Foodservice Worker Quiz

For most restaurants, what is their most valuable asset?

• A great chef

• A good location

• Their regular customers

• Cheap labor

When it comes to customer service, which words should you work to eliminate from your vocabulary?

• Inexpensive

• It’s been a pleasure to serve you

• No

• I’ll be right back with you...

In an American kitchen, who is second in command?

• The Executive Chef

• The Roundsman

• The Chief Steward

• The Sous Chef

Which of the following jobs would be considered operational support?

• The book keeper

• The prep cook

• The dishwasher

• The line cook

What is the ultimate “Wow!” in the customer experience?

• The service

• The wine list

• The table setting

• The food

The kitchen controls the validity of the foodservice operation’s most valuable marketing tool. What is it?

• A famous chef

• The plate presentations

• The food cost

• The menu

What job position is responsible for clearing and resetting empty tables?

• The cashier

• The front waiter

• Untrained employees

• The busperson

What is the ultimate goal for all kitchen and service personnel?

• Provide good food

• Provide good service

• Deliver the customer a pleasant, memorable experience

• Deliver minimum standards

What is the common term that refers to all kitchen and culinary personnel?

• Stewards

• Back of the House (BOH)

• Cooks

• Chefs

Which is not a critical criteria for the foodservice worker?

• Being on time

• Being well liked by all your co-workers

• Being a team player

• Meeting minimum standards