Restaurant Service Roles Quiz

What is the main responsibility of the maître d’hôtel in a formal service organization?

• Supervising the team of servers

• Overall management of service

• Assisting the captain

• Serving a specific section

In a less formal service structure, who is in charge of running the dining room?

• Headwaiter

• Captain

• Floor manager

• Buser

Which role is responsible for bringing food from the kitchen to the tables?

• Server

• Food runner

• Buser

• Headwaiter

What is the primary function of a busser in a restaurant?

• Taking orders

• Serving drinks

• Cleaning up and resetting tables

• Managing reservations

How does a POS system enhance restaurant operations?

• By cooking food faster

• By tracking reservations and assigning tables

• By training staff

• By designing the menu

Which is NOT a role of the host or hostess?

• Greeting guests

• Cooking meals

• Seating guests

• Maintaining restaurant flow

What is a key element of suggestive selling?

• Ignoring guest preferences

• Recommending items to guests

• Avoiding eye contact with guests

• Refusing to answer questions

What should a server do before leaving the table after taking an order?

• Ask for a tip

• Repeat the order back to the guests

• Start cleaning the table

• Take a break

How can suggestive selling impact a restaurant’s financial health?

• Decreases profits

• Has no effect

• Increases average check and profits

• Causes more complaints

What is necessary for effective suggestive selling?

• Ignoring special requests

• Product knowledge and communication skills

• Only recommending drinks

• Avoiding guest interaction