WorksheetsTable Setting and Service Quiz
Total questions: 15
Worksheet time: 8mins
When laying flatware, the fork is placed with tines facing up at the _________ of the plate
Left side
Right side
Upper side
Lower side
Serving flatware is generally laid at the _______ of the dish to have the serving flatware stuck into the food at the start of the meal.
Left side
Right side
Upper side
Lower side
Cups and saucers are placed at the top
Left side
Right side
Upper side
Lower side
Drinking glasses are placed at the tip of the knife or spoon at _________ of the cover
Left side
Right side
Upper side
Lower side
Serving dishes are placed at the middle of the table in a manner that will not make the table look cluttered. Make sure that ______ for each dish is provided and placed near the dishes.
Serving flatware
Fork
Knife
Tongs
Which of the following circumstances that the server has not followed the principles in table service?
Rey placed forks at the left side of the plate since it is generally used with the left hand.
Hilda prepares table appointments fit the occasion and style of service the client is asking for.
Cyril laid out forks when serving she serves ice cream.
Bea uses a tablecloth to completely cover the surface of the table, it is wellpressed and creaseless except for the centerfold.
All food cooked and plated (portion or arranged) in kitchen. The food server picks up the plate and delivers this to the guest.
French Style Service
English and Family Service
Russian Service
American Service
Guest goes to the food which is displayed on the table. It is simple, fast and economical with large groups set price.
Buffet Service (Smorgasbord Service)
Blue Plate Service
Russian Service
American Service
It is the most popular style used in restaurant.
Buffet Service (Smorgasbord Service)
Blue Plate Service
Russian Service
American Service
Truly a formal service called Service à la française. It is elaborated and dignified.
French Style Service
English and Family Service
Russian Service
American Service
All food cooked in the kitchen. Food servers carry platters or bowls of food to the table. These are presented to the host/hostess who passes the food including dinnerware.
French Style Service
English and Family Service
Russian Service
American Service
It is a potable table wheeled where the small heater is place.
Rechaud
Chef de Rang
Gueridon
Commis de rang
This quality of the table server easily identifies the convenient position of the table appointments and prepare only that which is needed.
courtesy
artistic
concern of the comfort of diner
common sense
If you are assigned as the one to set the table in the dining area, how many table appointments you should prepare?
based on setting capacity plus 50% standby
based on the the type of meals served
based on the number of diners
based on the size of the dining area
Reservation books are important in checking and preparing the function and order arrangement. Why it is so?
Proper arrangements for special request are prepared.
The server confers with the headwaiters about diners with special needs.
The dining area will be set according to the preferred themes of the guest.
To prepare the food ahead of time before the guests arrived.
