HMT111, ST292 Practical 8

The main course meal plates are very hot. As a food runner, what would you do to carry the plates to the service area safely:

• Leave the plates on the pass until they cool down

• Ask the chef to re-plate the dishes on cooler plates

• Carry the plates with a paper napkin to the waiting staff

• Carry the plates using a service cloth to the waiting staff

Which of the statement is incorrect regarding service of food & beverage an attendant should check for menu variations for:

• Placing the correct cutlery on the table

• Providing the correct details of dishes

• Reorganizing the order of service

• Maximizing cost control

When eating an entree a guest uses the main course knife with the entree fork. As you are the waiter preparing to clear the entree plates, you should:

• Leave the unused cutlery for the next course

• Inform the guest so they know for next time

• Remove all cutlery then reset for the main course

• Check with your supervisor first before clearing

An indication that a guest's plate is ready to be cleared is when:

• The guest stops eating

• The food has gone cold

• The guest has left the table

• The knife and fork are placed together on the plate

Plates of food are waiting at the pass in the kitchen to be delivered to a number of tables. What is the correct sequence to follow:

A.Take the plates of food closest to you first

B.Confirm with the chef which table is to go first

C.Take your customers' plates of food first as they have been waiting the longest

D.Wait until your supervisor or head waiter informs you which table is to go first

• ABCD

• DBCA

• BDAB

• CADB

Which are the instances when we don’t use the service salver, choose the correct option:

• Carry clean glasses to, and remove dirty glasses from, a customer’s table

• Carry clean cutlery to and from a customer’s table

• Place clean cups and saucers on the table

• Carry used cutlery and crockery from a customer’s table

Mention the correct procedure to carry four plates for guest food service in the restaurant:

1. Place the plate over the basis of the thumb and the little finger

2.Seize the plate between the thumb and the forefinger

3. The plate is carried in the right hand, this will be the first plate placed on table

4. Place the plate between the forefinger (on the top) and the two fingers major and ring finger (under)

• 1234

• 1342

• 2413

• 3241

Mention correct points while organizing or carrying salver with equipments for the service:

• The weight is concentrated on a precise point that will be maintained by the wrist and the right hand

• Organize the tray in a way that the weight is not concentrated

• The heavier items will be placed around less heavy Items

• Items less heavy will be placed around heavier items

When do we require to carry glasses by hand in the F&B operations, choose the right option of the following:

• While laying set up in the banquet during the absence of the guest

• While laying setup in the buffet restaurant in case of emergency

• While laying setup in the fine dining restaurant during the presence of guest

• Both A&B

Where should be placed the dirty linen in the side station for quick service:

• Left-hand side in the first shelf of the cupboard

• Right-hand side in the second shelf of the cupboard

• Right-hand side in the first shelf of the cupboard

• Left-hand side in the second shelf of the cupboard