Catering Manager or supervisor- make sure they sign off on your end-of-shift form and know you are leaving
100
How should linen or napkins be placed on the tables?
Stain-free Seam- side down
200
How is a coffee cup placed on the table?
With the handle towards 4 o' clock On a saucer
200
Describe how to walk around the table when serving, clearing, or refreshing beverages.
Walk around the table completely after each trip. Walk in same direction each time (for example, always walk in counterclockwise direction at Logan House)
200
When working an event, what should you be doing when guests are present?
SMILING--> very important Standing Straight
200
What is the procedure for clocking in at the start of a shift?
Clock in with PSU ID Card (no more than 5 minutes before your assigned start time!) Ask CWA or Manager if anything needs done prior to leaving for the event Wait on the dock until everyone is ready to leave.
200
What is wrong with this napkin/linen?
Stained! Use a different napkin or linen!
300
How is flatware placed on the table?
Polished (water spot/ smudge free) With the bottom of each piece aligned
300
How is coffee served?
Regular taken first, followed by decaf or hot water with tea bags if requested After dessert unless its a breakfast/brunch event or it's requested otherwise Served with coffee cup left on table (don't pick it up)
300
List some examples of inappropriate conversations while working.
Excessive Drinking (how drunk you got last night....) Very personal topics Anything bashing another person Keep it professional and kind
300
You have a shift right after your last class ends, what do you do?
Depending on the location of the even, you can bring your uniform and clock in at Bruno's. Otherwise, meet us at appropriate location or let your manager know when your'e at Dobbins ready to be picked up.
300
What's wrong with this napkin fold?
1. Triangle fold - flaps are on the outside, they need to be folded to the inside 2. Bishop fold- not tight enough. Tuck in the flaps better!
400
How are a soup spoon and dessert spoon placed on the place setting when necessary?
Dessert Spoon about the dessert fork with handles in opposite directions Soup Spoon to the right of the teaspoon
400
Describe serving order when a host/hostess is present.
Ladies first (skipping host if a woman) Men second Host or hostess last
400
Looking professional is also important: what does looking professional consist of?
Full uniform: name tag, black shirt and pants, black shoes. Wrinkle and stain free, preferably shirt tucked in.
400
When putting away supplies at the end of an event, what must be completed before you can leave? List three:
Put away all supplies: linen, plates, flatware, dispensers etc Initial the closing sheet (located on clip board in catering room) Sort any silverware Wash all dishes (clean dish room if needed)
400
What is the best way to contact your manager or supervisor?
Send us a text and/or email! If you don't have our emails, please ask us for it!
500
Where are beverage glasses (including iced water, iced tea, and wine glasses) placed on the table?
Iced Water goblet above the spoon Iced Tea Goblet above the entree knife Wine Glass (usually red) in line with the two goblets to the right of the water goblet.
500
Describe serving order when a Guest of Honor is present (speaker series for example).
Guest of Honor(s) first (host becomes new "first person") From the guest of honor, serve all ladies From the guest of honor, serve all men If applicable, serve host last
500
A guest asks a question that you don't know the answer to, what do you do?
Say "I am not sure, let me go find out for you" Walk away and ask someone that would know (manager, caterer with more experience etc) Return promptly and answer the guests question!
500
What is the correct procedure to call off?
Trick Question! Unless you are seriously ill, it is not acceptable to call off for a shift (as explained at your time of hire) since you pick your own shifts!
500
What needs done in dish room before end of shift if Dobbin's staff is gone for the day?
Any Catering dishes put away Dish machine drained, food emptied, and cleaned out. Spray troughs cleaned out Garbage Emptied!!!