Check Your Answers After You Read

Section 5.1

Review Key Concepts

1. The busser helps maintain an inviting table and keeps the service station stocked with supplies. As customers finish eating, the busser clears the table. The busser also cleans and resets the table prior to seating the next customer and keeps the dining room tidy.

2. Be sure your uniform fits properly and is clean and pressed; keep work shoes clean and polished; remove nail polish; and keep jewelry to a minimum.

3. Clean nozzle and rubber holster daily. Place nozzle in warm water with a sanitizer for 15 minutes and allow to air dry. Soda lines are maintained by the supplier, according to state sanitation laws.

Practice Culinary Academics

4. English Language Arts Read several articles pertaining to customer service in trade magazines and summarize the points and ideas contained within them. Form your own opinions based on what you have read. Communicate what they have learned and their own opinions with your class.

5. Mathematics 0.5 gal. × 128 oz./gal. = 64 oz. of coffee. 64 oz. ÷ 32 oz./carafe = 2 carafes are needed.

Section 5.2

Review Key Concepts

1. There are three ways to place an order in the kitchen: writing out the check, reciting the order, or using a computerized system. When using a computer, you key in each item, press the appropriate button, and the order is sent to the kitchen. Handwritten orders are usually only a backup to the computer system. When writing, write clearly and list courses in the appropriate order.

2. Preset butter or olive oil. Place bread in the center of the table. Do not touch the bread with your hands. Serve enough for each customer to have 1½ servings.

3. Check the card for the customer's signature. Check the expiration date. Make sure the customer signs the credit slip. Compare the signatures to see that they match. Return the credit card to the correct customer. Never leave credit cards lying around.

Practice Culinary Academics

4. English Language Arts Look on travel sites or in travel books, as they will often have information about local tipping customs. Discuss what they have learned of the culture and how that might influence tipping practices.

5. Mathematics $13.57 is due: 2 pennies, 1 nickel, 2 quarters, 3 dollar bills, and 1 10-dollar bill. Count out change to get from $86.43 to $100, beginning with pennies (2 needed to get to $86.45), then nickels (1 needed to get to $86.50), then quarters (2 needed to get to $87.00), then dollar bills (3 needed to get to $90.00), and finally, 10-dollar bills (1 needed to get to $100.00).