Tubbs Remarkable Service Chapter 2

According to ancient Rome, guests has their positions assigned according to _____________.

• Where the men were sitting

• Where the women were sitting

• Status

• Age - Oldest First

According to the Roman’s, the guest of honor will always sit __________ of the host.

• Left

• Across From

• In Front of

• Right

The first modern restaurant was called Le Grand Taverne de Londres, in 1782.

• False

• True

The basic sequence of courses in most Western menus is based on that of the ancient ___________.

• Egyptians

• Romans

• Greeks

• None of the Above

Both, the Greek’s and the Roman’s had 10-course dinners.

• True

• False

The maître d’hôtel is traditionally the _________________.

• Manager

• Host

• Servant

• Guest

In the 1600's the _________ ___________ was introduced in the dining room to provide order and protocol.

• Service Rule

• Service Style

• Host Guideline

• Brigade System

This guide awards up to three stars for excellence in service and food to the best of the best restaurants.

• Zaggat

• Michelin

• Hospitality

• Governor's

This menu type offers a multicourse meal for a set price and typically offers a few choices for each course.

• Buffet

• table d’hôte menu

• prix fixe menu

• a la carte menu

This type of menu, guests order individually priced items and structure the meal how they choose.

• A la carte menu

• dégustation (“tasting menu”)

• prix fixe menu

• table d’hôte menu