| 1 |  |
Who is in charge of the reservation system? |
| | A) | The host |
| | B) | The server |
| | C) | The cashier |
| | D) | The sous chef |
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| 2 | |
When should dishes be removed from the table? |
| | A) | After the customers have left the restaurant |
| | B) | When the next course is ready to be served |
| | C) | As each customer finishes eating |
| | D) | When all the customers have finished eating |
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| 3 | |
Why should you always use a plastic or metal scoop to remove ice from an ice maker? |
| | A) | Because it looks professional |
| | B) | Because ice can be contaminated easily |
| | C) | Because you get more ice at one time |
| | D) | Because the scoop regulates the amount of ice used |
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| 4 | |
How much coffee should be used in proportion to water? |
| | A) | 1 pound of coffee to 1 ¾ to 2 ½ gallons water |
| | B) | 1 pound of coffee to 1 ¾ to 2 ½ pounds of water |
| | C) | 1 pound of coffee to 1 gallon of water |
| | D) | 1 pound of coffee to 1 pound of water |
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| 5 | |
What is traditionally served in a demitasse cup? |
| | A) | Latte |
| | B) | Coffee |
| | C) | Espresso |
| | D) | Cappuccino |
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| 6 | |
What should servers know to properly represent the menu to customers? |
| | A) | Descriptions, ingredients, and prices of all regular menu items |
| | B) | Descriptions, ingredients, and prices of all special menu items |
| | C) | Descriptions, ingredients, and prices of all regular and special menu items |
| | D) | Descriptions and prices of all regular and special menu items |
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| 7 | |
Which is not a general guideline when taking an order? |
| | A) | Smile, maintain eye contact, and use a pleasant tone of voice. |
| | B) | Take each customer's order at the table and then confirm them all at the end. |
| | C) | Take the menu from each customer after you have taken his or her order. |
| | D) | Listen carefully to each customer. |
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| 8 | |
Which service involves bringing dishes to the table without using a tray? |
| | A) | Hand service |
| | B) | Tray service |
| | C) | Stand service |
| | D) | Course service |
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| 9 | |
How should course service be served? |
| | A) | From the customer's left with your right hand |
| | B) | From the customer's right with your left hand |
| | C) | From the customer's right with your right hand |
| | D) | From the customer's left with your left hand |
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| 10 | |
What should happen before you present the check? |
| | A) | The customer should ask for the check. |
| | B) | All unnecessary plates, glasses, and utensils should be cleared from the table. |
| | C) | The customer should be done with the entrée. |
| | D) | The server should suggest an appropriate tip for the customer to leave. |
