FB Service

A restaurant manager’s responsibility such as recruiting and managing employees, overseeing operations and handling customer complaints.

• TRUE

• FALSE

A waiter/s provides knowledge and menu decorations to subordinate staff before the restaurant starts to open.

• TRUE

• FALSE

A captain waiter handles service operations in a restaurant.

• TRUE

• FALSE

Reservation is a request from the customer to have a table available at a restaurant in a particular time.

• TRUE

• FALSE

Name of caller, number of guests, date and time of arrival, type of payment are things to be asked in handling a reservation in restaurant.

• TRUE

• FALSE

When you use your napkin, it should be unfolded and placed on your chest.

• TRUE

• FALSE

The sweet course serve to the guest at the end of a meal is called dessert.

• TRUE

• FALSE

Example language expression that can be used in welcoming and seating guests is “Have you got a reservation, sir?”

• TRUE

• FALSE

The correct steps in welcoming and seating the guest is welcoming guest, showing table, pulling chair out, unfolding napkin, seating the guest.

• TRUE

• FALSE

Waiter should give the menu list from the right side of guests.

• TRUE

• FALSE