Service
what is the minimum amount of plates you should be able to carry, when clearing a table?
5
name three words you could use to describe the taste of a dish
bitter, sweet, tangy, salty etc
what is the abbreviation for a soda lime and bitters, when writing it on a docket?
SLB
Is the customer always right?
No
name three sections in the restaurant
bar, floor, bar back, host desk, kitchen, stores area
What side of the line item, do you write the quantities of a dish that has been ordered, on a docket?
left
how does a degustation menu differ from a set menu?
more courses, smaller serves
what are four common garnishes that can be used when making drinks?
lemons, limes, cherries, oranges
what are the three forms of communication you can use with a customer?
verbal, non verbal and written
in which coloured bin does recycling go?
yellow
list 4 things that the linen napkin can be used for in service
customer setting, bread basket, service plate, wine service
list three seafood specific utensils
oyster fork, lobster pick, lobster cracker, fish knife, fish fork
what is a non-alcoholic drink?
a drink that contains less that 0.5% alcohol
what are four attributes that a food and beverage attendant should have?
leadership, good communication, time management, efficiency, polite, professional, etc
where should chemicals be stored?
in a locked cupboard, away from food, heat and light
explain the correct way to lay a table cloth
unfold, stretch out your arms, grab the top fold with your pointer and middle fingers and the next fold with your pointer and thumb. lift up the cloth and align the crease with the edge of the table. release the first fold and then the second
name four different food outlets
restaurant, cafe, fast food, bakery, food truck, deli, food court
what are the key differences between smoothies and milkshakes?
smoothies contain more fruit and ice. milkshake has ice creams and syrups
what is the best way to deal with a angry customer?
remain calm while being assertive, use a soothing tone of voice. do not get made too.
explain the correct procedure for cleaning a spill on the restaurant floor?
baracade the spill, ask a colleague to get a wet floor sign, get a mop and bucket or cloth to clean it up
explain the correct order, in which you need to set the restaurant tables. consider from table placements through to centrepiece placement
place tables, lay table cloths, place chairs, place napkin, cutlery, side plate, wine glass, water glass, centrepiece, cruets
where should an individual salad be positioned in a cover setting?
to the guest left, on top of the fork
what are the ingredients, the process and the bi products in making alcohol?
yeast and sugar.
yeast eats the sugar to create alcohol and C02
list three benefits of building good relationships with your customers
1. enjoyable guest experience
2. return customers
3. good reputation
what does it mean to work in a synergetic team environment?
everyone is working efficiently, good communication and no issues. enjoyable environment