Prostart 1 Front of House

A large covered bowl used to serve soup is called a...

• A. gravy boat.

• B. monkey dish.

• C. chinois.

• D. tureen.

When serving alcoholic drinks, an acceptable form of ID for a guest is a...

• A. voter registration card.

• B. birth certificate.

• C. passport.

• D. school ID.

Which of the following service styles is the simplest?

• A. English

• B. American

• C. French

• D. Russian

What is the last step for handling a customer's payment as part of table service?

• A. collect payment

• B. process payment

• C. present the check at the table

• D. return the change or credit card and receipt

Which of the following is an example of a front-of-the-house employee?

• A. maître d’

• B. bookkeeper

• C. pastry chef

• D. menu planner

A server can BEST minimize mistakes when taking a table-side order by

• A. recommending the most popular dishes.

• B. repeating orders back to guests before submitting them to the kitchen.

• C. identifying dishes containing allergens to guests before writing an order.

• D. verifying the order with the manager after submitting it.

Who is primarily responsible for seating customers in a contemporary full-service operation?

• A. Host/ess

• B. Manager

• C. Server

• D. Captain

Which task should a server perform from the guest’s right side?

• A. Clearing extra utensils and crumbs

• B. Clearing plates

• C. Serving salad and bread

• D. Presenting platters

The staff member who is responsible for service throughout the dining room is the...

• A. back waiter.

• B. front waiter.

• C. headwaiter.

• D. waiter captain.

At a formal dining establishment, who is responsible for the overall management of service?

• A. Headwaiter

• B. Front waiter

• C. Maître d’hôtel

• D. Captain