This is placed directly to the right of the place setting with the handle "at this time".
What is a cup and saucer with the cup handle positioned at 4 o'clock?
100
These were worn to prevent fingerprints when placing real silverware at a formal place setting
What are white gloves?
100
This is how quickly a customer should be acknowledged when they enter a restaurant.
What is within 30 seconds of entering?
100
The host/hostess (maître d') should hand the guests their menu from this side.
What is the left of the customer?
200
The utensil directly to the right of the entrée plate in an American table setting.
What is the dinner knife?
200
The meaning of the acronym for the money left by a customer to a server that exceeds the cost of the meal.
What are TIPS = To Insure Prompt Service?
200
Purses, man bags, backpacks and other items should be stored well under the table or checked into a coat room to prevent this from happening to the servers.
What is tripping or falling?
200
In many European countries, unlike the United States, this is served after the entrée has been eaten.
What is a salad?
200
All beverages are served and cleared from this side of the guest.
What is the right of the guest?
300
This spoon has a round bowl and is not seen in many household silverware drawers
What is a soup or bouillon spoon?
300
The chair closest to the entrance.
What is seat one?
300
To protect the customer, a server should use an under liner to shield the customer from any splashing or accidental spills when doing this.
What is "when pouring hot coffee or any beverage?"
300
In formal dining, this is when a server delivers the check to the table.
What is "after the guest requests it?"
300
This should always be done from the left side of the guest, by the server, using their left hand.
What is serve each course?
400
This tiny fork is used to remove escargot from their shells after they have been cooked as well as other aquatic preparations.
What is a seafood fork?
400
This is the direction around the table a server moves when taking orders and serving food.
What is clockwise?
400
A server should always do this to prevent injury to their backs when picking up large serving trays.
What is "lift using their legs"?
400
After all the guests at the table have finished eating the course in front of them.
When are plates removed from in front of customers?
400
This seasoning should be placed here in the center of the table when viewing from the dining room entrance.
What is to the right of the pepper?
500
In setting up for banquet service, these are often placed above the show plate or regular place setting.
What is the dessert fork and teaspoon?
500
This is the distance silverware should be from the edge of the table and is also the distance from the top of the entrée knife to the water glass directly above it.
What is one inch?
500
To prevent contamination when setting a table, servers must handle all items by these.
What are handles, stems or rims (non-food contact surfaces)?
500
If used when setting each place setting, it is removed from the table prior to the entrée being served.
What is a show plate?
500
The label and the seam should be underneath and not seen.
What is the bottom or underside of the table cloth?