Servers begin preparing takeout items by:

• Placing to go items in a sanitary takeout container.

• Asking guest to take up their own food.

• Providing feed back to guest.

• Asking guests to come back later.

What is the main reason servers do not prepare takeout containers in the dish room?

• Guest will not be happy.

• Food will be mixed up.

• Contaminated by other food

• All of the above.

How many steps were mentioned in today's lesson for presenting the guest check?

• 6

• 4

• 7

• 5

What are guest check folders used for in the restaurant?

• For quicker service.

• Keep checks clean and provide a place for guests to put their money.

• Provide a good experience of guest.

• To make sure guests come back.

Servers clear and reset

tables by all expect:

• Clearing used dishes.

• Resetting tables.

• Collecting money.

• Replacing tablecloths.

Closing duty checklist includes all expect:

• Restock silverware.

• Breakdown coffee station.

• Cooking food.

• Store condiments.