10.3 Service Styles, Set-Ups, and Staff

Open Ended

Why is the style of service important in defining the identity of a restaurant or foodservice operation?

Multiple Choice

Which of the following is NOT a characteristic of contemporary service?

• Guests help themselves to food set up in food bars.

• Typically involves no servers.

• Includes drive-through and buffet service.

• Requires formal table settings.

Open Ended

Explain the differences between a dinner knife, a butter knife, and a steak knife. In what situations would each be used?

Multiple Choice

Which service style is considered the most formal and requires substantial training for servers due to the need to make the plate look perfect?

• American service

• French service

• English service

• Russian service

Multiple Choice

Which of the following forks are used specifically for eating shellfish?

• Dinner fork

• Salad fork

• Snail fork and lobster fork

• Cake fork

Fill in the Blanks

A

spoon is much smaller than a coffee spoon and matches small espresso cups.

Multiple Choice

Match the following glassware to their typical beverage: Water Goblet, Champagne Flute, Rocks Glass, Beer Mug.

• Water, Champagne, Whiskey, Beer

• Wine, Champagne, Whiskey, Beer

• Water, Wine, Whiskey, Beer

• Water, Champagne, Vodka, Beer

Open Ended

Describe the function of an underliner plate (charger) and how it differs from a dinner plate and a salad plate.

Multiple Choice

Which of the following china pieces is specifically designed to help clean your fingers after eating messy meals such as shellfish and ribs?

• Tureen

• Snail plate

• Gravy boat

• Finger bowl

Open Ended

Explain the main responsibilities of the maître d’ in a restaurant and how their role has evolved over time.

Multiple Select

Which of the following are guidelines service staff should follow when handling food and tableware?

• Hold dishes by the bottom or very edge

• Use bare hands to scoop ice

• Carry glasses on a tray

• Stack glasses when carrying them

Fill in the Blanks

A service station is used to keep additional items such as napkins, silverware, and

close by for servers.

Multiple Select

Which tasks should be performed from the guests’ left side during table service?

• Presenting and serving from platters

• Serving soup and beverages

• Clearing the table of extra utensils and crumbs

• Changing flatware

Multiple Choice

When serving food at a rectangular table, where should the server stand to assist guests with the menu and take orders?

• At the left side of each guest

• At the head of the table

• At the right side of each guest

• At the corner of the table

Multiple Choice

What are the four main influences on traditional service styles in restaurants?

• American, French, English, Russian

• Italian, French, American, Spanish

• French, German, American, Russian

• English, Spanish, American, French

Open Ended

How does the style of service in a restaurant reflect the culture from which it originated?

Multiple Choice

Which of the following is NOT one of the traditional service style influences shown in the table settings?

• American

• French

• Italian

• Russian

Open Ended

After learning about contemporary and traditional service styles, which style do you think is more suitable for a fast-paced restaurant environment, and why?