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Greeting the guest

Total questions: 19

Worksheet time: 6mins

Name
Class
Date
1.
What is non-verbal communication
a)
communicating with someone by using gestures
b)
Getting messages across with facial expressions
c)
Using your body language to convey something to someone else
d)
All of the above
2.
Which of these is NOT an example of a verbal communication skill
a)
The speed of our speech
b)
Eye contact
c)
Language used
d)
Volume of speech
3.
The loudness or softness of the speaker's voice
a)
rate
b)
pitch
c)
volume
d)
posture
4.

What is verbal communication?

a)

gestures, facial expressions, and body positions

b)

use of language

5.

What would we consider about our body language when greeting a guest?

a)

Genuine smile

b)

Body Posture

c)

Appearance / Grooming

d)

All is correct

6.

How important is it to greet and welcome a guest?

a)

Create an important first impression.

b)

Thinking about an important first impression.

c)

Create an important second impression.

d)

All is correct

7.

How far away from us should a guest be before greeting them?

a)

about 1.15 meters away from you

b)

about 1.05 meters away from you

c)

about 1.5 meters away from you

d)

about 2.5 meters away from you

8.

What should we consider about our body language when actually greeting a guest?

a)

Smile as you really mean it, Maintain good eye contact.

b)

Speak clearly & with a friendly tone

c)

Smile as you really mean it, Maintain good eye contact. Speak clearly & with a friendly tone

d)

All is incorrect

9.

What would we say to the guest?

a)

“Good bye Sir / Madam, welcome to ________ (insert location).” If we know guest name we should use it!

b)

“Good morning Sir / Madam, welcome to ________ (insert location).” If we know guest name we shouldn’t use it!

c)

“Good morning Sir / Madam, welcome to ________ (insert location).” If we know guest name we should use it!

d)

“Good luck to tou Sir / Madam, welcome to ________ (insert location).” If we know guest name we should use it!

10.

Who needs to greet & welcome the guest?

a)

All acompanies

b)

All associates

c)

A server only

d)

A Hostess only

11.

Choose the correct things when we greeting the guest

a)

Greeting and seating Guest within 2 mins of their arrival

b)

The guest should be greeted and seated at a fully laid up table

c)

All is correct

d)

All is incorrect

12.

What should we do if the guest is kept waiting

a)

Focus on your present guest and skip the new guest

b)

Apologise to the guest

c)

Acknowledge the guest and Apologize for the delay

d)

All is correct

13.

What should we do when the restaurant is full or not fully laid up table

a)

Inform to the guest how long it take

b)

Follow up to find available table

c)

Adhere to timeframe which you comfirm with the guest

d)

All is correct

14.

Which of the following is wrong?

a)

Other staff should also acknowledge guest by a smile and light bow

b)

Other staff shouldn’t also acknowledge guest by a glance and shake hand

c)

Other staff shouldn’t also acknowledge guest by a smile and light bow

d)

Hostess should step out or away from the counter or the main entrance to greet guest

15.
Choose an example of good customer service.
a)
Food service assistands stands with their  backs to the customer
b)
A food service assistant smiles and greets the customer politely
c)
A food service assistant chews her nails whilst waiting for her customer to make their choice.
d)
A chef shouts at a colleague when they make an error with a food order.
16.
Which is a way to gain customer satisfaction?
a)
Confidence in service
b)
Not dealing with problems
c)
Slow service
d)
Long queues
17.
The staff in the shop are very polite, they are ______________________.
a)
courteous 
b)
efficient
c)
faithful
d)
uncaring
18.
Why is Great Customer Service Important?
a)
The customer is happy.
b)
You experience less grief from the costumer
c)
Stress levels are down.
d)
All of them
19.
Interpersonal skills are valuable to an employer because they include the following:
a)
Hard Skills
b)
Communication & Social Awareness 
c)
Service Breakdown
d)
Psychological Distracters