Café Table Service

What is the primary characteristic of café table service?

• Customers order at a counter
• Staff take orders and deliver to seated customers
• Self-service buffet style
• Drive-through service only

When preparing service areas, which task should be completed first?

• Refill condiment containers
• Clean and sanitise surfaces
• Set up menus
• Empty trash bins

What is the correct approach when serving food to customers?

• Serve from the customer's left side
• Serve from behind the customer
• Serve from the customer's right side
• Place dishes in the centre of the table

Which of these is NOT a proper table setting requirement?

• Clean and undamaged items
• Correctly positioned cutlery
• Random placement of condiments
• Properly folded napkins

How should staff handle customer complaints?

• Immediately call a manager
• Argue to defend the establishment
• Listen actively and apologise sincerely
• Offer free meals automatically

What is the proper approach to upselling menu items?

• Use aggressive sales tactics
• Pressure customers to order extras
• Ignore customer preferences
• Use friendly, non-pushy language

Which legal framework must café servers comply with?

• Food Act 2014
• Building Code 2016
• Transport Act 2013
• Education Act 2015

During service, how should staff check on customers?

• Interrupt conversations frequently
• Check only when called
• Regular checks without interrupting
• Wait until meals are finished

What is the correct procedure for maintaining professional appearance?

• Wear strong perfume
• Keep jewellery visible
• Leave hair loose
• Tie hair back and wear minimal jewellery

How should used items be cleared from tables?

• Wait until customers leave
• Clear efficiently and safely during service
• Ask customers to help
• Leave items until end of shift