Working In A Restaurant

What tasks should the front of the house complete before a restaurant opens?

• Clean and sanitize menus

• Clean, sanitize, polish and roll silverware

• Top off salt and pepper shakers

• All the above

What dish should be left on a table when the customer is finished with their meal?

• Bread plate

• Goblet

• Plate

• Silverware

Which of the following are classifications of the OTHER “mother style” of table service? 

• Buffet

• Russian Service

• Butler

• All of the above

What temperature should the triple sink "sanitize" be at?

• 110 degrees

• 110 ~ 120 degrees

• 105 degrees

• 171 degrees

When plating up a plate for a diner, where is the protein, starch and vegetable placed?

• Vegetable at 8, protein at 4, and starch at 2

• Vegetable at 2, protein at 6, and starch at 10

• Vegetable at 8, protein at 4, and starch at 2

• Vegetable at 10, protein at 6, and starch at 2

What is the name of the front of the house manager called

• Hostees

• Marty d

• Chef host

• Maître d

When sitting up a table for a formal event, what does round 8 mean?

• 8-10 people can sit at the table

• Amount of cover

• All tables need to 8 feet away

• Table size

If the dessert is brought from the kitchen where will the utensil be placed?

• Left of the plate and above the plate

• Right of the plate and above the plate

• On the left side

• On the plate

The server serves salad from the 

• Right

• Right of the plate

• Left of the plate

• Left side

After the dinner plate is removed what does the server do?

• Moves them both to one side of the plate

• One goes to the right and one to the left

• They stay in position

• They are both removed