FBS 9 Q2 Long Test

What is the first step in welcoming a guest to a restaurant?

• Seating the guest

• Acknowledging their arrival

• Taking their food order

• Offering them a menu

Which of the following is considered an appropriate greeting for guests?

• Hey, what's up?

• Good morning! How can I assist you today?

• Do you have a reservation?

• Go find a seat.

Why is it important to check reservation details upon guest arrival?

• To ensure the table is properly prepared

• To assign random seating

• To avoid overcharging the guest

• To speed up the food service

How should napkins be handled when seating guests?

• Toss them onto the table

• Open and place them for the guests when applicable

• Leave them in a pile on the table

• Hand them to the guests directly

Which of the following is essential when presenting a menu?

• Asking guests to decide quickly

• Explaining menu items clearly when asked

• Handing out menus without speaking

• Leaving before guests ask questions

What is the purpose of escorting guests to their table?

• To manage dining room traffic flow effectively

• To promote certain menu items

• To ensure the guests stay seated

• To control the number of orders placed

How can you ensure even seating among stations?

• Direct all guests to the same section

• Distribute guests evenly across the dining area

• Allow guests to choose their own seating

• Reserve all tables in one section

What is the best way to confirm a guest's order?

• Assume the order is correct

• Repeat the order back to the guest

• Check with the kitchen staff

• Write down only the first item

Why is it essential to select appropriate tableware and cutlery for a chosen menu?

• To make the table look full

• To enhance the dining experience

• To save time and effort

• To avoid washing extra utensils

What communication skill is most important for taking food and beverage orders?

• Speaking quickly

• Listening attentively to guests

• Using complex vocabulary

• Avoiding eye contact