WorksheetsCafé Table Service
Total questions: 20
Worksheet time: 7mins
Name
Class
Date
1.
What is the primary characteristic of café table service?
a)
Customers order at a counter
b)
Staff take orders and deliver to seated customers
c)
Self-service buffet style
d)
Drive-through service only
2.
When preparing service areas, which task should be completed first?
a)
Refill condiment containers
b)
Clean and sanitise surfaces
c)
Set up menus
d)
Empty trash bins
3.
What is the correct approach when serving food to customers?
a)
Serve from the customer's left side
b)
Serve from behind the customer
c)
Serve from the customer's right side
d)
Place dishes in the centre of the table
4.
Which of these is NOT a proper table setting requirement?
a)
Clean and undamaged items
b)
Correctly positioned cutlery
c)
Random placement of condiments
d)
Properly folded napkins
5.
How should staff handle customer complaints?
a)
Immediately call a manager
b)
Argue to defend the establishment
c)
Listen actively and apologise sincerely
d)
Offer free meals automatically
6.
What is the proper approach to upselling menu items?
a)
Use aggressive sales tactics
b)
Pressure customers to order extras
c)
Ignore customer preferences
d)
Use friendly, non-pushy language
7.
Which legal framework must café servers comply with?
a)
Food Act 2014
b)
Building Code 2016
c)
Transport Act 2013
d)
Education Act 2015
8.
During service, how should staff check on customers?
a)
Interrupt conversations frequently
b)
Check only when called
c)
Regular checks without interrupting
d)
Wait until meals are finished
9.
What is the correct procedure for maintaining professional appearance?
a)
Wear strong perfume
b)
Keep jewellery visible
c)
Leave hair loose
d)
Tie hair back and wear minimal jewellery
10.
How should used items be cleared from tables?
a)
Wait until customers leave
b)
Clear efficiently and safely during service
c)
Ask customers to help
d)
Leave items until end of shift
11.
What system should be used for tracking orders?
a)
Memory only
b)
Personal notepad
c)
Docket books or POS systems
d)
Customer's phone
12.
When resetting tables, what is the proper sequence?
a)
Add decorations first
b)
Clean and sanitise surface first
c)
Place menus first
d)
Add condiments first
13.
What is the proper procedure for handling cleaning products?
a)
Mix different products together
b)
Store products safely and separately
c)
Leave products on tables
d)
Use without reading labels
14.
How should staff maintain condiments during service?
a)
Check only at closing
b)
Ignore until empty
c)
Regular checks and refills as needed
d)
Replace weekly
15.
What is essential when taking customer orders?
a)
Memorise all orders
b)
Rush customers to decide
c)
Double-check entries for accuracy
d)
Take multiple tables at once
16.
Which practice demonstrates proper teamwork?
a)
Working independently only
b)
Ignoring coworkers
c)
Competing for tables
d)
Supporting colleagues during busy periods
17.
What should staff do during quiet periods?
a)
Use mobile phones
b)
Take extended breaks
c)
Restock and clean service areas
d)
Leave early
18.
How should water service be handled?
a)
Wait for customers to ask
b)
Fill once only
c)
Monitor and refill as needed
d)
Ignore empty glasses
19.
What is required regarding emergency procedures?
a)
Learn as situations occur
b)
Know locations of fire exits and procedures
c)
Delegate to managers only
d)
Read manual once yearly
20.
How should special dietary requests be handled?
a)
Ignore customer concerns
b)
Make assumptions about ingredients
c)
Verify information with kitchen staff
d)
Refuse modifications
100 %
