The correct way to serve beverages is to use the:

right hand to place the beverage on the customer’s right.

When serving beverages from a tray, the server should place the:

left hand under center of tray&serve beverages w/ right hand

When is it appropriate to determine who the guest of honor is when waiting on a large party?

When the group is celebrating a special occasion

In order to serve 3 plates w/ the left hand how would the server bring the plates to the table?

2 plates on the right arm and one plate in the left hand

A customer with an egg allergy asks if there are any eggs in the chicken salad. What do you do?

Confirm with kitchen that there are no eggs in chicken salad

Which best illustrates proper check-handling procedures?

Recheck hand-calculated checks before presenting them.

Which is the best menu suggestion for someone on a diet?

Grilled salmon salad with light vinegrette

A new table was just sat in Rons section. Allowing the customers a moment before he approaches:

gives them a moment to adjust to their surroundings.

Numbering the seats clockwise around the table ensures that:

correct orders are given to the customers.

Where on the table should water glasses be placed?

Above and in line with the tip of the entrée knife

Which is an example of using a point-of-sales system to transmit an order?

Entering an order on a computer

What can a server do to ensure that hot tea or coffee is served hot?

Warm the cup before filling with the hot beverage

Whenever possible, how should dishes be cleared from the table?

From the customer’s right with the server’s right hand

When is it appropriate to serve a beverage from the left?

prevent reaching across a customer

In preparation for the next group of guests, the server may be expected to reset the:

individual covers at the table.

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Customer service

27 termsStudBud Administration

culinary

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Questions 27

Answers

1
The correct way to serve beverages is to use the:
left hand to place the beverage on the customer’s right.
left hand to place the beverage on the customer’s left.
right hand to place the beverage on the customer’s right.
right hand to place the beverage on the customer’s left.
2
Placing items on the table before the food is served is known as:
presenting.
presetting
preparing
transmitting
3
Food service personnel should have a vocabulary that is well rounded in:
ingredients
menu terms and food names.
advertisements
French appetizers.
4
When serving beverages from a tray, the server should place the:
right hand under center of tray &serve beverages w/left hand
left hand under center of tray&serve beverages w/ right hand
place the tray on a tray stand and serve with both hands.
tray against his/her waist and serve with the left hand.
5
When is it appropriate to determine who the guest of honor is when waiting on a large party?
When the group is ordering alcoholic beverages
When the group is celebrating a special occasion
When the group is dividing the check
When the group has a reservation
6
Carrying a course for 10–12 guest at a time can be accomplished by using which type of service?
Plate service
Hand service
Buffet service
Tray service
7
In order to serve 3 plates w/ the left hand how would the server bring the plates to the table?
2 plates on the left arm and one plate in the right hand
2 plates on the right arm and one plate in the left hand
Two plates in each hand and another trip to the kitchen
Three plates on the left arm
8
In addition to waitstaff, which staff member should understand the abbreviations to take orders
Busser
Host
Dishwasher
Kitchen staff
9
A customer with an egg allergy asks if there are any eggs in the chicken salad. What do you do?
Confirm with kitchen that there are no eggs in chicken salad
Read the menu description
Assume there are no eggs are in the chicken salad
Tell customer to order something else just to be safe
10
Water glasses should be refilled before they are below what level?
1/3
1/8
1/4
1/2
11
Using a computerized point-of-sales system is one way of:
transmitting the order.
taking the order.
writing the order.
selling the order.
12
The server should use his/her right hand to place which menu item on the customer’s right?
Bread
Dessert
Beverage
Salad
13
Which order should be taken first?
Beverage
Appetizer
Salad
Soup
14
Which item might be preset before the food is served?
French fries
Salsa
Ice cream
Soup
15
Which best illustrates proper check-handling procedures?
Recheck hand-calculated checks before presenting them.
Ask the customer if he/she wants any change back.
Give the check to the guest of honor.
Ask who wants the check.
16
Which is the best menu suggestion for someone on a diet?
Grilled salmon salad with light vinegrette
Sausage and cheese pizza
Meat loaf and mashed potatoes
Club sandwich with chips
17
A new table was just sat in Rons section. Allowing the customers a moment before he approaches:
gives the host time to take their entrée orders.
gives them a moment to adjust to their surroundings.
gives them a moment to determine what they want to order.
gives him time to finish his break.
18
What does it mean to transmit the order?
Restate the order to the customer
Place an order in the kitchen
Move the order from one section of the kitchen to the other
Take the check to the cashier
19
Numbering the seats clockwise around the table ensures that:
correct time is observed.
orders are given in a timely manner.
correct orders are given to the customers.
customers can expect service at a certain time.
20
Where on the table should water glasses be placed?
To the left of the dinner plate
To the right of the soup spoon
Above and in line with the tip of the entrée knife
Just to the right of the dinner fork
21
What menu selling technique has the server suggest a larger size or better quality?
Highlighting
Upselling
Specializing
Upscaling
22
Restaurants attract customers by word of mouth and:
suggesting
cooking
designing
advertising
23
Which is an example of using a point-of-sales system to transmit an order?
Writing the order as the customer gives it
Entering an order on a computer
Memorizing the order and then writing it down in the kitchen
Making a point to recite the order to the kitchen staff
24
What can a server do to ensure that hot tea or coffee is served hot?
Check with chef to find out what time the beverage was made
Wait until the entrée is served to bring the hot beverage
Warm the cup before filling with the hot beverage
Run from the service stand to the table with hot beverage
25
Whenever possible, how should dishes be cleared from the table?
From the customer’s right with the server’s right hand
From the customer’s left with the server’s right hand
From the customer’s right with the server’s left hand
From the customer’s left with the server’s left hand
26
When is it appropriate to serve a beverage from the left?
customer is left handed
prevent reaching across a customer
serving more than two beverages to the same customer
customer is right handed
27
In preparation for the next group of guests, the server may be expected to reset the:
menu board at the host stand.
calculator for tallying checks.
individual covers at the table.
computer at the service stand.

Customer service Flashcards | StudBud