Culinary Final Review-Customer service part 2

When clearing a beverage, on which side of the guest should the server stand, and which hand should be used?

• left side with left hand

• left side with right hand

• right side with left hand

• right side with right hand

Which suggestion is best for a customer who ordered 12 pieces of fried chicken and a gallon of iced tea?

• to add more chicken

• to order more greasy food

• to add side dishes and dessert

• to go to another restaurant for dessert

What customer service quality do servers exhibit by making sure their uniform is washed, pressed, and fits properly?

• positive attitude

• neat and clean attire

• good communication skills

• thorough knowledge of the job

Which service staff member would ask, "In what name did you make your reservation?"

• busser

• cashier

• host

• server

"Would you like to add blackened shrimp or chicken to your Caesar salad?" is an example of which selling technique?

• highlighting

• specializing

• upscaling

• upselling

How many total forks are needed for each place setting?

• one

• two

• three

• four

Which statement is true?

• The bread should be placed on a bread-and-butter plate at the top of the forks

• The iced-tea spoon should be placed at the top of the cover

• The dessert fork should go to the left of the dinner fork

• The salad fork should go to the right of the dinner fork

What is the advantage of using the modern American plated service in restaurants?

• It allows the manager to get to know the waitstaff well because it requires extensive training

• It requires fewer and less extensively trained service staff than other types of service

• Only part-time waitstaff are needed for this type of service

• It requires a mixture of part-time and full-time waitstaff.

"Our most popular dish is the chicken Pommery" is an example of which selling technique?

• open-ended questioning

• transmitting

• highlighting

When taking an order from a customer, if a server is not sure what was said, he/she should:

• put in the order as the server thought he/she heard it.

• ask the customer to confirm the order.

• write what he/she thinks was said.

• walk away.