QUIZ DINING ROOM SERVICE

For American service, all type of liquids need to serve from....

• from LEFT by the LEFT hand side

• •from the RIGHT by the RIGHT hand side of the guest.

• from LEFT by the RIGHT hand side

• •from the RIGHT by the LEFT hand side of the guest.

In 31 service sequence, after unfold napkin to the guest, the waiters need to...................

• Take beverage order (ice or warm water) (excuse me sir, do you want ice or warm water?)

• Offer mocktail drink (excuse me sir, today we have special mocktail, which is _____ would you like to try?)

• Ask the guest if they are ready for their first course (Excuse me sir, Are you ready for our first course?)

• Offer the menu to guest

In American Service, all empty plate needs to clear from

• RIGHT by the LEFT hand side of the guest.

• LEFT by the RIGHT hand side of the guest.

• RIGHT by the RIGHT hand side of the guest.

• LEFT by the LEFT hand side of the guest.

In 31 service sequence, what is the point number 5?

• Greet the guest with the smile (Hello, welcome to our Restaurant, Pls follow me)

• Offer the menu to guest

• Unfold napkin

• Introduce yourself (Hi, my name is_____ I’m your waiter for today, I will explain to you our menu. For appetizer, we have….)

What is the usage of tray 2?

• ◦use for carry and clear beverage things (ex: mocktail and tea & coffee)

• use for clearing food that have saucer plate (ex: during soup and dessert course)

• Use for tray jack

• ◦use for serve food especially food that have saucer plate (ex: during soup and dessert course)

What is the advantages of American Service?

• It guarantees equal portions because the food is pre-cut and already served.

• Faster than French service. Speed replaces showmanship, though there is skill involved.

• Gives the guests personal attention.

• A skilled staff is not necessary.

What is the disadvantages of Russian service?

• It requires a big initial investment in silver equipment.

• Gives the guests personal attention.

• Only one waiter is needed to each station.

• Lower than French service. Speed replaces showmanship, though there is skill involved.
  

This is the procedure when serve Russian Service. Bread and butter need to serve on ............

• on the RIGHT by the LEFT hand side of the guest

• on the LEFT by the RIGHT hand side of the guest

• the LEFT by the LEFT hand side of the guest

• on the RIGHT by the RIGHT hand side of the guest

This is the procedure of French Service. Main Course should be serve from ...................

• Served from RIGHT by the  RIGHT hand side

• Served from RIGHT by the LEFT hand side

• Served from LEFT by the RIGHT hand side

• Served from LEFT by the LEFT hand side

Russian Service is a form of..............

• Silver Service

• Gold Service

• Hot Service

• Cold Service