WorksheetsRestaurant Service Roles Quiz
Total questions: 15
Worksheet time: 8mins
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
Which role might combine responsibilities of host, server, and food runner in some operations?
Maître d’hôtel
Cashier
Chef
Dishwasher
Why is it important to have an accurate system for reservations?
To overbook tables
To plan food and labor needs
To ignore special requests
To confuse guests
What should a server do if a guest has special dietary needs?
Ignore the request
Note it and confirm with the kitchen
Make their own decisions about the meal
Tell the guest to choose something else
How does processing payments professionally benefit a restaurant?
It can create a negative impression
It is unimportant
It ensures repeat business
It always results in complaints
What is the purpose of using a grid when taking table-side orders?
To make the order complicated
To ensure an organized delivery sequence
To confuse the guest
To delay the order
